Panda Express Beijing Beef Copycat
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy fried beef steak tossed in a complex, savory-sweet Beijing sauce with garlic, peppers, and onion. This copycat version of a takeout favorite is cheaper, healthier, and closer to homemade quality.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 8 oz (230g) flank steak (or sirloin or beef flap, cut against the grain into 1/4 inch (5mm) slices)
- 2 tablespoons oil
- 2 cloves garlic (minced)
- 1/2 medium-sized yellow onion (sliced)
- 1/2 medium-sized red bell pepper (cut into pieces)
- cornstarch (to dust beef for deep-frying)
- salt and sugar (to taste)
- 1 egg (beaten)
- 1/2 teaspoon cornstarch
- 1 dash ground white pepper
- 1/2 teaspoon salt
- 4 tablespoons water
- 2 tablespoons sugar
- 1 1/2 tablespoons ketchup
- 3 tablespoons hoisin sauce
- 2 teaspoons light soy sauce
- 1 teaspoon oyster sauce
- 2 teaspoons sweet chili sauce
- 1-2 teaspoons crushed chili peppers
- 1 tablespoon apple cider vinegar
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 1401mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 560mg
- Calcium
- 28mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1401MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.