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
Scale
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.
