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.
Serves 3-4.
Step-by-Step Instructions
Batter the Beef
Toss sliced beef with cornstarch, flour, and egg until fully coated.
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.
Make the Sauce
In a bowl, whisk hoisin, rice vinegar, brown sugar, soy sauce, ketchup, sriracha, and garlic.
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.
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.
