🎉 Introduction
If you’ve ever dined at Panda Express, you’ve likely seen (or tasted) their famous Beijing Beef. This dish features crispy fried strips of beef tossed in a glossy, tangy-sweet sauce with onions and red bell peppers. It’s the perfect balance of crispy texture, umami richness, and just the right amount of heat.
Making Beijing Beef at home means you can enjoy restaurant-quality flavor with fresher ingredients, more control over spice and sweetness, and at a fraction of the cost of takeout. Plus, it’s easier than you might think — with simple pantry sauces like soy, oyster, ketchup, and vinegar coming together in a quick stir-fry.
🧰 Equipment Needed
- Large mixing bowl
- Wok or deep skillet
- Tongs or spatula
- Paper towels (for draining beef)
- Measuring spoons & cups
🛒 Ingredients
🍖 Meat:
- 1 ½ lbs flank steak, thinly sliced against the grain
🥦 Fruits & Vegetables:
- 5 cloves garlic, minced
- 1 small onion, sliced
- 1 red bell pepper, sliced
🥫 Condiments & Sauces:
- 3 tbsp ketchup
- 3 tbsp oyster sauce
- 1 ½ tbsp soy sauce
🌿 Spices & Seasonings:
- ½ tsp black pepper
- 3 tbsp brown sugar
🥄 Flour & Starches:
- ½ cup cornstarch (for coating beef)
🥄 Oils & Vinegars:
- ½ cup cooking oil (for frying)
- 3 ½ tbsp rice vinegar
🌶️ Other:
- 1 tbsp sambal oelek (chili paste) – optional, for heat
👩🍳 Directions
Step 1 – Coat the Beef
- Slice flank steak thinly against the grain.
- Toss beef strips in cornstarch until evenly coated. Shake off excess.
Step 2 – Fry the Beef
3. Heat cooking oil in a wok or deep skillet over medium-high heat.
4. Fry beef in batches for 2–3 minutes until golden and crispy. Remove and drain on paper towels.
Step 3 – Stir-Fry Vegetables
5. In the same pan (remove excess oil, leaving ~1 tbsp), sauté garlic, onion, and red bell pepper for 3–4 minutes until tender-crisp.
Step 4 – Make the Sauce
6. In a small bowl, whisk together ketchup, oyster sauce, soy sauce, rice vinegar, brown sugar, sambal oelek, and black pepper.
Step 5 – Combine Everything
7. Return fried beef to the wok.
8. Pour in sauce and toss quickly until beef and vegetables are well coated.
Step 6 – Serve
9. Serve hot over steamed rice or noodles.
🍽️ Servings & Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: ~30 minutes
🧊 Storage & Reheating
- Refrigerator: Store in an airtight container for 3 days.
- Freezer: Freeze beef and sauce separately for up to 2 months.
- Reheating: Reheat in a skillet over medium heat, adding a splash of water to loosen sauce.
🥄 Variations
- Healthier: Pan-sear beef instead of deep frying.
- Vegetarian: Replace beef with crispy tofu.
- Extra Spicy: Add more sambal oelek or red chili flakes.
- Sweeter: Add extra brown sugar for a more Panda Express–style glaze.
❓ 10 FAQs
- What cut of beef works best?
Flank steak or sirloin works great — just slice thin against the grain. - Do I have to deep-fry the beef?
No, you can shallow-fry or pan-sear for a lighter version. - What is sambal oelek?
A Southeast Asian chili paste that adds heat without too much vinegar or garlic flavor. - Can I make it less sweet?
Yes, reduce brown sugar to 1–2 tbsp. - Can I use chicken instead of beef?
Absolutely — sliced chicken breast or thighs work well. - What veggies go well in Beijing Beef?
Bell peppers and onions are classic, but broccoli or snap peas are delicious additions. - Is this gluten-free?
Use gluten-free soy sauce and oyster sauce. - Can I meal prep Beijing Beef?
Yes, but store sauce separately for best texture. - What rice pairs best?
Jasmine rice or fried rice is ideal. - Can I bake the beef instead of frying?
Yes, bake at 425°F (220°C) for 15–18 minutes until crispy.
🏁 Conclusion
This homemade Beijing Beef is crispy, saucy, and bursting with flavor — the perfect balance of sweet, tangy, and spicy. It’s a crowd-pleasing dinner that comes together in under 30 minutes, and once you try it, you might skip takeout altogether. Serve with rice or noodles for the ultimate comfort meal.
Panda Express Beijing Beef – Crispy, Tangy & Better Than Takeout
Ingredients
Equipment
Method
- Slice flank steak thinly against the grain.
- Toss beef strips in cornstarch until evenly coated. Shake off excess.
- Heat cooking oil in a wok or deep skillet over medium-high heat.
- Fry beef in batches for 2–3 minutes until golden and crispy. Remove and drain on paper towels.
- In the same pan (remove excess oil, leaving ~1 tbsp), sauté garlic, onion, and red bell pepper for 3–4 minutes until tender-crisp.
- In a small bowl, whisk together ketchup, oyster sauce, soy sauce, rice vinegar, brown sugar, sambal oelek, and black pepper.
- Return fried beef to the wok.
- Pour in sauce and toss quickly until beef and vegetables are well coated.
- Serve hot over steamed rice or noodles.
Notes
Flank steak or sirloin works great — just slice thin against the grain. Do I have to deep-fry the beef?
No, you can shallow-fry or pan-sear for a lighter version. What is sambal oelek?
A Southeast Asian chili paste that adds heat without too much vinegar or garlic flavor. Can I make it less sweet?
Yes, reduce brown sugar to 1–2 tbsp. Can I use chicken instead of beef?
Absolutely — sliced chicken breast or thighs work well. What veggies go well in Beijing Beef?
Bell peppers and onions are classic, but broccoli or snap peas are delicious additions. Is this gluten-free?
Use gluten-free soy sauce and oyster sauce. Can I meal prep Beijing Beef?
Yes, but store sauce separately for best texture. What rice pairs best?
Jasmine rice or fried rice is ideal. Can I bake the beef instead of frying?
Yes, bake at 425°F (220°C) for 15–18 minutes until crispy. 🏁 Conclusion
This homemade Beijing Beef is crispy, saucy, and bursting with flavor — the perfect balance of sweet, tangy, and spicy. It’s a crowd-pleasing dinner that comes together in under 30 minutes, and once you try it, you might skip takeout altogether. Serve with rice or noodles for the ultimate comfort meal.
