Print

Panda Express Beijing Beef

Panda Express Beijing Beef - recipe card
Print Recipe

This copycat Beijing Beef is a symphony of sweet, tangy, and spicy flavors, featuring tender strips of beef coated in a light, crispy batter and tossed with vibrant bell peppers and onions in a glossy, savory-sweet sauce. The beef is perfectly crunchy outside and juicy within, while the sauce clings to every bite, delivering a restaurant-quality experience at home.

Ingredients

Scale
  • 1 lb beef flank steak, thinly sliced against the grain into 1/4-inch strips
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 1 large egg, lightly beaten
  • 1/4 cup water
  • 3 cups vegetable oil, for frying
  • 1 large red bell pepper, seeded and cut into 1-inch pieces
  • 1 large green bell pepper, seeded and cut into 1-inch pieces
  • 1 small yellow onion, cut into 1-inch wedges and separated into layers
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons tomato paste
  • 1/4 cup granulated sugar
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon Chinese black vinegar or balsamic vinegar
  • 1 tablespoon chili garlic sauce (such as Huy Fong)
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)

Instructions

  1. In a large bowl, combine the 1/2 cup cornstarch, all-purpose flour, salt, and white pepper. Add the beaten egg and water, whisking until a smooth, thin batter forms (similar to heavy cream). Add the sliced beef strips and toss well to coat each piece evenly. Let the beef rest for 5 minutes to allow the batter to adhere.
  2. Heat the vegetable oil in a large wok or deep skillet over medium-high heat until the oil reaches 350°F / 177°C or a small drop of batter sizzles immediately upon contact. Meanwhile, line a plate with paper towels. Working in batches to avoid crowding, carefully add about one-third of the battered beef strips to the hot oil. Fry for 2 to 3 minutes, stirring occasionally, until the beef is golden brown and crisp. Transfer to the prepared plate. Repeat with remaining beef.
  3. In a small bowl, whisk together the tomato paste, granulated sugar, rice vinegar, soy sauce, Chinese black vinegar, chili garlic sauce, and sesame oil until the sugar is fully dissolved. Set this Beijing sauce aside.
  4. Carefully pour off all but 1 tablespoon of the frying oil from the wok. Return the wok to high heat. Add the red and green bell peppers and onion wedges. Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender and slightly charred at the edges, but still bright in color.
  5. Push the vegetables to one side of the wok. Add the minced garlic and grated ginger to the empty space and cook, stirring constantly, for 30 seconds until fragrant. Be careful not to burn the garlic.
  6. Pour the prepared Beijing sauce into the wok with the vegetables. Stir to combine and bring the sauce to a rapid simmer. Let it cook for 1 minute, allowing the sugar to caramelize slightly and the sauce to thicken naturally.
  7. Give the cornstarch slurry a quick stir to recombine, then drizzle it into the simmering sauce while stirring vigorously. Continue to cook for 20 to 30 seconds, until the sauce thickens to a glossy, syrupy consistency that clings to the back of a spoon.
  8. Add the fried beef strips back to the wok. Toss everything together gently but thoroughly for about 30 to 45 seconds, ensuring each piece of beef is coated in the sauce. The beef will soften slightly but should retain its crisp edges. Serve immediately over steamed white rice.

Notes

For best texture, serve the Beijing Beef immediately after tossing with the sauce, as leftovers will cause the crispy coating to soften. Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, spread the beef on a baking sheet and warm in a 350°F / 177°C oven for 5 to 7 minutes, or until hot and crisp. Alternatively, reheat in a nonstick skillet over medium heat, stirring frequently, for 3 to 4 minutes. Freezing is not recommended as the coating will become soggy upon thawing.

Nutrition

Keywords: Beijing beef, Panda Express copycat, Chinese-American beef stir-fry, crispy beef, sweet and spicy beef, bell pepper beef, weeknight dinner, easy stir-fry recipe, takeout at home

Find it online: https://copycatkitchenco.com/panda-express-beijing-beef/