Panda Express Beijing Beef
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Takeout cravings hit hard sometimes, and Panda Express Beijing Beef is the one I always wish I had at home. The beef gets crispy on the outside and stays tender inside, while the sauce is sweet, tangy, and just spicy enough. The bell peppers and onions add crunch and color, and everything gets coated in that glossy, sticky sauce.
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I make this for Friday night cravings, movie nights, meal prep, and family dinners when I want fakeout takeout that actually delivers. It’s way cheaper than ordering out and so fun to recreate fast-food favorites at home. Perfect for a cozy night in, and you control the sweetness and spice exactly to your taste. Keep leftovers in the fridge for up to 3 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Panda Express Beijing Beef with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to recreate that food court favorite right in your kitchen.
Marinate the Beef
In a medium bowl, combine sliced flank steak, egg whites, salt, and a tablespoon of cornstarch. Mix well, cover, and marinate for 30 to 60 minutes. Then, toss the marinated beef with the remaining three tablespoons of cornstarch.
Shake off any excess before you start cooking. The egg whites help the corn starch stick to every strip of meat, creating that signature crispy beef strips coating.
Make the Spicy Sauce
In a small bowl, whisk together all your sauce ingredients with a mini whisk, namely water, sugar, ketchup, hoisin sauce, low-sodium soy sauce, oyster sauce, sweet chili sauce, crushed red pepper, and apple cider vinegar.
The ketchup might seem unusual, but it adds sweetness and helps the sauce cling to the beef like candy. You can also make it gluten-free by swapping the soy sauce for tamari and using a gluten-free version of hoisin sauce. Set aside.
Fry the Beef
Heat canola oil in a deep heavy-bottomed saucepan or large skillet over medium-high heat. Deep-fry in small batches for 2 to 3 minutes, letting the beef cook until crispy and golden brown.
Vegetable oil or any neutral oil like avocado or grapeseed in place of canola also works in this recipe once you’re frying the beef, since they all have high smoke points.
Don’t overcrowd the pan, or the beef will steam instead of crisping up, and they won’t cook evenly. Remove and drain excess oil on paper towels or a wire cooling rack set over a flat tray.
Cook the Vegetables
In a large skillet or work, heat two tablespoons of the frying oil over high heat. Add sliced red bell pepper and onion, and cook for 2 to 3 minutes, until slightly caramelized.
The high heat gives the vegetables those charred edges without making them soggy, while the yellow onion infuses its mellow sweetness into the dish as the veggies cook. If you want to bulk it up further, toss in sliced carrots, snap peas, or broccoli florets.
Combine Everything
Add garlic and cook for a few seconds until fragrant. Transfer the beef to the pan, pour in the sauce, and cook on high heat for 3 to 5 minutes.
Keep stirring until the sauce thickens and coats the beef. The sauce will go from watery to glossy and sticky as the sugar caramelizes.
Serve Immediately
Garnish with chopped green onions or cilantro and serve hot over steamed rice. The beef is best eaten right away while it’s still super crispy, though it’ll stay delicious even as the sauce softens the coating.
Enjoy!
If you’re taking Beijing beef to a potluck or game day party, pack it in a leakproof food container in an insulated carrier within 2 hours of cooking.
The beef will soften as it sits in the sauce, so if you want to maintain maximum crispiness, transport the fried beef and sauce separately in airtight containers and toss them together right before serving.
Ingredients
- 1 pound flank steak sliced into thin ¼-inch strips
- 3 egg whites beaten
- ¼ teaspoon salt
- 4 tablespoons cornstarch 1 tbsp for marinating, 3 tbsp for coating before frying
- 1 cup canola oil for frying
Vegetables:
- 1 yellow onion sliced
- 1 red bell pepper cut into 1-inch pieces
- 4 cloves garlic minced
Sauce:
- ½ cup water
- ¼ cup sugar
- 3 tablespoons ketchup
- 6 tablespoons hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons oyster sauce
- 4 teaspoons sweet chili sauce
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons apple cider vinegar
Garnish:
- Chopped green onions or fresh cilantro
Instructions
- In a medium bowl, combine sliced beef, egg whites, salt, and 1 tablespoon cornstarch. Mix well, cover, and marinate for 30–60 minutes. After marinating, toss the beef with the remaining 3 tablespoons cornstarch, shaking off any excess before frying.1 pound flank steak, 3 egg whites, ¼ teaspoon salt, 4 tablespoons cornstarch
- In a small bowl, whisk together water, sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, crushed red pepper, and apple cider vinegar. Set aside.½ cup water, ¼ cup sugar, 3 tablespoons ketchup, 6 tablespoons hoisin sauce, 1 tablespoon low-sodium soy sauce, 2 teaspoons oyster sauce, 4 teaspoons sweet chili sauce, 1 teaspoon crushed red pepper flakes, 2 tablespoons apple cider vinegar
- Heat canola oil in a deep pan or saucepan over medium-high heat. Fry in batches for 2–3 minutes, until crispy and golden. Remove and drain on paper towels.1 cup canola oil
- In a large skillet or wok, heat 2 tablespoons of the frying oil over high heat. Add onion and bell pepper and cook for 2–3 minutes, until slightly caramelized.1 red bell pepper, 1 yellow onion
- Add garlic and cook for a few seconds until fragrant. Return beef to the pan, pour in the sauce, and cook on high heat for 3–5 minutes, stirring, until the sauce thickens and coats the beef.4 cloves garlic
- Garnish with green onions or cilantro and serve hot over steamed rice.Chopped green onions
Notes
Nutrition
How to Store Leftovers
Store leftover Beijing beef in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for 3 to 4 minutes, adding a splash of water if the sauce has thickened too much, or microwave in 30-second intervals until warmed through.
You can also reheat in the 350°F oven for at least 10 minutes or air fryer for 6 to 8 minutes to crisp up the beef, and the flavor stays amazing. I don’t recommend freezing it, though, because the satisfying textures of the coating and veggies won’t stay the same.
What to Serve With Panda Express Beijing Beef
Serve it over steamed white rice, brown rice, or fried rice to soak up all that sticky-sweet sauce, or try cauliflower rice for a low-carb option. I also love pairing it with chow mein, egg rolls, or potstickers for a full takeout-style spread at home.
For vegetables, steamed broccoli, sautéed bok choy, or stir-fried green beans round out the meal without competing with the bold flavors. You can also serve it with lo mein noodles if you want something lighter than rice.
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