Beijing Beef

Crispy beef strips with sauteed bell peppers, onion, and a homemade tangy, sweet sauce tossed together in a wok make this Beijing beef recipe a real winner. Dare we say, even better than takeout?

Why this recipe works

Beijing beef is an Americanized Chinese dish, and as you might already know, is one of Panda Express’s most popular entrees. While we can’t get our hands on the exact recipe, this copycat Panda Express Beijing beef tastes just as crispy, sweet, and spicey as everyone’s favorite entree, and it hasn’t been sitting under the heat lamp all day.

Our version is made with a homemade sauce blend of soy sauce, oyster sauce, sweet chili sauce, red pepper flakes, sesame oil, rice wine vinegar, hoisin, apple cider vinegar, and ketchup. It might sound like a lot, but it comes together quickly and adds so much flavor to the dish. Keep it classic and pair it with a side of chow mein and fried rice!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BEEF – Either flank steak or sirloin tip steak will work for this recipe. Use a sharp knife to cut the beef thinly against the grain. You can also flash freeze the meat for 30 minutes to make it easier to cut. If you do that, bring the meat to room temperature before proceeding with the recipe.

VEGETABLES – Red bell pepper and onion are essential for Beijing beef. Try and keep your chopped veggies the same size so they cook evenly in the wok or skillet. Feel free to add other vegetables to your liking.

How to Make Beijing Beef

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Chop onion and bell pepper into bite sized pieces.
2. Slice beef into thin strips.
3. Whisk the eggs in a medium bowl.
4. Pour whisked egg over the beef strips and mix together.
5. Sprinkle cornstarch over beef and mix with gloved hands until combined.
6. Add vegetable oil to a heavy bottomed skillet over medium-high heat until shimmering.
7. Add coated beef strips to the hot oil, turning occasionally with tongs until no pink remains.
8. Remove beef from skillet and keep warm.
9. Add onion and bell pepper to the drippings in the pan. Cook until tender then remove and set aside.
10. Wipe pan clean and heat over medium-high. Add remaining ingredients to the pan, whisk together, and bring to a gentle boil.
11. Add onion, bell pepper, and beef back to the pan and stir with a rubber spatula to coat evenly. Simmer over medium-low heat to heat through, 2-3 minutes.

Frequently Asked Questions & Expert Tips

Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat until warmed through. You can add a splash of water to the pan to help loosen the sauce back up if needed.

While the two share light similarities, such as the cut of beef used (flank steak), they are quite different. Beijing beef is lightly coated in egg and cornstarch for a crispier texture, while Mongolian beef is tender when cooked. Mongolian beef is typically milder in flavor, but in some recipes you’ll find dried chili peppers which add to the heat level. It’s also made with a savory hoisin-based sauce, whereas Beijing beef sauce is a combination of sweet, spicy, and tangy flavors.

Serving Suggestions

Serve Beijing beef with a side of white rice, fried rice, or chow mein. Garnish with thinly sliced green onions if desired.

More Related Recipes

• Orange Chicken
• Teriyaki Chicken
• Mongolian Beef
• Kung Pao Chicken
• General Tso Chicken

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