This post may contain affiliate links. Please read our disclosure policy.
My Easy Beijing Beef – Panda Express copycat is a 30-minute stir fry made with tender flank steak, bell peppers, onions, and a glossy sweet-savory sauce. It has all the takeout-style flavor you crave, with soy sauce, oyster sauce, plum sauce, fresh ginger, and hoisin coming together in one quick skillet or wok dinner.
Kellie’s Note
Skip the Panda Express
This Beijing beef copycat recipe is flavor packed, tender, and loaded with crisp veggies! It’s the perfect weeknight dinner when you’re craving Chinese food but don’t feel like driving to your local restaurant.
I wanted this version to be weeknight-friendly, family-friendly, and easy to customize. The sauce is more sweet and savory than spicy, but you can add crushed red pepper flakes or a little chili garlic sauce if you want more heat. The plum sauce and tomato paste give the sauce body and tang, while a quick cornstarch coating helps the beef stay tender and saucy.
Skip the drive-thru tonight, friends! Once you start making your favorite restaurant recipes at home, it’s hard to go back and overpay for takeout. Serve this Beijing beef over white rice, jasmine rice, or cauliflower rice for an easy dinner that always hits the spot.
Why You’ll Love This Beijing Beef
- It’s a complete dinner. Serve it over rice and you’re done.
- It’s faster than takeout. This recipe comes together in about 30 minutes.
- It’s made in one pan. The beef, vegetables, and sauce all cook in a wok or large skillet.
- It’s family-friendly. The sauce is sweet, savory, and tangy without being too spicy.
- It’s easy to customize. Add crushed red pepper flakes, chili garlic sauce, or sriracha if you want more heat.
Ingredients for Beijing Beef
- Flank steak: Slice it thinly against the grain so the beef stays tender. Sirloin can also work if that’s what you have.
- Cornstarch: Helps coat the beef, lightly thicken the sauce, and give everything that takeout-style texture.
- Soy sauce: Adds salty, savory flavor. Use low-sodium soy sauce if you prefer more control over the salt level.
- Oyster sauce: Adds rich umami flavor and gives the sauce more depth.
- Hoisin sauce: Brings sweet, savory, slightly smoky flavor to the sauce.
- Plum sauce: Adds sweetness and tang, helping create a glossy sauce that clings to the beef.
- Tomato paste: Gives the sauce body and a subtle sweet-savory richness.
- Fresh ginger: Brightens the sauce and balances the sweetness.
- Bell pepper and onion: Keep them slightly crisp for the best stir-fry texture.
Beijing Beef Sauce
The sauce is what makes this Beijing Beef taste like takeout. It’s sweet, savory, tangy, and glossy, with just enough richness to coat every bite of beef and vegetables.
Hoisin sauce and oyster sauce add savory depth, brown sugar and plum sauce bring sweetness, rice vinegar adds tang, and fresh ginger keeps the flavor bright. This version is mild, but you can easily make it spicier by adding crushed red pepper flakes, chili garlic sauce, or sriracha to taste.
How to Make Beijing Beef
Making copycat Beijing beef is easier than you might think. Here’s the quick overview, and you’ll find the full printable recipe card below.
- Season the beef. Season the sliced flank steak with salt and pepper, then add it to a bowl or zip-top bag.
- Make the marinade. Whisk together soy sauce, sesame oil, garlic powder, and cornstarch.
- Marinate the steak. Pour the marinade over the beef and toss to coat. Let it sit for 30 minutes at room temperature.
- Coat with cornstarch. Sprinkle the remaining cornstarch over the marinated beef and toss until lightly coated.
- Mix the sauce. Whisk together rice vinegar, brown sugar, hoisin sauce, tomato paste, oyster sauce, plum sauce, soy sauce, onion powder, garlic powder, and fresh ginger.
- Cook the beef. Heat oil in a wok or large skillet over medium-high heat. Cook the beef until browned, then remove it from the pan and keep warm.
- Cook the vegetables. Add the onion and bell pepper to the same pan and cook just until crisp-tender.
- Combine everything. Return the beef to the pan, pour in the sauce, and toss until the sauce thickens and coats the beef and vegetables.
- Serve. Spoon over rice and serve warm.
