This Panda Express Beijing Beef copycat recipe is probably one of the best you can find out there! Crispy beef strips coated in spicy, sweet and tangy sauce with loads of onion and bell pepper.

stir fry with vegetables

A homemade version of Panda express Beijing beef recipe is your quick fix for the popular Chinese food take-away. This easy-to-make beef stir fry dish with Beijing beef sauce can be put together in a couple of minutes just likeMongolian beef.

If you enjoy theorange chicken of Panda Express, well, this is the beef version but with a hint of spiciness. Try it now with a bowl or steamed rice orvegetable chow mein!

stir fry in a bowl on top of table

Beijing Style Sauce

This is the sauce you coat the fried battered beef strips with.  It so good that you can also serve as dipping sauce for grilled and roasted foods.  Usually made from a base of ingredients like soy sauce, sugar, hot sauce or red pepper flakes to deliver sweet, savory flavors.

What Beef Cut To Use?

The recipe calls for flank steak as the beef cut of choice. As an alternative,sirloin orbeef flap will also work for Beijing beef stir fry. The meat needs to be cut against the grain into bite sized chunks or strips. I can already imagine the tender beef cooking perfectly!

How to Make Beijing Beef, Panda Express Style

  • After cutting the beef into serving size strips or bite-sized chunks, place beef slices in a medium bowl and mix in salt, baking soda, pepper, potato starch, and egg white.
  • Mix either by hand or using a wooden ladle until meat is fully incorporated. Cover with cling wrap and let it soak up the marinate for at least 30 minutes or overnight.
  • While beef is marinating, make the Beijing beef sauce by mixing together water, soy sauce, hoisin sauce, oyster sauce, sugar, hot sauce and ketchup
  • Heat cooking oil in a wok or deep pan  over medium-high heat. Lightly dredge marinated beef in cornstarch and fry beef slice in batches for 3-4 minutes. Once all meat are done frying, set aside.
  • In another wok, place 2 – 3 tablespoon of oil from the wok where the beef was fried. Sauté garlic, onion and red bell peppers. Once bell peppers have wilted, tip in the fried beef slices and stir fry for a few seconds.
  • Pour the Beijing beef sauce and gently toss the ingredients until coated with the sauce. Add vinegar and let simmer for a minute without stirring.
  • Add thickening agent and stir until sauce is thick and sticks to the fried beef slices. Remove from heat and serve while warm.
stir fry on chop sticks

Enjoy This Recipe With Dishes Like

To fully enjoy this Panda Express Beijing beef recipe, you can try matching it withchao fan fried rice. If you want something healthier, you can make this easycauliflower rice tabbouleh orchop suey

Tips for an amiable experience

  • I used plain white vinegar for this recipe but you can also use apple cider vinegar or rice vinegar.
  • If you're in a rush or have no time to prepare the beef, you can buy pre-sliced, unseasoned fajita beef. It's sliced thicker but that's okay.
  • Make the sauce in a big batch and keep in the fridge so it's ready anytime you need a dipping sauce or want to make Beijing beef.
  • Store left-overs if any, in an air-tight container and refrigerate for up to 2-3 days. Warm in a microwave or re-heat in a wok before serving again.
stir fry in a bowl on top of table with chop sticks

Other beef recipes you may like

  • Beef Bulgogi – A Korean dish usually made of marinated beef with vegetables.
  • Tasty Beef Onions Stir Fry with tender, juicy beef stir-fried with onions plus sweet and savory sauce.
  • Beef Mechado is a tomato based stew that is insanely delicious, full stop!

stir fry in a bowl

  • 600 grams flank steak ((thin sliced, against the grain, into bite size chunks or strips))
  • 1 large red bell pepper ((cut into ½ inch squares))
  • 1 medium onion (sliced)
  • 2 cloves garlic (chopped)
  • 2/3 cup vegetable oil
  • 1 tbsp cornstarc dissolved in 1 tbsp water (slurry)
  • 1 tbsp vinegar

Marinate

  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp ground black pepper
  • 2 tbsp potato starch
  • 1 egg white (beaten)

Beijing Beef Sauce

  • 1/2 cup water
  • 1 tbsp light soy sauce
  • 1/4 cup hoisin sauce
  • 2 tbsp oyster sauce
  • 2 tbsp sugar
  • 2 tbsp hot sauce
  • 2 tbsp ketchup

  • Place beef strips in a bowl and add marinating ingredients. Marinate for at least 30 minutes.

    600 grams flank steak, 1/4 tsp salt, 1/4 tsp baking soda, 1/4 tsp ground black pepper, 2 tbsp potato starch, 1 egg white

  • While beef is marinating, make the sauce by mixing all ingredients in a small bowl. Set aside.

    1/2 cup water, 1 tbsp light soy sauce, 1/4 cup hoisin sauce, 2 tbsp oyster sauce, 2 tbsp sugar, 2 tbsp hot sauce, 2 tbsp ketchup

  • Heat vegetable oil in a wok or pan over medium-high heat. Once oil is hot enough, lightly dredge marinated beef in cornstarch and fry beef slice in batches for 3-4 minutes. Once all meat are done frying, set aside.

    2/3 cup vegetable oil

  • In another wok, place and heat 2 – 3 tablespoon of oil from frying the beef over medium heat. Sauté garlic, onion until fragrant and translucent.

    1 medium onion, 2 cloves garlic

  • Add bell peppers. Once bell peppers have wilted, tip in the fried beef slices and stir fry for a few seconds.

    1 large red bell pepper

  • Pour the Beijing beef sauce and gently toss the ingredients until coated with the sauce. Add vinegar and let simmer for a minute without stirring.

    1 tbsp vinegar

  • Add thickening agent and stir until sauce is thick and sticks to the fried beef slices. Remove from heat and serve while warm.

    1 tbsp cornstarc dissolved in 1 tbsp water

Serving: 6 servings | Calories: 598 kcal | Carbohydrates: 44.2 g | Protein: 29.4 g | Fat: 33 g | Saturated Fat: 8.3 g | Cholesterol: 55 mg | Sodium: 615 mg | Potassium: 458 mg | Fiber: 1.4 g | Sugar: 10 g | Calcium: 29 mg | Iron: 2 mg