Beijing Beef Panda Express
by Sommer Collier — last updated on Jun 23, 2025 
This Beijing Beef Panda Express stir fry recipe is loaded with tender beef and sweet and tangy veggies. It’s easy to make with wholesome ingredients for a Panda Express copycat dish that’s sure to be a family favorite.
Sommer’s Recipe Notes
Some people’s guilty pleasure is a big greasy burger, but for me, it’s fast-food Chinese takeout. And I know I’m not the only one, because all of our copycat Panda Express recipes – like our Kung Pao Chicken, Orange Chicken, and Black Pepper Chicken Stir Fry – are extremely popular!
Today we’re sharing what we know will quickly become another reader favorite recipe, our rendition of Beijing Beef à la Panda Express. The simple stir-fry combines crispy beef strips, onions, and peppers kissed with a sticky sweet glaze. The beef is fried in oil, before stir-frying with the sauce and vegetables, to create the special texture you know and love.
Why You’ll Love Beijing Beef Panda Express
- Thirty minute meal – This delicious beef and veggie stir fry dish is ready in only about 30 minutes from start to finish.
- Meal-prep hero – Leftovers from this Beijing beef dish are fantastic – so you definitely want to work this into your meal prep routine.
- Better than takeout – This homemade version of the classic Panda Express dish is so much better for you than the takeout variety!
This sweet and tangy Beijing Beef Panda Express recipe is the perfect meal for a casual family-friendly weeknight dinner that’s got plenty of flavor.
Ingredients and Tips
- Flank steak – Flank steak is idea for stir fry because it’s tender.
- Cornstarch – To get that crispy golden brown coating on the beef strips you’ll need some good old corn starch.
- Bell pepper – Use your preferred choice of red, yellow, orange, or green peppers.
- Onion – I prefer to use white onion becaude it has the most bite and best flavor.
- Oil – Use a high-heat and neutral flavored oil like vegetable/canola or avocado oil.
- Scallions – To garnish this dish, you’ll need freshly sliced scallions.
- Sauces – To make the sweet and sour staple sauce, you’ll need ketchup, hoisin sauce, sweet chili sauce and soy sauce.
Recipe Variations and Dietary Swaps
- Protein – Swap the beef with chicken, tofu or chunks of salmon.
- Gluten-free – Use coconut aminos instead of soy sauce and a GF hoisin sauce.
- Extra spice – Add in extra crushed red pepper flakes for more heat.
- Sauce: If you want the sauce a bit tangier, add a splash of vinegar.
- Veggies: Want to add extra vegetables? Through in broccoli florets, chopped boy choy, or sliced carrots.
How To Make Beijing Beef Panda Express
To make this sweet and tangy Beijing Beef Panda Express copycat recipe, just slice and marinate the beef, combine the sauces and stir-fry it all together!
Find the full Beijing Beef Panda Express recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Tips For Success
- Prep everything in advance. Beijing Beef cooks quickly, so have all your ingredients chopped, measured, and ready to go before you start cooking. This includes the beef, vegetables, and sauce ingredients.
- Choose the right feef. Use a tender cut like flank steak, sirloin, or even ribeye. Slice it thinly against the grain to ensure the beef slices are tender.
- Double-coat for crispy beef. Toss the marinated beef in cornstarch or a mixture of cornstarch and flour before frying. For extra crispiness, fry the beef in batches until golden and crunchy.
- Use fresh vegetables. Red bell peppers and onions are essential for the signature Panda Express taste. Cut the veggies into similar-sized pieces for even cooking.
- Fry at the right temperature. Keep your oil at 350–375°F for frying the beef. If the oil isn’t hot enough, the coating will become soggy instead of crispy.
- Combine quickly. Toss the crispy beef, cooked vegetables, and sauce together quickly in the pan to coat everything evenly. Avoid overcooking, as the beef may lose its crispiness.
- Serve immediately. Beijing Beef is best served fresh and hot for maximum flavor and crispiness. Pair it with steamed rice or fried rice for the full Panda Express experience.
