Beijing Beef (Panda Express Copycat)

This dish features crispy, thin strips of flank steak tossed in a tangy and slightly spicy red sauce. It mimics the popular takeout version by balancing the sweetness of hoisin and ketchup with the sharp kick of apple cider vinegar and red pepper flakes. The combination of tender beef, crunchy coating, and crisp bell peppers creates a classic stir-fry texture.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

* Marinate: Mix the sliced beef with the egg white, soy sauce, 2 tbsp cornstarch, salt, and pepper. Let it sit for 30 minutes.

Step 2

* Make Sauce: Whisk all sauce ingredients together in a small bowl. Set aside.

Step 3

* Coat & Fry: Toss the marinated beef in extra cornstarch to coat. Shake off the excess. Fry in batches in hot oil until crispy and golden (about 2–3 minutes). Remove and drain on paper towels.

Step 4

* Sauté Veggies: In a wok or large pan, heat 1 tbsp of oil. Sauté the onion and bell pepper for 2–3 minutes until slightly softened but still crisp. Add the garlic and cook for 30 seconds.

Step 5

* Combine: Pour the sauce into the pan and bring to a simmer. Once it thickens slightly, toss in the crispy beef. Stir quickly to coat everything and serve immediately.