The exact replica of Panda Express’s signature dish. So simple, healthy, and less expensive! Today, give it a go.
Panda Express Beijing beef is a popular beef recipe, and many readers have approached me to beg for the recipe.
I went to Panda Express to test the food to create this recipe. I believe I’ve nailed the
Beijing Beef imitation recipe after meticulously examining the components and tasting the sauce.
So, I present my foolproof recipe for delicious Panda Express Beijing beef. The flavor and freshness of this dish rival that of those at Panda Express.
The protein at Panda Express is battered and deep-fried like many of the chain’s other dishes. I tweaked the recipe and ingredients a few times to achieve the perfect balance of flavors in my Beijing sauce.
The Beijing sauce has a long list of ingredients, but once you try it, you’ll want to make it over and over again. It’s addictive and delicious.
Good news: you may create a giant vat of the sauce and store it in the refrigerator so that you can make this
Beijing Beef or Beijing Chicken whenever you choose. When it comes to what you decide to do, you are entirely in charge.
Fermented ingredients give Beijing sauce its unique sour, sweet, and salty notes. You may even use it as a dipping sauce because it has such a wide range of flavors.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 53 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- Panda Express Chow Mein Copycat
- Sichuan (Szechuan) Cold Noodles
- Stir-fried Chive Buds
- Imitation Shark’s Fin and Crab Meat Omelette
- cornstarch, to dust beef for deep-frying
- 2 tablespoons oil
- salt and sugar to taste
- 8 oz. of flank steak, sirloin, or beef flap, cut against the grain into 1/4 inch slices
- 2 cloves garlic, minced
- 1/2 medium-sized red bell pepper
- 1/2 medium-sized yellow onion, sliced
- 1/2 teaspoon corn starch
- 1/2 teaspoon salt
- 1 dash ground white pepper
- 1 egg, beaten
- 2 tablespoons sugar
- 1 teaspoon oyster sauce
- 1 1/2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 2 teaspoons sweet chili sauce
- 2 teaspoons light soy sauce
- 3 tablespoons hoisin sauce
- 4 tablespoons water
- 1-2 teaspoons crushed chili peppers
- In a bowl, stir all the marinade ingredients thoroughly. 15 minutes in the refrigerator will do for the beef.
- Mix the Beijing Sauce ingredients in a separate bowl. Set aside for later.
- Put the cornstarch in a bag or a bowl and set it aside. Coat the marinated meat in cornstarch, then refrigerate for at least an hour before serving.
- Make a sufficient amount of oil in a large pot on a high heat setting. Make sure the beef slices are well-coated by re-coating them with cornstarch. Remove any extra cornstarch from the beef slices by scrubbing them. Prepare for deep-frying meat (in small batches). Fry for 1-2 minutes or until the meat slices are lightly golden. Finished washing, drained on paper towels, and laid aside the pan.
- Add the oil to a wok and bring it to a boil. Add the garlic and continue to stir-fry for another 10 seconds, until the onion and bell pepper are fragrant and slightly browned. Discard the contents of the wok.
- Season your wok with the Beijing Sauce and cook for a few minutes until the sauce thickens. To thicken, cook for a few minutes at a simmer. Taste and adjust salt, soy sauce, water, and so on.
- Stir-fry the onion, bell pepper, and garlic with the deep-fried beef. Stir well for 1 minute or until the meat is fully cooked and the sauce has been absorbed. Serve with steamed rice fresh from the stove.
- Beef can be substituted with chicken in this recipe.