If you’ve ever craved the vibrant flavors and satisfying crunch of a beloved Chinese takeout dish, you’re in for a treat with this Panda Express Copycat Beijing Beef recipe. This dish delivers the perfect balance of crispy, tender beef tossed in a sweet, tangy, and slightly spicy sauce that clings to every bite. With fresh bell peppers and onions adding bursts of color and texture, it’s everything you love about the original—right from your own kitchen. Get ready to bring a restaurant favorite to your dinner table anytime you want!
Ingredients You’ll Need
Each ingredient plays a key role in crafting the mouthwatering flavor and texture that make this dish unforgettable. From the tender flank steak to the bold sauces, everything comes together simply but purposefully.
- 1 pound flank steak, thinly sliced against the grain: This ensures tender, easy-to-chew beef with perfect texture.
- 1/2 cup cornstarch: Coats the beef for a crispy, golden crust when fried.
- 1/4 cup vegetable oil: Provides a neutral base for frying and stir-frying without overpowering flavors.
- 1 medium red bell pepper, sliced: Adds a sweet crunch and vibrant red color to the dish.
- 1 medium white onion, sliced: Brings a mild pungency that softens when cooked, balancing the sauce.
- 3 cloves garlic, minced: Infuses the oil with aromatic depth and warmth.
- 1 tablespoon minced ginger: Adds a bright, zesty kick that livens up the sauce.
- 1/4 cup hoisin sauce: Gives a rich, slightly sweet flavor that’s essential to the sauce’s complexity.
- 3 tablespoons soy sauce: Provides saltiness and umami to deepen the overall taste.
- 3 tablespoons sugar: Balances the tang and heat with a smooth sweetness.
- 2 tablespoons rice vinegar: Introduces a fruity acidity that cuts through richness.
- 1/4 teaspoon crushed red pepper flakes: Adds just enough heat to keep things exciting without overwhelming.
- 1/4 cup water: Helps to thin the sauce to the perfect consistency.
- 2 green onions, sliced for garnish: Brightens the dish visually and adds a fresh onion flavor.
- Cooked white rice for serving: The perfect base to soak up all the delicious sauce.
How to Make Panda Express Copycat Beijing Beef
Step 1: Prepare the Beef
Start by slicing the flank steak thinly against the grain—this is key for tenderness. Coat each piece evenly in cornstarch, shaking off any extra so the beef crisps up beautifully without clumping. This step lays the foundation for that iconic crunch everyone loves.
Step 2: Fry the Beef
Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, signaling it’s ready. Fry the beef in batches to avoid overcrowding, cooking each side for 2-3 minutes until golden and crispy. Then, remove and drain on paper towels to keep it from getting soggy. This double-layered texture is what makes this Panda Express Copycat Beijing Beef stand out.
Step 3: Cook the Aromatics and Vegetables
In the same skillet, reduce the oil if necessary and toss in the minced garlic and ginger. Sauté for about 30 seconds until their fragrance fills the air, creating the perfect flavor base. Add the sliced red bell pepper and onion, cooking just until tender but still crisp—around 3 to 4 minutes. This adds fresh crunch and sweetness, balancing the rich beef and sauce.
Step 4: Make and Simmer the Sauce
Whisk together hoisin sauce, soy sauce, sugar, rice vinegar, crushed red pepper flakes, and water in a small bowl. Pour this magical mix into the skillet with the vegetables, bringing it to a gentle simmer. Let it thicken slightly for about two minutes so every ingredient gets coated in that irresistible glaze.
Step 5: Combine and Finish
Return the crispy beef to the pan, tossing it to coat fully in the luscious sauce. Give it another quick minute on the heat to marry the flavors perfectly, then remove from the stove. Sprinkle with sliced green onions for that final pop of color and fresh bite—your Panda Express Copycat Beijing Beef is ready to serve!
How to Serve Panda Express Copycat Beijing Beef
Garnishes
Green onions are classic, adding a crisp, mild bite that contrasts beautifully with the richness of the sauce. For a little extra flair, try a sprinkle of toasted sesame seeds or thinly sliced fresh chili if you like a touch more heat.
Side Dishes
This dish is fantastic paired with simple steamed white rice to soak up every drop of that bold sauce. You can also serve it alongside quick stir-fried bok choy, steamed broccoli, or even fried rice for a more indulgent meal.
