Prepare to elevate your home cooking with our irresistible Panda Express copycat recipe for Beijing Beef. This dish features tender slices of flank steak, perfectly seasoned and fried to crispy perfection, then coated in a mouthwatering sweet and savory sauce. Get ready to wow your taste buds with this delicious Asian-inspired delicacy!
In our household, Beijing Beef night isn’t just about dinner; it’s a culinary journey that brings us closer together. It all started when my husband, a die-hard fan of Panda Express, challenged me to recreate their iconic Beijing Beef at home. Determined to meet his expectations, I embarked on a mission to perfect this recipe, and little did I know it would soon become a beloved staple in our family menu.
I still remember the first time I served up my homemade Beijing Beef to my husband and our little ones. The aroma alone filled the kitchen, drawing them in with eager anticipation. As they took their first bite, their faces lit up with delight, and I knew I had succeeded. Since then, Beijing Beef nights have become a cherished tradition, a time for us to come together and enjoy a delicious meal made with love.
Why This Recipe for Beijing Beef Stands Out:
Unveiling the Secret to Perfect Beijing Beef
Ingredients:
- 1 pound (454 g) flank steak, thinly sliced against the grain
- 1 cup (237 ml) vegetable oil
- 1 red bell pepper, diced into ½“ pieces
- 1 yellow onion, diced into ½” pieces
- 4 cloves garlic, minced
- 4-6 tablespoons cornstarch
Beef Marinade:
- 1 large egg, beaten
- 2 teaspoons cornstarch
- ¼ teaspoon salt
- 1 tablespoon cold water
Sauce:
- ¼ cup (59 ml) water
- 2 tablespoons honey or sugar
- 3 tablespoons ketchup
- ¼ cup (69 g) hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 ½ tablespoons sweet chili sauce
- 2 tablespoons rice wine vinegar
- 1 ½ teaspoons red pepper flakes
- 2 teaspoons cornstarch
Directions:
- In a large bowl, combine the ingredients for the beef marinade. Add the sliced flank steak and toss to coat. Refrigerate for 30 minutes.
- In another bowl, whisk together all the sauce ingredients and set aside.
- After marinating, coat the steak slices in cornstarch until evenly coated.
- Heat vegetable oil in a large wok over medium-high heat. Fry the steak in batches until golden brown. Remove and set aside.
- Drain excess oil from the wok, leaving a tablespoon behind. Add onion, bell pepper, and garlic. Sauté for 3-4 minutes.
- Pour in the sauce mixture, stirring well. Bring to a simmer and cook until thickened.
- Add the cooked steak back into the wok and toss until well coated in the sauce.
- Remove from heat and serve hot over steamed rice.
Notes:
For an extra kick of heat, increase the amount of red pepper flakes according to your preference. You can also customize the vegetables by adding your favorites, such as broccoli or snap peas. Feel free to adjust the sweetness of the sauce by adding more or less honey/sugar. Enjoy the authentic flavors of Beijing Beef right at home!
