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Panda Express Beijing Beef copycat recipe by Todd Wilbur
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Panda Express Beijing Beef


Score: 5.00. Votes: 1
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The problem with adding sauce to fried food is that the wet sauce makes the crunchy fried food not so crunchy. Panda Express manages to keep the crispy beef in Beijing Beef crispy even though it may be sitting for over 20 minutes in the sauce on its way to a hungry you. My early attempts at hacking my favorite dish at the massive Chinese food chain all resulted in gummy, soggy beef pieces that were more like flat dumplings than the delicious, crunchy strips of joy they were meant to be.

Then finally, on one batch, I decided to fry the coated beef for much longer than I intuitively felt it should be cooked, resulting in dark browning on the cornstarch coating and an even darker piece of meat beneath it. I anticipated a beef jerky experience, but when I took a bite, I found it to be delicious! It wasn’t tough and chewy as I expected it to be. And when this seemingly overcooked beef was stirred into the sauce, it stayed crispy until served, just like the real thing.

Now, with the soggy beef problem solved, we’ve finally got a good hack for this famous sweet-and-spicy dish.

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  • 1 pound flank steak
  • 3 egg whites
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Score: 5.00. Votes: 1
Rating of votes (1)
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Rock Bedard
Mar 3, 2019, 14:40

This is exactly like the restaurant! I made it for my son and everybody loved it. A real keeper!

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