Panda Express Beijing Beef Recipe (Easy Copycat Version!)

Savor the tantalizing flavors of Panda Express Beijing Beef, a perfect blend of crispy beef strips and vegetables stir-fried to perfection. This dish captures the essence of the famous Panda Express classic with its rich, sweet, savory, and slightly spicy sauce. Serve this mouth-watering Beijing Beef over a bed of fluffy rice.

Ideal for a family dinner or a special occasion, this recipe is not only delicious but also a fun way to recreate a popular favorite at home. Enjoy the blend of textures and flavors that make this Chinese dish a must-try for anyone looking for a flavorful, satisfying meal.

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What makes Panda Express Beijing Beef so good? 

You cannot live by Orange Chicken alone, and when you want to switch things up on your next Chinese night, this Panda Express Beijing Beef recipe is what you want to try!

But what is Beijing Beef at Panda Express? Imagine a bowl of sliced tender beef with a light, crisp crust smothered in a sweet, tangy sauce with just the right amount of heat. Then add onions and bell peppers for a bit of color and crunch, and you have a good idea of what awaits you.  

Why This Recipe Works

The secret to authentic Beijing Beef lies in the marinade and double-texture technique. Marinating flank steak with soy sauce and baking soda tenderizes the meat, creating the perfect base for the crispy coating. The sauce balances sweet ketchup and hoisin with tangy rice vinegar and just enough heat from red pepper flakes. Frying at the correct temperature ensures a crispy exterior that makes Beijing Beef irresistible.

Panda Express Beijing Beef ingredients

For the Beef Marinade:

• Flank steak – Provides the perfect texture when sliced against the grain
• Low-sodium soy sauce – Adds umami depth while tenderizing the meat
• Baking soda – Tenderizes the beef and helps create the crispy coating

For the Beijing Beef Sauce:

• Water – Helps create the proper sauce consistency
• Ketchup – Provides sweetness and body for the sauce base
• Hoisin sauce – Adds complex sweet and savory Chinese flavors
• Seasoned rice wine vinegar – Creates the signature tangy brightness
• Granulated sugar – Balances the acidity and enhances the sweetness
• Cornstarch – Thickens the sauce to coat the beef perfectly
• Dried red pepper flakes – Adds subtle heat without overpowering

For Frying:

• Marinated beef – The tenderized, seasoned protein base
• Cornstarch – Creates a light, crispy coating when fried
• Vegetable oil or canola oil – High-heat oil for perfect frying

For the Stir-Fry Finish:

• Yellow onion, diced – Adds sweetness and textural contrast
• Red bell pepper, diced – Provides color, crunch, and mild sweetness
• Garlic, minced – Essential aromatic that enhances overall flavor
• Ginger, minced – Adds warm, spicy notes that complement the sauce

How to make the Beijing Beef Panda Express serves

To make the beef marinade and marinate the beef:

1. Trim the flank steak of any remaining fat or silverskin. 
2. Cut the meat at an angle against the grain into quarter-inch slices. Place each piece in a mixing bowl.
3. Add the low-sodium soy sauce and baking soda to the bowl. 
4. Use your hand to toss the beef with the marinade. 
5. Cover and chill for half an hour. 

To make the sauce for this Panda Express Beijing Beef recipe:

1. In a mixing bowl, stir together the ketchup, hoisin sauce, seasoned rice wine vinegar, granulated sugar, cornstarch, and dried red pepper flakes.
2. Continue stirring until the granulated sugar dissolves. Cover the bowl and set aside. 

To fry the beef:

1. Remove the meat from the marinade and pat it dry. 
2. Put some cornstarch in a bowl and coat each piece of meat in a thin layer. Shake off any excess and reserve.
3. Place a wide, thick-bottomed pot over high heat and attach a deep-fry thermometer to the side. 
4. Add about three inches of oil to the pot and bring the oil up to 350 degrees. 
5. In batches, carefully add the cornstarch-coated beef slices to the hot oil. 
6. Cook the beef for three to four minutes until both sides are golden brown. Drain the meat on a paper towel-lined wire rack. 
7. Reserve some cooking oil for later. 

To finish Beijing Beef:

1. Heat a large skillet over medium-high heat. 
2. Pour some of the reserved cooking oil into the pan.
3. Add the diced onions and red peppers to the hot oil and cook until the onions are translucent. 
4. Toss in the minced garlic and ginger. Stir for about a minute or until you can smell the garlic. 
5. Stir in the sauce and stir to coat the veggies. Add the cooked crispy beef and toss everything together. 
6. Serve hot. 

