I’m absolutely thrilled to be back in the kitchen whipping up one of the most vibrant and flavorful dishes I’ve made in a while – Beijing Beef! It’s one of those meals that hits all the right notes: crispy, tangy, sweet, and just a little bit spicy.
I lucked out on my last grocery run and grabbed the freshest bell peppers and onions, which made me even more excited to dive into this recipe. You know I’m all about that color on the plate, and with the red, green, and yellow peppers, it’s like creating a rainbow of flavor in every bite. Jackpot!
If you can’t get enough of that sweet and savory combo like I do, this copycat panda express Beijing beef recipe is going to be a fast favorite!
Want more ideas for your meals? Don’t miss the Slow Cooker Ground Venison Recipe!
The Origins of Beijing Beef: A Classic with a Twist
Beijing beef is a fusion dish that draws inspiration from traditional Chinese flavors, often found in American-Chinese restaurants. While not a purely traditional Chinese recipe, this dish combines the bold, slightly sweet and spicy elements that have become popular across many Chinese-American dishes. Unlike typical stir-fries, Beijing Beef is fried to a crispy texture before being coated in a rich sauce, which creates a memorable contrast between the crispy beef and the sweet-spicy glaze.
With the influence of restaurants like Panda Express, Beijing Beef has gained a reputation as a must-try for fans of spicy beef dishes. This popularized version brings together crispy fried beef, a touch of heat, and a perfectly balanced sauce that captures the essence of comfort food with a punch.
Beijing beef recipe
For 4 Servings
- Author: Chris
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Ingredients
For the Beef:
- 1 pound flank steak, thinly sliced into strips
- 1 egg
- 1/2 cup cornstarch
- 1/2 red bell pepper, sliced into strips
- 1/2 green bell pepper, sliced into strips
- 1 small white onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil (for stir-frying)
- Oil for frying
For the Sauce:
- 1/4 cup ketchup
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon rice vinegar
- 1 teaspoon crushed red pepper flakes (adjust for spice preference)
- 1/4 cup water
- 1 teaspoon cornstarch (for thickening)
Steps
- Prepare the beef: In a medium bowl, whisk the egg. Add the sliced flank steak and toss to coat. Then, sprinkle the cornstarch over the steak and toss again until all the pieces are coated. Set aside.
- Fry the beef: In a large pot or deep skillet, heat oil to 350°F (175°C). Fry the coated beef strips in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes until golden brown and crispy. Drain on paper towels and set aside.
- Make the sauce: In a small bowl, whisk together the ketchup, hoisin sauce, soy sauce, sugar, rice vinegar, crushed red pepper flakes, and water. Set aside.
- Stir-fry the veggies: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic, sliced bell peppers, and onion. Stir-fry for 3-4 minutes until the veggies are slightly tender but still crisp.
- Combine and cook: Add the crispy beef strips to the skillet with the vegetables. Pour the sauce over everything, and stir to coat the beef and veggies. Cook for another 2 minutes until the sauce thickens and everything is well-coated.
- Serve and enjoy: Serve your Beijing beef with steamed rice or noodles, and garnish with green onions or sesame seeds if desired.
Notes
- For extra crispy beef, make sure the oil is hot enough before frying and fry in small batches.
- You can adjust the spice level by adding more or less crushed red pepper flakes.
If you love the Beijing beef Panda Express version, this homemade recipe will satisfy your cravings with fresher ingredients and no waiting in line!
Nutrition Facts (per serving)
- Calories: 410 kcal
- Sugar: 12g
- Sodium: 870mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 55mg
How to Serve Beijing Beef: A Symphony of Flavors
Beijing Beef, with its crispy texture and sweet and savory sauce, is a culinary delight that deserves to be presented thoughtfully. Here’s how to serve this delectable dish to create a truly memorable dining experience:
The Classic: Steamed Rice
- Steamed white or brown rice is the quintessential accompaniment to Beijing Beef. It provides a neutral base that soaks up the flavorful sauce while offering a satisfying contrast to the crispy beef.
