Better Than Panda Express Beijing Beef Recipe!
You won’t believe me until you try this recipe.
My Beijing Beef has identical texture and flavor as Panda Express BUT BETTER! It’s much fresher and flavorful! Omg, I knew I liked Beijing beef, but now I’m in LOVE! 😍
Crispy beef tossed in sweet & tangy red sauce with sweet onion & red bell. Ah, heaven!
The best part?
It’s not “Deep Frying”!
I tried to create this recipe much easier to approach at home, without a substantial traditional wok or using so much oil for deep frying.
The key for this recipe is cast iron wok/pan. You can also use any pan (non-stick skillet or stainless skillet) you have too. It doesn’t have to be cast iron, but dust off and bring it out if you have one!
We will use minimum oil to shallow fry for the deep fry taste & texture. After the shallow frying, you can save and repurpose the leftover oil since it’s just a little bit.
It is fantastic with steamed or fried rice. I like to enjoy with side steamed or stir-fried veggies too. I have many different fried rice & veggie recipes you can serve with Beijing beef, so check it out below!
Are we ready to start the recipe?! I’m already so hungry!
Let’s jump into it!
First, slice your beef thinly, about 1/8 inch, and bite-size. You don’t have to use expensive steak for this recipe because we will cook the beef long enough to make it super crispy and tender. I recommend you to use beef chuck, tri-tip, or flank steak.
Combine the sliced beef, 1 tbsp soy sauce, 1 tbsp Shaoxing wine (or dry sherry. If you don’t want to consume alcohol, omit), and a pinch of black pepper in a mixing bowl. Marinate while preparing other ingredients.
Chop 5 to 7 cloves garlic. Dice 1/4 of medium size onion and 1/4 of red bell pepper. You can use any onions- I used a yellow onion.
You won’t believe how simple the sauce is. Combine 2 tbsp oyster sauce, 2 tbsp vinegar, 2 tbsp ketchup, 2 tbsp sugar, and 2 to 3 tsp sambal in a mixing bowl. This is the BOMB! Super simple and so delicious!! Set aside.
Preheat 1/2 cup to 2/3 cup frying oil to 350°F. (If you are using cast iron wok/pan, heat them over medium heat) We will do shallow fry, which is in-between deep frying & pan-frying. More oil than pan frying but a whole lot less than deep-frying.
If you are using a wide skillet, less oil you will need.
If you are interested in my cast iron wok, click RIGHT HERE!
This cast iron pan is 3 layered seasoned with flaxseed oil so you don’t have to season them before use.
The best part of this cast iron pan is you can wash with soap!! Yes, I said it, you can wash this cast iron pan with soap!
This cast iron pan is 100% handmade in Korea! 🇰🇷
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My Coupon Code: SEONKYOUNG
Dust marinated beef with 1/2 cup of potato or corn starch evenly. You could coat them evenly one by one, but I’m hurrying to cook & eat this Beijing beef, so I just dumped the starch and mixed it with my hand. 😜
Check if the oil is preheated to 350°F by sticking the end of a wooden chopstick or spoon into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying.
Now, carefully add beef into the frying oil one by one. Fry beef for 6 to 7 minutes or until brown and crispy. You need to cook them well, almost the point that you are worried about if this is becoming jerky. Lol, No worries, it won’t turn out to be jerky, though.
Remove beef from frying oil and place on a baking pan lined with a cooling rack. Do batches as needed. I did 3 batches.
Turn off heat. Remove most of the frying oil from the wok, leave 2 tbsp oil for stir-frying.
You can keep used oil for later use, for stir-frying, or make this recipe again!
Turn on heat to medium if you use cast iron wok/pan or high heat if it’s regular wok or skillet. Add garlic, onion, and red bell pepper. Stir fry them for 1 minute, then pour sauce mixture. Let the sauce boil for 30 seconds, then add fried beef. Toss everything together, and it’s ready to serve!
Serve with steamed rice (or fried rice), chow mein, steamed veggies, and more!
Enjoy!
Better Beijing Beef
Ingredients
For Beef
- 1 lb beef (chuck or try tip), sliced 1/8” thin bite sizes
- 1 tbsp soy sauce
- 1 tbsp shaoxing wine
- pinch of black pepper
For Sauce
- 2 tbsp oyster sauce
- 2 tbsp vinegar
- 2 tbsp ketchup
- 2 tbsp sugar
- 2 to 3 tsp sambal
For Frying & Stir Frying
- 1/2 cup potato starch or corn starch
- 1/2 to 2/3 cup frying oil
- 5 to 7 cloves garlic, chopped
- 1/4 onion, diced
- 1/4 red bell pepper, diced
Instructions
- Combine beef, soy sauce, shaoxing wine and black pepper in a mixing bowl and marinate while preparing other ingredients.
- Combine all ingredients for sauce in a mixing bowl and set aside.
- Preheat frying oil to 350°F in a cast iron wok or a large skillet. (If you are using cast iron wok/pan, just heat them over medium heat)
Dust marinated beef with starch evenly. Now, carefully add beef into frying oil one by one. Fry beef 6 to 7 minutes or until brown and crispy. Remove Remove beef from frying oil and place on a baking pan lined with cooling rack. Do batches as needed. - Turn off heat. Remove most of the frying oil from wok, leave 2 tbsp oil for stir frying. You can keep used oil for later use, for stir frying or make this recipe again!
