Panda Express Beijing Beef Recipe

This Beijing Beef recipe is a 5-star crave-able favorite made with crispy beef strips and bell peppers tossed in an irresistible sweet, tangy, and spicy sauce–but don’t worry—you can customize the heat! I’ve also included instructions for stir-frying instead of deep-frying. Follow along for tips, tricks, and step-by-step photos for a stellar recipe that tastes like it came straight from a top chef.

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up close of Beijing Beef showing how crispy the beef is

What is Beijing Beef?

Beijing Beef, a famous Chinese-American dish, was created by Panda Express rather than originating in traditional Chinese cuisine or Beijing itself. This Chinese-American favorite features crispy strips of beef coated in a vibrant, sweet, tangy, and spicy sauce made with hoisin, vinegar, and sweet chili sauce. After being deep-fried to perfection, the beef is tossed with stir-fried bell peppers and onions, creating an irresistible fusion tailored explicitly to American tastes.

This Beijing Beef Recipe is better than takeout

The sauce is drool-worthy. It’s all about the sauce. It required many attempts to perfect it, playing with ingredients and ratios until I landed on this multi-dimensional, sweet, and tangy spectacular home run that will have you licking the plate. The secret? Asian sweet chili sauce as the sweet and spicy base, with a hint of oyster sauce for umami depth and orange juice to brighten all the ingredients.
The beef is tender and crispy. The strips of beef are tossed in a simple marinade for 30 minutes while you prep the rest of the ingredients. They are then dredged in cornstarch and flour and fried until crispy (plenty of tips and tricks included). The crispy shell acts like a sponge, seeping in all the sauce for tantalizing morsels you won’t want to stop eating!
You have the option to stir-fry the beef instead. I highly recommend splurging to batter and deep fry the beef, however, you may stir fry the beef instead (instructions included) to enjoy buttery beef drenched in the irresistible sauce.
It’s practically fool proof and easy to make! There are a lot of ingredients in this recipe, but I promise it’s easy to make mostly by whisking! Whisk the marinade together, whisk the sauce together, whisk the breading together, then fry the beef.

a bowl of Beijing beef recipe being served with rice

What you’ll need to make this Beijing Beef Copycat recipe

This Beijing Beef recipe has four main components: 1) beef marinade, 2) beef batter, 3) stir-fry sauce, and 4) stir-fry vegetables. Despite the long list, I promise this recipe is easy to make because most ingredients are just whisked together! Let’s take a closer look at what you’ll need (full measurements are provided in the printable recipe card at the bottom of the post):

The Beef and MArinade

Flank steak: This is my go-to for Chinese beef dishes. It boasts the right amount of marbling for maximum flavor and cooks up quickly without becoming chewy or rubbery. It is also less expensive than prime cuts but still gets the job done. You may also use sirloin which is fabulously tender with great beefy flavor, but it is a pricier option and not necessary in my opinion.
Soy Sauce: This helps tenderize the beef by breaking down muscle fibers through its acidity and enzymatic properties, enhancing flavor and moisture retention. Use reduced-sodium soy so we can control the salt.
Rice wine: This helps tenderize the meat by breaking down the muscle fibers. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” commonly found in the Asian section of most grocery stores or you can Amazon it. I highly suggest you Google Image before heading to the grocery store so you know exactly what you are looking for. The best substitute for rice wine is pale, dry sherry.
Toasted sesame seed oil: This helps the seasonings penetrate the meat and adds flavor. Please use toasted sesame oil. Toasted sesame oil boasts a strong nutty aroma and taste, whereas plain oil is less flavorful.
Spices: Ground ginger, garlic powder, onion powder, and pepper infuse the beef with flavor from the inside out.

