Panda Express Beijing Beef Copycat

Who doesn’t love American Chinese takeout food? I have actually never eaten this dish at Panda Express, but I’m sure I have eaten something similar at another restaurant. This recipe starts with tender slices of steak (I used flank steak) that are marinated briefly and then coated with a little cornstarch and quick fried in a wok. Peppers, onions and scallions are also quickly wok fried and then all of the ingredients are combined with a tasty, sweet and tangy, slightly spicy sauce.

The sauce for this dish is made from a bunch of Asian staple ingredients plus one American one. These are all things you can usually find in the international aisle of any grocery store chain. You need some soy sauce, honey, ketchup, hoisin, oyster sauce, sweet chili sauce, and rice vinegar.

I used my wok to cook this, because it gets SO hot and you get great char on the meet and veggies, but you can use a regular skillet too, just be sure to heat it as hot as you can before adding the meat and veggies and don’t add too much at a time or instead of the nice color and char, you will get steamed.

Panda Express Beijing Beef Copycat

Copycat recipe for Beijing beef from Panda Express – tender and crispy beef, peppers and onions, in a spicy, sweet and tangy garlic sauce

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Lunch, Main Course

Ingredients

  

For the stir fry:

• 1 1/2 lbs flank steak thinly sliced against the grain
• 1 red bell pepper sliced
• 1 onion sliced
• 6 garlic cloves sliced
• 4 scallions sliced into 2 inch pieces
• cornstarch
• canola oil for frying

For the marinade:

• 1 large egg beaten
• 2 tsp cornstarch
• 1/2 tsp salt
• 1 tbsp water

For the sauce:

• 1/4 cup water
• 2 tbsp honey
• 3 tbsp ketchup
• 1/4 cup hoisin sauce
• 1 tbsp soy sauce
• 1 tsp oyster sauce
• 1 1/2 tbsp sweet chili sauce
• 2 tbsp rice vinegar
• 1 1/2 tsp red pepper flakes
• 2 tsp cornstarch

Instructions

 

• Combine the marinade ingredients with the sliced steak and refrigerate for 30 minutes. Combine all of the sauce ingredients and stir well.
• Heat 1 tbsp oil in a wok or skillet over high heat and wait until it is smoking. Add the scallions and very briefly stir fry them until they have some black spots. Move to a plate with a slotted spoon. Add the onions and do the same with them. You don't want them to cook very much, just get slightly tender and charred. Add another tbsp of oil and do the peppers next. Move to the plate.
• Heat a few more tbsp of oil super hot, and sprinkle a little cornstarch over 1/3 of the beef. Mix around and add to the pan. Do not move it to allow the side touching the pan to get nice and browned. Stir occasionally until the meat is just cooked through and is nice and seared. Remove to a plate and repeat with the remaining batches of meat. Once it is all cooked, return everything to the pan and add the sauce and the garlic. Cook briefly until it all hot and bubbling. Serve over hot rice.

Keyword Asian, Beef, Lunch, Main Dish

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