Tips for Tender Beijing Beef
- Slice against the grain. This shortens the muscle fibers and keeps the beef from tasting chewy.
- Cut thin strips. Thin pieces cook quickly and stay tender.
- Do not skip the marinade. Even 30 minutes helps season the beef and improve texture.
- Use cornstarch. It helps the beef brown and gives the sauce something to cling to.
- Do not overcrowd the pan. Cook in batches if needed so the beef browns instead of steaming.
- Add the beef back at the end. This keeps it from overcooking while the vegetables soften and the sauce thickens.
Is Beijing beef spicy?
This version of Beijing Beef is mild and family-friendly. The sauce is more sweet, savory, and tangy than spicy.
Panda Express Beijing Beef usually has a little sweet heat, so add crushed red pepper flakes, chili garlic sauce, or sriracha if you want it spicier. Start small, taste the sauce, and add more if needed.
What to Serve with Beijing Beef
- White rice: The classic choice for soaking up the sauce.
- Jasmine rice: A fragrant option that works beautifully with the sweet-savory sauce.
- Fried rice: Fried Rice is great if you want the full takeout-at-home experience.
- Cauliflower rice: A lighter, lower-carb option.
- Steamed broccoli: Steamed Broccoli adds extra vegetables and balances the richness of the sauce.
- Egg rolls or spring rolls: Perfect for a takeout-style dinner spread.
How to Store Leftovers
- Store leftover Beijing Beef in an airtight container in the refrigerator for up to 4 days. Let it cool to room temperature before storing so condensation does not make the beef too soft.
- To reheat, warm it in a skillet over medium-low heat until heated through. This gives the beef and vegetables the best texture. You can also microwave it in 30-second intervals, but the beef will be softer.
- For a slightly crispier texture, reheat in an air fryer at 350°F for a few minutes, checking often so the sauce does not burn.
More Chinese Takeout Recipes
For more easy dinner ideas, follow us on Instagram and Facebook!
Panda Express Beijing Beef Copycat Recipe
Equipment
- 1 wok
- spatula
- chef's knife
- cutting board
- measuring spoons
- measuring cup
- whisk
Ingredients
For the Beef
- 1 lb flank steak, cut into thin strips across the grain
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 3 tablespoons cornstarch
For the Sauce
- 3 tablespoons rice vinegar
- 1/3 cup brown sugar
- 1/3 cup hoisin sauce
- 1/2 tablespoon tomato paste
- 2 tablespoons oyster sauce
- 1/2 tablespoon plum sauce
- 2 tablespoons soy sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon minced fresh ginger
For the veggies
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 large red bell pepper, sliced
Instructions
- Season the steak pieces with salt and pepper. Transfer to a large bowl or zip top bag.
- In a medium bowl, whisk together the soy sauce, sesame oil, garlic powder and 1 tablespoon cornstarch.
- Pour the mixture over the steak and toss to coat. Marinade the steak for 30 minutes at room temperature.
- Transfer the steak to a large bowl and sprinkle with the remaining cornstarch tossing to coat.
- In a medium bowl, whisk together the vinegar, brown sugar, hoisin sauce, tomato paste, oyster sauce, plum sauce, soy sauce, onion powder, garlic powder and ginger.
- Heat the oil in a large wok or skillet over medium high heat.
- Add the steak to the pan and fry until browned, approximately 3-4 minutes. Cook the beef in a single layer if possible so it browns instead of steams. Remove the beef from the pan with tongs and keep warm.
- Add the onion and bell pepper to the pan and cook until just beginning to soften, approximately 3 minutes. Cook just until the vegetables are crisp-tender.
- Return the beef to the pan and pour the sauce over the beef. Stir fry the beef and vegetables until the sauce begins to thicken, approximately 2-3 minutes. The sauce should look glossy and lightly thickened.
- Serve over rice with chopped green onions and sesame seeds, if desired.
Notes
- For a spicier sauce, add crushed red pepper flakes, chili garlic sauce, or sriracha to taste.
- For a gluten-free version, use tamari instead of soy sauce and make sure your hoisin sauce, oyster sauce, and plum sauce are certified gluten-free.
- Flank steak works best, but thinly sliced sirloin can also be used.
- For the best texture, serve Beijing Beef right after tossing it with the sauce. The beef will soften the longer it sits.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
