Panda Express Beijing Beef

Panda Express Beijing Beef

Ingredients

  • thinly sliced flank steak

    cut against the grain

    1 ½ lb
  • yellow onion

    thinly sliced

    1 medium
  • red bell pepper

    thinly sliced

    1
  • egg whites

    beaten

    2
  • cornstarch
    ¾ c
  • oil for frying
  • low sodium soy sauce
    ¼ c
  • sweet chili sauce
    ¼ c
  • ketchup
    ¼ c
  • honey
    2 tbsp
  • asian chili paste
    2 tsp
  • rice vinegar
    1 tbsp
  • garlic cloves

    minced

    2

Directions

  1. 1

    Whisk all of the sauce ingredients in a small mixing bowl and set aside.

  2. 2

    Dip the steak pieces into the egg and then dredge into the cornstarch, evenly coating each piece.

  3. 3

    Cover the bottom of a heavy skillet with oil and heat over medium-high heat. Working in batches, add the battered steak and cook for 2-4 minutes on each side until the steak is cooked through and the coating is golden brown.

  4. 4

    Set cooked steak aside on a plate lined with paper towels to drain.

  5. 5

    Add the remaining tablespoon of oil to a large skillet along with the diced onion and bell peppers. Saute for 2-4 minutes or until the vegetables are softened.

  6. 6

    Add the sauce to the skillet and cook for 2-3 minutes until the sauce is thickened.

  7. 7

    Add the beef to the pan, toss to coat and remove from the heat. Serve immediately with rice, enjoy!

Panda Express Beijing Beef

Panda Express Beijing Beef

30 min579 cal

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About this Recipe

Craving the irresistible sweet and spicy crunch of Panda Express Beijing Beef without leaving your kitchen? This recipe brings those beloved flavors right to your dinner table in just 30 minutes.

What makes this homemade Beijing Beef truly shine is the clever use of egg whites and cornstarch to create that signature crispy crust on the thinly sliced flank steak. This simple yet essential step locks in moisture and provides the perfect textural contrast to the vibrant, tangy, and subtly spicy sauce.

Prepare for a symphony of flavors and textures that dance on your palate. You'll savor tender, yet incredibly crisp flank steak, achieved through a quick fry that creates that perfect golden-brown exterior. Each bite is coated in a glossy, rich sauce that expertly balances the sweetness of honey and sweet chili with the savory depth of low sodium soy sauce, a hint of tangy rice vinegar, and the perfect kick from Asian chili paste and fresh garlic. The crisp-tender red bell peppers and sweet yellow onions add fresh brightness and a delightful bite, making for a surprisingly quick yet profoundly satisfying meal.

This recipe is wonderfully adaptable to your pantry and preferences. While flank steak is traditional, you could try thinly sliced sirloin for a similar result. For a different vegetable profile, consider adding broccoli florets or snap peas during the last few minutes of cooking. If you prefer less heat, simply reduce the amount of Asian chili paste or omit it entirely.

Serve this delectable Beijing Beef over a bed of steamed white rice to soak up every last drop of the glorious sauce. It's an ideal weeknight dinner solution that feels special enough for a casual gathering with friends or family.

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