Panda Express Copycat Beijing Beef
Crispy bites of beef tossed in a homemade sweet and slightly spicy sauce. Make your favorite Panda Express Beijing Beef at home with this easy-to-follow copycat recipe!
If you’re craving takeout, this Panda Express Copycat Beijing Beef is your new go-to! Crispy, golden-brown slices of skirt steak get coated in a sticky sweet, and slightly spicy sauce that hugs every bite. Toss in sautéed onions and red bell peppers for a pop of color and crunch, with garlic adding that irresistible aromatic punch. It’s like having Panda Express Beijing Beef in your very own kitchen, but way easier, fresher, and more satisfying to make with all simple ingredients.
Looking for a complimentary side dish? This beef recipe pairs well with my Panda Express Copycat Chow Mein! You can also serve it with my amazing Chicken Egg Rolls.
PANDA EXPRESS COPYCAT BEIJING BEEF
Beijing Beef is loved for its crispy, tender beef coated in a sweet, tangy, and slightly spicy sauce. It’s one of their most popular protein choices because of that perfect balance of flavors and textures—crispy edges, juicy meat, and fresh vegetables tossed in a crave-worthy sauce. This homemade version captures that taste with thinly sliced skirt or flank steak, marinated in egg and a touch of cornstarch for a tender, crispy finish.
The sauce combines hoisin sauce, soy sauce, ketchup, sweet chili sauce, oyster sauce, sugar, apple cider vinegar, and crushed red pepper flakes for a mouthwatering blend. Caramelized onions and crisp red bell peppers add natural sweetness and crunch, while garlic provides aromatic depth. Each bite is packed with rich, sticky, restaurant-style Beijing Beef that you’ll want to make again and again!
Find my expert tips on how to make this Beijing Beef recipe even more delicious below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This Panda Express Copycat Beijing Beef Recipe:
- Perfect For Weeknights OR Entertaining: Bold flavors, tender beef, and vibrant vegetables make this copycat recipe perfect for family meals or sharing with friends. This versatile dish is a crowd-pleaser!
- Restaurant-Style Quality Flavor At Home: This copycat recipe captures the classic Panda Express Beijing Beef experience without leaving your kitchen.
- Crispy, Tender Flank Steak: Thinly sliced beef is marinated in egg and a touch of cornstarch, then fried to golden perfection, giving you the perfect balance of crispy edges and juicy interior.
- Customizable To Your Taste: Adjust the sweetness, tanginess, or spice to suit your preference, making it just how you like it.
Ingredients
Beijing Beef
- 1 pound skirt steak (or flank steak)
- 1 large egg, beaten
- 1/4 cup cornstarch, divided
- 1 cup vegetable oil
- 1 small yellow onion, sliced
- 1 large red bell pepper, cut into 1-inch pieces
- 3 cloves garlic, minced
Beijing Sauce
- 1/2 cup water
- 1/4 cup granulated sugar
- 3 Tablespoons ketchup
- 6 Tablespoons hoisin sauce
- 1 Tablespoon low-sodium soy sauce
- 2 teaspoons oyster sauce
- 4 teaspoons sweet chili sauce
- 1 teaspoon crushed red pepper flakes
- 2 Tablespoons apple cider vinegar
Instructions
For The Beijing Beef
Cut the skirt steak against the grain into thin ¼ inch slices.
In a medium-sized bowl, add the sliced beef, egg, and 1 teaspoon of the cornstarch. Allow to marinate for 30 minutes or up to an hour.
For the Beijing Sauce
In a small bowl, whisk together the water, sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, crushed red peppers, and apple cider vinegar. Set aside.
After the beef has finished marinating, add the remaining cornstarch to the bowl. Toss the beef again to coat.
Heat the oil in a medium-sized skillet over medium-high heat. Once oil is hot, fry the beef in small batches for 2 to 3 minutes or until golden-brown. Place the fried beef slices on a large paper towel-lined plate. Cover to keep warm while you finish frying the rest of the beef in batches.
Heat a separate large skillet on medium-high heat and use two tablespoons of the oil you just fried the beef in. Add the onion and bell pepper to the skillet. Cook for 2 to 3 minutes, until it just starts to caramelize on the edges.
Add the garlic to skillet in and continue to cook a few more seconds until fragrant.
Remove the veggies and place them with the beef on the plate.
Add the Beijing Sauce to the same skillet and cook on high until it thickens, about 3 to 5 minutes. Add the beef and vegetables to the sauce and toss to combine. Serve immediately and enjoy!
Servings
Serves 4.
Storage and Reheating
Let your homemade Beijing Beef cool completely, then store in an airtight container in the fridge for 3 days.
To reheat, toss it in a skillet over medium heat with a splash of oil until warmed through, or microwave in 1-minute intervals, stirring in between. For the crispiest results, reheating on the stovetop is best to keep the beef crispy.
