Panda Express Beijing Beef Copycat
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.
Servings: 3 people
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
Serving: 3people | Calories: 311kcal | Carbohydrates: 24g | Protein: 20g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 100mg | Sodium: 1101mg | Potassium: 421mg | Fiber: 2g | Sugar: 17g | Vitamin A: 938IU | Vitamin C: 28mg | Calcium: 45mg | Iron: 2mg