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Panda Express Beijing Beef Copycat

Panda Express Beijing Beef
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This recipe recreates the sweet and tangy Beijing Beef from Panda Express. Crispy strips of beef are coated in a flavorful sauce with bell peppers and onions.

Ingredients

Scale
  • 1 pound flank steak, thinly sliced against the grain
  • 1/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten
  • 1/4 cup water
  • 4 cups vegetable oil, for frying
  • 1 tablespoon sesame oil
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1/2 yellow onion, thinly sliced
  • 1/2 cup sweet chili sauce
  • 1/4 cup ketchup
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. In a medium bowl, combine the cornstarch, flour, baking soda, salt, and black pepper.
  2. In another bowl, whisk together the egg and water.
  3. Add the sliced flank steak to the dry ingredients, tossing to coat.
  4. Pour the egg mixture over the beef and mix until well combined.
  5. Heat the vegetable oil in a large wok or deep skillet to 350°F (175°C).
  6. Working in batches, carefully add the beef to the hot oil and fry for 3-4 minutes, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack to drain.
  7. Once all the beef is fried, drain most of the oil from the wok, leaving about 1 tablespoon.
  8. Add the sesame oil to the wok and heat over medium-high heat.
  9. Add the sliced bell peppers and onion and stir-fry for 2-3 minutes, until slightly tender-crisp.
  10. In a small bowl, whisk together the sweet chili sauce, ketchup, rice vinegar, soy sauce, brown sugar, ginger, garlic, and red pepper flakes (if using).
  11. Pour the sauce over the vegetables in the wok and bring to a simmer. Cook for 1-2 minutes, until the sauce thickens slightly.
  12. Add the fried beef to the wok and toss to coat evenly with the sauce and vegetables.
  13. Serve immediately with steamed rice.

Notes

  • For extra crispy beef, you can double-fry it. Fry once until lightly golden, remove, then fry again for 1-2 minutes until deeply golden.
  • Adjust the amount of red pepper flakes to your preferred spice level.
  • This dish is best served fresh.

Nutrition

Find it online: https://kitchenpivot.com/panda-express-beijing-beef/