Description
Recreate the iconic Panda Express Beijing Beef at home with this delicious copycat recipe featuring crispy battered skirt steak tossed in a tangy, sweet, and spicy Beijing sauce, paired with sautéed onions and red bell peppers for the perfect balance of flavors and textures.
Ingredients
Scale
Beef and Coating
- 1 pound skirt steak (or flank steak)
- 1 large egg (beaten)
- ¼ cup cornstarch (divided)
- 1 cup vegetable oil (for frying)
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: Slice the flank or skirt steak against the grain into thin ¼ inch strips. In a medium bowl, combine the beef slices, beaten egg, and 1 teaspoon cornstarch. Toss to coat evenly and 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, soy sauce, oyster sauce, sweet chili sauce, crushed red pepper flakes, and apple cider vinegar until smooth. Set aside.
- Coat the Beef: After marinating, add the remaining cornstarch to the beef mixture and toss again to coat each piece thoroughly. This coating will create the crispy exterior when fried.
- Fry the Beef: Heat vegetable oil in a medium skillet over medium-high heat. When the oil is hot, fry the beef strips in small batches for 2 to 3 minutes or until they turn golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate. Cover to keep warm while frying remaining batches.
- Sauté Vegetables: In a separate large skillet, heat 2 tablespoons of the reserved oil from frying the beef over medium-high heat. Add the sliced onion and bell pepper, cooking for 2 to 3 minutes until they begin to caramelize at the edges. Add minced garlic and cook for an additional few seconds until fragrant. Remove vegetables from skillet and set aside with fried beef.
- Cook the Sauce and Combine: Pour the prepared Beijing sauce into the skillet and cook over medium-high heat, stirring occasionally, until the sauce thickens, about 3 to 5 minutes. Return the fried beef and sautéed vegetables to the skillet, tossing to coat everything evenly in the thickened sauce.
- Serve: Serve immediately while hot for best texture and flavor. Enjoy your homemade Panda Express style Beijing Beef!
Notes
- For best results, slice the beef thinly and against the grain to ensure tenderness.
- Maintain medium-high heat while frying to get a crispy crust without overcooking.
- Adjust crushed red pepper flakes to control the level of spiciness.
- Use fresh vegetables for a crunchy texture that contrasts nicely with the crispy beef.
- Can be served over steamed white rice or noodles for a complete meal.
