Beijing beef will satisfy your craving for that sweet and savory beef, all from the comfort of your couch. Your slow cooker is your secret weapon for an effortless, flavorful meal that tastes just like your favorite P.F. Chang’s or Panda Express dish!
I love to make restaurant copycat recipes because they are a great way to save money, especially when you factor in delivery fees and tips. And it is satisfying to know you created something restaurant-worthy at home!
This Beijing beef recipe is one of my favorites, both because of the fantastic flavor and because it uses one of my favorite kitchen appliances, my Crockpot. Strips of beef flash fry to get a little crispy before slow cooking in a sweet and savory sauce with a spicy kick.
Beijing beef is one of those popular Chinese-American takeout dishes that is not a traditional Chinese dish. But while it isn’t authentically Chinese, it is delicious and makes a fabulous weeknight meal.
The heavenly sauce really sets Beijing Beef apart and gives the dish its characteristic sweet and spicy taste. In the upcoming sections, I’ll walk you through the key ingredients, step-by-step instructions, and tips for making this Beijing Beef at home.
Do you love copycat recipes? Try my P.F. Chang Orange Chicken, Chipotle Barbacoa, or Cracker Barrel Meatloaf for more restaurant-inspired favorites.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Flank steak: I usually use flank steak. It’s perfect for the dish as it’s a lean cut of meat that absorbs the flavors of the sauce well.
- Cornstarch
- Oil
- Bell peppers
- Yellow onion
- Sugar
- Ketchup
- Hoisin sauce
- Soy sauce
- Sweet chili sauce
- Rice vinegar
- Water
- Red chili flakes
- Sesame seeds
🥣How to Make Beijing Beef in the Slow Cooker
- Slice the flank steak thinly and coat it with cornstarch.
- Heat a skillet over medium heat and add the oil. When it is hot, add the beef and cook it quickly. Keep it in a single layer and brown the beef in batches if necessary.
- Put the browned beef in the slow cooker, and add the red bell pepper and onions.
- In a small bowl, mix the sugar, ketchup, hoisin sauce, soy sauce, sweet chili sauce, vinegar, water, and red pepper flakes.
- Pour the sauce mixture over the beef and veggies and stir to mix. Cover and cook on low for 3 hours.
🍴Serving Ideas
Garnish your dish with sesame seeds, and your copycat Panda Express Beijing Beef is ready to serve. The most traditional way to plate it is alongside a bed of fluffy steamed brown or white rice.
Another fantastic option is serving this dish with noodles, such as udon or rice noodles. These noodles cook quickly and provide a satisfying contrast when combined with the crispy pieces of beef.
Consider preparing a colorful array of steamed or stir-fried vegetables to add healthy elements. For example, you might cook broccoli, bok choy, carrots, or snap peas. These vegetables not only bring a pop of color and variety, but they also make the meal well-balanced and wholesome.
💭How to Store
When it comes to storing leftover Beijing beef, let it cool down completely before placing it in an airtight container. It will stay fresh for up to 3 days in the fridge.
When you reheat leftovers, avoid using a microwave, as it tends to make the beef soggy rather than crispy. Instead, add it to a wok or pan on the stove for the best results.
⭐Tips
Be sure to check out the step by step instructions
- I recommend using flank steak, as it has the ideal texture for this dish. Before you begin cooking, slice the meat thinly and against the grain. This ensures that the beef remains tender and absorbs the sauce’s flavors more effectively.
- You can substitute the beef with chicken or tofu if you’re a vegetarian. Slice your chosen protein into thin strips and follow the same process as meat.
- Add more red pepper flakes or fresh Asian chili peppers to make a spicy sauce.
- You can also change up the vegetables for your favorites. Broccoli, snow peas, or even baby corn make great additions to the recipe.
❓What is Slicing Against the Grain?
When preparing my Beijing Beef, I often get questions about slicing against the grain. It’s a common term in cooking, especially when cutting meat. So, let me explain what it means and how to do it properly.
Meat consists of long and thin muscle fibers. These fibers are bundled together and held by connective tissue, forming what we call the grain. When we talk about slicing against the grain, we mean cutting through these fibers rather than along them. This is important because it makes the meat more tender and easier to chew.
To slice against the grain, first identify the direction of the grain by looking at the lines running through the meat. The grain will usually run along the meat’s length. Position your knife perpendicular to these lines and start slicing. A sharp knife is crucial for thinly slicing the beef strips for a delicious Beijing Beef recipe.
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Beijing Beef in the Slow Cooker
Ingredients
- 2 1/2 – 3 pounds flank steak thinly sliced
- ⅓ cup cornstarch
- 2/3 cups oil
- 2 red bell peppers cubed
- 1 onion cubed
Sauce Ingredients
- ¼ cup sugar
- 3 tablespoons ketchup
- 6 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 4 teaspoons sweet chili sauce
- 2 teaspoons vinegar
- ¼ cup water
- 1 teaspoon red chili flakes
- sesame seeds optional for garnish
Instructions
- Slice the flank steak against the grain into thin slices. Toss the beef in cornstarch until lightly coated.2 1/2 – 3 pounds flank steak, ⅓ cup cornstarch
- Add the oil to a large skillet over medium-high heat.2/3 cups oil
- When the oil is hot, add the beef in a single layer and cook quickly to brown the outside. You may have to do more than one batch.
- Add the beef to the slow cooker.
- Add the bell pepper and onion to the slow cooker.2 red bell peppers, 1 onion
- Mix the sugar, ketchup, hoisin, soy sauce, sweet chili sauce, vinegar, water, and red pepper flakes in a small bowl. Pour it over the beef and veggies and stir.¼ cup sugar, 3 tablespoons ketchup, 6 tablespoons hoisin sauce, 1 tablespoon soy sauce, 4 teaspoons sweet chili sauce, 2 teaspoons vinegar, ¼ cup water, 1 teaspoon red chili flakes
- Cook on low for 3 hours, stirring once or twice to prevent sticking.
- Garnish with sesame seeds and serve over rice or noodle.ssesame seeds
Notes
- I recommend using flank steak, as it has the ideal texture for this dish. Before you begin cooking, slice the meat thinly and against the grain.
- If you prefer, you can substitute the beef with chicken or tofu if you’re a vegetarian.
- You can also substitute your favorite vegetables. Broccoli, snow peas, or baby corn make great additions to the recipe.
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Nutrition Information
Nutrition facts are estimates.
This recipe looks interesting. However, the picture shows that it is served mixed and/or with something. If it is indeed mixed/topped with rice, It would help if you added that info to the recipe. Makes a BIG difference if the rice is cooked separately or cooked in/with the meat …. versus stirred in after the meat is done.
Good point, I edited the recipe to say to serve over rice or noodles.