Beijing Beef is a popular Panda Express dish that’s crispy, tangy, sweet, and slightly spicy—and it’s surprisingly easy to make at home. Tender strips of beef are coated in a light, crispy batter, fried until golden, then tossed in a bold sauce with bell peppers and onions.
The sauce strikes the perfect balance between tangy (from vinegar and ketchup), sweet (from sugar), and savory (from soy sauce). Ready in under 30 minutes, it’s faster than takeout and far more delicious. Serve it over steamed rice for a complete meal.
Instructions
Marinate the Beef
In a bowl, combine the sliced beef with soy sauce, Shaoxing wine (if using), and black pepper. Let marinate for 10 minutes.
Make the Batter
In a separate bowl, whisk together the beaten egg, cornstarch, and flour until a thick, sticky batter forms. Add the marinated beef and toss to coat evenly.
Heat the Oil
In a heavy-bottomed pot or Dutch oven, heat 2 to 3 inches of oil to 350°F (175°C).
Fry the Beef
Working in batches, carefully add the beef pieces to the hot oil, separating them so they don’t stick. Fry for 3 to 4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack.
Make the Sauce
In a small bowl, whisk together the ketchup, soy sauce, rice vinegar, brown sugar, water, chili garlic sauce, and cornstarch until smooth.
Stir-Fry the Vegetables
Heat a large wok or skillet over high heat. Add the vegetable oil. Add the bell pepper, onion, and garlic. Stir-fry for 2 minutes until crisp-tender.
Combine and Sauce
Pour the sauce into the wok and cook for 1 minute until it thickens. Add the fried beef and toss to coat evenly.
Serve
Transfer to a serving bowl. Garnish with green onions and sesame seeds. Serve immediately with steamed rice.
This Beijing Beef is a crispy, tangy, sweet, and slightly spicy takeout favorite that’s better than delivery—ready in under 30 minutes.
