Description
This Panda Express Copycat Beijing Beef recipe delivers a flavorful and crispy stir-fried beef dish with sweet, tangy, and spicy sauce that’s perfect for recreating your favorite takeout at home. Tender skirt steak coated in a light cornstarch batter is fried to golden perfection and tossed with sautéed onions, bell peppers, and a rich homemade Beijing sauce.
Ingredients
Scale
Beef and Coating
- 1 pound skirt steak (or flank steak)
- 1 large egg (beaten)
- ¼ cup cornstarch (divided)
- 1 cup vegetable oil
Vegetables
- 1 small yellow onion (sliced)
- 1 large red bell pepper (cut into 1-inch pieces)
- 3 cloves garlic (minced)
Beijing Sauce
- ½ cup water
- ¼ cup granulated sugar
- 3 Tablespoons ketchup
- 6 Tablespoons hoisin sauce
- 1 Tablespoon low-sodium soy sauce
- 2 teaspoons oyster sauce
- 4 teaspoons sweet chili sauce
- 1 teaspoon crushed red pepper flakes
- 2 Tablespoons apple cider vinegar
Instructions
- Marinate the Beef: Cut the skirt or flank steak against the grain into thin ¼ inch slices. In a medium bowl, combine the sliced beef with the beaten egg and 1 teaspoon of cornstarch. Mix well to coat and let it marinate for 30 minutes to 1 hour to tenderize and flavor the meat.
- Prepare the Beijing Sauce: In a small bowl, whisk together water, granulated sugar, ketchup, hoisin sauce, low-sodium soy sauce, oyster sauce, sweet chili sauce, crushed red pepper flakes, and apple cider vinegar. Set this flavorful sauce mixture aside.
- Coat the Beef: After marinating, add the remaining cornstarch (about 3 tablespoons) to the beef and toss thoroughly to coat each slice evenly. This coating will help achieve a crispy texture when fried.
- Fry the Beef: Heat vegetable oil in a medium-sized skillet over medium-high heat until hot. Fry the beef in small batches, cooking each batch for 2 to 3 minutes or until the slices turn golden brown and crispy. Remove the fried beef to a paper towel-lined plate to drain excess oil and cover to keep warm.
- Sauté the Vegetables: In a separate large skillet, heat 2 tablespoons of the oil used for frying the beef over medium-high heat. Add the sliced onion and red bell pepper, cooking for 2 to 3 minutes until they start to caramelize on the edges. Stir in the minced garlic and cook for a few more seconds until fragrant. Remove the cooked vegetables and add them to the plate with the fried beef.
- Thicken the Sauce: Using the same skillet, pour in the prepared Beijing sauce and cook over medium-high heat for 3 to 5 minutes, stirring occasionally, until the sauce thickens to a glossy consistency.
- Combine and Serve: Return the fried beef and sautéed vegetables to the skillet and toss everything together in the thickened sauce until well coated. Serve immediately while hot and enjoy your homemade Beijing Beef!
Notes
- Cutting the beef against the grain ensures the meat stays tender and easy to chew.
- Marinating the beef in egg and cornstarch helps create a crispy outer layer when fried.
- Use a neutral-flavored oil like vegetable oil to fry for best results.
- Be careful not to overcrowd the skillet when frying to maintain the beef’s crispiness.
- If you prefer less spice, reduce or omit the crushed red pepper flakes and sweet chili sauce.
- This dish is best served hot over steamed white rice or noodles.
