Savory Beijing Beef: A Spot-On Panda Express Copycat Recipe

This Beijing Beef recipe is your ticket to recreating that beloved Panda Express favorite right at home. Featuring crispy beef, tender-crisp vegetables, and a sweet and tangy sauce, it’s an irresistible dish that’s sure to impress. Perfect for weeknight dinners or special occasions, this copycat recipe brings all the deliciousness of your favorite takeout right to your kitchen.

My family loves Panda Express, especially the Beijing Beef, but with a busy household, ordering takeout isn’t always convenient. One evening, I decided to surprise my husband by recreating this dish at home. As the aroma filled the kitchen, our kids rushed in, thinking I had picked up food from their favorite restaurant. When they realized it was homemade, their excitement turned into pure delight! This recipe has now become a family favorite, and my husband often jokes that I should open my own Panda Express.

Why This Beijing Beef Copycat Recipe?

Authentic Flavor: This recipe perfectly captures the sweet, spicy, and tangy flavors of Panda Express’s Beijing Beef, giving you the restaurant experience without leaving home.
Crispy Beef Perfection: Marinated and lightly coated in cornstarch, the beef is fried to golden-brown perfection, providing a satisfying crunch in every bite.
Colorful, Fresh Veggies: The combination of red bell peppers and yellow onions adds vibrant color and a fresh, slightly sweet contrast to the rich sauce.
Easy Homemade Sauce: The sauce is a perfect balance of sweet, spicy, and savory, made with common pantry ingredients like soy sauce, hoisin, and chili sauce, giving you that signature Beijing Beef taste.

Ingredients:

For the Beef:

454 g (1 lb) flank steak, sliced into 6 mm (1/4″) thick pieces against the grain
237 ml (1 cup) vegetable oil
1 red bell pepper, cut into 12 mm (1/2″) pieces
1 yellow onion, cut into 12 mm (1/2″) pieces
4 garlic cloves, minced
30-45 g (4-6 tbsp) cornstarch

For the Beef Marinade:

1 large egg, beaten
10 g (2 tsp) cornstarch
1.5 g (1/4 tsp) salt
15 ml (1 tbsp) cold water

For the Sauce:

59 ml (1/4 cup) water
30 ml (2 tbsp) honey or sugar
45 ml (3 tbsp) ketchup
69 g (1/4 cup) hoisin sauce
15 ml (1 tbsp) soy sauce
5 ml (1 tsp) oyster sauce
22 ml (1 1/2 tbsp) sweet chili sauce
30 ml (2 tbsp) rice wine vinegar
3 g (1 1/2 tsp) red pepper flakes
10 g (2 tsp) cornstarch

Directions:

Marinate the Beef: In a large bowl, whisk together the beaten egg, cornstarch, salt, and cold water. Add the sliced flank steak and stir well to ensure all pieces are coated. Cover and refrigerate for 30 minutes to allow the flavors to infuse.
Prepare the Sauce: While the beef is marinating, combine all the sauce ingredients—water, honey, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, rice wine vinegar, red pepper flakes, and cornstarch—in a separate bowl. Whisk until smooth and set aside.
Coat the Beef: After the beef has marinated, remove it from the fridge. Dredge the beef slices in the cornstarch, ensuring each piece is evenly coated. Use up to 6 tablespoons of cornstarch as needed.
Fry the Beef: Heat the vegetable oil in a large wok over medium-high heat. Working in batches, fry the beef slices until they are golden brown and crispy on both sides. Once cooked, remove the beef from the wok and set aside. Repeat the process until all the beef is cooked.
Stir-Fry the Vegetables: Drain most of the oil from the wok, leaving just enough to coat the bottom. Return the wok to medium heat and add the chopped onion, red bell pepper, and minced garlic. Stir-fry for 3-4 minutes, until the vegetables are slightly softened but still crisp.
Cook the Sauce: Pour the prepared sauce into the wok with the vegetables. Stir well and bring to a gentle simmer, allowing the sauce to thicken slightly, about 2-3 minutes.
Combine and Serve: Add the fried beef back into the wok, tossing it in the sauce until all pieces are evenly coated. Remove from heat and serve hot, with steamed rice or your favorite side.

Notes:

Substitutions: If you prefer a sweeter sauce, use sugar instead of honey. For a spicier kick, add more red pepper flakes or a splash of sriracha.
Cooking Tip: For extra crispy beef, ensure the oil is hot enough before frying—around 190°C (375°F) works best. Fry the beef in small batches to avoid overcrowding the wok, which can cause the temperature to drop.
Serving Suggestion: This dish pairs perfectly with steamed jasmine rice or even a light noodle stir fry for a complete meal.