Storage Notes
- Storing Leftovers – Place leftovers in an airtight container and store in the refrigerator for 3-4 days.
- Reheating Leftovers – Reheat leftovers in a skillet over medium or medium-low heat, or in the microwave in short bursts.
Serving Suggestions
Enjoy this classic Chinese takeout-style dish with fluffy white rice or brown rice. For more carb-y goodness you can swap our rice or add a serving of noodles like this Lo Mein with Vegetables or Chow Mein on the side for an even heartier meal.
Or keep low-carb with Roasted Cauliflower Rice or loaded Cauliflower Fried Rice!
Either way, you definitely want to enjoy it with homemade Panda Express Super Greens for that complete better-than-the-restaurant vibe. I also love this Potstickers recipe with Beijing Beef!
Beijing Beef From Panda Express
Video
Ingredients
For the Stir Fry –
- 1 – 1 ¼ pounds flank steak
- 1 large egg
- ¼ cup cornstarch
- ½ teaspoon salt
- 1 large red bell pepper seeded and chopped into 1-inch pieces
- 1 cup onion 1-inch pieces
- ½ cup vegetable oil for frying
- ¼ cup chopped scallions for garnish
For the Stir Fry Sauce –
- ¼ cup ketchup
- ¼ cup hoisin sauce
- ¼ cup sweet chili sauce
- 2 tablespoon soy sauce
- 3-4 cloves minced garlic
- ½ – 1 teaspoon crushed red pepper
Instructions
- Slice the beef flank steak into thin strips, against the grain, about 2 to 3 inches long. This is easiest when the beef is partially frozen so it holds its shape and makes it easier to cut. Place the beef strips in a large bowl. Add in one egg, ¼ cup of cornstarch, and ½ teaspoon of salt. Gently toss to coat the beef strips on all sides.
- Chop the bell pepper and onion into 1-inch cubes and set aside. Chop the scallions for the garnish.
- Set out a medium bowl or measuring pitcher. Add in the ketchup, hoisin sauce, sweet chili sauce, soy sauce, minced garlic, and crushed red pepper. Mix well.
- Place a wok, or a large sauté pan, over medium high heat. Add the oil to the wok. Place a holding plate to the side of the wok.
- Once the oil is hot, carefully place about ¼ of the beef strips into the fry oil. Use tongs to move the strips around the wok. Stir fry for 1 to 3 minutes. Once the beef has browned, use the tongs to move it to the holding plate. Repeat with three more small batches of beef strips.
- Carefully pour most of the remaining oil out of the skillet, leaving about 1 tablespoon to stir fry the vegetables. Place the onions and peppers in the hot wok and stir fry for 1 to 2 minutes. Then add the beef strips back to the wok, followed by the sauce. Toss well and continue to stir fry for another 2 to 3 minutes.
- Remove from heat and sprinkle with chopped scallions. Serve warm over fried rice or white rice.
Notes
Nutrition
Frequently Asked Questions
Strips of tender beef are quickly cooked and tossed with sauteed peppers, onions, and a sweet/umami-licious sticky sauce. The combination has just the right bit of sweetness with also a hint of spicy flavor from the crushed red pepper.
This recipe is totally gluten-free if you buy GF hoisin and soy sauce!
For health purposes, you can omit the majority of the oil and skip the deep frying in this recipe, but it will not have the same texture that it does at a panda express restaurant. To do this, add just 1-2 tablespoons of oil to the wok, and stir-fry the beef for 1-3 minutes, before stir-frying the vegetables.
love these copycat recipes, if only just to tweak some of the ingredients just a bit and know what’s going into them, so for that alone, thank you but also appreciate the recipe!
I was very surprised by how easy this was to make. I will never buy this at the restaurant again! I feel like this was a much healthier option. Thanks for posting!
This is one of my favorites!! And, it tastes so much better made at home!! There is so much flavor. My kids love it!
this dish really does taste like the panda express recipe, just a little better though! thank you so much for sharing this amazing recipe
Loved this beef with rice! So much better made at home! Can’t wait to make again