Panda Express Copycat Beijing Beef
Make your favorite Panda Express Copycat Beijing Beef at home with this easy-to-follow recipe. Crispy bites of beef tossed in a homemade sweet and slightly spicy sauce!
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Servings: 4
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!
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