Recipe variations

To cut calories without sacrificing flavor, you can skip dusting the flank steak slices with cornstarch, and instead of frying them in oil, give them a quick cook in a skillet:

1. Remove the beef slices from the marinade and pat them with a paper towel. Then, lay the beef out on a dish.
2. Heat a large skillet over a medium-high flame and add a little oil.
3. Stirfry half of the beef until cooked to your preferred temperature, about two minutes for medium. Transfer the meat to a wire rack to drain.
4. Let the skillet come back up to temperature and add more oil. Cook the remaining beef. 

Adding more veggies is an easy way to stretch the recipe and make it healthier. Try including a few thinly sliced carrots or blanched broccoli. Baby bok choy is also a fantastic choice if your local supermarket carries it. 

What to serve with Panda Express Beijing Beef

While you could eat Beijing Beef independently, it is better over rice—white or brown. Chinese noodles like lo mein or chow fun noodles are also great options. But why not keep the Asian-inspired food theme going by including a few of the dishes in the meal?

• Egg Drop Soup. The Chinese classic is much easier to make than you think. This version from Imperial Palace is so light and flavorful that you’ll want to make it often. 
• Cream Cheese Rangoons. A favorite appetizer at Panda Express, Cream Cheese Rangoons is wonton skin purses stuffed with cream cheese and scallions and then fried. Serve them with your favorite dipping sauce. 
• Fried Rice. Why stick with plain rice when you can have fried rice? Making this fried Rice recipe uses commonly available ingredients and is a breeze. 

Storage & Reheating Instructions

• Freezing: Not recommended due to texture changes in the coating and vegetables.
• Refrigerator Storage: Store leftovers in airtight containers for up to 3 days. Note that the crispy coating will soften over time.
• Best Reheating Method: Wrap in aluminum foil and reheat in a 350°F oven for 10 minutes until heated through. This method helps preserve some crispiness better than microwaving.

More Panda Express copycat recipes

• Broccoli Beef
• Chow Mein
• Cream Cheese Rangoons
• Honey Walnut Shrimp
• Orange Chicken
• String Bean Chicken

Favorite Chinese food recipes

• Beef Chow Fun
• Chinese Chicken Salad
• Chinese Spare Ribs
• General Tso Chicken
• Mongolian Beef
• Sweet and Sour Chicken
• Teriyaki Beef Stir Fry

Check out my easy Chinese food recipes and the best copycat fast food restaurant recipes on Copykat!

Copycat Panda Express Beijing Beef – Homemade Recipe

Crispy beef strips in sweet and tangy sauce with peppers and onions. This Panda Express copycat tastes better than the original!

5 from 1 vote

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Course: Main Course

Cuisine: Chinese

Keyword: Panda Express Recipes

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Marinate: 30 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 6

Calories: 561kcal

Author: Stephanie Manley

Ingredients

Beef

• 1 1/2 pounds flank steak
• 2 tablespoons reduced-sodium soy sauce
• 3/4 teaspoons baking soda
• vegetable oil for frying
• 1 cup cornstarch
• 2 tablespoons vegetable oil
• 1 cup diced yellow onion
• 1 cup diced red bell pepper
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons minced ginger

Sauce

• 1/2 cup water
• 4 tablespoons ketchup
• 2 tablespoons hoisin sauce
• 1/3 cup seasoned rice wine vinegar
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon dried red pepper flakes

For Serving

• 6 cups cooked rice

Instructions

• Cut the flank steak against the grain into 1/4-inch slices and place in a bowl with the soy sauce and baking soda. Stir to combine. Let the meat marinate for 30 minutes and then drain the beef of excess marinade.
• While the meat is marinating, combine all the sauce ingredients in a small bowl. Mix well and set aside.
• Pour the vegetable oil into a heavy-bottomed pot until it reaches a depth of 3 inches. Heat the oil to 350°F.
• Dredge the beef on both sides with cornstarch. Shake off the excess.
• Fry the beef in the vegetable oil in small batches for about 3 to 4 minutes or until golden brown on both sides. Drain the beef on a wire rack.
• Heat a wok on high with a few tablespoons of the vegetable oil you used to fry the beef. Sauté the onions and red bell peppers until softened. Add the garlic and ginger and sauté until fragrant. Add the sauce to the wok and stir a few times. Then add the fried beef. Stir to coat the beef and vegetables with the sauce.
• Serve with cooked rice.

Video

Nutrition

Calories: 561kcal | Carbohydrates: 82g | Protein: 30g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 577mg | Potassium: 589mg | Fiber: 2g | Sugar: 14g | Vitamin A: 879IU | Vitamin C: 34mg | Calcium: 55mg | Iron: 3mg