While we can't get our hands on the exact recipe, this copycat Panda Express Beijing beef tastes just as crispy, sweet, and spicey as everyone's favorite entree, and it hasn't been sitting under the heat lamp all day.
Chop onion and bell pepper into bite sized pieces.
Slice beef into thin strips, cutting against the grain.
Whisk the eggs in a medium bowl.
Pour whisked egg over the beef strips and mix together. Sprinkle cornstarch over beef and mix with gloved hands until combined.
Add vegetable oil to a heavy bottomed skillet over medium-high heat until shimmering.
Add coated beef strips to the hot oil, turning occasionally with tongs until no pink remains.
Remove beef from skillet and keep warm. Add onion and bell pepper to the drippings in the pan. Cook until tender then remove and set aside.
Wipe pan clean and heat over medium-high. Add remaining ingredients to the pan, whisk together, and bring to a gentle boil.
Add onion, bell pepper, and beef back to the pan and stir with a rubber spatula to coat evenly. Simmer over medium-low heat to heat through, 2-3 minutes.
Video
Notes
Use a sharp knife to cut beef thin. You can also flash freeze the meat for 30 minutes to make it easier to cut. If you do that, bring the meat to room temperature before proceeding with the recipe.
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat until warmed through. You can add a splash of water to the pan to help loosen the sauce back up if needed.