Copycat Panda Express Beijing Beef is a DIY version of the restaurant classic with tender beef and veggies in a tangy, sweet and spicy sauce.
By Sue Lau | Palatable Pastime
Beijing Beef, a copycat version of the Panda Express classic stir-fry, is my recipe of the day with the blogging group From Our Dinner Table. We group together once weekly to post recipes on varying topics. This week we are sharing recipes using beef of all kinds.
This recipe is one I cooked up at home and made with a copycat recipe for their chow mein noodles. I have a recipes for that as well which I will share with you next Sunday in our copycat recipe event. These two go very well together and taste just like the restaurant.
I used a cut of Wagyu beef that was in strips already. But you can use a good top sirloin steak. Or if you like you could so for some rib-eye. Just use nice tender steak (Wagyu definitely is). The veggies are simple, using only bell pepper and onion, which is their way. Feel free to shake things up by adding whichever vegetables you like. I think broccoli would be fantastic.
Panda Express also has rice, but never get that. I always like the simple chow mein noodles (or lo mein). I could eat that by itself it is so good.
From Our Dinner Table
Best Beef Recipes
- 30 Minute Beef Taco Skillet from Blogghetti
- Beef and Broccoli Stir Fry from Jen Around the World
- Beef Fondue from That Recipe
- Coffee Braised Short Ribs from A Kitchen Hoor’s Adventures
- Copycat Panda Express Beijing Beef from Palatable Pastime
- Copycat Smashburger from Hezzi-D’s Books and Cooks
- Crockpot French Dip au Jus from Art of Natural Living
- Italian Wedding Soup Skillet from Cheese Curd In Paradise
- Skirt Steak with Kale Chimichurri Sauce from The Spiffy Cookie
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Next, Chinese Chicken with Black Pepper Sauce is an easy restaurant style stir-fry with a peppery brown sauce and Szechuan bite.
Then we have Chinese Hot and Sour Soup – this tasty and popular restaurant staple is quick and simple to make with a boxed broth.
Also, Spicy Hunan Stir-Fry Sauce shows you how to make the popular Chinese restaurant sauce from scratch, and a how-to for Hunan Pork Stir-Fry.
Finally, Kung Pao Chicken is a classic Chinese stir-fry of chicken with spicy brown sauce, vegetables and peanuts.
- 1 deep skillet or wok
- 12 ounces Wagyu beef strips sirloin steak or stir-fry beef, cut into bite sized pieces
- 1-1/2 cups chopped onion
- 1 red bell pepper diced
- 2 teaspoons soy sauce
- 2 teaspoons rice wine
- 2 tablespoons beaten egg white
- 1/4 cup corn starch
- 1/2 cup peanut oil
Beijing Beef Cooking Sauce:
- 1/4 cup Thai sweet chilli sauce Mae Ploy
- 1 teaspoon ginger paste
- 4 teaspoons ketchup
- 1/2 teaspoon soy sauce
- 1/2 teaspoon onion powder
- 1 teaspoon red pepper flakes
- 2 teaspoons Sriracha chili sauce
- 8 teaspoons rice wine vinegar
- 2 teaspoons Oyster sauce
- 2 teaspoons corn starch
- Stir together the ingredients for the cooking sauce and set aside.
- Whisk together the soy sauce, rice wine, and egg white, then stir in the cut beef.
- Heat oil in a wok or deep skillet.
- Heat the cooking oil then add the pieces of beef to the oil (and separate them from sticking), cooking until done, then drain.
- Drain off any residual oil from the wok then add the onion and bell pepper, leaving about a tablespoon of oil in the pan.
- Cook for a few minutes, until crisp-tender, then add the cooked beef to the vegetables along with the sauce and stir for a few minutes until thickened.
- Serve with rice or noodles.
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