Description
This Panda Express Copycat Beijing Beef is crispy, saucy, and bursting with sweet, tangy, and mildly spicy flavor. Featuring golden fried beef strips, a rich homemade sauce, and stir-fried peppers and onions, this quick 25-minute recipe is the perfect takeout-at-home dish. Serve over rice for a flavorful and satisfying dinner the whole family will love.
Ingredients
For the Beef:
Flank steak, thinly sliced
1 egg
Cornstarch (to coat)
Vegetable oil (for frying)
For the Sauce:
Ketchup
Hoisin sauce
Soy sauce
Oyster sauce
Sweet chili sauce
Sugar
Apple cider vinegar
Crushed chili peppers
Water
For the Stir-Fry:
1 yellow onion, sliced
1 red bell pepper, sliced
2 cloves garlic, minced
1 tbsp vegetable oil
Instructions
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Marinate the Beef:
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Slice flank steak thinly against the grain.
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Beat egg in a bowl, then add beef and cornstarch. Mix to coat and let marinate for 15 minutes.
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Prepare the Sauce:
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In a bowl, combine ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, sugar, vinegar, crushed chili, and water. Stir well.
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Fry the Beef:
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Heat oil in a wok or deep skillet.
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Fry beef in small batches until crispy. Drain on paper towels.
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Stir-Fry Vegetables:
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In a separate pan, heat 1 tbsp oil over medium-high.
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Stir-fry onion and bell pepper until slightly charred. Add garlic and cook for 10 seconds.
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Combine:
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Pour sauce into the veggies. Bring to a boil.
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Add fried beef and stir to coat everything in the sauce.
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Serve:
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Serve immediately over steamed jasmine or fried rice.
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Notes
Storage: Store in an airtight container in the fridge for up to 3 days.
Reheating: Best reheated in a skillet to maintain crisp texture.
Variations: shrimp, or tofu. Adjust heat by altering chili flakes. shrimp, or tofu. Adjust heat Try with chicken, shrimp, or tofu. Adjust heat by altering chili flakes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Method: Stir-Fry / Deep Fry
- Cuisine: Chinese-American
