Sorry, Panda Express – I’ve got you beat with this copycat Beijing Beef recipe! Tender marinated flank steak is made flavorful as can be with ingredients like soy sauce, oyster sauce, fresh ginger and more. It’s so quick and easy to stir fry in one pan with bell peppers and onions!

A serving of Beijing beef is placed on top of fluffy white rice.

Beijing Beef

Skip the drive-thru tonight, friends! I’ve got your favorite Panda Express entree right here… and it’s even better than the original. 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 Panda Express.

Once you start making all of your favorite restaurant recipes at home, it’s hard to go back and overpay for it again. Plus, Beijing beef is SO easy to make! I love a good stir fry recipe that you can toss together in just a few minutes all in one pan. This one pan recipe is a favorite of mine because it’s got the perfect amount of protein and veggies, making it a meal all by itself.

With that being said, I’m a total sucker for white rice so I always serve my Beijing beef with it! If you’re feeling a little fancy, jasmine rice is also pretty fabulous. And if you’re craving more veggies, consider cauliflower rice! No matter how you serve it, you’re going to love this saucy, savory, sweet, and filling Beijing beef with veggies! It always hits the spot with even the pickiest eaters at my dinner table.

Several pieces of flank steak are in a skillet.

How to Make Beijing Beef

Making copycat Beijing beef is a lot easier than you may think! For more detailed step by step instructions, just scroll down to the recipe card below.

  1. Season. Season the flank steak with a little salt and pepper. Transfer to a bowl or zip top bag.
  2. Whisk. Whisk together soy sauce, sesame oil, garlic powder and 1 tbsp cornstarch. 
  3. Marinate. Pour the mixture all over the steak and toss to fully coat. Let the steal marinate for half an hour at room temperature. No need to refrigerate!
  4. Add more cornstarch. This helps a ton with the consistency. Sprinkle the remaining cornstarch all over the marinated steak.
  5. Make the sauce. Whisk together the vinegar, brown sugar, hoisin sauce, tomato paste, oyster sauce, plum sauce, soy sauce, onion powder, garlic powder and ginger.
  6. Cook the steak. Add oil to a large wok (a skillet also works) and heat it over medium-high heat. Once hot, add the steak to the pan and fry until browned. Remove the beef from the pan and keep warm.
  7. Add veggies. Add the onions and peppers to the same wok and cook until the veggies just start to soften. You still want them to be a little crisp for the best texture.
  8. Toss everything together. Add the steak back into the wok. Pour the sauce all over the meat and veggies and toss to combine. Stir fry it all together until the sauce thickens. This should only take about 2-3 minutes.
A wooden spoon is placed in a large skillet with Beijing beef.

Is Beijing beef spicy?

Nope! If you take a quick look at the ingredients listed, you won’t find anything spicy there. If you’d like to create some heat, consider sprinkling in some crushed red pepper flakes.

Storage Suggestions

Store leftover Beijing beef in an airtight container in the refrigerator for up to 4 days. Make sure it’s fully cooled to room temperature prior to storing so you can avoid condensation forming. To reheat, I recommend tossing it all right back in your skillet over medium-low heat to maintain the very best texture! Of course, you can always microwave it for 30 seconds at a time until warmed through if needed.

A pair of chopsticks are placed in a square plate with rice, beef and veggies.

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A wooden spoon is placed in a large skillet with Beijing beef.

Get the Recipe: Beijing Beef Recipe

This takeout favorite is easy to recreate at home! Tender strips of beef are marinated for extra flavor, then stir-fried until crispy. They're tossed with bell peppers and onions in a sweet, tangy, and slightly spicy sauce that's absolutely addictive. Serve over rice for a satisfying and delicious meal.
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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


  • 1 wok


  • 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. 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.
  • 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.
  • Serve over rice.
Calories: 276kcal, Carbohydrates: 28g, Protein: 18g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 46mg, Sodium: 979mg, Potassium: 415mg, Fiber: 1g, Sugar: 18g, Vitamin A: 643IU, Vitamin C: 27mg, Calcium: 43mg, Iron: 2mg