Chinese takeout can’t hold a candle to homemade, especially with this easy Copycat Panda Express Beijing Beef recipe. It’s the BEST!
You love it! You need it! You crave it! Our Copycat Panda Express Beijing Beef will totally satisfy your Chinese food obsession! Tender, pan-fried beef with crispy onions & bell peppers in an irresistible sweet & spicy sauce of brown sugar, sesame oil, soy sauce, peanut butter, sweet chili sauce, and sriracha will make you very happy!
Don’t Let Chinese Food Make You Nervous!
We grew up on Chinese takeout food – Egg Rolls, Beef & Broccoli, Lo Mein and Fortune Cookies! Still, for many of us, making Asian-inspired dinners at home is a bit of a mystery – but it shouldn’t be! Homemade Chinese food is much healthier (takeout is notoriously loaded with sodium, sugar, and fat), and American Chinese recipes, like this Beijing Beef served with an Easy Fried Rice, are quick, healthy, and tasty!
Other American-Chinese Takeout Favorites
- Succulent dumplings filled with shrimp & pork, our Wonton Soup is so satisfying and comforting!
- Crunchy, Crispy Spring Rolls are the perfect complement to any Asian-inspired entree!
Ingredients
Beef: Flank steak, sliced into long, thin strips, is PERFECT for Beijing Beef! The beef strips will be coated with cornstarch and egg, then cooked in vegetable oil.
Veggies: Red bell pepper and white onion add the perfect taste & texture to this stir-fry recipe! I like to garnish this dish with some green onions, but it’s optional.
Sauce: This sweet, savory, spicy sauce MAKES this Panda Express Copycat recipe! It’s a combination of soy sauce, sweet chili sauce, brown sugar, ketchup, peanut butter, rice wine vinegar, sesame oil, hot sauce (sriracha), and ground pepper. It’s so good you’ll want to eat it with a spoon!
How to Make Panda Express Copycat Beijing Beef
STEP ONE: In a medium bowl, whisk all sauce ingredients together and set aside.
STEP TWO: Slice the steak into thin strips, about 2-3 inches long, and place them in a large mixing bowl. Combine the steak with the cornstarch and egg in a bowl, then coat the beef thoroughly.
STEP THREE: Heat 3/4 cup of vegetable oil in a large, deep-sided pan or wok over medium-high heat. When the skillet is hot, cook the beef in batches for about 30 seconds per side. Place the cooked steak on a plate, then repeat until all the meat is cooked.
STEP FOUR: Leave a tablespoon of oil in the pan (or add more if needed), cook the bell peppers and onions for 2 minutes. Then add in the beef strips and the sauce. Cook together for another 2 minutes.
STEP FIVE: Serve over white rice, garnish with green onions, and enjoy immensely!
Tips for Success
- Adjust the spice level by increasing or decreasing the amount of sriracha and chili sauce. .
- Add additional nutrition with broccoli, carrots, or more bell peppers!
- To make a vegetarian version, swap the beef for cubes or slices of tofu – they’ll crisp on the edges and absorb the sauce beautifully!
- Honey or maple syrup can easily substitute for brown sugar.
- Serve this dish warm over white, brown or fried rice or lo mein noodles.
Is Beijing Beef from Panda Express Spicy?
Yes! It’s not as hot as their Dynamite Sweet & Sour Chicken, but it definitely has a kick! The sauce contains crushed red pepper and chili sauce which gives it a moderately spicy flavor profile. When you make the copycat recipe at home, the heat level can be adjusted just how you like it from “Smoke Coming Out of Your Ears” to “Smooth & Sweet”.
What’s the Best Way to Store Leftover Beijing Beef?
Chinese food tastes even better on the second day…IF it’s stored properly! For protein-based dishes, like General Tso’s Chicken or Mongolian Beef, seal airtight and refrigerate. For noodle or rice dishes (or even just leftover white rice), place a very damp paper towel on top of the food before sealing it and placing it in the fridge. This extra moisture will keep it from drying out and help it reheat to the perfect consistency.
Other Easy Asian-Inspired Takeout Recipes
Ingredients
- 1.5 pounds flank steak cut into thin strips about 2 to 3-inches long
- 1 large egg
- 3 tablespoons cornstarch
- ¾ cup vegetable oil for frying (plus more as needed)
- 1 large red bell pepper cored and chopped
- 1 medium white onion peeled and chopped
- 1 green onion sliced on the bias, for garnish
Sauce
- ¼ cup low-sodium soy sauce
- 3 tablespoons sweet chili sauce
- 2 tablespoons dark brown sugar packed
- 2 tablespoons ketchup
- 1 tablespoon creamy peanut butter
- 2 teaspoons rice wine vinegar
- 2 teaspoons sesame oil
- ½ teaspoon sriracha
- ⅛ teaspoon black pepper
Instructions
- Add all of the sauce ingredients to a medium mixing bowl and whisk until smooth.
- Place the beef strips into a large mixing bowl. Add the egg and cornstarch and mix until evenly coated.
- Add the vegetable oil to a large, deep-sided skillet over medium-high heat. Once the oil is hot, cook the beef in batches (to avoid overcrowding the pan) for about 30 seconds per side. Then transfer the beef to a plate and repeat until all the beef is cooked.
- Remove some of the oil (or add more if needed) until there is 1 tablespoon of oil in the skillet. Add the bell peppers and onion and cook for 2 minutes. Then add the cooked beef and sauce to the skillet. Stir to combine and cook for 2 more minutes.
- Serve warm over cooked rice, garnished with green onions.
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