- Turn on heat to medium if you are using cast iron wok/pan or high heat if it’s regular wok or skillet. Add garlic, onion and red bell pepper. Stir fry them for 1 minute then pour sauce mixture. Let sauce boil, for 30 seconds, then add fried beef. Toss everything together and it’s read to serve! Serve with steamed rice (or fried rice), chow mein, steamed veggies and more! Enjoy!
33 comments
Absolutely looks delish can’t wait to make it
I would like to know the size of the cast iron skillet/wok you used. I’m interested in ordering one but not sure of the size. Your response is greatly appreciated. Also love making your dishes, every time I watch you make a dish it makes my mouth water🥰
Hi Seonkeyoung
Where can I get that cast iron pot? What’s the capacity? It’s so cute. 🥰
Which product brands did you use for this recipe so that we can get the same taste?
Maybe nice for the website… A look in seonkyoung’s pantrie 😘
I tried this recipe and it was absolutely delicious! I haven’t tried Panda Express’ version but I don’t think I need to when this recipe was amazing! Thank you for sharing such an amazing dish again!
OFC! No need to try Panda Express if you got this recipe!
Just an incredible recipe!
Some subs I did:
I used rice wine vinegar to replace the wine in the marinade because I couldn’t find it in my area, and I also let it sit in the fridge for a couple hours before frying (I did about 5 tbsp soy sauce and 3 tbsp vinegar for the marinade instead of the 1:1 ratio listed.) I used the same type of vinegar in the sauce because I wasn’t sure based on the recipe what to use, I think it worked perfectly. Also upped the chili to 5 tbsp because I love spicy. The sugar really does an amazing job of balancing the heat and giving every bite a new flavor.
100000/10 !!!
Thank you!
Which product brands did you use for this recipe so that we can get the same taste?
Maybe nice for the website… A look in seonkyoung’s pantrie 😘
Thank you Seonkyoung for this wonderful recipe! We are having this for dinner as I’m writing this review. It is so good! A good balance of tangy, sweet and spicy. I did have few substitution only because of budget limitations and I used what I have in my pantry. I used Mirin for Shaoxhing wine, arrowroot for potato starch and beef loin because I couldn’t find any tri-tip. I had some sticking I think due to my substitution and not enough cooking oil probably lol. All in all, a 5-star recipe!
So glad you guys enjoyed my recipe! Thank you!
Thank you for this awesome recipe. It was delicious and my family loved it. My son said this was the best Asian dish I ever made and that is quite the compliment as I’m Chinese 🙂
I made a few minor adjustments to the dish – used 1.5 lbs of top sirloin and added 1 tsp of baking soda along with the soy sauce and Shaoxing wine to marinate for 2 hours so the beef got that nice Chinese takeout tenderness. I like frying in peanut oil and found that cooking the beef for 2 minutes was more than sufficient time. Also doubled the sauce recipe but kept the Sambal to 2 tsp as I didn’t want the dish to be too spicy for my family’s Americanized taste.
Wonderful 5-star and easy recipe, and thank you Seonkyong for sharing it with us!
Hi Seonkyoung, I would love to try this recipe as I have tried many of your delicious recipes😋 In the sauce mixture; you mentioned vinegar.Is there a particular kind of vinegar( ex,:rice)?
What kind of vinegar did you use?
INCREDIBLE. I’ve been slowly working my way through your recipes as a newer cook and have yet to have any subpar ones. This one is absolutely perfect and will be making again for sure! I reduced the sugar by half but that’s just because I don’t have much of a sweet tooth.
Thank you so much for the feedback! So glad I could help out(:
I really enjoyed this recipe and have added it to the rotation. Thank you!
Hello, Seonkyoung
I love your recipe. I always watch your cooking on YouTube. Thank you for sharing. What can substitute for sambal?
Thank you
Sambal can be substituted with sriracha if you got that instead!
Hi could you please tell me which sambal souse you have used? There are so many different types on the market! Please help
Hi there, love the recipe. I came here from watching your video on Facebook. Would you be able to tell me what song you used for your video in the background? Thanks!
I might need to fry the beef longer… they were yummy, but not crunch!
Thank you infinite for this delicious Beijing Beef. You have a lot of idea and knowing how to make the dishes more and more into so tasfully. So modern method. That make « the best ……………… »in every single receipt. So successful. I’m personally very proud of you. Young and so talented.
My daughter married un américain and stay in Carrollton (where your Atelier « Asian at home » And her sister stay same to your area. what’s a coincidence . The good thing is there’s a huge Coreen Supermarchet.
And also coreen area in Dallas. I was there in 2018 & 2019, but not this year ,because of covid. Corrige
Absolutely delicious! I never had the Panda Express one, but this is amazing! I did add a whole pepper though, but otherwise followed the recipe religiously!
Can you tell me which vinegar you used or other alternatives in case I don’t find the one you use in my area PLEASE????
You can use any vinegar you prefer! I believe I used Korean brand apple vinegar. But if you’d like you can just sub it with apple cider vinegar as well! Hope this helped (:
Thank you for getting back to me. I’ll probably use the apple cider vinegar because I don’t live near any Asian shops and I’m not sure about our Asian sections in our supermarkets. Definitely helped. Kam-sa-ham-ni-da (:
This was another great recipe. I used filet mignon because that’s what I had and it was only 1/2 pound. I actually used more onion and pepper than in the recipe. We really liked the crispy texture of the fried steak. Thanks for another great recipe.
I used to work at Panda Express and this recipe is more than just a copycat! Definitely better Beijing beef!
YAY! Thank you!!!
Never had Panda Express…. But it can not possibly compare to this. This was Amazing! Thank you so much for another fantastic recipe!
So glad to hear that!!
Soo much better than panda express.