✔ Updated · crispier double-fry method, fixed marinade + sauce amounts
My Beijing beef is a copycat-style take on the Panda Express favorite: crispy double-fried beef strips with red bell pepper and onion. The sticky hoisin, ketchup and sweet chili sauce goes on at the last second, so the crunch holds.
At a glance
The one tip that matters: Fry the beef twice: once at 350°F until cooked through, then 1 minute at 375°F. The second fry is what keeps it crispy under the sauce.
Why You'll Love This Beijing Beef
- Properly crispy beef that holds its crunch in the sauce, thanks to the double fry.
- A sweet, tangy and gently spicy sauce from pantry staples you probably already have.
- Takeout at home in under an hour, with the spice level up to you.
What Makes Beijing Beef Different?
Beijing beef is the crispy, saucy one of the takeout-style beef dishes. Where a beef and broccoli stir-fry keeps the meat soft and silky, Beijing beef is dredged and fried until crunchy, then tossed in a thick, sticky sauce at the end.
The sauce is closer to a sweet-and-sour glaze than a soy-based stir-fry sauce: ketchup and sugar for body and sweetness, vinegar for tang, hoisin and oyster sauce for depth, and sweet chili sauce with a pinch of red pepper flakes for a little heat.
Ingredient Notes
- Flank steak: lean and easy to slice into long, even strips. Skirt steak or sirloin also work.
- Egg white: one is plenty for a pound of beef. It helps the cornstarch cling and gives a light, crisp shell.
- Cornstarch: gives a crisper, lighter crust than flour. Potato starch works too.
- Hoisin and oyster sauce: the savory backbone of the sauce. Use a gluten-free hoisin and tamari for a gluten-free version.
- Sweet chili sauce: the Thai-style bottled sauce adds sweetness and gentle heat in one go.
- Oil: peanut, canola or vegetable oil, anything with a high smoke point.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Slice thin and against the grain. Freeze the steak for 20 to 30 minutes first and it slices into neat 1/4-inch strips. I never skip this. Thin strips cook through quickly and stay tender.
- Use a thermometer for the oil. At 350°F the beef cooks through before the coating browns too much; cooler oil makes it greasy, hotter oil burns the outside first.
- Fry in small batches and separate the strips as they go in, so they don't clump into one block.
- Make sure the beef is cooked through. Cut a thick strip open after the first fry: it should be browned all the way through with no pink, and crisp, not soft, on the outside.
- Sauce at the last second. Have the rice ready and plates out, then toss and serve immediately. The longer the beef sits in the sauce, the softer it gets.
- Let the oil cool before discarding it, and never pour it down the sink.
Panda Express Beijing Beef (Copycat)
4
servings25
minutes25
minutes470
kcal50
minutesCopycat-style Panda Express Beijing beef: thin strips of flank steak in a light egg-white marinade, dredged in cornstarch and fried twice until shatteringly crisp, then tossed with red bell pepper and onion in a sticky sweet, tangy and lightly spicy sauce made with hoisin, ketchup and sweet chili sauce.
Ingredients
- For the Beef
1 pound (450 g) flank steak (or skirt steak), sliced against the grain into 1/4-inch strips
1 egg white
1 tablespoon soy sauce
1 tablespoon cornstarch, for the marinade
1/2 cup cornstarch, for dredging
3 cups neutral oil with a high smoke point, for frying
- For the Beijing Beef Sauce
1/3 cup water
1/4 cup granulated sugar
3 tablespoons ketchup
2 tablespoons hoisin sauce
2 tablespoons sweet chili sauce
2 tablespoons rice vinegar or apple cider vinegar
1 tablespoon oyster sauce
2 teaspoons dark soy sauce
1/4 to 1/2 teaspoon red pepper flakes
2 teaspoons cornstarch, mixed with 2 tablespoons cold water
- For the Stir-Fry
1 large red bell pepper, cut into 1-inch pieces
1 medium white or yellow onion, cut into 1-inch pieces
3 garlic cloves, minced
1 fresh red chile, thinly sliced (optional)
2 scallions, sliced, to garnish
Directions
- Marinate and Coat the Beef
- Pat the beef strips dry. In a bowl, whisk the egg white, soy sauce and 1 tablespoon cornstarch, add the beef and toss until every strip is coated. Let it sit for 15 minutes in the fridge.
