Panda Express Beijing Beef

Name: Panda Express Beijing Beef
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 pound flank steak, sliced thin against the grain; 1/2 cup cornstarch; 1/4 cup ketchup; 3 tablespoons soy sauce; 3 tablespoons brown sugar; 2 tablespoons rice vinegar; 1 tablespoon hoisin sauce; 1 tablespoon Sriracha; 1 red bell pepper, cut into strips; 1/2 medium onion, sliced; 3 cloves garlic, minced; Vegetable oil, for frying; 2 large eggs, beaten

Prep time: 20 minutes Cook time: 15 minutes Servings: 4 servings

Panda Express Beijing Beef is the spicier, bolder sibling of Orange Chicken. Thin strips of beef are breaded and fried until crunchy, then tossed in a sweet and tangy sauce with stir-fried bell peppers and onions. The sauce has that classic American-Chinese balance of sweet ketchup, savory soy sauce, tangy vinegar, and just enough Sriracha heat to keep things interesting.

The key to this dish is the double coating technique — egg wash followed by cornstarch — which creates an ultra-crispy shell that holds up against the sauce. You need to work fast when combining the fried beef with the sauce, or the coating will get soggy.

Crispy Beef Tips

Slice against the grain. This makes the beef tender instead of chewy. Look for the lines running through the flank steak and cut perpendicular to them.
Cornstarch, not flour. Cornstarch creates a lighter, crispier coating that shatters when you bite into it. Flour gives you a heavier, bread-like crust that doesn’t hold up as well in sauce.
Toss and serve immediately. The crispy coating starts absorbing sauce the moment it makes contact. Toss quickly, plate immediately, and eat right away for maximum crunch.

Panda Express Pricing

A plate with Beijing Beef at Panda Express costs about $9-11. This recipe serves four for about $12 total in ingredients — $3 per serving. You get more beef, more vegetables, and that fresh-from-the-wok flavor that the steam table version can’t match.

More Panda Express Copycat Recipes

Build a full Panda Express plate with these counter favorites:

Panda Express Orange Chicken — the chain’s all-time best-seller: shatteringly crispy fried chicken in a glossy citrus-soy glaze that outsells every other item on the menu.
Panda Express Kung Pao Chicken — boldly spiced Sichuan stir-fry with dried chilies, roasted peanuts, and Sichuan peppercorn heat alongside the bell peppers.
Panda Express Chow Mein — stir-fried yakisoba noodles with celery, cabbage, and onions in a savory soy-sesame sauce, the natural side dish to pair with Beijing Beef.

See all Panda Express copycat recipes →

Panda Express Beijing Beef