Panda Express Beijing Beef
A copycat of Panda Express Beijing Beef — crispy fried steak strips tossed in a sweet-and-tangy chili sauce with bell peppers and onion. The source clipping gives only the air-fryer step for crisping the beef; the ingredients and sauce below are a standard reconstruction of the classic dish.
⏱️ Prep: 20 min🍳 Cook: 15 min
Nutritionper 100 g›
220
Calories
14g
Protein
18g
Carbs
10g
Fat
Ingredients
| 1 lb (450 g) | flank or sirloin steak, thinly sliced |
| 1/4 cup (30 g) | cornstarch |
| as needed | oil, for spritzing |
| 1 (150 g) | red bell pepper, sliced |
| 1/2 (75 g) | onion, sliced |
| 3 cloves | garlic, minced |
| 1/4 cup (60 ml) | ketchup |
| 2 tbsp (30 ml) | soy sauce |
| 3 tbsp (38 g) | granulated sugar |
| 2 tbsp (30 ml) | rice vinegar |
| 1 tbsp (15 ml) | hoisin sauce |
| 1 tbsp (15 ml) | chili garlic sauce |
Instructions
- Slice the beef against the grain into thin strips, then toss with the cornstarch until lightly coated (standard reconstruction).
- Heat the air fryer to 400°F (200°C).
- Add the steak to the air fryer basket and spritz generously with oil.
- Air fry for 8-10 minutes, shaking the basket every couple of minutes. Spritz with more oil halfway through cooking.
- Meanwhile make the sauce (standard reconstruction): whisk together the ketchup, soy sauce, sugar, rice vinegar, hoisin and chili sauce. Simmer with the garlic in a hot pan until slightly thickened.
- Stir-fry the bell peppers and onion until crisp-tender, add the crispy beef and the sauce, and toss to coat. Serve over rice.