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slow cooker full of cooked beijing beef.
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Copycat Panda Express Beijing Beef

Copycat Panda Express Beijing beef is full of the tender beef, vegetables, and sweet and spicy sauce we love but it's so much better!
Course Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 Servings
Calories 610kcal

Equipment

  • large skillet
  • slow cooker
  • small bowl

Ingredients

  • 2 ½ - 3 pounds flank steak thinly sliced
  • cup cornstarch
  • cups oil
  • 2 red bell peppers cubed
  • 1 onion cubed
  • ¼ cup sugar
  • 3 tablespoons ketchup
  • 6 tablespoon hoisin sauce
  • 1 tablespoon soy sauce
  • 4 teaspoons sweet chili sauce
  • 2 teaspoons vinegar
  • ¼ cup water
  • 1 teaspoon red chili flakes
  • Sesame seeds for garnish

Instructions

  • Toss the sliced steak with the cornstarch until it is all lightly coated.
  • In a large skillet over medium high heat add the oil.
  • When the oil is hot add the beef in a single layer and cook quickly just 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.
  • To a small bowl combine the sugar, ketchup, hoisin, soy sauce, sweet chili sauce, vinegar, water and red pepper flakes.
  • Stir everything to combine.
  • Cook on low for 3 hours, stirring once or twice to prevent sticking.
  • Garnish with sesame seeds.
  • Serve over rice!

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Slice | Calories: 610kcal | Carbohydrates: 30g | Protein: 42g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 637mg | Potassium: 810mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1381IU | Vitamin C: 53mg | Calcium: 58mg | Iron: 4mg