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Missing Panda Express Beijing Beef? Try this homemade version, the best copycat recipe ever, with a Beijing sauce that tastes exactly like the real deal! It’s so good, easy to make, healthier, and cheaper too.
Panda Express Beijing Beef Recipe
Beijing beef is one of the most popular beef dishes at Panda Express, and I’ve received countless emails from readers asking for the secret to their delicious recipe. To crack the code, I took a special trip to Panda Express to sample the dish firsthand.
I carefully examined the ingredients and meticulously tasted the Beijing sauce to get a feel for its unique flavor profile. After a lot of tasting and testing, I’m excited to share my perfected copycat recipe with you.
My homemade copycat version of the famous Panda Express Beijing Beef recipe isn’t just a close match—it’s fresher, healthier and even more flavorful than the restaurant’s version!
With crispy beef, a tangy-sweet Beijing sauce, and vibrant bell peppers and onions, this recipe brings all the amazing flavors of the original right to your kitchen. Plus, it’s ready in under 30 minutes with just five simple steps, making it both quick and faster than takeout delivery!
Looking for more yummy Chinese takeout recipes? Check out my Panda Express Chow Mein Copycat, Orange Chicken, and Broccoli Beef recipes!
Why You’ll Love This Recipe
- Tastes just like Panda Express: It’s got that classic tangy-sweet Beijing sauce you crave, just like from the restaurant.
- Fresh and homemade: Made with fresh ingredients, it’s healthier and way more flavorful than takeout.
- Quick and easy: Ready in under 30 minutes with just 5 simple steps—perfect for a speedy meal.
- Foolproof recipe: My copycat recipe is so easy to make that it guarantees a delicious result every time, even if you’re not a cooking pro.
- Cheaper than takeout: Making this recipe at home costs way less than getting it from a restaurant, so you save money and still enjoy that tasty, takeout flavor.
Beijing Beef Ingredients
- Flank steak – Flank steak is perfect for this Panda Express Beijing beef recipe because it’s tender and soaks up all the yummy flavors.
- Yellow onion – Gives a touch of sweetness and savory depth.
- Red bell pepper – Adds color, crunch, and a mild sweetness.
- Egg – Helps tenderize the beef and gives it a crispy coating when fried.
- Corn starch – Coats the beef to make it crispy when you fry it.
Beijing Sauce
The list of ingredients for the Beijing sauce is long, but rest assured, once you taste it, you’ll want to make it again and again. It’s actually quite addictive and delicious.
The good news is that you can make the sauce in a big batch and keep it in the fridge. Whenever you’re craving it, you can even swap the beef for chicken. It’s totally up to you!
- Ketchup – Gives the sauce a sweet and tangy base.
- Hoisin sauce – Adds a rich, sweet, and savory flavor.
- Light soy sauce – Gives the sauce a salty, savory kick.
- Oyster sauce – Gives the sauce that extra umami goodness.
- Sweet chili sauce – Adds a touch of sweetness and a little spice.
- Crushed chili peppers – For an extra kick of heat.
- Water – Thins out the sauce to the right consistency.
- Sugar – Adds sweetness to balance out the tangy and savory flavors.
- Apple cider vinegar – Adds a tangy bite to balance the sweetness
See the recipe card for full information on ingredients.
How To Make Beijing Beef
Step 1. Prepare the marinade in a bowl and mix well. Marinate the beef for 15 minutes.
Step 2. In a separate bowl, mix all the Beijing sauce ingredients and set aside.
Step 3. Place the cornstarch in a bag or bowl. Toss the marinated beef in the cornstarch, coat it well, and set aside in the refrigerator.
Step 4. Heat enough oil over high heat. Coat the beef slices with cornstarch again, making sure they are well coated. Shake off the excess cornstarch. Deep-fry the beef slices in small batches for 1-2 minutes, or until they are light golden brown. Remove and drain on paper towels, then set aside.
Step 5. In a wok, heat oil over high heat. Stir-fry the onion and bell pepper until fragrant and slightly charred, then add the garlic and stir-fry for 10 seconds. Remove them from the wok. Heat the wok again over medium-high heat, add the Beijing Sauce, and let it simmer until thickened. Adjust seasoning to taste. Add the deep-fried beef, onion, bell pepper, and garlic back into the wok. Stir for 1 minute until the beef is cooked and coated with the sauce.
Cooking Tips For Home Cooks
- Let the beef marinate for at least 15 minutes. This makes it tender and packed with flavor. If you’ve got more time, marinate it longer for an even better taste.
- Make sure your oil is really hot before adding the beef. This helps it get nice and crispy without getting overcooked.
- Make sure the beef slices are fully coated with cornstarch before frying. This gives them a crispy coating.
- Don’t overcrowd the pan when frying. Cook the beef in small batches so each piece gets crispy and doesn’t steam.
- Let the Beijing sauce simmer until it thickens up a bit. This helps it stick better to the beef.
- Stir fry the beef just long enough to heat it through and coat it with the sauce. Overcooking can make it tough.