Noodle Delights
- Chow Mein: Stir-fried noodles with vegetables complement the textures and flavors of Beijing Beef beautifully.
- Lo Mein: Soft egg noodles tossed in a light sauce provide a gentler counterpart to the bold flavors of the beef.
Fresh & Vibrant Sides:
- Steamed Broccoli: Its vibrant green color and slightly crunchy texture offer a refreshing counterpoint to the rich sauce.
- Stir-Fried Vegetables: A colorful medley of bell peppers, snap peas, and carrots adds visual appeal and a burst of nutrients.
Garnishes for Extra Zing:
- Sesame Seeds: A sprinkle of sesame seeds adds a nutty flavor and visual texture.
- Green Onions: Chopped green onions bring a fresh, oniony bite.
- Chili Flakes: For those who crave extra heat, a dash of chili flakes adds a fiery kick.
Creative Serving Ideas
- Lettuce Wraps: For a lighter option, wrap the Beijing Beef in lettuce leaves with a dollop of sriracha mayo for a fun twist.
- Rice Bowls: Build a vibrant bowl with a base of rice, topped with Beijing Beef, steamed vegetables, and a drizzle of sauce.
- Appetizer: Serve bite-sized pieces of Beijing Beef on toothpicks for a delicious party appetizer.
Presentation Tips:
- Serve hot: Beijing Beef is best enjoyed fresh and hot, so serve it immediately after cooking.
- Colorful plate: Choose a plate that complements the vibrant colors of the dish.
- Generous portions: Don’t be shy with the portions! This dish is meant to be enjoyed.
- Family-style: For a casual gathering, serve Beijing Beef family-style in a large bowl or platter.
No matter how you choose to serve it, this beijing beef recipe is sure to impress with its irresistible combination of flavors and textures. Enjoy!
#BeijingBeef #PandaExpressBeijingBeef #BeijingBeefPandaExpress #TalesOfAKitchen
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Beijing Beef
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Asian Food
Description
Enjoy this crispy, flavorful Beijing Beef recipe with a perfect balance of sweet, tangy, and spicy flavors. Get the full recipe at Tales Of A Kitchen!
Ingredients
For the Beef:
- 1 pound flank steak, thinly sliced into strips
- 1 egg
- 1/2 cup cornstarch
- 1/2 red bell pepper, sliced into strips
- 1/2 green bell pepper, sliced into strips
- 1 small white onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil (for stir-frying)
- Oil for frying
For the Sauce:
- 1/4 cup ketchup
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon rice vinegar
- 1 teaspoon crushed red pepper flakes (adjust for spice preference)
- 1/4 cup water
- 1 teaspoon cornstarch (for thickening)
Instructions
- Prepare the beef: In a medium bowl, whisk the egg. Add the sliced flank steak and toss to coat. Then, sprinkle the cornstarch over the steak and toss again until all the pieces are coated. Set aside.
- Fry the beef: In a large pot or deep skillet, heat oil to 350°F (175°C). Fry the coated beef strips in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes until golden brown and crispy. Drain on paper towels and set aside.
- Make the sauce: In a small bowl, whisk together the ketchup, hoisin sauce, soy sauce, sugar, rice vinegar, crushed red pepper flakes, and water. Set aside.
- Stir-fry the veggies: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic, sliced bell peppers, and onion. Stir-fry for 3-4 minutes until the veggies are slightly tender but still crisp.
- Combine and cook: Add the crispy beef strips to the skillet with the vegetables. Pour the sauce over everything, and stir to coat the beef and veggies. Cook for another 2 minutes until the sauce thickens and everything is well-coated.
Serve and enjoy: Serve your Beijing beef with steamed rice or noodles, and garnish with green onions or sesame seeds if desired.
Notes
- For extra crispy beef, make sure the oil is hot enough before frying and fry in small batches.
- You can adjust the spice level by adding more or less crushed red pepper flakes.
- If you love the Beijing beef Panda Express version, this homemade recipe will satisfy your cravings with fresher ingredients and no waiting in line!
Nutrition
- Calories: 410 kcal
- Sugar: 12g
- Sodium: 870mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 55mg