Beijing Beef Recipe + VIDEO

Some people’s guilty pleasure is a big greasy burger, but for me, it’s fast-food Chinese takeout. And I know I’m not the only one, because all of our copycat takeout recipes are extremely popular! Today we’re sharing what we know will quickly become another reader favorite recipe, our rendition of Beijing Beef à la Panda Express. This simple stir-fry combines crispy beef strips, onions, and peppers kissed with a sticky sweet glaze. Like with my korean bb recipe, the beef is fried in oil, before stir-frying with the sauce and vegetables, to create the special texture you know and love.

PS – I always pair it with fluffy rice and my Panda Express super greens to round out the meal!

Julia – ⭐⭐⭐⭐⭐ I was very surprised by how easy this was to make. I will never buy this at the restaurant again! I feel like this was a much healthier option. Thanks for posting!

Sommer’s Recipe Highlights

Thirty minute meal – This delicious beef and vegetable stir fry dish is ready in only about 30 minutes from start to finish. That’s faster than I can pick it up from drive-thru!

Meal-prep hero – I think the leftovers from this Beijing stir fry dish are fantastic, so you definitely want to work this into your meal prep routine. You can reheat it on the stovetop, in the microwave, or even on a piece of foil in the airfryer.

Better than takeout – This homemade version of the classic Panda Express dish is so much better for you than the takeout variety! Like my Szechuan beef recipe, this sweet and tangy Beijing Beef is the perfect meal for a casual family-friendly weeknight dinner that’s got plenty of flavor.

Key Ingredients and Tips

• Flank steak – I love using flank steak for stir-fries because it’s flavorful, relatively lean, and becomes tender when sliced thinly against the grain. My favorite trick is to partially “flash freeze” the steak first before slicing It makes cutting those thin, even strips so much easier.
• Cornstarch – Cornstarch is the secret to getting that crispy, golden-brown coating on the beef. It creates a light crust that also helps the sweet and tangy sauce cling to every piece. Plus, it thickens the sauce.
• Bell pepper – I use whatever color bell pepper I have on hand… red, yellow, orange, or green all work. Red, yellow, and orange peppers tend to be sweeter, while green peppers add a slightly sharper flavor.
• Onion – I prefer white onion because I love its stronger bite and savory flavor in this stir-fry. I cut it into fairly large pieces so it stays slightly crisp instead of disappearing into the sauce.
• Oil – Since we’re cooking the beef at a high temperature, I use a neutral-flavored oil with a high smoke point, such as vegetable, canola, or avocado oil.
• Scallions – I garnish the dish with plenty of freshly sliced scallions. They add a pop of fresh onion flavor and color that balances the rich, sticky sauce.
• Sauces – The bold and tangy sauce is a simple combination of ketchup, hoisin sauce, sweet chili sauce, and soy sauce. I mix the sauce completely before I start cooking because stir-fries move quickly once the wok gets hot, and I want everything ready to pour in at just the right moment.

How To Make

Find the full recipe with detailed instructions and storage tips in the printable form at the bottom of the post!

Prep the beef – First, I slice the flank steak against the grain into thin strips about 2-3 inches long. One of my favorite tricks is to pop the beef in the freezer until it’s partially frozen. It firms up just enough to make those thin, even slices so much easier to cut. Slicing against the grain is important because it shortens the muscle fibers and keeps the beef nice and tender.

Coat the beef – I place the sliced beef in a large bowl and add the egg, ¼ cup cornstarch, and ½ teaspoon salt. Then I gently toss everything together until every piece is evenly coated. This simple coating is what gives the beef that irresistible crispy exterior once it hits the hot oil.

Prep the vegetables – Next, I chop the bell pepper and onion into roughly 1-inch pieces. I try to keep them similar in size so they cook evenly while still retaining a little crunch. Then I chop the scallions and set them aside for garnishing at the end.

Mix the sauce – In a medium bowl (or measuring pitcher) I combine the ketchup, hoisin sauce, sweet chili sauce, soy sauce, minced garlic, and crushed red pepper. I whisk everything together until smooth. Having the sauce mixed before I start stir-frying is key because once that wok gets hot, this recipe moves fast!

