Posted by Ashley Robustelli on

Nothing is better than the Beijing Beef at Panda Express when you need to satisfy your asian craving! This recipe may not be AS good as the real deal, but it's an alternative to eating out (again) this week.


  • 1 lb flank steak
  • 1 red bell pepper
  • 1 white onion
  • 4 garlic cloves, minced
  • 1 borrow Beijing sweet & tangy sauce (can be found at Walmart)
  • 1/2 cup Cornstarch
  • 1 egg
  • 1/4 tsp salt
  • Rice of choice


Slice the steak into 1/4″ slices against the grain. Continue to cut into bite-size pieces.

In a bowl or bag, add the beef pieces, egg, and salt. Marinate for 30 min – 1 hour.

While the beef marinates, begin to cook the rice and chop the vegetables (we use minute rice that can be cooked in the microwave). Cut the onion and bell pepper into 1″ pieces.

Once the beef is finished marinating, add to a small bowl with 1/2 cup cornstarch. Toss to cover.

In a wok or large pan, add small batches of oil and heat over medium-high. Begin to fry the beach in small batches until golden brown. Set aside on paper towels.

After the beef is cooked, add the onion and bell paper to the same pan and cook with the leftover oil. Cook until the edges begin to caramelize. Then, add garlic and cook 1-2 minutes, until fragrant.

Return the beef to the pan with the vegetables, and add entire bottle of sauce. Stir to combine.

Scoop rice into bowls and top with beef mixture. Enjoy!

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