Beijing beef is the unsung hero of the Panda Express menu—crispy, saucy, sweet, with a little tangy kick. This homemade version skips the mystery ingredients and delivers that same craveable crunch in 20 minutes. No drive-through required.
Ingredients
Serves 3-4.
For the Beef & Batter:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- ½ cup cornstarch
- ¼ cup flour
- 1 egg
- Oil for frying
For the Sauce:
- ¼ cup hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon ketchup
- 1 teaspoon sriracha (optional)
- 2 cloves garlic, minced
For the Stir Fry:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- ½ onion, sliced
Step-by-Step Instructions
Step 1: Batter the Beef
- Toss sliced beef with cornstarch, flour, and egg until fully coated.
Step 2: Fry Until Crispy
- Heat 1 inch of oil in a wok or deep pan to 350°F.
- Fry beef in batches for 3-4 minutes until golden and crispy.
- Drain on paper towels.
Step 3: Make the Sauce
- In a bowl, whisk hoisin, rice vinegar, brown sugar, soy sauce, ketchup, sriracha, and garlic.
Step 4: Stir Fry Veggies
- Pour out all but 1 tablespoon of oil from the wok.
- Stir fry bell peppers and onion for 1-2 minutes until slightly charred but still crunchy.
Step 5: Toss Everything Together
- Add sauce to the wok and cook for 30 seconds until bubbling.
- Add crispy beef and toss quickly to coat—don’t overmix or you’ll lose the crunch.
- Serve immediately over rice.
Summary
Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes
Yield: 3-4 servings
Difficulty: Easy-Medium
Storage Notes
Beijing beef loses crispiness within hours—best eaten fresh. Leftovers can be refrigerated for 2 days. Reheat in an air fryer at 375°F for 5 minutes or in a hot dry skillet. Never microwave unless you like sad, soggy beef.
