Beijing Beef (Panda Express Copycat)
This Beijing Beef is an easy 30-minutes takeout copycat recipe that tastes just like Panda Express—if not better! It features crispy, flavorful beef, onions, and bell pepper all tossed in a glossy sauce that's perfectly sweet, tangy, and mildly spicy. Serve it with some egg fried rice and egg rolls for a takeout dinner right at home. It's quick delicious, and guaranteed to become a favorite in your weekly dinner rotation!
Ingredients
For the beef:
- 1 pound beef flank steak
- 1 large egg white save the egg yolk for another use
- 2 tablespoons water
- 1½ tablepoons regular soy sauce
- 1 tablespoon Shaoxing rice wine
- ¼ teaspoon baking soda
- ⅔ cup cornstarch or as needed
- Oil for frying
For the sauce and the rest of the dish:
- ¼ cup ketchup
- ¼ cup regular soy sauce
- ¼ cup white vinegar
- ½ cup granulated sugar
- 1½ tablespoons neutral oil
- 1 tablespoon minced garlic
- 1 teaspoon crushed red pepper flakes
- 1 large red bell pepper cut into 1 inch (2.5cm) pieces
- ¼ large yellow onion cut into 1 inch (2.5cm) chunks
Instructions
- Cut and marinate the beef:Cut the flank steak against the grain into ¼ inch (½ cm) slices. If needed, first cut the flank with the grain into smaller strips. This will make each bite more manageable.In a large mixing bowl, add the sliced flank, egg white, water, soy sauce, rice wine, and baking soda and mix until well combined. Set the beef aside to marinade for 30 minutes or cover and marinate in the fridge overnight.1 pound beef flank steak, 1 large egg white, 2 tablespoons water, 1½ tablepoons regular soy sauce, 1 tablespoon Shaoxing rice wine, ¼ teaspoon baking soda
- Prepare the sauce:In a bowl or measuring cup, add the ketchup, soy sauce, vinegar, and sugar. Mix well and set aside until needed.¼ cup ketchup, ¼ cup regular soy sauce, ¼ cup white vinegar, ½ cup granulated sugar
- Coat the beef and prepare the fry station:When ready to fry, add the cornstarch into the beef and mix until evenly coated. Then prepare your fry station. Heat about 2 inches (5cm) of oil to 350°F (175°C) in a wok or heavy bottom pot. Also prepare a spider strainer and a plate lined with paper towels or a sheet pan with a cooling rack.⅔ cup cornstarch
- Fry the beef:Once the oil is ready, carefully add the beef one piece at a time and fry for 3-5 minutes, depending on how crispy you like it. Make sure to avoid overcrowding the oil and fry in batches if needed. When the beef is cooked and crispy, remove it from the oil and let it drain the prepared plate or sheet pan.
- Finish:In another wok or large pan over medium high heat, add the oil. When the oil is hot, add the garlic and crushed red pepper and stir fry until fragrant, about 15 seconds. Then add the bell pepper and onion and stir fry for another 15 to 30 seconds. Next, add the prepared sauce and give everything a good mix. Bring the sauce to a simmer and let it cook for 2-3 minutes so the flavors can marry. Add the fried beef to the sauce and toss until everything is evenly coated. Enjoy while hot!1½ tablespoons neutral oil, 1 tablespoon minced garlic, 1 teaspoon crushed red pepper flakes, 1 large red bell pepper, ¼ large yellow onion
Notes
Please refer to our post above for step by step photo reference, tips, substitutions, and more!
Nutrition
Serving: 1serving | Calories: 431.7kcal | Carbohydrates: 54.3g | Protein: 27g | Fat: 11.3g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 5.6g | Trans Fat: 0.02g | Cholesterol: 68mg | Sodium: 1105.2mg | Potassium: 598.6mg | Fiber: 1.8g | Sugar: 31.1g | Vitamin A: 1687.4IU | Vitamin C: 54.8mg | Calcium: 40.6mg | Iron: 2.6mg
Keywords: easy recipe, takeout
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