Beijing Beef Recipe (Panda Express Copycat)
This crispy Beijing Beef recipe features tender flank steak, a crunchy double-fried coating, and a sweet and tangy Panda Express-style sauce. The special batter and sauce ratio help the beef stay crispy longer, even after tossing.
Ingredients
Beef and Marinade
- 450 g 1 lb flank steak, thinly sliced against the grain
- 2 tbsp scallion ginger water see instructions
- 1 tbsp light soy sauce
- ¼ tsp white pepper or black pepper
- ¼ tsp baking soda
Crispy Batter
- 90 g potato starch 1/2 cup packed
- 30 g cake flour around 3 tbsp
- 6 tbsp water plus more if needed
- 3 tbsp neutral cooking oil
Sweet and Sour Sauce
- 3 tbsp ketchup
- 2 tbsp rice vinegar
- ¼ cup sugar
- 1½ tbsp light soy sauce
- ½ tsp dark soy sauce
Starch Slurry
- 1 tsp potato starch or cornstarch
- 1 tbsp water
Vegetables and Aromatics
- ½ red bell pepper cut into bite-sized pieces
- ½ medium onion cut into chunks
- 2 cloves garlic minced
- ½ tbsp minced ginger
- 1 tsp chili flakes or to taste
- 1 tbsp neutral oil for stir-frying
- Neutral oil for deep frying
- Sesame seeds for garnish (optional)
Instructions
- Marinate the beef: Squeeze 3 slices of ginger and the white part of 1 green onion in a little water, then strain and measure 2 tablespoons. Save the green part for garnish. Thinly slice the beef against the grain. Add the scallion ginger water, soy sauce, white pepper, and baking soda. Mix until the liquid is absorbed. Let marinate while preparing the other ingredients.
- Prepare the sauce and 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.
- Batter the beef: Mix the potato starch, cake flour, and water until smooth and thick. The batter should slowly flow off a spoon in a thick ribbon. Stir in the cooking oil, then add the beef and coat evenly.
- First fry: Heat the oil to 360°F (180°C). Fry the beef in 2–3 batches. Let the coating set for about 1 minute before gently separating any pieces that stick together. Fry for 2–3 minutes total, until lightly golden and cooked through. Remove and drain on a wire rack.
- Double fry: 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. Remove and drain.
- Make the sauce and serve: Heat 1 tbsp oil in a pan or wok over medium-high heat. Stir-fry the garlic, ginger, and chili flakes for 30 seconds. Add the bell pepper and onion, and cook for 1 minute. Pour in the sauce and let it bubble for 1–2 minutes until slightly thickened. Gradually stir in the starch slurry until thick and glossy. Add the beef and quickly toss to coat. Garnish with sesame seeds and reserved green onion. Serve immediately with steamed rice.
The mixture may feel too dry at first, but keep stirring to work in all the water before adding more. Add a little extra water only if needed.
Notes
- Frying: Fry in small batches to maintain the oil temperature. Let the coating set before separating the beef, and don't skip the second fry for extra crunch.
- Sauce: Stick to the sauce measurements without adding extra water. Cook until thick and glossy so it coats the beef without making it soggy.
- Serving: Toss the beef in the sauce right before serving for the best crispy texture.