The Batter

Cornstarch: This is the base of the frying batter. It helps coat the beef, absorb moisture, and prevent gluten development, which makes the coating crispier.
Flour: Flour is used in conjunction with cornstarch for a heartier texture, flavor absorption, and browsing/caramelizing properties. I use all-purpose flour, but I’m sure gluten-free flour, almond flour, etc. would also work, or substitute with cornstarch.
Egg: Two egg whites help the flour and cornstarch bind together, forming a better moisture seal. The egg prevents the batter from absorbing excess oil and making the beef greasy.

THE Sweet and Sour Sauce

Asian sweet chili sauce: This sauce is made with red chilies, onion, garlic, brown sugar, and fish sauce for a dynamic sweet heat, all packaged for you! This popular condiment should be easy to find in the Asian section of your grocery store. It is sometimes labeled “Thai Sweet Chili Sauce.” Please do not confuse it with Asian Chili sauce/paste without the “sweet,” or the dish will be inedible!
Hoisin sauce: This is like an Asian BBQ Sauce and can be found in the Asian section of any grocery store. I use it in many Asian recipes, so I promise it will not go to waste! Please use only Kikkoman or Lee Kum Kee brands of hoisin sauce because they taste 1000X better!
Soy sauce: Use low-sodium soy sauce to control the salt in the sauce.
Oyster sauce: Bumps up the savory umami with its salty, earthy undertones. You can find oyster sauce in the Asian aisle of any supermarket for only a few dollars. Please use QUALITY oyster sauce such as Lee Kum Kee or Kikkoman. You truly can taste the difference and will be sorely disappointed with less-quality brands.
Sugar: Granulated (plain white sugar) sugar lets the tangy vinegar and orange juice shine, as opposed to brown sugar, which has more of a molasses flavor. You may need more or less, depending on personal taste.
Ketchup: This adds a rich tanginess, but I promise it won’t make your Beijing Beef Panda Express taste like ketchup!
Red wine vinegar: A couple of tablespoons add tanginess to cut through the rich hoisin and provide the “sour” to the “sweet.”
Toasted sesame seed oil: Use the same toasted sesame seed oil used in the marinade for a subtle nuttiness.
Orange juice: Please don’t skip it! Even though it’s just one tablespoon, its brightness cuts though the other ingredients, creating a refreshing contrast to the richness.
Red Pepper Flakes: These bring the heat to Beijing Beef!
Cornstarch: 1 ½ teaspoons thicken the sauce to a gorgeous thick, glossy consistency.

The Stir Fry

Onion: Half of a yellow onion chopped into 1-inch pieces adds aromatic depth.
Bell peppers: Use red, orange, yellow, or a combination for their sweet crispness.

top view of Beijing beef panda express recipe garnished by green onions in a skillet

How to make Beijing Beef

Let’s take a closer look at how to make Beijing Beef with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Marinate the Beef. Whisk the marinade ingredients in a large bowl or freezer bag, add the beef, then stir to combine. Let marinate at room temperature for up to 30 minutes or refrigerate for up to 12 hours.

showing how to make Beijing Beef by whisking the marinade ingredients together, then adding the beef to marinate

Step 2: Make the Sauce. Whisk the ingredients together in a medium bowl, then set aside.

showing how to make Beijing Beef by whisking the sauce together

Step 3: Dredge the Beef. Add the egg whites to the beef marinade and stir to combine. In a separate large bowl, whisk together the cornstarch and flour. Working in batches, dredge the beef strips in the cornstarch/flour, until thoroughly coated.

showing how to make Beijing Beef by dredging the beef in flour and cornstarch

Step 4: Fry the Beef. Add the beef to the hot oil in batches and cook for 2-3 minutes, until golden brown and crispy. Transfer to paper towels to drain.

showing how to make Beijing Beef by frying the beef in oil

Step 5: Stir Fry the Vegetables. Heat two tablespoons of neutral oil in a large saucepan over medium-high heat. Add the onion and bell pepper and stir fry for two minutes.

showing how to make Beijing Beef by stir frying onions and bell peppers

Step 6: Combine. Add the beef to the sauce and stir until combined.
Serve immediately.

