beijing beef copycat

Amanda Recipes January 25, 2025January 25, 2025

Beijing Beef Copycat

Isn’t it fascinating how a simple dish can evoke such nostalgia? When you think of Beijing Beef, you might picture the vibrant flavors and crispy textures that make it a favorite at Panda Express. But what if you could recreate that experience in your own kitchen? This homemade version captures the essence of the original while allowing you to customize it to your taste. The key lies in the balance of ingredients and techniques, leading to a dish that not only satisfies cravings but also sparks creativity. So, what’s the secret to perfecting your own Beijing Beef?

Why You’ll Love This Recipe

If you’re craving something that’s both delicious and easy to make, you’ll love this Beijing Beef copycat recipe. This dish features a unique flavor combination, blending hoisin sauce, soy sauce, vinegar, sweet chili sauce, and ketchup for a tangy, sweet, and spicy taste. You’ll enjoy crispy, fried beef paired with bell peppers and onions, adding both texture and flavor. Plus, you can lighten it up by air frying or baking the beef instead of deep-frying. It’s also adaptable, allowing for gluten-free options by using tamari and gluten-free flour. With the ability to adjust the heat level and customize vegetables, this recipe provides a satisfying meal that beats takeout any day. Additionally, you can enhance your dish with the popular sweet and sour flavor that Beijing Beef is known for.

History

Although Beijing Beef may seem like a traditional dish, its origins are rooted in modern culinary innovation, specifically at Panda Express.

Introduced in March 2008, this dish marked the first major new entrée on the menu in over 20 years. Executive Chef Andy Kao designed it based on a popular recipe from Panda Inn, aiming for a unique blend of crispy, tangy, and sweet flavors. The dish has gained significant popularity due to its distinctive taste and the successful marketing campaign behind it.

The dish features cornstarch-coated beef, fried until crispy, then mixed with bell peppers and a flavorful sauce. Its success led to it becoming a permanent menu staple, even after a temporary removal during the COVID-19 pandemic.

Today, Beijing Beef has influenced other restaurants and inspired fans to create copycat recipes at home.

Recipe

Beijing Beef Copycat Recipe

Beijing Beef is a delicious dish that combines tender beef with vibrant vegetables and a sweet and savory sauce. This recipe is a copycat version that allows you to recreate this popular dish at home, perfect for a weeknight dinner or a special occasion. With its crispy beef and colorful bell peppers, it’s sure to be a hit with family and friends. To make Beijing Beef, you will need to slice beef flank steak into thin strips to achieve the perfect texture.

Before you begin, verify you have all your ingredients prepped and ready to go. The key to achieving the perfect texture and flavor is marinating the beef and preparing the sauce ahead of time. This dish isn’t only packed with flavor but can also be customized with different vegetables or spice levels according to your preference.

Ingredients:
– 1 to 1.25 pounds flank steak
– 1 egg
– ¼ cup cornstarch
– ½ teaspoon salt
– 1 large red bell pepper
– 1 cup onion
– ¼ cup ketchup
– ¼ cup hoisin sauce
– 2 tablespoons sweet chili sauce
– 2 tablespoons soy sauce
– 2 cloves minced garlic
– ½ teaspoon crushed red pepper
– Oil for frying

Cooking Instructions:

Begin by slicing the flank steak into thin strips against the grain, about 2 to 3 inches long. Place the beef strips in a large bowl, and add the egg, cornstarch, and salt. Gently toss to coat the beef evenly. For easier cutting, you may partially freeze the beef for about 30 minutes prior.
Heat oil in a wok or large skillet over medium-high heat. In batches, fry the beef strips in the hot oil until browned and crispy, approximately 1 to 3 minutes per batch. Once cooked, remove the beef from the wok and let it drain on paper towels.
Drain most of the oil from the wok, leaving about 1 tablespoon for cooking. Add the chopped onion and bell pepper to the hot wok and stir-fry for 1 to 2 minutes until they start to soften.
Return the fried beef strips to the wok, and pour the prepared sauce mixture over the top. Stir-fry everything together for another 2 to 3 minutes, allowing the sauce to coat the beef and vegetables thoroughly.
Serve the Beijing Beef warm over a bed of fried or white rice, and enjoy your delightful homemade dish!

Extra Tips:

For the best results, marinate the beef for at least 30 minutes or up to 12 hours in the refrigerator for enhanced flavor.

Additionally, feel free to experiment with different vegetables like snow peas or broccoli for added texture and color.

If you prefer a spicier kick, increase the amount of crushed red pepper in the sauce.

Remember to have all your ingredients ready before you start cooking, as stir-frying is a quick process!

Final Thoughts

While you might think takeout is the only way to enjoy Beijing Beef, this homemade version proves otherwise.

You’ll find it not only delicious but also easy to make. The beef turns crispy and savory, perfectly balanced with sautéed vegetables and a sweet, spicy sauce that sticks to every bite. This recipe closely mimics the original Panda Express dish but without any additives, so you know exactly what’s in your meal. It takes less than an hour to prepare, making it a great weeknight dinner option. Additionally, the beef’s crispy texture is achieved by coating it in cornstarch before frying, ensuring a satisfying crunch in every bite.

Plus, you can customize it with your favorite veggies. Enjoy leftovers for a few days or use them in different dishes, making this recipe both satisfying and versatile.

FAQ

If you have questions about making this homemade Beijing Beef, you’re not alone. A common concern is marinating the beef. Marinate it in soy sauce, Shaoxing wine, white pepper, and baking soda for 10 minutes to enhance flavor and tenderness.

For a crispy texture, coat the beef with cornstarch before frying. When cooking, fry in batches to avoid overcrowding and guarantee even browning. Additionally, using cornstarch to create a light, crisp coating will enhance the overall crunchiness of the dish.

If your sauce seems too thin, stir-fry it with the beef and vegetables for 2 to 3 minutes to thicken it.

Finally, don’t forget to serve your Beijing Beef over fried rice or white rice for a complete meal. Enjoy your cooking experience, and don’t hesitate to experiment with the ingredients!