This Beijing Beef recipeย is a 5-star crave-able favorite made with crispy beef strips and bell peppers tossed in an irresistible sweet, tangy, and spicy sauceโbut donโt worryโyou 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.
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
What youโll 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.ย Despite the long list, I promise this recipe is easy to make because most ingredients are just whisked together! Letโs take a closer look at what youโll need (full measurements are provided in the printable recipe card at the bottom of the post):ย
The Beef and MArinade
The Batter
THE Sweet and Sour Sauce
The Stir Fry
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):
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:
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
How to serve Beijing Beef Panda Express Recipe
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.ย
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
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 itโs typically stir-fried with green onions, allowing the beefโs 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.
Beijing Beef and General Tsoโs Chicken are similar in that theyโre 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 thatโs often less spicy and more vinegary. In contrast, General Tsoโs 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 Tsoโs is often richer and bolder.
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 Expressโs signature soft, tender beef texture in dishes like 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.
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.
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.
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.
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.
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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
- 2ยฝ 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
- 1ยฝ 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 350ยฐ-375ยฐF. (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:ย 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 itโs 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 โgrainโ 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.ย
- Storage: See the post for tips, tricks, and storing/reheating instructions.ย
To Stir Fryย
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 wonโt be crispy), follow these instructions:ย- Skip breading the beef. Instead, whisk together 2 tablespoons soy sauce, 2 teaspoons cornstarch, 1 teaspoon rice wine, 1 teaspoon baking soda, and ยฝ 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 wonโt be cooked through). Donโt overcook, or it wonโt 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!
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