There’s something deeply comforting about recreating your favorite takeout dishes at home. Not only do you get to control the ingredients and flavors, but you also get the satisfaction of making a restaurant-quality meal from scratch. This homemade Beijing Beef is a perfect example—crispy, flavorful, and coated in a sweet and tangy sauce that’s absolutely irresistible.
This dish is a Panda Express favorite, known for its crispy beef strips tossed in a bold, slightly spicy sauce with onions and bell peppers. It’s got that perfect combination of crunch, heat, and a touch of sweetness, making it a staple in many Chinese-American households.
The best part? You don’t need to leave your house to enjoy it. With a few simple ingredients and a bit of patience, you can whip up this dish in your own kitchen. Whether you’re making it for a cozy family dinner or impressing guests with a homemade takeout feast, this Beijing Beef copycat recipe is bound to become a favorite in your rotation.
Why You’ll Love This Recipe
- Crispy Perfection – The beef is coated and fried to crispy, golden-brown deliciousness, just like your favorite takeout spot.
- Homemade Goodness – No unnecessary additives or preservatives—just fresh, quality ingredients.
- Perfectly Balanced Sauce – A sweet, savory, and slightly spicy glaze that coats each bite beautifully.
- Quick & Easy – Ready in under 40 minutes, making it a great option for weeknight dinners.
- Customizable – Adjust the spice level, swap out vegetables, or even try it with a different protein like chicken or tofu!
Ingredients You’ll Need
For the Crispy Beef:
- 1 lb flank steak, thinly sliced
- ½ cup cornstarch
- 1 egg
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Oil for frying
For the Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 1 teaspoon cornstarch (to thicken the sauce)
- ¼ cup water
For the Stir-Fry:
- 1 tablespoon oil
- ½ teaspoon ginger, minced
- 2 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- ½ small onion, sliced
- 1 small red bell pepper, sliced
How to Make Beijing Beef
Step 1: Prepare the Beef
Start by slicing the flank steak against the grain into thin strips. This ensures that the beef stays tender and easy to chew. In a bowl, whisk together the egg, salt, and black pepper, then toss in the beef slices. Mix well to coat the beef evenly.
Next, add the cornstarch and toss again until each piece is fully coated. This creates that signature crispy texture when fried. Let it sit for a few minutes while you heat the oil.
Step 2: Fry the Beef
In a deep pan or wok, heat about 1½ inches of oil over medium-high heat. To check if it’s ready, drop a small piece of coated beef into the oil—if it bubbles and sizzles immediately, it’s good to go!
Carefully add the beef in batches, frying for about 3-4 minutes per batch, until golden brown and crispy. Avoid overcrowding the pan, as this can lower the oil temperature and make the beef soggy. Once crispy, remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Step 3: Make the Sauce
In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, rice vinegar, brown sugar, cornstarch, and water. This combination creates the perfect balance of sweet, savory, and tangy flavors. Set aside.
Step 4: Stir-Fry the Veggies
In a clean wok or skillet, heat 1 tablespoon of oil over medium-high heat. Add the minced garlic, ginger, and red pepper flakes (if using). Sauté for about 30 seconds, just until fragrant.
Toss in the sliced onions and red bell pepper, stirring frequently for about 2-3 minutes until slightly softened but still crisp.
Step 5: Bring It All Together
Give the sauce another quick stir, then pour it into the pan with the veggies. Stir continuously as the sauce thickens, about 1 minute.
Finally, add the crispy beef back to the pan, tossing everything together until the beef is fully coated in the glossy sauce. Cook for another minute, then remove from heat.
Helpful Tips for the Best Beijing Beef
- Slice the beef thinly – Cutting against the grain ensures tender bites. If the beef is too thick, it won’t crisp up properly.
- Double fry for extra crunch – If you love ultra-crispy beef, fry it once, let it rest for a few minutes, then fry it again for about 30 seconds.
- Adjust the spice level – Add more crushed red pepper flakes or a drizzle of chili oil for extra heat.
- Don’t skip the cornstarch coating – This is what gives the beef that irresistible crunchy texture.
- Use fresh ingredients – Fresh garlic, ginger, and onions enhance the flavor of the sauce.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
- Diet: Dairy-Free
Notes
- Slicing the Beef: Make sure to slice the beef against the grain for maximum tenderness. If you’re unsure, look at the natural muscle fibers in the meat and cut perpendicular to them.
- Cornstarch Coating: Don’t skip the cornstarch—it’s key to getting that crispy, golden texture on the beef.
- Oil Temperature: If your oil isn’t hot enough, the beef will absorb too much oil and become greasy instead of crispy. A good test is dropping a small piece of coated beef into the oil—if it sizzles immediately, it’s ready.
- Balancing the Sauce: If you prefer a sweeter sauce, add an extra teaspoon of brown sugar. For a tangier kick, increase the rice vinegar slightly.
- Make it Healthier: If you want a lighter version, you can air-fry or bake the beef instead of deep-frying. It won’t be quite as crispy but will still be delicious.
- Serving Suggestions: Serve with steamed rice, fried rice, or noodles for a complete meal. Add a side of stir-fried veggies for extra nutrition!
- Stir-Frying Quickly: Once the sauce is added, things move fast! Have everything prepped and ready before you start cooking.
Frequently Asked Questions
Can I use a different cut of beef?
Yes! While flank steak is ideal, you can also use sirloin or skirt steak. Just make sure to slice it thinly against the grain for tenderness.
Is this recipe spicy?
