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Beijing Beef

This delicious recipe brings the flavors of Panda Express to your home, combining tender beef, vibrant vegetables, and a savory sauce in under 30 minutes.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Beef
  • 1 lb flank steak (cut into 1/4" strips against the grain) A lean cut that absorbs marinade well.
  • 1/4 tsp baking soda Helps tenderize the beef.
  • 1 tsp white pepper Adds a touch of warmth without overwhelming heat.
  • 1 tbsp soy sauce Enhances the umami profile of the dish.
  • 2 tbsp cornstarch Coats the beef, ensuring a crispy texture when frying.
  • 1 egg white (beaten) Helps the cornstarch adhere to the beef for extra crunch.
  • 3 cups neutral oil (for frying) Use canola or vegetable oil for a cleaner taste.
For the Vegetables
  • 1 red bell pepper (cut into 2" pieces) Adds color and sweetness.
  • 1 small white onion (cut into 2" pieces) For a savory punch and texture.
  • 2 cloves garlic (minced) Adds aromatic flavor.
For the Sauce
  • 1/2 cup chicken stock (or water) The base for your sauce.
  • 2 tbsp soy sauce For depth of flavor.
  • 1/4 cup hoisin sauce Sweet and savory balance.
  • 3 tbsp oyster sauce Complements the umami notes.
  • 1/4 cup sugar To add sweetness and balance.
  • 3 tbsp sriracha (adjust to preference) Adds a kick of heat.
  • 2 tbsp ketchup A familiar flavor that children love.
  • 2 tbsp cornstarch For thickening the sauce.
  • 1/4 cup water To dissolve the cornstarch.
  • 2 tbsp distilled white vinegar Balances the sweetness with acidity.

Method
 

Preparation
  1. Combine the sliced steak with baking soda, white pepper, soy sauce, cornstarch, and beaten egg white. Let it marinate in the refrigerator for 30 minutes.
Make the Sauce
  1. In a small bowl, mix together chicken stock, 2 tbsp soy sauce, hoisin sauce, oyster sauce, sugar, sriracha, and ketchup.
Prepare the Slurry
  1. Create a slurry by mixing cornstarch with water in another small bowl.
Coat the Beef
  1. Dredge the marinated beef in cornstarch until fully coated, shaking off any excess.
Heat the Oil
  1. In a wok or large skillet, heat the oil over medium-high heat until it reaches 350°F.
Fry the Beef
  1. Carefully add the beef to the hot oil, frying for 3-4 minutes until golden brown.
  2. Drain the beef with a mesh strainer, placing it on a towel-lined plate to absorb excess oil.
Stir Fry Vegetables
  1. Remove all but 2 tbsp of oil from the wok, stir fry minced garlic for 30 seconds, followed by the onions and red bell pepper, cooking for 1-2 minutes until slightly charred.
Combine Everything
  1. Add the fried beef back into the wok along with your prepared sauce, stirring for about 1 minute until well combined and heated through.
Thicken the Sauce
  1. Mix in the vinegar followed by the cornstarch slurry, stirring for about a minute until the sauce thickens.
Serve
  1. Serve your delicious Beijing Beef with rice. Enjoy!

Notes

Serve hot over steamed white rice with a sprinkle of sesame seeds or sliced green onions as garnish. Store leftover Beijing beef in an airtight container in the refrigerator for up to three days.