Go Back
–+ servings
A wooden spoon is placed in a large skillet with Beijing beef.
Print Recipe
No ratings yet

Panda Express Beijing Beef Copycat Recipe

This easy Panda Express Beijing Beef copycat is made with tender marinated flank steak, bell peppers, onions, and a glossy sweet-savory sauce. Serve it over rice for a quick takeout-style dinner at home.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American, Chinese
Servings: 6
Author: Kellie
Cost: $15

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

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