Panda Express’ Beijing Beef is a wildly popular menu item at the famous Chinese fast food chain. With its crispy battered beef, bell peppers and onions coated in a sweet tangy and mildly spicy sauce this dish has developed a cult following among Panda Express fans. But what exactly is Beijing Beef and how did it become so beloved? Let’s take a closer look at this Chinese-American favorite.
A Brief History of Beijing Beef
Though it has “Beijing” in the name, Beijing Beef is not an authentic Chinese dish. It was actually created by Panda Express itself sometime in early 2008. The chain was looking to add a new signature entree to its menu – something sweet, tangy and a little spicy. After months of testing, Beijing Beef was born.
The dish was rolled out nationally later that year marking the first time in over 20 years that Panda Express had introduced a major new entree. To promote Beijing Beef the company launched a huge advertising campaign on TV and radio. It was a smash hit with customers from the start.
Fun fact: Beijing Beef was inspired by a popular dish at Panda Express’ parent restaurant, Panda Inn. The goal was to create something flavorful and unique to tantalize customer’s taste buds. Though Beijing itself had nothing to do with the dish’s creation, it was likely named that to evoke Chinese culture and cuisine.
Over 14 years later, Beijing Beef remains a staple on the Panda Express menu. It even survived a temporary removal during the COVID-19 pandemic when limited menus were instituted. Fans were thrilled when it was quickly reinstated. Clearly, this is one beloved menu item that’s here to stay.
Beijing Beef’s Tantalizing Flavors
So what makes Beijing Beef so crave-worthy? Its signature sweet, tangy and mildly spicy sauce. The sauce combines flavors like
- Sweetness from sugar or pineapple juice
- Tang from vinegar and ketchup
- Spiciness from sriracha or crushed red pepper
- Umami depth from soy sauce, hoisin, oyster sauce
This complex sauce coats crispy battered strips of beef and diced bell peppers and onions. Some describe the sauce as irresistible or addictive. The combination of flavors and textures is what makes Beijing Beef such a stand-out dish.
In terms of spice level, Beijing Beef is considered mildly spicy. It likely won’t make you reach for your water glass. But it does have a noticeable kick from sriracha or crushed red pepper flakes. The sweetness and tanginess keep the heat in balance.
How Beijing Beef is Prepared
At Panda Express locations, Beijing Beef is prepared in large batches ahead of time. Strips of flank steak are battered and fried until crispy. Onions and bell peppers are stir fried until tender-crisp. Then, the signature Beijing Beef sauce is prepared in large quantities. Finally, the crisp beef strips, veggies and sauce are all combined and tossed together in a wok.
Each order of Beijing Beef is scooped into a takeout box straight from this large batch. There is no customization or swapping out dishes due to this pre-prep. You can also buy Beijing Beef sauce in bottles at select grocery stores to recreate the dish at home.
Food bloggers have developed recipes to mimic the Beijing Beef flavor profile too. Most marinate flank steak strips before frying up crispy in a bit of oil. Then they stir fry the onions and peppers, make the sauce, and toss it all together. You can easily customize and tweak the sauce ingredients at home to your tastes.
Ordering Your Beijing Beef Fix
At Panda Express, Beijing Beef can be ordered in several ways:
- As part of a bowl or plate combo meal with rice/noodles and another entree
- As a standalone entree in a small, medium or large size
- As an extra entree topping added to any bowl, plate or large plate
For mega fans, it’s popular to order a large Beijing Beef entree or add it as a topping to really load up. Keep in mind that Beijing Beef can’t be altered or customized at Panda Express. What you see on the menu is what you get – the signature sweet, tangy and mildy spicy flavors already balanced.
Nutrition Information on Beijing Beef
A single serving of Beijing Beef (about 5.6 oz) contains approximately:
- 470 calories
- 21g protein
- 24g sugar
- 46g carbs
- 660mg sodium
- 5g saturated fat
- 1g fiber
The high sugar content (24g) comes from the sauce. Beijing Beef is also considered high in sodium and fairly high in carbs when paired with rice or noodles. Overall, it’s a treat dish rather than a nutrition powerhouse. Moderation is key, as with most indulgent menu items!