showing how to make Beijing Beef by a adding beef to the sauce

showing how to make Beijing Beef by garnishing with green onions

Panda Express Beijing Beef Recipe Tips

This Beijing Beef Copycat is very simple to make, but there are a few key elements to pay attention to:

Freeze the beef for easier slicing: Place your beef in the freezer 60 minutes before slicing. This will help the beef not wiggle beneath your knife so it’s much easier to slice thinly and cleanly. The frozen beef thaws quickly, so I suggest slicing the meat into thirds and working with one-third at a time while the rest stays in the freezer.
Slice beef across the grain: When you look at your steak, you can see the muscle fibers “grain” running through the meat in one direction. You want to cut perpendicular to the muscle fibers so they become as short as possible instead of parallel, resulting in long muscle fibers and chewy, rubbery meat.
Use the correct oil: Vegetable oil is my go-to for frying because it has a smoking point comfortably above frying temperature and is very neutral. Other oils suitable for frying (although some aren’t as neutral as others) include peanut oil, soybean oil, safflower oil, canola oil, and cottonseed oil.
Use hot oil: For frying crispy battered beef, the oil temperature should ideally be between 350°F and 375°F. At this temperature range, the batter cooks quickly, resulting in a golden-brown crust while ensuring the beef remains tender and juicy inside. If the oil is too cool, the batter can fall off, absorb excess oil, and become greasy and not as crispy; if it’s too hot, the batter can burn before the beef cooks through.
Use an instant read thermometer: Use an instant-read thermometer to ensure you have the correct oil temperature not only at the beginning of frying, but throughout the entire frying process, otherwise your beef either won’t get crispy or can burn.
Test oil: If you don’t have a thermometer, medium-high heat should be about right, but every stove is different, so you will want to test the oil before adding the beef. Test the temperature with a pinch of flour or a piece of meat. If it boils, your oil is ready, but if it boils and the test piece turns dark within a minute, it is too hot. You must remove the pan from the heat, wait a few minutes, return to the heat, and try again.
Remove excess breading: Give the beef strips a good shake to remove excess cornstarch/flour before adding them to the sizzling oil, which will help maintain the temperature and prevent burning.
Cook the beef in batches: You will need to cook your beef in several batches in order for it to cook evenly and not clump together.
Break up beef clumps: Once the beef is added to the hot oil, use a fork, knife, tongs, etc. to break it up if needed, then stir occasionally so it doesn’t clump together.
Don’t overcook the beef: Overcooked beef means tough beef! Fry just until the outsides are golden, about 2-3 minutes.
Line on paper towels: Use a spider trainer, fine mesh sieve, or slotted spoon to transfer the crispy fried beef to a paper towel-lined baking sheet in a single layer without it touching. You don’t want the pieces touching, or they will steam; you also don’t want them sitting in oil, or they won’t be as crispy.
Serve immediately: The longer the beef sits in the sauce, the less crispy (but still delicious) it will become. For the crispiest beef, serve immediately.
Customize! Make this YOUR Beijing Beef recipe by customizing the sauce to be sweeter, tangier, or spicier if desired.

up close of serving panda express beijing beef recipe showing how crispy it is

prep Ahead Beijing Beef Recipe

This recipe has a few steps that are easy to prep ahead of time:

Slice the Steak: You can do this at any time before making the recipe, and then store it in an airtight container in the refrigerator or marinate it for up to 12 hours. Let it come to room temperature before breading.

Bread the Steak: Add the beef to the batter, cover, and refrigerate for up to 24 hours before frying. Let sit at room temperature for about 60 minutes to come to room temperature before frying, then toss in cornstarch one more time.

Make the Sauce: Whisk the ingredients together up to 48 hours in advance and store, covered, in the refrigerator.

Prep the Veggies: Chop the onion and bell peppers and refrigerate for up to 48 hours.