Creative Ways to Present
If you want to impress guests, serve the beef over a bed of crispy fried noodles or in lettuce wraps for a fun, handheld twist. Adding pickled vegetables on the side brightens the palate and adds a tangy crunch that complements the dish beautifully.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and store them in the refrigerator for up to three days. The flavors actually deepen overnight, making it just as delicious, if not better, the next day.
Freezing
While the beef is best enjoyed fresh for ultimate crispness, you can freeze cooked Panda Express Copycat Beijing Beef in a freezer-safe container for up to two months. Just note the texture of the beef may soften slightly upon thawing.
Reheating
To reheat, warm the beef gently in a skillet over low heat rather than the microwave to help preserve the sauce’s texture and keep the beef from getting rubbery. Adding a splash of water or broth helps loosen the sauce if it has thickened too much during storage.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While flank steak is ideal for its tenderness and flavor, skirt steak or sirloin are great substitutes that also work wonderfully when sliced thin.
How spicy is this Panda Express Copycat Beijing Beef?
The crushed red pepper flakes add a mild heat that can be easily adjusted to taste. If you like it spicier, feel free to increase the flakes or add a dash of sriracha for more kick.
What can I use if I don’t have hoisin sauce?
Hoisin’s unique sweet and tangy flavor is key, but you can mix equal parts soy sauce and oyster sauce with a little honey or molasses as a substitute in a pinch.
Is this recipe gluten-free?
The traditional soy sauce used here contains gluten, but you can swap in a gluten-free tamari or coconut aminos to make this recipe suitable for gluten-sensitive diets.
How do I get the beef extra crispy like at Panda Express?
Try double frying the coated beef or use a tempura batter instead of just cornstarch to achieve an even crunchier bite that mimics the restaurant’s texture perfectly.
Final Thoughts
This Panda Express Copycat Beijing Beef recipe is a fantastic way to bring one of your favorite takeout dishes right into your own kitchen without any of the mystery ingredients. It’s vibrant, crunchy, and downright addictive—perfect for a quick weeknight dinner or entertaining friends. Trust me, once you try making it yourself, you’ll wonder why you ever order out. Give it a go and savor every flavorful bite!
Print
Panda Express Copycat Beijing Beef
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American Chinese
- Diet: Dairy-Free
Description
This Panda Express Copycat Beijing Beef recipe delivers crispy, tender pieces of flank steak coated in a tangy, sweet, and slightly spicy sauce with bell peppers and onions. Perfect for a quick and flavorful homemade Asian-inspired meal served over steamed white rice.
Ingredients
Beef and Coating
- 1 pound flank steak, thinly sliced against the grain
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
Vegetables and Aromatics
- 1 medium red bell pepper, sliced
- 1 medium white onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
Sauce
- 1/4 cup hoisin sauce
- 3 tablespoons soy sauce
- 3 tablespoons sugar
- 2 tablespoons rice vinegar
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup water
Garnish and Serving
- 2 green onions, sliced for garnish
- Cooked white rice for serving
Instructions
- Coat the Beef: Begin by coating the thinly sliced flank steak evenly in cornstarch, shaking off any excess coating to avoid clumping during frying.
- Fry the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Fry the beef in batches to prevent overcrowding, cooking each piece about 2-3 minutes per side until crispy and browned. Remove the beef and drain on paper towels.
- Sauté Aromatics and Vegetables: In the same skillet, reduce the oil if there’s too much remaining. Sauté the minced garlic and ginger until fragrant, about 30 seconds. Add the sliced red bell pepper and onion and cook until just tender, approximately 3-4 minutes.
- Prepare and Simmer Sauce: In a small bowl, whisk together the hoisin sauce, soy sauce, sugar, rice vinegar, crushed red pepper flakes, and water. Pour this sauce mixture into the skillet with the vegetables, stirring and bringing it to a simmer. Let it thicken slightly for about 2 minutes.
- Combine Beef and Sauce: Return the crispy beef to the pan, tossing everything together to coat the beef evenly with the sauce and vegetables. Cook for another minute to blend the flavors.
- Serve and Garnish: Remove from heat, garnish with sliced green onions, and serve hot over cooked white rice for a complete meal.
Notes
- For extra crunch, try double frying the beef or using tempura batter instead of cornstarch alone.
- Adjust the amount of crushed red pepper flakes to control the heat level, or add a splash of sriracha for more spice.
- Flank steak can be swapped with skirt steak or sirloin based on availability or preference.
- Leftovers reheat well in a skillet over low heat to maintain crispiness and flavor.
