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    Home » Weight Watcher Recipes

    Beijing Beef - Panda Express Copycat

    Published: Feb 26, 2015 · Modified: Apr 20, 2023 by Jenna · This post may contain affiliate links · 3 Comments

    Jump to Recipe·Print Recipe

    Panda Express is so stinking good. They have amazing sweet and sour chicken, orange chicken, Beijing beef, honey walnut shrimp (which is my new fav), and their noodles. Oh my, those chow mein noodles are my fav. Think the honey walnut shrimp is my favorite!

    A lot of the food at Chinese places is deep-fried and battered in cornstarch/flour mixture. This version of Beijing Beef is healthier and made in a wok or skillet with a lot less oil. If you really want to make it even healthier, spray the wok with some cooking spray instead of using oil to cook the onions, pepper, and steak. I've never really been a fan of peppers before until I tried these Chinese dishes. I like them roasted or grilled with a little bit of char on the outside.  

    What Ingredients do I need? 

    In this section, you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients' purpose is for. 

    Flank Steak - sirloin or beef flap, cut against the grain into ¼ inch slices

    Oil  - Olive or Canola 

    Red Pepper and Yellow Onion  - cut into 1 inch pieces - if the vegetables are all the same sauce they will cook evenly together all at once. 

    Cornstarch - gives the beef a nice crispy crust 

    Beijing sauce - If you like making stir fry sauces, marinades, or any type of Asian dish in general, keep these ingredients for the sauce in your pantry or fridge to throw a quick meal together.  

     How to make Beijing Beef   

    To print the full recipe please see the recipe card below. 

    Prepare the Marinade. In a bowl combine the water, sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, and apple cider vinegar. Set aside.

    In another bowl add the steak, cornstarch, and egg whites. Toss the steak to combine and let stand for 10 to 30 minutes. 

    Meanwhile, dice the peppers and onions into 1 in cubes and set aside. 

    In a wok, heat up the oil over high heat. Stir-fry the onion and bell pepper until fragrant and slightly charred, add in the garlic and continue to stir-fry for 10 seconds. Add in the steak and continue cooking the steak for 3-4 minutes. Remove from wok.

    Heat up wok over medium-high heat, pour in the Beijing Sauce. Bring it to a simmer or until it thickens. You may adjust salt, soy sauce, water, etc., to taste.

    Serve with rice. 

    Other Recipes to Try 

    25 Slow Cooker Recipes for Dinner 

    Maple Bacon Corn Bread Muffins 

    Knock you Naked Brownies 

    Sweet Potato and Sausage Hash 

    Baked Buffalo Chicken Taquitos 

    Sour Cream Noodle Bake 

    If you’ve tried this Beijing Beef recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to Pinterest.

    Print

    Lighter Beijing Beef


    • Author: Jenna
    • Prep Time: 15min
    • Cook Time: 15min
    • Total Time: 30min
    • Yield: 5 1x
    Print Recipe
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    Description

     This version of Beijing Beef is healthier and made in a wok or skillet with a lot less oil. If you really want to make it even healthier, spray the wok with some cooking spray instead of using oil to cook the onions, pepper, and steak. 


    Scale

    Ingredients

    • 8 oz flank steak 
    • 2 tablespoons oil
    • 2 cloves garlic, minced
    • ½ medium-sized yellow onion, sliced
    • ½ medium-sized red bell pepper, cut into pieces
    • Salt and sugar to taste
    • 3 egg whites, beaten until fluffy 
    • 3 tablespoons corn starch 
    • Marinade
    • 4 tablespoons water
    • 2 tablespoons brown sugar
    • 2 tablespoons ketchup
    • 3 tablespoons Hoisin sauce
    • 1 tablespoon low sodium soy sauce 
    • 1 teaspoon oyster sauce or fish sauce
    • 2 tablespoons sweet chili sauce
    • 1 tablespoon apple cider vinegar

    Instructions

    1. Prepare the Marinade. In a bowl combine the water, sugar, ketchup, hoisin sauce, soy sauce, oyster sauce, sweet chili sauce, and apple cider vinegar. 
    2. In another bowl add the steak, cornstarch, and egg whites. Toss the steak to combine and let stand for 10 to 30 minutes. 
    3. Meanwhile, dice the peppers and onions into 1 in cubes and set aside. 
    4. In a wok, heat up the oil over high heat. Stir-fry the onion and bell pepper until fragrant and slightly charred, add in the garlic, and continue to stir-fry for 10 seconds. Add in the steak and continue cooking the steak for 3-4 minutes. Remove from wok.
    5. Heat up wok over medium-high heat, pour in the Beijing Sauce. Bring it to a simmer or until it thickens. You may adjust salt, soy sauce, water, etc., to taste.
    6. Serve with rice.

    Notes

    My WW Personal Points: 12 Click here to see in recipe builder (will have to log in) 

    Make it low carb and serve with cauliflower rice. 

     

    • Category: Medium
    • Method: Wok
    • Cuisine: Asian

    Nutrition

    • Calories: 264
    • Sugar: 14g
    • Sodium: 505mg
    • Fat: 13g
    • Saturated Fat: 4g
    • Carbohydrates: 16g
    • Fiber: 1g
    • Protein: 20g

    Keywords: beijing beef

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    Reader Interactions

    Comments

    1. Jenna says

      August 31, 2021 at 5:47 pm

      Sorry, that was missing. I updated the amounts in the recipe.

    2. Brittany says

      August 31, 2021 at 3:59 pm

      How much corn starch & egg whites?

    3. Tracy says

      April 16, 2015 at 12:23 am

      Yakasoba noodles are in the refrigerated section in produce by the bottled salad dressings

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