Beijing Beef Recipe Substitutions and Variations

Gluten-Free Beijing Beef: Replace the flour with cornstarch, the soy sauce with tamari, and use gluten-free hoisin and oyster sauce. Double check the rest of your ingredients are gluten free.
Beef Alternatives: Swap the flank steak for sirloin, skirt, or chicken.
Vegetable Additions: Add sliced carrots, broccoli, or snap peas for extra crunch and color.
Sauce Tweaks: You can adjust the sauce to suit your personal preference by adding more or less sugar to make it sweeter, more or less red wine vinegar to adjust the tanginess, more or less oyster sauce to adjust the umami, and more or less red pepper flakes to adjust the spiciness.
Stir Fry Add-Ins: Add canned bamboo shoots or water chestnuts for varying texture and flavor, both are easy to keep stocked! Pineapple is also a super tasty, sweet juxtaposition to the spicy beef.

showing how to serve Beijing beef in a bowl over rice with green onions and chopsticks

How to serve Beijing Beef Panda Express Recipe

Rice: I suggest plain rice like jasmine or brown. Just pop the rice in your rice cooker for a hand’s off, easy side. You can also use microwave rice pouches if you’re making a single serving. Fried rice is also tasty.
Low carb: Cauliflower rice, quinoa, broccoli rice, or a blend of brown rice and any of the options above.
Noodles: Chow Mein, ramen, soba noodles, rice noodles, or low-carb spaghetti squash are a fun way to mix things up.
Appetizers: For a complete Asian feast, pair your Beijing Beef with Pineapple Cream Cheese Wontons, Crab Rangoons, Potstickers, and/or Egg Rolls.
Salads: Some of our favorite Asian-inspired salads include Ramen Salad, Crunchy Asian Salad, Chinese Salad, and Asian Pineapple Salad.
Soups: Asian soups such as Wonton Soup, Egg Drop Soup or Miso Soup make fantastic starters.

HOW TO STORE Beijing Beef

Although best enjoyed immediately for crispy Beijing Beef, the recipe reheats well for lunches and dinners. Store leftovers in an airtight container in the fridge for up to five days.

To keep the recipe crispy, store the sauce/veggies separately from the beef, then reheat the meat in the air fryer before combining it with the sauce.

How to Reheat panda express beijing beef recipe

Reheat in a microwave-safe dish for one minute, then at 10-second intervals as needed, or reheat in a skillet over medium-low heat, stirring often. The beef does not reheat well in the air fryer because it is saucy unless stored separately from the sauce.

Can you freeze Beijing Beef?

You can freeze Beijing Beef, but for the best quality, freeze it before tossing it with the sauce. To do this, freeze the fried beef separately and store the sauce in a different container without the bell peppers. When ready to eat, reheat the meat in the oven or air fryer until crispy, then heat the sauce on the stovetop and combine before serving. For best results, consume frozen Beijing Beef within 2-3 months.

Beijing Beef Panda Express Recipe FAQs

What is the difference between Mongolian Beef and Beijing?

Mongolian Beef and Beijing Beef are both beloved Chinese-American dishes but differ in flavor, preparation, and texture. Mongolian Beef is known for its savory-sweet, garlic-ginger flavor profile, and it’s typically stir-fried with green onions, allowing the beef’s natural flavor to shine. The sauce is thick yet subtly sweet and primarily soy-based. Beijing Beef, on the other hand, is prepared by deep-frying the beef, giving it a crispy texture before being coated in a bolder, sweet-and-sour sauce. This sauce has a tangier, more pronounced flavor with hints of spiciness and is often complemented by bell peppers and onions for added texture and flavor.

While Mongolian Beef is rooted in Chinese-American cuisine and loosely inspired by northern Chinese flavors, Beijing Beef is a creation tailored to Western tastes, popularized by chains like Panda Express. Mongolian Beef offers a savory, lightly sweet taste, while Beijing Beef provides a tangy, crispy, and slightly spicy option, each catering to different flavor preferences.

