Crispy, tender beef tossed in a sweet, savory, and slightly spicy sauce—Beijing Beef is one of those takeout favorites that’s impossible to resist. This homemade version delivers everything you love about the Panda Express classic, but even better: fresher ingredients, bolder flavor, and that irresistible crunch straight from your own kitchen.
If you’re a fan of Chinese takeout, this recipe is a must-try. It comes together quickly, tastes incredibly authentic, and pairs perfectly with rice or noodles for a restaurant-style meal at home.
Why You’ll Love This Recipe
- Crispy beef with a light, crunchy coating
- Tender meat thanks to a simple Chinese-style marinade
- A glossy sauce that’s sweet, savory, tangy, and mildly spicy
- Ready in about 30 minutes
- Better than takeout and totally customizable
Ingredient Notes & Tips
Beef:
Flank steak works best, but strip steak, top sirloin, top round, or tri-tip are great alternatives. Slice the beef into thin strips against the grain for maximum tenderness.
Tenderizing Ingredients:
Baking soda and cornstarch are key here—they help break down the meat fibers, giving you that ultra-tender restaurant texture.
Sauce Essentials:
Hoisin sauce, oyster sauce, soy sauce, sugar, and sriracha create the signature Beijing Beef flavor. Adjust the sriracha to control the heat level.
Vegetables:
Red bell pepper and onion add sweetness and color while staying true to the classic takeout style.
How to Make Beijing Beef
1. Marinate the Beef
Add the sliced beef to a bowl with baking soda, white pepper, soy sauce, cornstarch, and egg white. Mix well and marinate in the refrigerator for about 30 minutes.
2. Prepare the Sauce
In a small bowl, whisk together chicken stock, soy sauce, hoisin sauce, oyster sauce, sugar, sriracha, and ketchup. In a separate bowl, mix cornstarch and water to make a slurry. Set both aside.
3. Fry the Beef
Dredge the marinated beef in cornstarch until fully coated. Heat oil in a wok to 350°F and fry the beef for 3–4 minutes until golden and crispy. Drain on a paper towel–lined plate.
4. Stir-Fry & Combine
Remove most of the oil, leaving about 2 tablespoons in the wok. Stir-fry the garlic briefly, then add onions and bell peppers. Cook until slightly charred. Add the beef back in, pour in the sauce, and toss to combine.
5. Thicken the Sauce
Stir in the vinegar, then add the cornstarch slurry (give it a quick stir first). Cook until the sauce thickens and coats everything evenly. Serve immediately.
Pro Tips for Success
- Prep everything before you start—this recipe moves fast once cooking begins
- Cut vegetables into similar sizes for even cooking
- Always re-stir the cornstarch slurry before adding it to avoid lumps
- Fry in batches if needed to keep the oil temperature steady
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Best reheating method:
Reheat in an air fryer at 350°F for 6–8 minutes to restore crispiness and deepen the sauce flavor.
Other options:
- Oven: 350°F for 10–15 minutes
- Microwave: fastest, but the beef will lose its crunch
What to Serve with Beijing Beef
- Steamed jasmine rice or fried rice
- Chow mein or lo mein
- Egg rolls or crab rangoons
- Stir-fried green beans or broccoli
Beijing Beef (Panda Express Copycat)
Ingredients
Beef
- 1 lb flank steak, sliced into ¼-inch strips (against the grain)
- ¼ tsp baking soda
- 1 tsp white pepper
- 1 tbsp soy sauce
- 2 tbsp cornstarch
- 1 egg white, beaten
- 3 cups neutral oil (for frying)
Vegetables
- 1 red bell pepper, cut into 2-inch pieces
- 1 small white onion, cut into 2-inch pieces
- 2 cloves garlic, minced
Sauce
- ½ cup chicken stock (or water)
- 2 tbsp soy sauce
- ¼ cup hoisin sauce
- 3 tbsp oyster sauce
- ¼ cup sugar
- 3 tbsp sriracha (adjust to taste)
- 2 tbsp ketchup
Cornstarch Slurry
- 2 tbsp cornstarch
- ¼ cup water
- 2 tbsp distilled white vinegar
Instructions
- Marinate the Beef
In a bowl, combine beef, baking soda, white pepper, soy sauce, cornstarch, and egg white. Mix well and refrigerate for 30 minutes. - Prepare Sauce
In a bowl, whisk together chicken stock, soy sauce, hoisin sauce, oyster sauce, sugar, sriracha, and ketchup.
In a separate bowl, mix cornstarch and water to make the slurry. - Dredge & Fry
Coat marinated beef in cornstarch, shaking off excess.
Heat oil in a wok to 350°F (175°C). Fry beef for 3–4 minutes until golden and crispy. Drain and set aside. - Stir-Fry Vegetables
Remove all but 2 tbsp oil from the wok.
Stir-fry garlic for 30 seconds, then add onion and bell pepper. Cook 1–2 minutes until lightly charred. - Combine
Add beef back to the wok along with the sauce. Toss for 1 minute.
Add vinegar, then stir in cornstarch slurry. Cook until sauce thickens and coats everything evenly. - Serve
Serve hot with steamed rice.