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    Beijing Beef

    40 mins to make • Serves 1


    1/2 lb Sirloin steak


    1 Garlic, large
    1/2 tsp Ginger, fresh
    1 Green bell pepper, small
    1 Red bell pepper, small
    1 White onion, medium


    1 Egg


    3/4 cup Hoisin sauce
    2 tbsp Ponzu sauce

    Baking & Spices

    2 tsp Chili paste sambal oelek
    2/3 cup Cornstarch
    1/2 tsp Salt
    1 Sesame seeds, lightly toasted
    4 tbsp Sugar

    Oils & Vinegars

    1 Oil
    1 tbsp Vegetable oil
    4 tbsp White vinegar


    9 tbsp Water
    • Taryn Avery

      Beijing Beef. Photo by gailanng

    • Taylor Robinson

      I have a kid that loves Panda Express Beijing Beef. This is my best stab at it. Naturally, she thinks moms is better. What Ive learned: sherry may be used in place of the ponzu, but ponzu with citrus is IT. Also, I used a double batch of recipe #443956 and it is the perfect amount for the hoisin sauce. I found when making the hoisin, its best to use a black bean sauce and honey combination. Another thing, cut the strips very thin; they fry crisper. Should you like it less sweet, cut ...

    • Shelly Hampton Freeman

      Copy Cat Beijing Beef Recipe

    • Marla

      Beijing Beef Panda Express Copycat recipe

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