Is Beijing Beef like General Tso?

Beijing Beef and General Tso’s Chicken are similar in that they’re both popular Chinese-American dishes known for their sweet and spicy flavors. Still, they differ in ingredients and flavor balance. Beijing Beef uses crispy, fried beef with bell peppers and onions tossed in a tangy, sweet sauce that’s often less spicy and more vinegary. In contrast, General Tso’s Chicken features fried chicken coated in a thicker, darker sauce with hoisin and chili, creating a more intense, sweet-and-spicy profile. While both appeal to Western tastes, Beijing Beef leans more on a light, tangy sweetness, while General Tso’s is often richer and bolder.

Why is Panda Express Beef so Tender?

Panda Express achieves the tenderness of its beef through a combination of techniques, including velveting and marinating. Velveting is a popular Chinese cooking method where meat is coated in a mixture of cornstarch, egg whites, and sometimes rice wine before cooking. This process creates a barrier that locks in moisture, making the beef more tender and silky. Additionally, the beef is typically marinated in a blend of soy sauce, ginger, and other seasonings, which helps break down muscle fibers and enhances flavor. These methods together result in Panda Express’s signature soft, tender beef texture in dishes like Beijing Beef.

What kind of beef should I use for Beijing Beef?

Thinly sliced cuts like flank steak or sirloin are best for Beijing Beef. They become tender and crispy after being coated in cornstarch and flash-fried, giving the dish its signature texture.

Can I make Beijing Beef healthier?

Yes, you can make a lighter version of Beijing Beef by air frying or baking the beef instead of deep-frying. You can also reduce sugar in the sauce or use a low-sugar alternative, and add more vegetables to balance the meal.

How do you make Beijing Beef sauce?

The Beijing Beef sauce combines hoisin sauce, soy sauce, vinegar, sweet chili sauce, and often a bit of ketchup for extra tang. For the characteristic spicy kick, crushed red pepper or sriracha is added. Balancing these flavors is key to getting an authentic sweet-and-sour taste.

What’s the best way to keep the beef crispy in Beijing Beef?

To keep the beef crispy, coat it in cornstarch before frying, then cook at a high temperature. Avoid adding the sauce until just before serving, as the moisture can make the coating soggy if left too long.

Is Beijing Beef gluten-free?

Traditional Beijing Beef is not gluten-free due to soy sauce, but you can substitute tamari for soy sauce and use gluten-free flour to make it gluten-free. You will also need to use gluten-free hoisin and oyster sauce and check that the other ingredients are gluten-free.

chopsticks picking up a piece of Beijing beef recipe showing how crispy it is and saturated in the sauce

Looking for more Chinese Recipes?

Beef and Broccoli
Szechuan Beef
Orange Beef
Ginger Beef
Pepper Steak
Mongolian Beef
General Tso’s Chicken
Orange Chicken
Sweet and Sour Chicken
Kung Pao Chicken

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Tools Used in This Recipe

Cast Iron Deep Fryer 12 in.

Glass Mixing Bowl Set

Stainless Steel Fry Pan 12 in.

Kitchen Knife Set

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Servings: servings

Total Time: 1 20

Prep Time: 30

Cook Time: 20

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Ingredients

BEEF MARINADE

1 pound flank steak, cut against the grain into 1/4-inch strips, about 3 inches long
2 tablespoons reduced-sodium soy sauce
1 tablespoon Japanese rice wine or dry sherry
1 teaspoon toasted sesame seed oil
1/2 tsp EACH ground ginger, garlic powder, onion powder
1/4 teaspoon pepper

BATTER

3/4 cup cornstarch
1/4 cup all-purpose flour
2 egg whites
Vegetable or canola oil for cooking steak

Stir Fry

2 tablespoons neutral oil (light olive, peanut, avocado, vegetable, or canola oil)
1/2 large yellow onion, 1-inch square chop
3 red, orange and/or yellow bell peppers, 1-inch square chop

