Beijing Beef Recipe (Just Like Panda Express)

This homemade Beijing Beef is just like the Panda Express favorite, with tender beef, an extra crispy coating, and a sweet and tangy sauce. With the right batter and sauce ratio, the beef stays crunchy much longer, even after being tossed in the sauce.

We really loved the Beijing Beef from Panda Express on our last trip to the U.S., so of course I had to try making it at home! After quite a few attempts, I finally landed on a version that tastes just right to us. My daughter even gave it her stamp of approval, saying it tastes really close to the Panda Express version!

What I’m most proud of is finally getting the batter and sauce ratio just right. The beef turns out tender on the inside and extra crispy on the outside, and it actually stays crunchy much longer, even after being tossed in the sauce!

If you love crispy Beijing Beef, you have to give this one a try!

Ingredients You’ll Need

Here are a few key ingredients that make a difference in this crispy Beijing Beef recipe. You’ll find the full measurements in the recipe card below.

Beef and Marinade

Flank steak: My favorite cut for Beijing Beef. Slice it thinly against the grain for the most tender results.

Baking soda: Just a small amount helps tenderize the beef. Make sure to use baking soda, not baking powder.

Scallion ginger water: Adds a subtle ginger and scallion flavor while helping the beef absorb a little extra moisture.

Crispy Batter

Potato starch: The key to a light, crunchy coating. I prefer it over cornstarch for this recipe.

Cake flour: Helps create a delicate, crispy batter. All-purpose flour can also work, but the texture may be slightly different.

Water and cooking oil: The batter should be thick enough to cling to the beef. Adding oil directly to the batter also helps create a crispy coating.

Sweet and Sour Sauce

Ketchup, rice vinegar, and sugar: Create that signature sweet and tangy Panda Express-style flavor.

Light and dark soy sauce: Add savory depth and a richer color.

The sauce ratio is especially important for keeping the beef crispy. A watery sauce will quickly soak into the coating and make it soggy. I recommend sticking to the sauce measurements and cooking it until it reaches a thick, glossy consistency that coats the beef without making it soggy.

Vegetables and Aromatics

Red bell pepper and onion: Add sweetness, color, and a little crunch.

Garlic, ginger, and chili flakes: Bring extra flavor and a little heat. Adjust the chili flakes to your preference.

How to Make Beijing Beef

1. Tenderize the Beef: To make the scallion ginger water, add 3 slices of ginger and the white part of 1 green onion to a small bowl with a little water. Squeeze and rub them with your fingers to release their flavor, then strain and measure out 2 tablespoons of the water. Save the green part of the onion for garnishing.

Thinly slice the flank steak against the grain. Add the scallion ginger water, light soy sauce, white pepper, and baking soda. Mix until the liquid is absorbed, then let it marinate while you prepare the other ingredients.

2. Prepare the Sauce and the vegetables: Mix the ketchup, rice vinegar, sugar, light soy sauce, and dark soy sauce in a bowl. Set aside.

Cut the bell pepper and onion into bite-sized pieces, and mince the garlic and ginger.

3. Batter the Beef: Combine the potato starch, cake flour, and water. Mix until smooth and thick. The batter should flow slowly off a spoon in a thick ribbon. Stir in the cooking oil, then add the beef and mix until evenly coated.

Note: The mixture may look too dry at first, but keep stirring to work in all the water before adding more. Add a little extra water only if needed.

4. First Fry at 360°F (180°C): Heat the oil to 360°F (180°C). Fry the beef in 2–3 batches, letting the coating set for about a minute before gently separating any pieces that stick together. Fry for around 2-3 minutes, until lightly golden and cooked through. Remove and drain on a wire rack.

5. Double Fry at 390°F (200°C): Increase the oil temperature to 390°F (200°C). Fry the beef again in batches for about 1 minute, until golden brown and extra crispy. This second fry helps remove excess moisture from the coating for an extra crunchy texture.

6. Make the Sauce and Toss: Heat 1 tbsp oil in a pan or wok over medium-high heat. Add the garlic, ginger, and chili flakes, and stir-fry for about 30 seconds until fragrant. Add the bell pepper and onion, and cook for about 1 minute.

Pour in the prepared sauce and let it bubble for 1–2 minutes until slightly thickened. Gradually add the starch slurry, stirring until the sauce is thick and glossy. Add the crispy beef and quickly toss until evenly coated. Garnish with the sesame seeds and reserved green onion and serve immediately with steamed rice!

Tips for Extra Crispy Beijing Beef

• Keep the batter thick. It should coat the beef evenly without immediately dripping off. Add water a teaspoon at a time if needed.
• Don’t overcrowd the oil. Fry in batches to maintain the temperature and keep the coating crispy.
• Let the coating set before separating. Wait about a minute after adding the beef to the oil so the batter doesn’t fall off.
• Keep the sauce thick. Avoid adding extra water, and cook until the sauce is glossy and thick enough to coat the beef.
• Toss right before serving. Even crispy fried beef will eventually soften in sauce, so mix everything together just before eating.

Frequently Asked Questions

Can I use cornstarch instead of potato starch?

Yes, but the texture may be slightly different. I prefer potato starch for the light, crunchy coating it creates, especially when combined with cake flour and double frying.

Why is my Beijing Beef soggy?

The most common reasons are thin batter, low oil temperature, overcrowding during frying, or sauce that’s too watery. Make sure the beef is properly fried and the sauce is thick before tossing everything together.

Can I make Beijing Beef ahead of time?

You can prepare the marinade, sauce, and vegetables ahead of time. For the best texture, fry the beef and toss it in the sauce right before serving.