Cook the beef in batches – I set a wok or large sauté pan over medium-high heat, add the oil, and place a clean holding plate nearby. Once the oil is hot, I carefully add about ¼ of the beef strips and use tongs to separate and move them around the wok. I stir-fry the beef for 1-3 minutes, until browned and crisp around the edges, then transfer it to the holding plate. I repeat with the remaining beef in three more small batches. Don’t be tempted to cook it all at once! Crowding the pan drops the temperature and can make the beef steam instead of getting crispy.

Stir-fry the vegetables – Once all the beef is cooked, I carefully pour off most of the remaining oil, leaving about 1 tablespoon in the wok. Then I add the onions and bell peppers and stir-fry for just 1-2 minutes. I purposely keep this step short because I want the vegetables slightly tender but still bright and crisp.

Bring it all together – Finally, I return the crispy beef to the wok and pour the prepared sauce over everything. I toss constantly and stir-fry for another 2-3 minutes, just until the sauce becomes hot, glossy, and coats every piece of beef and vegetable. I don’t cook it much longer than that because I want to preserve the crispy texture of the beef.

Garnish and serve – I take the wok off the heat and sprinkle plenty of chopped scallions over the top. Then I serve my Beijing Beef immediately over hot white rice or fried rice. This is definitely one of those dishes that’s best enjoyed straight out of the wok while the beef is still crispy and the sauce is sticky!

Expert Tips

Prep everything in advance. Beijing Beef cooks quickly, so I like to have all my ingredients chopped, measured, and ready to go before I start cooking. This includes the beef, vegetables, and sauce ingredients.

Choose the right beef. Use a tender cut like flank steak, sirloin, or even ribeye. I slice it thinly against the grain to ensure the beef slices are tender.

Use fresh vegetables. Red bell peppers and onions are essential for the signature Panda Express taste. Cut the veggies into similar-sized pieces for even cooking.

Fry at the right temperature. Keep your oil at 350–375°F for frying the beef. If the oil isn’t hot enough, the coating will become soggy instead of crispy.

Serve immediately. Beijing Beef is best served fresh and hot for maximum flavor and crispiness. Pair it with steamed rice or fried rice for the full Panda Express experience.

Recipe Variations

• Protein – Swap the beef with chicken, tofu, or chunks of salmon.
• Extra spice – Add in extra crushed red pepper flakes for more heat.
• Sauce: If you want the sauce a bit tangier, add a splash of vinegar.
• Veggies: Want to add extra vegetables? Throw in broccoli florets, chopped bok choy, or sliced carrots.

Enjoy this classic Chinese takeout-style dish with fluffy white rice, brown rice, or my favorite fried rice recipe, if you’re feeling saucy! For more carb-y goodness you can swap rice or add a serving of noodles like my lo mein or chow mein on the side for an even heartier meal. Or keep low-carb with roasted cauliflower rice.

Either way, you definitely want to enjoy it with homemade Panda Express Super Greens for that complete better-than-the-restaurant vibe. I also love this Chinese dumplings recipe with Beijing Beef!

Storage

• Storing Leftovers – Place leftovers in an airtight container and store in the refrigerator for 3-4 days.
• Freezing – Yes, you can even freeze this recipe and reheat it, if you wrap it well. Just know, the peppers will lose their firm texture. Place it in an airtight container the wrap the container in a sheet of foil. Then freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating – Reheat leftovers in a skillet over medium or medium-low heat, or in the microwave in short bursts.

What does Beijing Beef taste like?

Strips of tender beef are quickly cooked and tossed with sauteed peppers, onions, and a sweet/umami-licious sticky sauce. The combination has just the right bit of sweetness with also a hint of spicy flavor from the crushed red pepper.

Is Beijing Beef gluten-free?

This recipe is totally gluten-free if you buy GF hoisin and soy sauce!

Can you make this stir-fry recipe without oil?

For health purposes, you can omit the majority of the oil and skip the deep frying in this recipe, but it will not have the same texture that it does at a panda express restaurant. To do this, add just 1-2 tablespoons of oil to the wok, and stir-fry the beef for 1-3 minutes, before stir-frying the vegetables.

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