Panda Express Beijing Beef Copycat Recipe

Name: Panda Express Beijing Beef Copycat Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound flank steak; 3 tablespoons cornstarch; 1 cup canola oil; 4 cloves garlic (minced); 1 teaspoon fresh grated ginger; 1 yellow onion (sliced); 1 red bell pepper (cut into 1"); 1/4 cup cornstarch (divided); 1/4 teaspoon salt; 1/2 cup water; 1/4 cup brown sugar; 2 tablespoon ketchup; 6 tablespoons Hoisin sauce; 2 tablespoons low-sodium soy sauce; 1 tablespoon oyster sauce; 2 tablespoons sweet chili sauce; 1 teaspoons crushed red pepper flakes; 2 tablespoons rice vinegar

Recipe Video Print

You guys know my love for recreating takeout food at home, and the Panda Express Beijing Beef Copycat recipe is on the menu tonight! Featuring the crispiest, lightly breaded beef strips and tender veggies, all tossed in a delightful brown sugar sweet chili sauce. Only 30 minutes to make this fantastic dish that is guaranteed to get a hearty two thumbs up at the table!

Juicy Panda Express Beijing beef with bell peppers and onions.

When I get cravings for American Chinese take-out but I am unwilling to spend a fortune on it in the current economy, I turn to my copycat recipes like Panda Express Mushroom Chicken, Panda Express Honey Sesame Chicken, and Shanghai Angus Steak. They are as tasty as the originals, but homemade, made with quality ingredients I can control, and cost me a fraction of what I would’ve paid at the restaurant!

Why you will love this recipe
What you will need
How to prepare
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More easy American-Chinese recipes:

Panda Express Beijing Beef used to be a limited-time item at the chain. It became so popular that it eventually made it on the regular menu. However, ordering it is always a hit or miss. Unless you ate there during lunch or dinner rush, you risk getting chewy, slightly soggy meat that’s been sitting under the heat lamp for a bit too long. Therefore, I knew I had to replicate this recipe if I wanted it fresh, hot, and amazing – every single time.

I’m happy to report that this recipe beats the original! It has juicy, crispy-fried beef, tender, sweet onions, plus colorful bell peppers. And finally, that signature sweet-and-savory Beijing Beef sauce that makes everything taste even better. This quick dinner tastes like authentic Chinese takeout, but more special because it’s made from scratch at home. Enjoy every bite of it!

Homemade Panda Express Beijing beef copycat served over rice.

Why you will love this recipe

Save money: The restaurant in my area charges about $15 per serving, but I can make 4 servings for less than $10. That saves me about $50 I can use to take the family to see a movie.
It’s so much healthier: The restaurant does not add MSG, but it is in their sauce, as is soybean oil, sugar, and other additives like disodium guanylate, disodium inosinate, Red 40, and caramel color. Making this dish at home gives me full control over the quality of the ingredients that I use.
Make it how you like it: If I am having friends or family over who don’t like spicy food, I can just leave out the red pepper flakes. Or add more if I am in the mood for something extra hot.
Real beef: This takeout-style meal is so easy to make that it is more convenient and time-efficient to make at home than to go out or order delivery.

What you will need

Overhead shot of Panda Express Beijing beef ingredients in bowls on a wooden surface.

Meat: I use about 1 pound of organic, grass-fed flank steak, cut into very thin strips.
Vegetables: I chop organic red bell pepper into 1-inch chunks for a vibrant color, crunchy texture, and sweet flavor to balance the spicy-sweet profile. The yellow onion slices become caramelized and turn sweet when cooked to a tender-crisp bite with a slight crunch. Minced garlic combines with the ginger and chili sauce to form a spicy, sweet, savory bite.
Wet ingredients: I use canola oil to fry the beef and vegetables because it has a high smoke point and mild flavor.
Dry ingredients: The cornstarch is essential for velveting the beef. It gives it a light, crispy exterior while locking in moisture and protecting it from overcooking. Cornstarch also helps thicken the sauce and give it a glossy shine.
Seasonings: Besides salt, I also use fresh grated ginger for a bright, sharp flavor with a hint of pepper.

For the sauce

Wet ingredients: I start with water and mix it with Hoisin sauce for its rich and savory depth, similar to Asian barbecue sauce. Rice vinegar gives it a mild, tangy flavor without the harsh acidity of white vinegar. Ketchup provides a sweet, tangy base to cut through the richness of the fried meat. Soy sauce gives it the authentic Asian takeout flavor, but I use a low-sodium variety so I can control how much salt goes into it. Oyster sauce elevates the beefy taste and thickens the sauce. To achieve a sweet-and-spicy flavor, I use sweet chili sauce, which bridges the gap between hot and sweet.
Seasonings: Brown sugar is a crucial ingredient for caramelizing and flavoring the sauce, adding rich sweetness and a more intense glaze. Red pepper flakes give this dish its warmth rather than an intense bite like other hot Asian dishes have. This makes it more flavorful rather than just spicy.

How to prepare

Prep the beef: First, I toss the thinly sliced steak in a bowl with salt and 1 tablespoon of cornstarch until coated, letting it sit for 30 minutes.

Make the sauce: While I wait, I mix all the sauce ingredients in a small bowl and set aside.

