Beijing Beef

Beijing Beef is a Panda Express classic where tender beef is tossed in a tangy and sweet sauce. Serve alongside fresh veggies and a bowl of rice to bring the taste of classic takeout to your own home!

On today’s menu we’re making Beijing Beef, another copy cat recipe from Panda Express that’s as popular (if not more) as the famous Orange Chicken.

As with most Americanized Chinese dishes, this is a fairly straightforward recipe that requires cooking your protein and then quickly stir frying it to coat it in a sticky sauce.

Beijing beef has crispy, tender, and moist slices of beef that’s tossed in a sweet, savory, and slightly spicy sauce. I’m a huge fan of spicy food, so this recipe definitely satisfies that craving every single time.

This is also perfect for family weeknight dinners, gatherings, or for whenever you’re feeling a meal reminiscent of Panda Express or takeout food in general.

Some might argue, “why make takeout food at home when I can just purchase it?“, which is extremely valid since purchasing takeout is way more convenient, cheap, and delicious, I get it.

But the beauty in home cooking is that you can tailor this Beijing Beef to however you want it to be. You can add more or less spice, add more veggies, and there’s no surprises since you know exactly what’s going in your food. It’s also way more satisfying knowing you’re eating a meal prepared by you after all your work!

Instructions for Beijing Beef

Prepare the Beef:

Cut your beef against the grain into thin slices (~1/4 inch).

Marinate your beef slices in the egg white, soy sauce, sesame oil, and baking soda. Mix thoroughly to combine and let marinate for 30 minutes.

After 30 minutes, toss the marinated beef with cornstarch until each slice is fully coated. Shake off any excess starch.

Fry the beef in batches for about 2-3 minutes until browned and crispy. Set aside.

Prepare the Beijing Beef:

Mix together all the ingredients for the sauce until smooth, set aside.

Oil your wok or pan with about 2 tbsp of oil. Fry the onions and bell peppers over medium heat until the veggies have slightly softened, about 4-5 minutes. Add in the garlic, and fry for an additional 1-2 minutes until the garlic is fragrant and golden.

Pour in the sauce. Turn the heat to high and let the sauce simmer until slightly thickened, about 1 minute.

Quickly add in the fried beef. Toss quickly to evenly coat the beef slices with the sauce.

Serve immediately. Serve with a sprinkle of sesame seeds on top. Enjoy!

Tips for Success

Marinate your beef: Adding baking soda helps to alter the meat fibres of the meat, allowing for more tender and juicy beef after frying.

Fry the beef in batches: Avoid overcrowding your pan and fry the beef in batches. Overcrowding can lower the temperature of your oil, leading to sticking and soggy beef.

Let the sauce simmer until thickened: A common mistake when making any stir fried dish is when the protein is added too early when the sauce has not had a chance to reduce, leading to soggy Beijing Beef. Let the sauce simmer until reduced by about 3/4 of its original amount, then add in the fried beef slices. Doing so will prevent sogginess and ensure a crisp and crunchy outcome.

Looking for more weeknight dinner ideas? Here’s some you might like:

• Chili Peanut Noodles
• Char Siu Chicken
• Filipino Bistek
• Sushi Bake