Holly’s Time-Saving Tips for the Best Beijing Beef ⏰
This recipe may look long on paper with its multiple steps, but don’t let that scare you off. If you’re short on time or just want to simplify, here are a few special shortcuts to get dinner on the table faster:
- Use Pre-Sliced Beef: Pick up pre-sliced (unseasoned) fajita beef from the butcher. The slices won’t be quite as thin as recommended, but it’s a great time-saver in a pinch.
- Make It Ahead: Make the Beijing Beef Sauce a day or two ahead and store it in the fridge. Most of the prep time comes from mixing the sauce ingredients.
- Skip The Egg Batter: Coat the beef in cornstarch only. It won’t have as much crust, but it will still turn out wonderfully crispy and flavorful.
Frequently Asked Questions:
This recipe has a mild to medium heat thanks to crushed red pepper flakes and sweet chili sauce. You can adjust the spice level to your taste by adding more or less crushed red pepper.
Yes, you can use skirt steak or flank steak. Just be sure to slice against the grain for the most tender results.
Deep-frying gives the beef its signature crispy exterior, but you can pan-fry in a skillet with a less oil for a lighter version. Just cook in batches to avoid overcrowding the pan.
Yes! Marinate the beef up to 1 hour in advance and prepare the sauce ahead. The beef can also be fried in batches and stored in the fridge for quick reheating.
Absolutely! While onions and red bell peppers are classic, you can add broccoli, snap peas, or other crisp vegetables to suit your taste.
Swap the sugar in the sauce for a keto-friendly sweetener like erythritol or monk fruit, and replace cornstarch with arrowroot, xanthan gum, or coconut flour to keep the beef crispy. Use sugar-free or low-carb versions of hoisin, ketchup, and sweet chili sauce, and stick to low-carb vegetables like bell peppers, onions, broccoli, or zucchini. Serve over cauliflower rice, zucchini noodles, or shirataki rice to enjoy all the bold, sweet, and tangy flavors of Beijing Beef without the extra carbs.
Swap the regular soy sauce for tamari or a certified gluten-free soy sauce, and use a gluten-free hoisin sauce. Make sure your ketchup, oyster sauce, and sweet chili sauce are also gluten-free. Cornstarch is naturally gluten-free, so you can keep it for coating the beef. With these easy swaps, you’ll get all the bold, sweet, and tangy flavors of the classic dish safely at home.
Similar Recipes
Craving something similar? Try my sweet meets spicy Sweet Fire Chicken.
Not in the mood for something spicy? My Crock Pot Beef and Broccoli is just as satisfying and filling, minus the spice.
Craving a healthier takeout option? My Szechuan Chicken features tender chicken, fresh veggies, and linguine noodles, all tossed in a flavorful teriyaki sauce.
Craving more restaurant-style flavors at home? Try my Low Fat Orange Chicken and Baked Sweet and Sour Chicken with Fried Rice—all inspired by Panda Express favorites.
Have you made this Copycat Beijing Beef recipe? ❤️
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CopycatRecipes #BeijingBeef #LifeInTheLofthouse
Panda Express Copycat Beijing Beef
Ingredients
Beijing Beef
- 1 pound skirt steak or flank steak
- 1 large egg beaten
- ¼ cup cornstarch divided
- 1 cup vegetable oil
- 1 small yellow onion sliced
- 1 large red bell pepper cut into 1-inch pieces
- 3 cloves garlic minced
Beijing Sauce
- ½ cup water
- ¼ cup granulated sugar
- 3 Tablespoons ketchup
- 6 Tablespoons hoisin sauce
- 1 Tablespoon low-sodium soy sauce
- 2 teaspoons oyster sauce
- 4 teaspoons sweet chili sauce
- 1 teaspoon crushed red pepper flakes
- 2 Tablespoons apple cider vinegar
Instructions
Beijing Beef
- Cut the flank steak against the grain into thin ¼ inch slices. In a medium-sized bowl, add the beef, egg, and 1 teaspoon of the cornstarch. Allow to marinate for 30 minutes or up to an hour.
Beijing Sauce
- In a small bowl, whisk together the water, sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, crushed red peppers and apple cider vinegar. Set aside.
- After the beef has finished marinating, add the remaining cornstarch to the bowl. Toss the beef again to coat.
- Heat the oil in a medium-sized skillet over medium-high heat. Once oil is hot, fry the beef in small batches for 2 to 3 minutes or until golden-brown. Place the fried beef slices on a large paper towel-lined plate. Cover to keep warm while you finish frying the rest of the beef in batches.
- Heat a separate large skillet on medium-high heat and use two tablespoons of the oil you just fried the beef in. Add the onion and bell pepper to skillet. Cook for 2 to 3 minutes, until it just starts to caramelize on the edges. Add the garlic to skillet in and continue to cook a few more seconds until fragrant. Remove the veggies and place them with the beef on the plate.
- Add the Beijing Sauce to the same skillet and cook on medium-high heat until it thickens, about 3 to 5 minutes. Add the beef and vegetables into the sauce and toss to combine. Serve immediately and enjoy!
Recipe adapted from: Dinner Then Dessert’s Panda Express Beijing Beef (Copycat)
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