Frequently Asked Questions
No. Beijing beef has crispy beef in a tangy-sweet sauce with bell peppers and onions. On the other hand, Mongolian beef is more savory with a hint of spice and usually has green onions and a soy-based sauce. In short, the first one is sweeter and tangier, while the latter is savory and a bit spicy.
You can swap out flank steak for sirloin or beef flap. Just remember to cut it against the grain to keep it tender and juicy.
Yes, you can substitute the beef with chicken, pork, or even tofu. Just adjust the cooking times as needed for different proteins.
Add extra crushed chili peppers or a splash of hot sauce to the Beijing Sauce. You can tweak the spice level to match your taste.
Just coat the beef with cornstarch, air fry at 400°F (200°C) for 8-10 minutes, shaking halfway through. Heat the sauce separately, then toss the crispy beef with it and your veggies.
This Panda Express Beijing beef recipe is only 311 calories per serving.
What To Serve With Beijing Beef
Serve this Panda Express Beijing beef with steamed rice. For a wholesome meal and easy weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Panda Express Beijing Beef Copycat
Ingredients
- 8 oz (230g) flank steak , or sirloin or beef flap, cut against the grain into 1/4 inch (5mm) slices
- 2 tablespoons oil
- 2 cloves garlic, minced
- 1/2 medium-sized yellow onion, sliced
- 1/2 medium-sized red bell pepper, cut into pieces
- cornstarch, to dust beef for deep-frying
- salt and sugar , to taste
Marinade:
- 1 egg, beaten
- 1/2 teaspoon cornstarch
- 1 dash ground white pepper
- 1/2 teaspoon salt
Beijing Sauce:
- 4 tablespoons water
- 2 tablespoons sugar
- 1 1/2 tablespoons ketchup
- 3 tablespoons hoisin sauce
- 2 teaspoons light soy sauce
- 1 teaspoon oyster sauce
- 2 teaspoons sweet chili sauce
- 1-2 teaspoons crushed chili peppers
- 1 tablespoon apple cider vinegar
Instructions
- Prepare the Marinade in a bowl and mix well. Marinate the beef for 15 minutes.
- In a separate bowl, mix all the Beijing Sauce ingredients and set aside.
- Place the cornstarch in a bag or bowl. Toss the marinated beef in the cornstarch, coat it well, and set aside in the refrigerator.
- Heat enough oil over high heat. Coat the beef slices with cornstarch again, making sure they are well coated. Shake off the excess cornstarch. Deep fry the beef slices in small batches for 1-2 minutes, or until they are light golden brown. Remove and drain on paper towels, then set aside.
- In a wok, heat oil over high heat. Stir fry the onion and bell pepper until fragrant and slightly charred, then add the garlic and stir fry for 10 seconds. Remove them from the wok. Heat the wok again over medium-high heat, add the Beijing Sauce, and let it simmer until thickened. Adjust seasoning to taste. Add the deep fried beef, onion, bell pepper, and garlic back into the wok. Stir for 1 minute until the beef is cooked and coated with the sauce.
Notes
- Let the beef marinate for at least 15 minutes. This makes it tender and packed with flavor. If you’ve got more time, marinate it longer for an even better taste.
- Make sure your oil is really hot before adding the beef. This helps it get nice and crispy without getting overcooked.
- Make sure the beef slices are fully coated with cornstarch before frying. This gives them a crispy coating.
- Don’t overcrowd the pan when frying. Cook the beef in small batches so each piece gets crispy and doesn’t steam.
- Let the Beijing sauce simmer until it thickens up a bit. This helps it stick better to the beef.
- Stir fry the beef just long enough to heat it through and coat it with the sauce. Overcooking can make it tough.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious! My husband and I loved it. No surprise, all the recipes I’ve tried from your website have been awesome!
Awesome please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Nom Nom! I think that sounds super yum! I will have to pick up the ingredients to make this.
I made this tonight and it was really good. My husband eats this at panda express and he said it was even better. Thanks for the recipe. I will make this often.
I tried and made this. Im glad it turned out GREAT Thank You for this recipe…
Is there an alternative you would suggest to deep frying the beef?
It has to be deep-fried for this dish.
I really want to make this recipe but is there an alternative to the oyster sauce?
You can skip it but it won’t taste as great. Just use soy sauce.
Would fish sauce be a good alternative to the oyster sauce?
Yes.
The recipe sounds good but can i ask would making a better be better or just dredge in flour? I have had experience with cirn flour and it yields quite a hard chewy crust and i think potato starch/flour works better (like the korean fried chicken). Also can i use rice vinegar instead of apple cider vinegar and maybe tenderising the beef beforehand with baking soda then washing it off? Other than that gonna try it out soon. Hope u can reply asap.
Hi Lilian, sure your methods will work.
Can i use white vinegar instead of black?
Yes.
Hi, just tried this recipe and it was awesome! I admit I have never eaten at panda express but the sauce in this recipe is outstanding. I think it can easily be used for chicken and fish as well without any changes. Great recipe and I’m glad I tried it.
Thanks Deborah for trying my Beijing Beef recipe. :)