SAUCE

1/2 cup Asian SWEET chili sauce (I use Mae Ploy)
1/3 cup hoisin sauce
1/4 cup sugar
2½ tablespoons red wine vinegar
2 tablespoons ketchup
2 tablespoons reduced-sodium soy sauce
2 tablespoons water
1 tablespoon oyster sauce
1 tablespoon orange juice
1 tablespoon crushed red pepper flakes (more or less to taste)
1 teaspoon toasted sesame seed oil
1½ teaspoons cornstarch

Instructions

Marinate Beef: Whisk the marinade ingredients in a large bowl or freezer bag, add the beef, then stir to coat. Let marinate at room temperature for up to 30 minutes or refrigerate for up to 12 hours, then let come to room temperature for 30 minutes before breading.
Sauce: Whisk the ingredients together in a medium bowl; set aside.
Heat Oil: Heat about 1 inch of vegetable or canola oil in a deep enameled cast iron pan (this is what I use) over medium-high heat until it reaches 350°-375°F. (This thermometer comes in handy to monitor oil.) Line a large baking sheet with paper towels.
Prep Breading: Add the egg whites to the beef marinade and stir to combine. In a separate large bowl, whisk together the cornstarch and flour.
Cook Beef: Working in batches, dredge the beef strips in the cornstarch/flour until thoroughly coated, then add to the hot oil. Cook for 2-3 minutes, until golden brown and crispy. Transfer the beef to the prepared paper towels. If your beef isn't crispy, your oil isn't hot enough. Repeat until the beef is gone.
Stir-fry Vegetables: Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Add the onion and bell pepper and stir fry for 2-3 minutes, until crisp-tender.
Stir-fry Sauce: Add the Sauce and simmer until it thickens to almost the desired consistency. (It will thicken slightly once the beef is added because it is coated in flour/cornstarch).
Combine: Add the beef to the sauce and stir until combined. The longer the beef sits in the sauce, the less crispy (but still delicious) it will become. For the crispiest beef, serve immediately.

Notes

Freeze the beef for easier slicing: Place your beef in the freezer 60 minutes before slicing. This will help the beef not wiggle beneath your knife so it’s much easier to slice thinly and cleanly. The frozen beef thaws quickly, so I suggest slicing the meat into thirds and working with one-third at a time while the rest stays in the freezer.
Slice beef across the grain: When you look at your steak, you can see the muscle fibers “grain” running through the meat in one direction. You want to cut perpendicular to the muscle fibers so they become as short as possible instead of parallel, resulting in long muscle fibers and chewy, rubbery meat.
Storage: See the post for tips, tricks, and storing/reheating instructions.

To Stir Fry

I love the signature crispiness of Beijing Beef, but more importantly, the beading soaks up the sauce like a sponge, so every bite is mega flavorful. However, I also know frying is not an option for some people. To make this recipe as a stir fry in a skillet (noting that the beef won’t be crispy), follow these instructions:

Skip breading the beef. Instead, whisk together 2 tablespoons soy sauce, 2 teaspoons cornstarch, 1 teaspoon rice wine, 1 teaspoon baking soda, and ½ teaspoon pepper in a large bowl. Add the beef strips and stir to coat; let marinate for 30 minutes, but no more.
Whisk the Sauce ingredients together in a medium bowl and ADD 1 tablespoon cornstarch instead of 1 ½ teaspoons; set aside.
To cook the beef, heat two tablespoons of vegetable oil or peanut oil in a large heavy-bottom skillet over HIGH heat until very hot and sizzling. Working in 2-3 batches, add the steak in a single layer and sear for one minute. Flip over and cook for one additional minute (it won’t be cooked through). Don’t overcook, or it won’t be as tender! Transfer the steak to a large plate and repeat.
Follow the recipe directions for the stir-fried vegetables and sauce, then add the cooked beef. Simmer for about 1 minute until the meat is cooked through. Dig in!