Author by Chef Antoine Davis on Updated on
5 from 1 vote
While we can't get our hands on the exact recipe, this copycat Panda Express Beijing beef tastes just as crispy, sweet, and spicey as everyone's favorite entree, and it hasn't been sitting under the heat lamp all day.
Cook Time 15 minutes mins
Total Time 25 minutes mins
Jump to Recipe
Crispy beef strips with sauteed bell peppers, onion, and a homemade tangy, sweet sauce tossed together in a wok make this Beijing beef recipe a real winner. Dare we say, even better than takeout?
Why this recipe works
Beijing beef is an Americanized Chinese dish, and as you might already know, is one of Panda Express’s most popular entrees. While we can’t get our hands on the exact recipe, this copycat Panda Express Beijing beef tastes just as crispy, sweet, and spicey as everyone’s favorite entree, and it hasn’t been sitting under the heat lamp all day.
Our version is made with a homemade sauce blend of soy sauce, oyster sauce, sweet chili sauce, red pepper flakes, sesame oil, rice wine vinegar, hoisin, apple cider vinegar, and ketchup. It might sound like a lot, but it comes together quickly and adds so much flavor to the dish. Keep it classic and pair it with a side of chow mein and fried rice!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – Either flank steak or sirloin tip steak will work for this recipe. Use a sharp knife to cut the beef thinly against the grain. You can also flash freeze the meat for 30 minutes to make it easier to cut. If you do that, bring the meat to room temperature before proceeding with the recipe.
VEGETABLES – Red bell pepper and onion are essential for Beijing beef. Try and keep your chopped veggies the same size so they cook evenly in the wok or skillet. Feel free to add other vegetables to your liking.
How to Make Beijing Beef
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Chop onion and bell pepper into bite sized pieces.
- Slice beef into thin strips.
- Whisk the eggs in a medium bowl.
- Pour whisked egg over the beef strips and mix together.
- Sprinkle cornstarch over beef and mix with gloved hands until combined.
- Add vegetable oil to a heavy bottomed skillet over medium-high heat until shimmering.
- Add coated beef strips to the hot oil, turning occasionally with tongs until no pink remains.
- Remove beef from skillet and keep warm.
- Add onion and bell pepper to the drippings in the pan. Cook until tender then remove and set aside.
- Wipe pan clean and heat over medium-high. Add remaining ingredients to the pan, whisk together, and bring to a gentle boil.
- Add onion, bell pepper, and beef back to the pan and stir with a rubber spatula to coat evenly. Simmer over medium-low heat to heat through, 2-3 minutes.
Frequently Asked Questions & Expert Tips
How do I store leftovers?
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat until warmed through. You can add a splash of water to the pan to help loosen the sauce back up if needed.
Is Beijing beef the same as Mongolian beef?
While the two share light similarities, such as the cut of beef used (flank steak), they are quite different. Beijing beef is lightly coated in egg and cornstarch for a crispier texture, while Mongolian beef is tender when cooked. Mongolian beef is typically milder in flavor, but in some recipes you’ll find dried chili peppers which add to the heat level. It’s also made with a savory hoisin-based sauce, whereas Beijing beef sauce is a combination of sweet, spicy, and tangy flavors.
Serving Suggestions
Serve Beijing beef with a side of white rice, fried rice, or chow mein. Garnish with thinly sliced green onions if desired.
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Beijing Beef
While we can't get our hands on the exact recipe, this copycat Panda Express Beijing beef tastes just as crispy, sweet, and spicey as everyone's favorite entree, and it hasn't been sitting under the heat lamp all day.
5 from 1 vote
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate It Save It
Course: Dinner
Cuisine: American, Chinese
Servings: 4 servings
25 minutes mins
Calories: 720
Author: Amanda Formaro
Ingredients
- 1 1/2 pounds flank steak or sirloin tip steak
- 2 eggs
- 2 Tablespoons cornstarch
- 1/2 cup vegetable oil
- 1 red bell pepper
- 1 yellow onion
- 1/4 cup soy sauce
- 2 Tablespoons oyster sauce
- 4 Tablespoons sweet chili sauce
- 1 Tablespoon red pepper flakes
- 2 Tablespoons granulated sugar
- 1 Tablespoon sesame oil
- 1/4 cup apple cider vinegar
- 2 Tablespoons rice wine vinegar
- 1/4 cup hoisin sauce
- 1/2 cup ketchup
Things You’ll Need
Wok or large heavy bottom skillet
Before You Begin
- Use a sharp knife to cut beef thin. You can also flash freeze the meat for 30 minutes to make it easier to cut. If you do that, bring the meat to room temperature before proceeding with the recipe.
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat until warmed through. You can add a splash of water to the pan to help loosen the sauce back up if needed.
Instructions
Chop onion and bell pepper into bite sized pieces.
Slice beef into thin strips, cutting against the grain.
Whisk the eggs in a medium bowl.
Pour whisked egg over the beef strips and mix together. Sprinkle cornstarch over beef and mix with gloved hands until combined.
Add vegetable oil to a heavy bottomed skillet over medium-high heat until shimmering.
Add coated beef strips to the hot oil, turning occasionally with tongs until no pink remains.
Remove beef from skillet and keep warm. Add onion and bell pepper to the drippings in the pan. Cook until tender then remove and set aside.
Wipe pan clean and heat over medium-high. Add remaining ingredients to the pan, whisk together, and bring to a gentle boil.
Add onion, bell pepper, and beef back to the pan and stir with a rubber spatula to coat evenly. Simmer over medium-low heat to heat through, 2-3 minutes.
Nutrition
Serving: 1serving | Calories: 720cal | Carbohydrates: 41g | Protein: 43g | Fat: 43g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 184mg | Sodium: 1934mg | Potassium: 904mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1799IU | Vitamin C: 41mg | Calcium: 80mg | Iron: 4mg
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- About
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Chef Antoine Davis
Head Chef at Amanda's Cookin'
Chef Antoine Davis has been making delicious food since he was a young man. He loves to experiment with flavors and textures and create dishes that everyone will enjoy. His love for cooking shines through every recipe he develops.
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Reader Interactions
Comments
Terry says
This tasted great and was easy to make. I only wish I had got a larger red pepper for it or two medium ones. We are saving this recipe! Sauce was delicious.Reply