It has a slight kick from the red pepper flakes, but you can adjust the spice level to your liking. Omit the flakes for a milder version, or add more for extra heat!
Can I make this dish ahead of time?
Beijing Beef is best enjoyed fresh, but you can prep the beef and sauce ahead of time. Store them separately in the fridge and fry the beef just before serving.
Can I air-fry the beef instead of deep-frying?
Yes! Coat the beef as directed, then air-fry at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through. It won’t be as crispy as deep-fried, but it’s a great lighter alternative.
Storage Instructions
Refrigeration:
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for the best texture.
Freezing:
The fried beef can be frozen before adding the sauce. Once cooled, store it in a freezer-safe container for up to 2 months. When ready to eat, reheat in the oven at 375°F (190°C) for 10 minutes, then toss with freshly made sauce.
Reheating Tips:
To maintain crispiness, avoid microwaving. Instead, reheat in a skillet over medium heat with a splash of oil, or use an air fryer at 350°F (175°C) for 5 minutes.
Related Recipes
If you loved this Beijing Beef, you’ll definitely enjoy these other homemade takeout favorites:
Conclusion
Making Beijing Beef at home is easier than you think, and the results are absolutely worth it. With its crispy beef, bold flavors, and perfectly balanced sauce, this dish is a must-try for any takeout lover. Next time you’re craving Chinese takeout, skip the delivery and make this homemade copycat version instead. It’s guaranteed to become a household favorite!
Enjoy, and happy cooking!
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Better-Than-Takeout Beijing Beef (Copycat Recipe)
Description
There’s something deeply comforting about recreating your favorite takeout dishes at home. Not only do you get to control the ingredients and flavors, but you also get the satisfaction of making a restaurant-quality meal from scratch. This homemade Beijing Beef is a perfect example—crispy, flavorful, and coated in a sweet and tangy sauce that’s absolutely irresistible.
This dish is a Panda Express favorite, known for its crispy beef strips tossed in a bold, slightly spicy sauce with onions and bell peppers. It’s got that perfect combination of crunch, heat, and a touch of sweetness, making it a staple in many Chinese-American households.
The best part? You don’t need to leave your house to enjoy it. With a few simple ingredients and a bit of patience, you can whip up this dish in your own kitchen. Whether you’re making it for a cozy family dinner or impressing guests with a homemade takeout feast, this Beijing Beef copycat recipe is bound to become a favorite in your rotation.
Ingredients
For the Crispy Beef:
- 1 lb flank steak, thinly sliced
- ½ cup cornstarch
- 1 egg
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Oil for frying
For the Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 1 teaspoon cornstarch (to thicken the sauce)
- ¼ cup water
For the Stir-Fry:
- 1 tablespoon oil
- ½ teaspoon ginger, minced
- 2 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- ½ small onion, sliced
- 1 small red bell pepper, sliced
Instructions
Step 1: Prepare the Beef
Start by slicing the flank steak against the grain into thin strips. This ensures that the beef stays tender and easy to chew. In a bowl, whisk together the egg, salt, and black pepper, then toss in the beef slices. Mix well to coat the beef evenly.
Next, add the cornstarch and toss again until each piece is fully coated. This creates that signature crispy texture when fried. Let it sit for a few minutes while you heat the oil.
Step 2: Fry the Beef
In a deep pan or wok, heat about 1½ inches of oil over medium-high heat. To check if it’s ready, drop a small piece of coated beef into the oil—if it bubbles and sizzles immediately, it’s good to go!
Carefully add the beef in batches, frying for about 3-4 minutes per batch, until golden brown and crispy. Avoid overcrowding the pan, as this can lower the oil temperature and make the beef soggy. Once crispy, remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Step 3: Make the Sauce
In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, rice vinegar, brown sugar, cornstarch, and water. This combination creates the perfect balance of sweet, savory, and tangy flavors. Set aside.
Step 4: Stir-Fry the Veggies
In a clean wok or skillet, heat 1 tablespoon of oil over medium-high heat. Add the minced garlic, ginger, and red pepper flakes (if using). Sauté for about 30 seconds, just until fragrant.
Toss in the sliced onions and red bell pepper, stirring frequently for about 2-3 minutes until slightly softened but still crisp.
Step 5: Bring It All Together
Give the sauce another quick stir, then pour it into the pan with the veggies. Stir continuously as the sauce thickens, about 1 minute.
Finally, add the crispy beef back to the pan, tossing everything together until the beef is fully coated in the glossy sauce. Cook for another minute, then remove from heat.
Notes
- Slicing the Beef: Make sure to slice the beef against the grain for maximum tenderness. If you’re unsure, look at the natural muscle fibers in the meat and cut perpendicular to them.
- Cornstarch Coating: Don’t skip the cornstarch—it’s key to getting that crispy, golden texture on the beef.
- Oil Temperature: If your oil isn’t hot enough, the beef will absorb too much oil and become greasy instead of crispy. A good test is dropping a small piece of coated beef into the oil—if it sizzles immediately, it’s ready.
- Balancing the Sauce: If you prefer a sweeter sauce, add an extra teaspoon of brown sugar. For a tangier kick, increase the rice vinegar slightly.
- Make it Healthier: If you want a lighter version, you can air-fry or bake the beef instead of deep-frying. It won’t be quite as crispy but will still be delicious.
- Serving Suggestions: Serve with steamed rice, fried rice, or noodles for a complete meal. Add a side of stir-fried veggies for extra nutrition!
- Stir-Frying Quickly: Once the sauce is added, things move fast! Have everything prepped and ready before you start cooking.
