What cut of beef is best for Beijing beef?

Flank steak works best because it's tender when sliced thin against the grain and holds up well to the double-frying process. Sirloin or top round can also work but may be slightly tougher.

Why is my Beijing beef coating not crispy?

The most common causes are not patting the beef dry enough before coating, skipping the double-fry step, or using oil that's not hot enough. Make sure oil reaches 350°F for the first fry and 375°F for the second.

Can I make Beijing beef sauce less sweet?

Yes, reduce the sugar to 1/4 cup and add an extra tablespoon of rice vinegar to balance the flavors. You can also increase the chili garlic sauce for more heat to offset the sweetness.

How do I keep Beijing beef crispy after adding sauce?

Work quickly when combining the sauce with the beef, and serve immediately. The double-frying creates a coating that resists sogginess, but prolonged contact with sauce will eventually soften it.

Is Beijing beef actually from Beijing?

No, Beijing beef is an American Chinese creation developed specifically for Panda Express. It's not a traditional Chinese dish but rather a fusion creation designed to appeal to American tastes.

Panda Express Copycat

·entree

Panda Express Beijing Beef

Name: Beijing Beef
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: about 4 cups
Ingredients: 1 lb flank steak, sliced into 1/4-inch strips; 1 cup cornstarch; 1/2 cup all-purpose flour; 1 large egg, beaten; 1/4 cup cold water; 1 tsp salt; 4 cups vegetable oil for frying; 1/3 cup granulated sugar; 1/4 cup rice vinegar; 3 tbsp ketchup; 2 tbsp soy sauce; 1 tbsp chili garlic sauce; 1 tbsp cornstarch; 2 tbsp water; 1 red bell pepper, cut into strips; 1 green bell pepper, cut into strips; 1/2 large yellow onion, sliced; 2 green onions, chopped

This Panda Express Beijing beef recipe recreates the beloved sweet and tangy dish that has become a fan favorite at the popular Chinese-American chain. Beijing beef features crispy battered beef strips tossed in a glossy red sauce with bell peppers and onions, delivering the perfect balance of sweet, savory, and slightly spicy flavors. What makes Panda Express's version so addictive is the incredibly crispy coating that stays crunchy even when coated in sauce, achieved through their signature double-frying technique. The sauce strikes that perfect balance between ketchup-sweet and chili heat that keeps you coming back for more. Making this dish at home allows you to control the spice level and enjoy restaurant-quality Beijing beef whenever the craving strikes, plus you'll save money compared to frequent Panda Express visits.

Prep

20 min

Cook

15 min

Total

35 min

Servings

Yield

about 4 cups

Difficulty

Medium

Equipment: Large wok or deep skillet · Deep fryer or large pot for frying · Wire cooling rack · Small saucepan · Whisk · Paper towels

Ingredients

Beef and Coating

flank steak, sliced into 1/4-inch strips1 lb

cornstarch1 cup

all-purpose flour1/2 cup

large egg, beaten1

cold water1/4 cup

salt1 tsp

vegetable oil for frying4 cups

Beijing Sauce

granulated sugar1/3 cup

rice vinegar1/4 cup

ketchup3 tbsp

soy sauce2 tbsp

chili garlic sauce1 tbsp

cornstarch1 tbsp

water2 tbsp

Vegetables

red bell pepper, cut into strips1

green bell pepper, cut into strips1

large yellow onion, sliced1/2

green onions, chopped — for garnish2

Instructions

Prepare the Beef Coating

Pat beef strips completely dry with paper towels, as excess moisture will prevent proper crisping. In a large bowl, whisk together cornstarch, flour, and salt. In a separate bowl, beat the egg with cold water until smooth. Dip each beef strip first in the egg mixture, then coat thoroughly in the cornstarch mixture, pressing gently to ensure the coating adheres. The coating should look thick and slightly lumpy for maximum crispiness.

Make the Beijing Sauce

In a small saucepan, whisk together sugar, rice vinegar, ketchup, soy sauce, and chili garlic sauce over medium heat until the sugar dissolves completely, about 2 minutes. In a small bowl, whisk cornstarch with water to create a slurry. Add the slurry to the sauce and whisk constantly until it thickens and becomes glossy, about 1-2 minutes. Remove from heat and set aside. The sauce should coat the back of a spoon when ready.

Double-Fry the Beef

Heat oil to 350°F in a deep pot or fryer. Fry beef strips in small batches for 2-3 minutes until light golden but not fully cooked through. Remove and drain on a wire rack for 3 minutes. Increase oil temperature to 375°F and fry the beef again for 1-2 minutes until deep golden brown and extra crispy. This double-frying technique creates the signature crunch that stays crispy even when sauced.

Stir-Fry and Combine

Heat 2 tablespoons of oil in a large wok over high heat until smoking. Add bell peppers and onion, stir-frying for 2-3 minutes until slightly softened but still crisp. Add the crispy beef and toss for 30 seconds to heat through. Pour the Beijing sauce over everything and toss quickly for 1-2 minutes until every piece is coated and the sauce is heated through. The key is working fast to maintain the beef's crispiness while ensuring even coating.

Pro tips for authenticity

▸The secret to authentic Beijing beef is the double-frying technique - don't skip the second fry as it creates the signature texture that stays crispy under the sauce.

▸If you can't find chili garlic sauce, substitute with 1 teaspoon sriracha mixed with 1 minced garlic clove for similar heat and flavor.

▸The beef can be coated and stored in the refrigerator for up to 4 hours before frying, making this great for meal prep or entertaining.

▸Don't overcrowd the oil when frying - work in small batches to maintain oil temperature and ensure even crisping.

▸Serve immediately over steamed white rice or chow mein noodles to complete the authentic Panda Express experience.

▸For extra flavor, marinate the beef strips in 2 tablespoons soy sauce for 15 minutes before coating.

Refrigerator

Store leftovers in refrigerator for up to 3 days in airtight container, though coating will soften

Freezer

Not recommended as the coating becomes soggy when thawed

Reheat

Reheat in oven at 400°F for 5-7 minutes to restore some crispiness, avoid microwave

Nutrition per serving

387

Calories

24g

Protein

31g

Carbs

19g

Fat

Fiber

742mg

Sodium

How does it compare to the real thing?

This homemade version captures about 90% of Panda Express's Beijing beef flavor and texture. The sweet-tangy sauce is spot-on, with the perfect balance of ketchup sweetness and chili heat. The double-frying technique produces beef that's remarkably close to the restaurant version's signature crunch. The main difference is that Panda Express likely uses a specialized coating mix and commercial fryers that maintain more consistent temperatures, giving their version a slightly more uniform golden color. However, the home version actually allows for better quality beef and fresher vegetables, making it arguably superior in some ways.

Frequently asked questions

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