- Whisk all the sauce ingredients except the cornstarch slurry in a bowl until the sugar dissolves. Keep the slurry separate.
- Put the 1/2 cup cornstarch in a large bowl. Lift the beef out of the marinade, letting the excess drip off, and toss it in the cornstarch in two batches, pressing so each strip is fully coated. Shake off the loose cornstarch and spread the strips on a tray.
- Fry Twice
- Heat the oil in a wok or heavy pot to 350°F (175°C); it should be about 1 1/2 inches deep. Fry the beef in 3 batches, separating the strips as they go in, for 3 to 4 minutes, until golden, crisp and cooked through with no pink inside. Drain on a wire rack.
- Raise the oil to 375°F (190°C) and fry all the beef again for 45 to 60 seconds, until deep golden and very crisp. Drain on the rack.
- Make the Sauce and Toss
- Carefully pour off all but 1 tablespoon of the oil (let it cool before discarding). Over high heat, stir-fry the bell pepper and onion for 2 minutes, until crisp-tender with a little char, then add the garlic and fresh chile and stir for 30 seconds.
- Pour in the sauce and bring it to a boil. Stir the slurry, add it and cook for about 1 minute, stirring, until the sauce is thick, glossy and sticky.
- Turn off the heat, add the crispy beef and toss quickly to coat. Scatter with scallions and serve immediately with steamed rice.
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What to Serve With Beijing Beef
Steamed rice is the classic partner, and my family wants nothing else. For a takeout-style spread at home, add copycat Panda Express chow mein or Panda Express fried rice and one of these chicken dishes, each with its own sauce and method:
- Panda Express orange chicken: battered, fried chicken in a fresh orange glaze.
- Panda Express kung pao chicken: a quick wok stir-fry with dried chiles, peanuts and black vinegar.
- Panda Express black pepper chicken: seared chicken thighs with celery and onion in a cracked-pepper sauce.
- Panda Express teriyaki chicken: grilled chicken with a sweet teriyaki glaze.
Frequently Asked Questions
What is Beijing beef?
Beijing beef is an American Chinese takeout dish of crispy fried strips of beef tossed with bell pepper and onion in a sweet, tangy and slightly spicy sauce. Despite the name, it is a takeout-style dish rather than a traditional Beijing recipe.
What cut of beef is best for Beijing beef?
Flank steak is the best choice because it is lean, beefy and slices neatly against the grain. Skirt steak and sirloin also work. Slice it about 1/4 inch thick so it cooks through in the time it takes to crisp.
How do I keep Beijing beef crispy?
Coat the beef well in cornstarch, fry it twice (350°F, then a short fry at 375°F), thicken the sauce fully before the beef goes in, and toss it off the heat right before serving. Leftovers soften in the fridge; re-crisp them in an air fryer or hot oven rather than the microwave.
Is Beijing beef spicy?
Only a little. Sweet chili sauce and a pinch of red pepper flakes give it a gentle warmth. Leave out the flakes and fresh chile for a mild, kid-friendly version, or add more flakes or a little sriracha for extra heat.
Can I make Beijing beef in an air fryer?
Yes, with a lighter crunch. Coat the beef as directed, spray it well with oil and air fry at 400°F for 8 to 10 minutes in a single layer, shaking halfway, until crisp, browned and cooked through with no pink. Then toss with the sauce as usual.
How do I store and reheat leftovers?
Refrigerate within 2 hours in an airtight container and eat within 3 to 4 days. Reheat in an air fryer at 375°F for 4 to 5 minutes, or on a sheet pan in a 400°F oven for 6 to 8 minutes, until sizzling hot.
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