Panda Express-Style Beijing Beef with Peppers and Onions

Why You’ll Love This Recipe

• Crispy, flash-fried beef with a lacquered sweet–tangy, garlicky chili sauce that tastes like your favorite takeout.
• Balanced sauce with a molasses–soy backbone and bright rice vinegar for that signature pop.
• Home-kitchen friendly: shallow fryer, everyday pantry staples, and simple steps.
• Customizable heat level and easy swaps for air-fryer or gluten-free.

Grocery List

• Produce: Red bell pepper, green bell pepper, yellow onion, garlic, fresh ginger, scallions
• Dairy: None
• Pantry: Flank steak, cornstarch, low-sodium soy sauce, dark soy sauce (optional), rice vinegar, ketchup, molasses, chili-garlic sauce, Shaoxing wine or dry sherry, white pepper, kosher salt, neutral frying oil, toasted sesame oil (optional), sesame seeds (optional), jasmine rice (for serving)

Full Ingredients

Beef and Quick Marinade

• 1.25 lb (570 g) flank steak, trimmed and sliced 1/4-inch thick against the grain into 2–3 inch strips
• 1 tbsp low-sodium soy sauce
• 1 tbsp Shaoxing wine or dry sherry
• 1/4 tsp baking soda
• 1 tsp neutral oil (canola, peanut, or vegetable)

Dredge

• 1/2 cup (60 g) cornstarch
• 1/2 tsp kosher salt
• 1/4 tsp ground white pepper

Vegetables and Aromatics

• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 green bell pepper, seeded and cut into 1-inch pieces
• 1 medium yellow onion, peeled and cut into 1/2-inch wedges
• 4 cloves garlic, finely minced (about 2 tsp)
• 1 tbsp fresh ginger, finely minced

Sauce

• 3 tbsp low-sodium soy sauce
• 1 tbsp dark soy sauce (optional, for color and depth)
• 3 tbsp unseasoned rice vinegar
• 2 tbsp ketchup
• 1 1/2 tbsp molasses
• 1 tbsp light brown sugar, packed
• 1 to 1 1/2 tbsp chili-garlic sauce (adjust to heat preference)
• 1/2 cup (120 ml) water or low-sodium beef broth
• 2 tsp cornstarch
• 1 tsp toasted sesame oil (optional)

For Frying and Finishing

• 3 cups (720 ml) neutral high-heat oil (peanut, canola, or corn)
• 2 scallions, thinly sliced on the bias, for garnish
• 1 tsp toasted sesame seeds (optional)
• Steamed jasmine rice, for serving

Step-by-Step Instructions

Step 1: Slice and marinate the beef

For ultra-tender strips, place the steak in the freezer for 15–20 minutes to firm slightly. Slice 1/4-inch thick against the grain into 2–3 inch strips. In a bowl, mix 1 tbsp soy sauce, Shaoxing wine, baking soda, and 1 tsp oil. Add beef and toss to coat. Marinate 15 minutes while you prep the vegetables and sauce.

Step 2: Whisk the glossy sweet–tangy sauce

In a measuring cup, whisk together low-sodium soy, dark soy (if using), rice vinegar, ketchup, molasses, brown sugar, chili-garlic sauce, water or broth, and cornstarch until smooth. Stir in the sesame oil (optional). Set aside; stir again just before adding to the pan so the cornstarch stays suspended.

Step 3: Dredge the beef in cornstarch

In a shallow bowl, combine cornstarch, salt, and white pepper. Add marinated beef in 2–3 batches, tossing to thoroughly coat. Shake off excess and place the coated strips on a plate or wire rack so they don’t clump.

Step 4: Flash-fry the beef at 350°F (175°C)

Heat 3 cups oil in a wok or deep skillet to 350°F (175°C). Fry the beef in 2 batches for 90 seconds to 2 minutes, stirring gently to separate, until the coating is crisp and lightly golden. Transfer to a wire rack. For extra crunch, return all beef to the oil for a quick second fry of 30 seconds; drain again. Carefully pour off the oil, leaving about 2 tbsp in the pan.

Step 5: Stir-fry peppers and onions

Return the wok to high heat. Add the onion and cook 30–45 seconds, then add both bell peppers. Stir-fry 2–3 minutes until crisp-tender with slight char. Add the garlic and ginger and stir-fry 30 seconds until fragrant, taking care not to burn.

Step 6: Build and thicken the sauce

Whisk the sauce mixture, then pour it into the hot wok. Bring to a lively simmer, stirring, until thickened and glossy, 45–60 seconds. The sauce should coat a spoon and trail back slowly when stirred.

Step 7: Toss to glaze and serve

Add the fried beef to the wok and toss continuously until every strip is lacquered, 30–45 seconds. Remove from heat immediately to preserve crispness. Garnish with scallions and sesame seeds. Serve at once over steamed jasmine rice.

Pro Tips

• Slice against the grain; a brief chill in the freezer makes clean, even cuts easier.
• Keep the baking soda marination to 15–20 minutes; longer can affect taste and texture. If you accidentally go longer, rinse quickly, pat dry, then dredge.
• Maintain 350°F oil; let it return to temperature between batches for consistent crunch.
• Double-fry for maximum crisp, but keep the second fry short (about 30 seconds) to avoid overcooking.
• Work fast once the sauce thickens—overcooking can dull the fresh tang and soften the crust.

Variations

• Air-Fryer or Oven: After dredging, mist beef with oil and air-fry at 400°F (205°C) for 8–10 minutes, flipping halfway, or bake on a rack at 425°F (220°C) for 12–15 minutes; then toss in sauce.
• Different Protein: Use thinly sliced pork tenderloin or chicken thigh; cook times remain similar.
• Gluten-Free: Swap soy sauce for tamari, use GF ketchup, and ensure your chili-garlic sauce is gluten-free.

Storage & Make-Ahead

The crispy texture is best fresh, but leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat beef separately in a hot skillet or air-fryer (375°F/190°C for 3–4 minutes) to re-crisp, then toss with warmed sauce and vegetables. For prep-ahead, whisk the sauce up to 1 week in advance and store chilled; chop vegetables 1–2 days ahead. Slice the beef earlier in the day and marinate just before cooking.

Nutrition (per serving)

Approximate: 480 calories; 30 g protein; 22 g fat; 36 g carbohydrates; 11 g sugars; 3 g fiber; 720 mg sodium.