Craving Panda Express Beijing Beef but don’t feel like leaving home? You have to make this copycat version! It’s quickly stir fried beef with onions and red bell pepper in a sweet and spicy sauce.
Panda Express is my go to airport food. I will walk all the way across an airport if I have to. And I always get the same thing. White rice with orange chicken and, my favorite, Beijing beef.
Beijing beef is crispy beef with red bell peppers and onion, all tossed in a sweet and spicy sauce. It has the perfect amount of heat versus sweetness and it’s just so delicious.
If you love it as much as I do, you have to try this copycat recipe!
- Flank steak – this cut of beef gets very tender very quickly so it’s perfect for this recipe.
- Yellow onion – you can also use a white onion.
- Red bell pepper – the red bell pepper is used in the Panda Express version but if you prefer a different color, you can use that.
- Egg whites – this is going to be used to coat the flank steak in cornstarch.
- Cornstarch – the flank steak if going to be dredged in this before frying. It creates a light, crisp coating.
- Oil for frying – use a neutral oil like vegetable oil or canola oil.
- Low sodium soy sauce – you can use coconut animos if you prefer.
- Sweet chili sauce – this can be found in the Asian section of most large grocery stores. If you can’t find it, an Asian market will definitely have it. Trader Joe’s has a good one as well. Or you can order is online.
- Honey – this will give it a hint of sweeteness.
- Asian chili paste – you can find this in the Asian section of most grocery stores these days. I like sambal oelek.
- Rice vinegar – this can be found in the Asian section usually but check the vinegar section of your store as well.
How To Make Beijing Beef
- Make sauce. Whisk soy sauce, sweet chili sauce, ketchup, honey, Asian chili paste, rice vinegar, and garlic. Set aside.
- Coat beef. Dip the steak pieces into the egg and then dredge into the cornstarch.
- Fry beef. Fry steak in oil until the steak is cooked through and the coating is golden brown.
- Cook veggies. Saute onion and red bell pepper for 2-4 minutes or until the vegetables are softened.
- Combine everything. Add the sauce to the skillet and cook for 2-3 minutes until the sauce has thickened. Add the beef to the pan and toss to coat.
What To Serve with Beijing Beef
I like to serve it with plain white rice but you could also do fried rice or some sort of noodle dish, like lo mein.
How Long Is It Good For?
Beijing beef will be good in the fridge for up to 3 days. Make sure to store it in an airtight container.
Can You Freeze It?
You can freeze Beijing beef for up to 3 months. Make sure to use an airtight container such as a freezer ziploc bag.
More Beef Recipes
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- 1 ½ lbs thinly sliced flank steak (cut against the grain)
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 egg whites, beaten
- ¾ cup cornstarch
- Oil for frying
For the sauce:
- ¼ cup low sodium soy sauce
- ¼ cup sweet chili sauce
- ¼ cup ketchup
- 2 tablespoons honey
- 2 teaspoons Asian chili paste
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
- Whisk all of the sauce ingredients in a small mixing bowl and set aside.
- Dip the steak pieces into the egg and then dredge into the cornstarch, evenly coating each piece.
- Cover the bottom of a heavy skillet with oil and heat over medium-high heat. Working in batches, add the battered steak and cook for 2-4 minutes on each side until the steak is cooked through and the coating is golden brown.
- Set cooked steak aside on a plate lined with paper towels to drain.
- Add the remaining tablespoon of oil to a large skillet along with the diced onion and bell peppers. Saute for 2-4 minutes or until the vegetables are softened.
- Add the sauce to the skillet and cook for 2-3 minutes until the sauce is thickened.
- Add the beef to the pan, toss to coat and remove from the heat. Serve immediately with rice, enjoy!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 579Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 134mgSodium: 989mgCarbohydrates: 52gFiber: 1gSugar: 24gProtein: 51g