Beijing Beef | The recipe review

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Crispy strips of meat fried with onions and red peppers and then seasoned with a sweet and spicy sauce. You’ll love this popular Panda Express copycat version of Beijing beef!

Copycat recipes are so easy to make and enjoy at home! For more copycat recipes, try this Olive saladmy Skillet queso with chilior my favorite Chick-fil-A Iced Lemonade.

Top view of Peking beef in a white bowl over rice decorated with chives.

Panda Express Beijing Meat

Panda Express is known for tasty dishes like Beijing beef. Tender strips of beef are marinated and then coated in cornstarch to help crisp the outside as they fry. Mixed with onions, red peppers and a sweet and spicy sauce, it’s packed with flavors and textures!

Chinese-American dishes are a favorite in our house! They are better than takeout and easy to make at home. If you like this Beijing beef, I have some great recipes for you to add to your weekly menu. Do it beef and broccolimy cashew chickengold bang bang chicken. I love tasty dinner ideas!

Ingredients you need

Restaurant quality Beijing beef, but in the comfort of your home! These are all the ingredients you need to make the most perfect tender meat smothered in an incredible sauce. All measurements can be found below in the recipe card.

marinated

  • Flank Steak: Cut into strips against the grain.
  • Egg: The egg helps the marinade stick to the meat.
  • soy sauce: Feel free to use low sodium if you prefer.
  • Maize starch: It gives the steak a crispy coating while it cooks.

Fry

  • Vegetable oil: To fry. Feel free to use canola oil if you prefer.
  • Red pepper: Cut into 1 inch pieces. Any chili works here!
  • Yellow onion: In cubes or chopped, as you prefer. Onion adds great flavor and texture.

Sauce

  • Brown sugar: Adds sweetness to the sauce.
  • Rice vinegar: This adds flavor to the sauce. I love using rice vinegar because it has a sweet touch.
  • Tomato paste: It helps to thicken the sauce and melt the ingredients.
  • Sweet chili sauce: You’ll love the added sweetness and flavor of the sweet chili sauce in this Beijing beef recipe!
  • soy sauce: Using low-sodium soy sauce helps control added salt. However, regular soy sauce or tamari will also work. Tamari is gluten-free, which is a plus!
  • Hoisin sauce: Hoisin is like a savory and sweet Asian barbecue sauce. Oyster sauce works too!
  • Onion and garlic powder: Adds great flavor and depth to the sauce.

Beijing beef recipe

This Peking Beef recipe is easier than you think! Marinate the meat, mix the sauce and cook all the ingredients together! You’ll have a tasty meal ready in no time. It’s basically the BEST Beijing beef recipe! My instructions below are also very easy to follow!

  1. Slice the meat: Prepare the steak by cutting it, against the grain, into ¼-inch-thick strips about 2 inches long.
  2. Marinate the meat: In a medium bowl, whisk together the egg, soy sauce, and 1 tablespoon cornstarch. Add the sliced ​​steak to the bowl and mix well. Let the steak marinate for 30 minutes at room temperature.
  3. Mix the meat in cornstarch: Add the remaining 4 tablespoons of cornstarch to a bowl. Remove the marinated meat from the marinade and mix it with the cornstarch, completely coating each piece.
  4. Prepare the sauce: In a medium bowl, whisk together the brown sugar, vinegar, tomato paste, sweet chili sauce, soy sauce, hoisin sauce, onion powder, and garlic powder.
  5. Fry the meat: Heat the olive oil in a wok or large skillet over medium-high heat. Add the marinated and cornstarch-coated steak to the skillet and fry the meat until browned, about 2-3 minutes. Remove the meat from the pan and set aside.
  6. Fry the onion and pepper: Returning to the pan add the chopped onion and chopped red pepper. Stir-fry until the vegetables soften, about 5 minutes.
  7. Add the meat slices and sauce: Lastly, return the meat to the pan and pour the sauce mixture over the meat and vegetables. Fry everything together until the sauce starts to thicken, about 2-3 minutes.
  8. Serve: Serve the Beijing beef with rice and garnish with chopped chives. I also love red pepper flakes on top!
First photo of meat frying in a frying pan.  Second photo of peppers and onions cooking in a pan.  Third photo of meat, vegetables and sauce in the pan.  Fourth photo of the meat, vegetables and sauce mixed together.

Tips and variations

This Beijing beef recipe isn’t too complicated, but here are some extra tips and ways to change it up to make it your own. This is sure to be a new favorite dinner!

  • Different Vegetables: Classic Beijing beef uses onions and red peppers, but feel free to swap them out. Use whatever vegetables you prefer or what you have in the fridge in this recipe!
  • Tips for slicing meat: Cut the meat against the grain. This means cutting the muscle fibers, leaving the meat more tender. Cut the meat in the opposite direction of the muscle fibers and not parallel to them.
  • Avoid overcrowding the pan: Don’t overcrowd your frying pan or wok when frying meat. Work in batches if necessary so each piece has enough room to crisp up and develop caramelized edges.

Top view of Beijing beef in a silver pan with a wooden spoon.

Storing Beijing Beef Leftovers

This Peking Beef makes the best leftovers, although I doubt you’ll have any! Serve with a convenient Arroz Minuto and you’ll have an easy and tasty lunch the next day.

  • In the fridge: Transfer the meat and vegetables to an airtight container and store for up to 4 days.
  • To reheat: When ready to enjoy, reheat on the stovetop or in the microwave until heated through.

Close view of chopsticks lifting Peking meat from a bowl.

More Delicious Meat Dinners

If you’re looking for more steak dinner ideas, I’ve got you covered! I love the versatility of beef and the many ways it can be used in cooking. Here are some of our favorite meat dinners that I know your family will love too.

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  • Prepare the steak by cutting it, against the grain, into ¼-inch-thick strips about 2 inches long.

  • In a medium bowl, whisk together the egg, soy sauce, and 1 tablespoon cornstarch. Add the sliced ​​steak to the bowl and mix well. Let the steak marinate for 30 minutes at room temperature.

  • Add the remaining 4 tablespoons of cornstarch to a bowl. Remove the marinated meat from the marinade and mix it with the cornstarch, completely coating each piece.

  • In a medium bowl, whisk together the brown sugar, vinegar, tomato paste, sweet chili sauce, soy sauce, hoisin sauce, onion powder, and garlic powder.

  • Heat the olive oil in a wok or large skillet over medium-high heat. Add the marinated and cornstarch-coated steak to the skillet and fry the meat until browned, about 2-3 minutes. Remove the meat from the pan and set aside.

  • Returning to the pan add the chopped onion and chopped red pepper. Stir-fry until the vegetables soften, about 5 minutes.

  • Add the meat back to the pan and pour the sauce mixture over the meat and vegetables. Fry everything together until the sauce starts to thicken, about 2-3 minutes.

  • Serve the Beijing beef with rice and enjoy!

Calories: 416caloriesCarbohydrates: 32gProtein: 20gFat: 23gSaturated fat: 5gPolyunsaturated fat: 11gMonounsaturated fat: 6gTrans fat: 0.1gCholesterol: 73mgSodium: 1341mgPotassium: 514mgFiber: twogSugar: 21gVitamin A: 828UIVitamin C: 29mgCalcium: 47mgIron: twomg

Nutritional information is automatically calculated so should only be used as an approximation.

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