Fry the beef: When the steak is ready, heat 1 cup of oil in a medium saucepan over medium-high heat. Then I toss the beef again with the last 2 tablespoons of cornstarch before frying it in small batches for 2 to 3 minutes, or until it is crispy. I set the beef aside on a paper-towel-lined plate.

Fry the vegetables: Heat 2 tablespoons of the leftover oil in a wok over high heat until hot. I saute the bell pepper and onion for 2 to 3 minutes or until the edges are caramelized. I add the ginger and garlic and cook for a few more seconds, until fragrant. Then, I remove the vegetables and set them aside.

Cook the sauce: Next, I pour the sauce into the pan and cook it over high heat for 3 to 5 minutes, or until it thickens.

Combine and serve: I toss the beef and vegetables back into the pan to coat and then serve with garnish.

Overhead shot of Panda Express Beijing beef in a skillet.

Expert tip

Keep the beef crispy

It can be difficult at first to get the beef crispy. Just double-coat it in cornstarch, 30 minutes apart, and don’t cook it too long. Also, don’t overcrowd the pan. But once it is crispy, don’t forget that it cannot be cooked in the sauce for too long, or that crisp exterior will be ruined. Once the sauce is thickened, I toss the vegetables and beef in the sauce for just a second to coat them, then serve immediately. The longer it sits in the sauce, the more it soaks up the sauce and becomes soggy.

More tips to consider:

Double coat the beef in cornstarch for the crispiest texture.
Also, let the meat rest for a few minutes before frying it so it doesn’t fall apart.
Don’t overcrowd the pan to avoid soggy coating.
Freeze the meat for an hour before slicing to make it easier to get thin, even cuts.
Always cut against the grain for tender meat.

Close shot of glossy Panda Express Beijing beef copycat.

Recipe variations and add-ins:

Other meats: I often use pork, chicken, turkey, or ham instead of beef just to change the flavor.
Add vegetables: I like to add broccoli florets, green beans, pea pods, and chopped cauliflower to my Beijing beef sometimes.
Toss in some fruit: To give this dish a sweeter profile, add some chopped mango, pineapple, or Mandarin oranges.
Make it extra spicy: Add cayenne pepper or diced jalapeños to give this dish a lot more heat.
Less heat: For those who can’t handle the heat, skip the red pepper flakes, and it will still have a bit of a kick from the sweet chili sauce.

Panda Express Beijing beef copycat over white rice.

Serving suggestions:

I usually serve this Beijing beef with white rice. My recipe for stick of butter rice makes the best buttery rice ever, and it is so easy to do in the Instant Pot. For fewer carbs, try this cauliflower rice, which has a deliciously nutty flavor that my kids even love. On the side, I often serve tender steamed broccoli or spicy cucumber salad.

When I want to make this more like a take-out meal, I serve it with some egg fried rice and soba noodles. I honestly couldn’t mess these up if I tried, so I guarantee anyone can make these. For a crispy side dish or appetizer, I like how easy it is to make this air-fried tofu in about 30 minutes. I only need a few ingredients to make it, and it goes with anything.

How to store leftovers:

Refrigerate: This dish is best served right away for the crispy exterior. However, it can be saved in the fridge in an airtight container for 3 to 4 days.
Freezing: It can also be frozen in a freezer-safe container or freezer bag for 3 to 4 months.
Defrost: I thaw my leftovers in the fridge overnight.
Reheating: Reheating should be done in the wok with just a light spray of oil over medium-high heat. It can also be reheated in the air fryer at 350°F for 6 to 8 minutes. The microwave will also work, but it won’t be crispy.

Overhead shot of Panda Express Beijing beef with bell peppers over rice.

Frequently asked questions

How do I keep the beef from getting too chewy?

The first thing to do is make sure you get flank steak rather than a cut that doesn’t work well in this recipe, like round steak. Then, be sure to cut it into thin strips against the grain to shorten the muscle fibers. Afterward, beat it with a meat mallet to break down any tough connective tissue that can make the meat chewy. Velveting the meat with baking soda is also good. Let it sit for 30 minutes and then rinse it well before continuing with the instructions.

Why are my veggies so soft?

This usually happens when they are cooked for too long. If they are overcooked, they will eventually get soft. Overcrowding the pan is another common reason why this happens. Putting too many vegetables in the pan causes the pan’s temperature to drop, and the moisture from the veggies cannot be released fast enough. This steams them instead of frying, giving them a soft texture.

Can I make the sauce ahead of time?

Yes, this is a great idea because it allows the flavors to meld. I like to make mine the day before and let it chill overnight so the sauces and seasonings have time to seep into each other. The next day, I whisk it up really well and let it come to room temperature before the meat is ready to cook.

How do I cut the beef into thin slices?

The best way I found to do this is to put the beef into the freezer for about 30 to 60 seconds, depending on how large the piece of meat is. Then, when it is firm, it is easier to slice thinner pieces. Locate the long muscle fibers running along the side of the meat and use a sharp knife to cut thin slices against the grain. It is best to try to hold the knife at a 45-degree angle, which increases the surface area.

Juicy Panda Express Beijing beef with red bell pepper and onions.

More easy American-Chinese recipes:

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