Why Fans Can’t Get Enough
So why has Beijing Beef achieved such cult-status among Panda Express fans? Here are some of the top reasons:
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Addictive flavor combination – The sweet, tangy and mildly spicy sauce is the star of the show. Fans say it’s irresistible.
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Crispy, juicy texture – The battered and fried beef stays crispy even when coated in sauce. This contrast is part of the appeal.
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Portability – Beijing Beef travels and reheats well, making it a favorite takeout and leftovers dish.
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Customizable at home – Foodies enjoy experimenting with copycat recipes to put their own spin on this dish.
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Nostalgic flavor – For many, enjoying Beijing Beef brings back fond memories of visits to their favorite Panda Express location.
At the end of the day, Beijing Beef endures because it’s a crave-worthy, nostalgic dish with irresistible flavor. Panda Express customers just can’t seem to get enough of this sweet, tangy and mildly spicy favorite. Though not authentic Chinese cuisine, Beijing Beef has carved out a niche as a beloved Chinese-American comfort food.
HOW TO STORE Beijing Beef
Although best enjoyed immediately for crispy Beijing Beef, the recipe reheats well for lunches and dinners. Store leftovers in an airtight container in the fridge for up to five days. To keep the recipe crispy, store the sauce/veggies separately from the beef, then reheat the meat in the air fryer before combining it with the sauce.
prep Ahead Beijing Beef Recipe
This recipe has a few steps that are easy to prep ahead of time: Slice the Steak: You can do this at any time before making the recipe, and then store it in an airtight container in the refrigerator or marinate it for up to 12 hours. Let it come to room temperature before breading. Bread the Steak: Add the beef to the batter, cover, and refrigerate for up to 24 hours before frying. Let sit at room temperature for about 60 minutes to come to room temperature before frying, then toss in cornstarch one more time. Make the Sauce: Whisk the ingredients together up to 48 hours in advance and store, covered, in the refrigerator.Prep the Veggies: Chop the onion and bell peppers and refrigerate for up to 48 hours.
- Gluten-Free Beijing Beef: Replace the flour with cornstarch, the soy sauce with tamari, and use gluten-free hoisin and oyster sauce. Double check the rest of your ingredients are gluten free.
- Beef Alternatives: Swap the flank steak for sirloin, skirt, or chicken.
- Vegetable Additions: Add sliced carrots, broccoli, or snap peas for extra crunch and color.
- Sauce Tweaks: You can adjust the sauce to suit your personal preference by adding more or less sugar to make it sweeter, more or less red wine vinegar to adjust the tanginess, more or less oyster sauce to adjust the umami, and more or less red pepper flakes to adjust the spiciness.
- Stir Fry Add-Ins: Add canned bamboo shoots or water chestnuts for varying texture and flavor, both are easy to keep stocked! Pineapple is also a super tasty, sweet juxtaposition to the spicy beef.
BEIJING BEEF FROM PANDA EXPRESS…BUT HOMEMADE & WAY BETTER! | SAM THE COOKING GUY
FAQ
Is Panda Express Beijing beef actually beef?
Beijing Beef, a famous Chinese-American dish, was created by Panda Express rather than originating in traditional Chinese cuisine or Beijing itself. This Chinese-American favorite features crispy strips of beef coated in a vibrant, sweet, tangy, and spicy sauce made with hoisin, vinegar, and sweet chili sauce.
What is the difference between Mongolian beef and Beijing beef?
Are Beijing beef and Mongolian beef the same thing? They’re similar but not quite the same. Both dishes are made with flank steak, seared until crispy, and tossed in a thick sauce. However, Mongolian beef has a deeper, more savory flavor from brown sugar, ginger, red chilis, and sesame oil.
What does Beijing sauce taste like?
This sauce is absolutely fantastic and has an insanely complex flavor. It has deep savoriness from the soy and oyster sauce, sweetness from the hoisin and ‘brown sugar, tang from the vinegar, and heat from the chili sauce and pepper flakes.
What sauce is on Beijing beef?
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Reddit · r/fastfoodhttps://www.reddit.comIs the Panda Express Beijing sauce basically just sweet and sour?
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Curated Kitchenwarehttps://curatedkitchenware.comBETTER THAN TAKEOUT – Beijing Beef Recipe – Curated KitchenwareTo make the Beijing beef sauce, combine all of the following ingredients thoroughly: 2 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of tianmian sauce, 1 tb…