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A vertical Pinterest-style graphic featuring two images of crispy Beijing beef and a bold text overlay that reads "BEIJING BEEF PANDA EXPRESS Beijing Beef" in red and dark red fonts.

Beijing Beef Panda Express

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  • Author: meat and melt
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x

Description

This Beijing Beef Panda Express copycat recipe features crispy fried flank steak tossed with bell peppers and onions in a bold sweet and tangy sauce. It delivers that classic takeout flavor with a perfect balance of sweetness, heat, and savory richness right from your own kitchen.

Ingredients

Scale
  • 1 pound flank steak, sliced against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine or dry sherry
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 3/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • 2 egg whites
  • Vegetable or canola oil for frying
  • 1/2 cup Asian sweet chili sauce
  • 1/3 cup hoisin sauce
  • 1/4 cup sugar
  • 2 1/2 tablespoons red wine vinegar
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon oyster sauce
  • 1 tablespoon orange juice
  • 1 tablespoon crushed red pepper flakes
  • 1 teaspoon toasted sesame oil
  • 1 1/2 teaspoons cornstarch
  • 1/2 large yellow onion, chopped
  • 3 bell peppers, chopped

Instructions

  1. Whisk together soy sauce, rice wine, sesame oil, ginger, garlic powder, onion powder, and pepper. Add sliced beef and marinate for 30 minutes.
  2. In a separate bowl, whisk together all sauce ingredients and set aside.
  3. Add egg whites to the marinated beef and mix well.
  4. In another bowl, combine cornstarch and flour. Coat each strip of beef in the mixture until fully covered.
  5. Heat about 1 inch of oil in a heavy pan to 350°F to 375°F.
  6. Fry beef in batches for 2 to 3 minutes until golden and crispy. Transfer to a paper towel lined tray.
  7. In a large skillet, heat a small amount of oil over medium-high heat and stir fry onions and bell peppers for 2 to 3 minutes until crisp-tender.
  8. Pour the sauce into the skillet and simmer until it thickens and becomes glossy.
  9. Add the crispy beef and toss gently until evenly coated in the sauce.
  10. Serve immediately while the beef is still crispy.

Notes

Slice the beef against the grain for the most tender texture. Maintain oil temperature between 350°F and 375°F when frying to keep the coating crispy. Serve immediately after tossing in the sauce for the best texture.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stir Fry
  • Cuisine: Chinese-American

Nutrition

  • Serving Size: 1 serving
  • Calories: 430 kcal
  • Sugar: 20 g
  • Sodium: 820 mg
  • Fat: 19 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 2 g
  • Protein: 26 g
  • Cholesterol: 70 mg

Find it online: https://meatandmelt.com/beijing-beef-panda-express/