beijing beef copycat

If you love restaurant-style Chinese food, this Beijing Beef recipe will completely change your home cooking game. Crispy golden beef, a sweet-spicy glossy sauce, and perfectly stir-fried vegetables… all coming together in one addictive dish.

Why keep ordering takeout when you can recreate the same bold flavors in your own kitchen? This copycat version of Panda Express Beijing Beef gives you full control over the ingredients, spice level, and freshness — and the result is even better than the original.

Get ready for a quick, crispy, and flavor-packed meal that will make everyone ask for seconds.

Why make this recipe

Beijing Beef is a popular dish that many people enjoy, especially from restaurants like Panda Express. Making it at home allows you to control the ingredients and adjust flavors to your liking. This copycat recipe not only captures the taste you love but also gives you the satisfaction of cooking a delicious meal yourself.

How to make Beijing Beef

To create this tasty dish, you’ll need to prepare the beef and sauce along with the vegetables. It’s a straightforward process that yields fantastic results.

Ingredients:

• 1 lb flank steak (cut into 1/4″ strips against the grain)
• 1/4 tsp baking soda
• 1 tsp white pepper
• 1 tbsp soy sauce
• 2 tbsp cornstarch
• 1 egg white (beaten)
• 3 cups neutral oil (for frying)
• 1 red bell pepper (cut into 2″ pieces)
• 1 small white onion (cut into 2″ pieces)
• 2 cloves garlic (minced)
• 1/2 cup chicken stock (or water)
• 2 tbsp soy sauce
• 1/4 cup hoisin sauce
• 3 tbsp oyster sauce
• 1/4 cup sugar
• 3 tbsp sriracha (adjust if you prefer less spicy)
• 2 tbsp ketchup
• 2 tbsp cornstarch
• 1/4 cup water
• 2 tbsp distilled white vinegar

Directions:

1. Add the sliced steak to a bowl with baking soda, white pepper, soy sauce, cornstarch, and beaten egg white. Marinate for 30 minutes in the fridge.
2. In a small bowl, mix together chicken stock, soy sauce, hoisin sauce, oyster sauce, sugar, sriracha, and ketchup to form your sauce.
3. In another bowl, mix cornstarch and water to create a slurry.
4. Place cornstarch in a tray. Dredge the marinated beef in it until fully coated, shaking off any excess.
5. Heat the oil in a wok over medium-high heat. Once the oil reaches 350°F, fry the beef for 3-4 minutes until golden brown. Remove the beef with a mesh strainer and let it drain on a towel-lined plate.
6. Retain 2 tablespoons of oil in the wok. Stir fry the garlic for 30 seconds, then add onions and red bell pepper. Cook for 1-2 minutes until vegetables are slightly charred.
7. Add the beef back into the wok, followed by your sauce. Mix for 1 minute until combined.
8. Add vinegar, stir, and then incorporate the cornstarch slurry. Stir for another minute until the sauce thickens and coats the beef and vegetables.
9. Serve with rice and enjoy!

How to serve Beijing Beef

Beijing Beef pairs wonderfully with fluffy white rice or fried rice. You can also serve it with a side of stir-fried vegetables or even some crispy spring rolls for a complete meal.

How to store Beijing Beef

If you have leftovers, store them in an airtight container in the fridge for up to three days. You can reheat it in the microwave or on the stove. Ensure to add a little water if it seems dry when reheating.

Tips to make Beijing Beef

1. Cut the steak correctly: Always cut against the grain to ensure the meat is tender.
2. Marinate longer: For even better flavor, consider marinating the beef for longer than 30 minutes.
3. Adjust spice: If you’re sensitive to heat, reduce the amount of sriracha or leave it out entirely.

Variation

You can customize this recipe by adding different vegetables like broccoli, snap peas, or carrots. This not only boosts nutrition but also adds color and variety to your dish.

FAQs

1. Can I use another type of meat instead of flank steak?
Yes, you can substitute flank steak with chicken, beef tenderloin, or even tofu for a vegetarian version.

2. How spicy is this dish?
The spice level can vary depending on how much sriracha you use. You can easily reduce the amount for a milder flavor.

3. Can I freeze the leftovers?
Yes, you can freeze the dish. Make sure to separate it into portions and store it in freezer-safe containers. It can be frozen for up to three months.

Conclusion

Making Beijing Beef at home is not only satisfying but also allows you to enjoy this flavorful dish whenever you want. For a detailed video guide, you can check out the recipe on Beijing Beef – Takeout Copycat! (VIDEO) – CJ Eats Recipes.

Beijing Beef

A crispy, golden beef dish with a sweet-spicy glossy sauce and stir-fried vegetables, perfect for a homemade takeout experience.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course dinner, Main Course

Cuisine Asian, Chinese

Servings 4 servings

Calories 450 kcal

Ingredients

  

Beef Preparation

• 1 lb flank steak (cut into 1/4" strips against the grain)
• 1/4 tsp baking soda
• 1 tsp white pepper
• 1 tbsp soy sauce
• 2 tbsp cornstarch
• 1 large egg white (beaten)

Frying Ingredients

• 3 cups neutral oil (for frying)

Vegetables

• 1 medium red bell pepper (cut into 2" pieces)
• 1 small white onion (cut into 2" pieces)
• 2 cloves garlic (minced)

Sauce

• 1/2 cup chicken stock (or water)
• 2 tbsp soy sauce
• 1/4 cup hoisin sauce
• 3 tbsp oyster sauce
• 1/4 cup sugar
• 3 tbsp sriracha (adjust if you prefer less spicy)
• 2 tbsp ketchup
• 2 tbsp cornstarch
• 1/4 cup water
• 2 tbsp distilled white vinegar

Instructions

 

Marinating the Beef

• Add the sliced steak to a bowl with baking soda, white pepper, soy sauce, cornstarch, and beaten egg white. Marinate for 30 minutes in the fridge.

Making the Sauce

• In a small bowl, mix together chicken stock, soy sauce, hoisin sauce, oyster sauce, sugar, sriracha, and ketchup to form your sauce.

Preparing for Frying

• In another bowl, mix cornstarch and water to create a slurry.
• Place cornstarch in a tray. Dredge the marinated beef in it until fully coated, shaking off any excess.

Cooking the Beef

• Heat the oil in a wok over medium-high heat. Once the oil reaches 350°F, fry the beef for 3-4 minutes until golden brown. Remove the beef with a mesh strainer and let it drain on a towel-lined plate.

Stir-Frying Vegetables

• Retain 2 tablespoons of oil in the wok. Stir fry the garlic for 30 seconds, then add onions and red bell pepper. Cook for 1-2 minutes until vegetables are slightly charred.

Combining Ingredients

• Add the beef back into the wok, followed by your sauce. Mix for 1 minute until combined.
• Add vinegar, stir, and then incorporate the cornstarch slurry. Stir for another minute until the sauce thickens and coats the beef and vegetables.

Serving

• Serve with rice and enjoy!

Notes

Cut the steak against the grain for tenderness. You can marinate longer than 30 minutes for more flavor. Adjust the spice level according to your preference.

Keyword Beef Recipe, Beijing Beef, homemade takeout, Panda Express copycat, Stir Fry