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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
    • Mariya Khylyuk

      Beijing Beef Panda Express Copy Cat: only recipe online with hoisin sauce rather than ketchup with is the key to making it taste like Panda. Need to buy few sauces before I attempt this:)

    • Mike Kruswicki

      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 back on the sugar, Pandas is pretty sweet. Let me disclose that I am NOT claiming this as an exact replica, but still very good. 9/13/11 Upadate: I retried the recipe for the 10th time. Quite possibly for a better match of the Panda Express, in place of the 3/4 cup hoisin, use half the amount as hoisin and the other half sweet and sour sauce to make 3/4 cups. I added that to the ingredients so as not to forget.

    • Shelly Hampton Freeman

      Copy Cat Beijing Beef Recipe

    • Marla

      Beijing Beef Panda Express Copycat recipe

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