Beijing Beef From Panda Express

Side view Beijing beef in a bowl with rice.

5 stars (5 reviews)

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.

Prep Time20

Cook Time15

Total Time35

Course: Main, Main Course

Cuisine: American, Asian, Chinese

Servings: - 6 servings

Calories: 322kcal

Author: Sommer Collier

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

US Customary - Metric

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.

Video

Notes

This recipe is 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.

Beijing beef tastes just as delicious - if not more so! - the next day. Once leftovers are cool, transfer them to an airtight container and keep them in the fridge for up to 3 or 4 days. I love to use this recipe to meal prep lunches with a side of rice.

I do not recommend freezing this dish... Bell peppers tend to get a bit mushy when frozen and then reheated.

Nutrition