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Beijing Beef Panda Express Style Recipe
Ben Carraoli

Beijing Beef Panda Express Style Recipe

I still remember the first time I made this Beijing Beef at home—it honestly surprised me how close it tasted to the Panda Express version. I love that perfect mix of crispy beef, sweet sauce, and just enough heat to keep things exciting. After testing it a couple of times, I realized it’s not hard at all if you prep properly.
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Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound flank steak – sliced thin against the grain so the beef stays tender
  • 3 large egg whites beaten – helps the coating stick and keeps the beef light
  • 1/4 teaspoon salt – enhances the flavor without overpowering
  • 1 teaspoon cornstarch – creates a smooth velvety coating in the marinade
  • 1/4 cup cornstarch divided – essential for crispy, golden beef
  • 1 cup vegetable oil – use a high-smoke-point oil for frying
  • 1 yellow onion sliced – adds sweetness and soft crunch
  • 1 red bell pepper cut into chunks – brings color and mild sweetness
  • 4 cloves garlic minced – deepens the overall flavor
  • 1/2 cup water – thins the sauce so it coats evenly
  • 1/4 cup sugar – provides that signature sweet taste
  • 3 tablespoons ketchup – adds body and tang
  • 6 tablespoons hoisin sauce – rich slightly smoky sweetness
  • 1 tablespoon low-sodium soy sauce – balances saltiness
  • 2 teaspoons oyster sauce – adds deep umami flavor
  • 4 teaspoons sweet chili sauce – key ingredient for sweetness and heat
  • 1 teaspoon crushed red pepper flakes – brings gentle spice
  • 2 tablespoons apple cider vinegar – balances sweetness with tang

Method
 

  1. Start by slicing the flank steak thinly against the grain. Add the beef to a bowl with egg whites, salt, and cornstarch, then mix well. Let it rest in the fridge for up to an hour so the beef stays tender and absorbs flavor.
  2. In a separate bowl, whisk together water, sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, red pepper flakes, and apple cider vinegar. Set it aside so it’s ready when cooking moves fast.
  3. Coat the marinated beef with cornstarch until evenly covered. Heat oil in a pan and fry the beef in small batches until crispy and golden. Remove and drain on paper towels.
  4. Using a small amount of oil, sauté onions and bell peppers until slightly softened and lightly caramelized. Add minced garlic and cook just until fragrant.
  5. Pour the sauce into the pan and let it bubble until thick and glossy. Add the crispy beef back in and toss everything together until fully coated. Serve immediately while hot.

Notes

  • I always slice the beef extra thin for the best texture
  • I fry in batches so the beef stays crispy, not soggy
  • I keep the sauce ready before cooking — timing matters
  • I reheat leftovers in a pan, not the microwave, for better texture
  • I taste the sauce before adding beef and adjust sweetness or spice