Panda Express Beijing Beef Copycat
Recreate the bold, savory flavors of a takeout favorite with this Panda Express Beijing Beef Copycat recipe! Perfectly crisp strips of flank steak are coated in a light cornstarch batter, fried to golden perfection, and tossed in a mouthwatering sweet, tangy, and spicy sauce made with a blend of soy sauce, hoisin, and ketchup, balanced with a hint of vinegar and crushed red pepper flakes. Complemented by tender-crisp red bell peppers and onions, this quick and easy stir-fry comes together in just 40 minutes, making it ideal for a weeknight dinner or a special occasion meal. Serve over steamed rice or noodles for a restaurant-style experience at home!
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Recipe Information
Ingredients
- 1 pound Beef flank steak
- 1.5 cups Cornstarch
- 2 large Eggs
- 2 cups Vegetable oil (for frying)
- 1 medium Red bell pepper, thinly sliced
- 1 medium White onion, thinly sliced
- 3 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 2 tablespoons Hoison sauce
- 2 tablespoons Ketchup
- 2 tablespoons Sugar
- 2 tablespoons White vinegar
- 0.5 teaspoons Crushed red pepper flakes
- 2 tablespoons Water
- 1 teaspoon Sesame oil
Instructions
Slice the beef flank steak thinly against the grain into bite-sized strips.
In a bowl, whisk the eggs. Dip each beef strip into the egg mixture, then coat lightly with cornstarch. Shake off any excess cornstarch and set aside.
In a deep skillet or wok, heat 2 cups of vegetable oil over medium-high heat. Fry the beef strips in small batches until golden and crispy, about 2-3 minutes per batch. Remove and place on a paper towel-lined plate to drain excess oil.
In a separate large skillet or clean wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the red bell pepper and onion slices, stirring frequently. Cook for about 3-4 minutes until they are slightly softened. Add the minced garlic and sauté for another 30 seconds. Remove vegetables from the skillet and set aside.
In the same skillet, whisk together soy sauce, oyster sauce, hoisin sauce, ketchup, sugar, white vinegar, crushed red pepper flakes, water, and sesame oil. Bring the sauce mixture to a simmer, stirring occasionally, until slightly thickened, about 2-3 minutes.
Add the fried beef strips and sautéed vegetables back into the skillet. Toss everything together to ensure the sauce evenly coats the beef and vegetables.
Cook for another 1-2 minutes, then remove from heat.
Transfer the Beijing Beef to a serving dish and enjoy with your favorite steamed rice or noodles.
Nutrition Facts
Calories |
5895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 540.5 g | 693% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 3037 mg | 132% | |
| Total Carbohydrate | 161.2 g | 59% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 53.1 g | ||
| Protein | 143.8 g | 288% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 201 mg | 15% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2380 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
