Restaurant Inspired
Origin and Cultural Significance
Beijing Beef is one of Panda Express’s signature creations, introduced to offer a bold alternative to its more familiar dishes like Orange Chicken and Broccoli Beef. While it takes inspiration from northern Chinese stir-fries, it is distinctly Chinese-American, blending crispy fried beef with a sweet, spicy, and tangy sauce. The addition of bell peppers and onions creates a dish that is colorful, flavorful, and approachable for Western diners. It quickly became a customer favorite for its bold balance of heat and sweetness. Today, Beijing Beef stands as an iconic example of how Americanized Chinese food adapts traditional flavors into modern comfort food.
Unique Ingredients and Flavors
Thinly sliced flank steak is coated in cornstarch and fried until crispy. The sauce blends ketchup, hoisin sauce, soy sauce, garlic, ginger, rice vinegar, and red chili paste for a sweet, tangy, and slightly spicy kick. Bell peppers and onions add crunch and freshness, contrasting with the sticky, glossy glaze. The dish highlights the trifecta of sweet, savory, and spicy that defines much of Panda Express’s menu. The result is a bold, flavorful stir-fry that balances crisp textures with saucy richness.
Panda Express Beijing Beef (Copycat Recipe) – Crispy Beef Strips Tossed in Sweet Spicy Tangy Sauce with Peppers and Onions
This Panda Express Beijing Beef copycat recipe features crispy fried beef strips tossed with red bell peppers, onions, and a tangy-sweet chili garlic sauce. The beef is double-fried for crunch, then coated in a sticky glaze that’s bold, flavorful, and addictive. Perfect for weeknight dinners or family meals, it pairs beautifully with fried rice or chow mein noodles. A restaurant-style favorite recreated in your kitchen in under 40 minutes.
Ingredients
Sauce:
Instructions
1. Prepare the Beef
- Slice flank steak thinly against the grain into 1-inch strips.
- Pat dry with paper towels to remove excess moisture.
- Place cornstarch in a shallow dish and beaten eggs in another.
- Dip each beef strip into cornstarch, then into beaten egg, then back into cornstarch for a double coating.
- Lay coated strips on a parchment-lined tray while you heat oil.
2. Fry the Beef
- Heat vegetable oil in a wok or deep skillet to 350°F.
- Fry beef in small batches (avoid overcrowding) for 3–4 minutes until golden brown.
- Remove with a slotted spoon and place on a wire rack or paper towels.
- For extra crispiness, double fry: return beef to hot oil for 1–2 minutes more.
3. Make the Sauce
- In a bowl, whisk together ketchup, hoisin sauce, soy sauce, rice vinegar, brown sugar, chili paste, sesame oil, garlic, and ginger.
- Heat a clean skillet or wok over medium heat. Add sauce mixture and bring to a simmer.
- Stir in cornstarch slurry and cook until sauce thickens and becomes glossy (2–3 minutes).
4. Stir-Fry Vegetables
- In a separate wok or skillet, heat 1 tbsp oil over medium-high heat.
- Add sliced bell peppers and onions. Stir-fry for 2–3 minutes until slightly tender but still crisp.
- Remove and set aside.
5. Combine Everything
- Add fried beef strips to the wok with sauce. Toss until beef is fully coated.
- Stir in sautéed peppers and onions.
- Cook for an additional 1–2 minutes to meld flavors.
6. Serve
- Transfer to a serving platter.
- Garnish with sesame seeds or sliced green onions if desired.
- Serve hot with steamed rice, fried rice, or chow mein noodles.
Note
Hot Oil Warning: Fry carefully, as beef splatters when placed in hot oil. Fry in batches to avoid lowering oil temperature.
Allergy Warning: Contains soy and gluten. Use tamari for gluten-free substitution.
Don’t overcook vegetables — they should retain some crunch for texture contrast.
