Copycat Panda Express Beijing Beef

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.

Copycat Panda Express Beijing Beef

Beijing Beef

By Sue Lau | Palatable Pastime

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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.

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Copycat Panda Express Beijing Beef

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.

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Beijing Beef

Copycat Panda Express Beijing Beef

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Beijing Beef

Copycat Panda Express Beijing Beef

Beijing Beef

Sue Lau
5 from 9 votes
Prep Time 15 mins
Cook Time 25 mins
Course Main Course
Cuisine American, Asian, Chinese
Servings 4
Calories 457 kcal

Equipment

  • 1 deep skillet or wok

Ingredients
  

Beijing Beef

  • 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

Instructions
 

  • 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.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 457kcalCarbohydrates: 22gProtein: 21gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 14gCholesterol: 52mgSodium: 622mgPotassium: 435mgFiber: 1gSugar: 11gVitamin A: 1109IUVitamin C: 41mgCalcium: 37mgIron: 2mg
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Copycat Panda Express Beijing Beef

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