Panda Express Beijing beef is crispy fried beef strips tossed with peppers and onions in a sweet, tangy sauce. Below are two home routes we read: a fried copycat with a cornstarch coating, and a lighter one-pan ground beef version that skips the frying. You’ll see how they differ and what each costs you in effort.
Panda Express does not publish its recipe, and we have not cooked either version. Amounts below belong to the recipe they’re credited to. Where a source says nothing, we say so, and we would rather leave a gap than guess!
How do the two Beijing beef copycats compare?
They differ on almost everything: the cut of beef, the coating, the sauce and the time. Carlsbad Cravings fries marinated flank steak. Masonfit’s Beijing ground beef browns lean ground beef in one pan.
| Carlsbad Cravings | Masonfit (ground beef) | |
|---|---|---|
| Beef | 1 lb flank steak, cut in strips | 1 lb lean ground beef (96/4) |
| Coating | Egg whites, then cornstarch and flour | None |
| Cooking | Fry in about 1 inch of oil, then stir-fry | One skillet, no frying |
| Sauce base | Sweet chili sauce, hoisin, sugar, vinegar, ketchup | Hoisin, sugar-free ketchup, sweet chili sauce, bone broth |
| Serves | 6 | 4 |
| Time | About 1 hour 20 minutes with marinating | About 30 minutes |
Masonfit says the original uses fried beef strips, so its version is the lighter swap and not a clone. It lists 250 calories per 7 oz serving of its dish, against 470 for a 5.6 oz serving of the Panda Express original, as Masonfit gives them. Those are the blogger’s figures, not ours.
What’s in the fried Beijing beef recipe?
It has three parts: a marinated beef, a cornstarch batter and a bold sauce. Here are Carlsbad Cravings’ amounts, which we haven’t tested.
Beef marinade:
- 1 lb flank steak, cut against the grain into ¼-inch strips
- 2 tbsp reduced-sodium soy sauce
- 1 tbsp rice wine or dry sherry
- 1 tsp toasted sesame oil
- ½ tsp each ground ginger, garlic powder and onion powder
- ¼ tsp pepper
Coating and vegetables:
- ¾ cup cornstarch and ¼ cup all-purpose flour
- 2 egg whites
- Oil for frying, about 1 inch deep
- ½ large yellow onion and 3 bell peppers, in 1-inch pieces
Sauce:
- ½ cup sweet chili sauce
- ⅓ cup hoisin sauce
- ¼ cup sugar
- 2½ tbsp red wine vinegar
- 2 tbsp each ketchup, soy sauce and water
- 1 tbsp each oyster sauce, orange juice and crushed red pepper flakes
- 1 tsp sesame oil and 1½ tsp cornstarch
If you’d like to make the sauce base yourself, see our Panda Express sweet chili sauce copycat.
How do you make it?
Marinate the beef, coat it, fry it in batches, then toss it with the sauce at the end. Serve right away, since that is when you get the crispiest bite.
- Mix the marinade and coat the beef. Leave it at room temperature up to 30 minutes, or refrigerate up to 12 hours and let it warm up for 30 minutes before breading.
- Whisk the sauce ingredients in a bowl.
- Heat about 1 inch of oil to 350 to 375°F.
- Stir the egg whites into the beef. Dredge it in the cornstarch and flour, then fry in batches for 2 to 3 minutes until golden. Drain on paper towels.
Illustration: fry the coated strips in batches and drain on paper towels. - Stir-fry the onion and peppers in 2 tbsp oil for 2 to 3 minutes until crisp-tender.
- Pour in the sauce and simmer until nearly thick. It thickens more once the beef goes in.
- Add the beef, stir and serve.
Carlsbad Cravings says that if your beef isn’t crispy, the oil probably wasn’t hot enough. It also gives a no-frying stir-fry option, and warns that version won’t be crispy.
How does the one-pan ground beef version work?
It trades crunch for speed. Masonfit browns the vegetables first, then the beef, and finishes everything in one skillet in about 30 minutes.
- Cook ¾-inch pieces of onion and red pepper in 1 tbsp olive oil for 3 to 5 minutes, then set them aside.
- Press 1 lb of ground beef flat, brown both sides, then break it up and cook through.
- Add the sauce: ¼ cup hoisin, 2 tbsp sugar-free ketchup, 2 tbsp sweet chili sauce, 1 tbsp each oyster sauce, soy sauce and apple cider vinegar, 1 tsp each red pepper flakes and garlic powder, and ½ cup beef bone broth. Simmer 4 to 6 minutes.
- Return the vegetables and stir.
Think of it as a weeknight bowl, not a restaurant match. With no coating, you should not expect crispy edges!
Can you store and reheat it?
Yes, with a catch. Carlsbad Cravings keeps it up to 5 days in the fridge, and says to store the sauce and vegetables apart from the beef for crispier results.
It reheats in the microwave for 1 minute, then in 10-second bursts, or in a skillet over medium-low heat. For freezing, it freezes the fried beef separately from the sauce, and says to use it within 2 to 3 months. Skip the bell peppers in anything you plan to freeze.
What do you serve with Beijing beef?
Rice, mostly, and a vegetable to cut the sweetness. For more ideas on the Panda Express side of the table, our sweet chili sauce page is a good start. Cooking for company? See cocktail party food ideas for crowd-friendly bites.
Panda Express Beijing beef questions people ask
What cut of beef is best?
Carlsbad Cravings uses flank steak, cut against the grain into thin strips. Masonfit uses lean ground beef instead.
Why isn’t my Beijing beef crispy?
Carlsbad Cravings points to oil that isn’t hot enough. It also says the sauced beef is best served right away.
Can you make it without frying?
Yes. Carlsbad Cravings has a stir-fry option and Masonfit has the ground beef route. Neither will be crispy.