Instant Pot Beijing Beef (Panda Express Copycat)
Instant Pot Beijing beef is a Panda Express copycat you can make right at home. This yummy Asian style beef is perfectly seasoned, tender, and comes together super fast with little clean up.
We love us some Panda Express and we pick it up anytime we go to the mall.
Which these days is not that often.
That’s probably not a bad thing though.
My wallet definitely thanks me because feeding us all takeout is expensive.
But making 4 servings of this Panda Express copycat Beijing beef is much more budget friendly!
What is Beijing Beef?
Beijing Beef at Panda Express features strips of beef, bell peppers and sliced onions, all tossed with a tangy sweet and spicy sauce.
This Instant Pot Beijing beef features the same flavors made right in the pressure cooker.
Ingredients
To make this you’ll need:
- Steak– Either top round steak or flank steak
- Condiments- Soy sauce, hoisin sauce, oyster sauce, and ketchup
- Apple cider vinegar
- Spices– Cayenne pepper, brown sugar, and minced garlic
- Veggies– A sliced onion and sliced bell pepper
- Water
- Cornstarch– For thickening
How to Make
This is so easy to make you’ll be making it all the time!
To do it, thinly slice the steak into thin strips.
Set the sliced steak aside.
Stir together the soy sauce, vinegar, pepper, sugar, ketchup, hoisin sauce, oyster sauce, and minced garlic in a bowl.
Then, add the meat to a large ziplocking bag and pour in the marinade.
Seal the bag and let it sit for 15 minutes.
After 15 minutes, flip the bag over, and then let it sit another 15 minutes.
Put the liner in your Instant Pot, and then add the water to it.
Spread the onions out into an even layer in the Pot.
Then, pour the meat mixture out onto the onions, but do not stir.
Finally, spread the red peppers out over the meat.
Secure the lid on the pot and make sure the vent valve is set to the sealed position.
Cook for 1 minute on LOW pressure.
When the pot beeps to indicate it’s done cooking, let the pot for 10 minutes while it naturally releases pressure.
After 10 minutes carefully open the vent valve to release any remaining steam.
At this point, open the pot and hit the saute button.
Mix the cornstarch and water together until evenly combined in a separate bowl.
Pour the slurry into the pot and stir to combine.
Once the sauce has thickened, hit cancel to stop cooking.
Serve it over steamed white rice, and enjoy!
Is Beijing Beef Spicy?
Not super spicy no.
You could up the heat by adding Sriracha or more cayenne pepper.
If you want it totally mild, don’t add any cayenne pepper.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave and serve over rice.
Tips and Tricks
- Make sure to slice the beef into similar sized pieces so it cooks evenly.
- Don’t do a quick release. The beef needs that extra time to cook fully and be nice and tender.
- You could adjust the seasonings to your liking by upping or reducing the garlic or cayenne pepper.
Other Copycat Panda Express Recipes
Instant Pot Beijing beef is one of our favorite Panda Express copycats.
Make it and skip the takeout!
Looking for other copycat Panda Express recipes?
Try these:
- Copycat Panda Express Mushroom Chicken
- Copycat Panda Express Black Pepper Chicken
- Copycat Panda Express Fried Rice
- Copycat Panda Express Chicken & Green Beans
If you’ve tried this INSTANT POT BEIJING BEEF, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Instant Pot Beijing Beef
Ingredients
- 2 lbs top round steak can also use flank steak
- 1 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 1/4 tsp cayenne pepper
- 2 tbsp brown sugar
- 2 tbsp ketchup
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tbsp minced garlic
- 1/2 cup water
- 1 small white onion cut into thin slices
- 1 red bell pepper seeded & cut into 1/2-1" pieces
- 1 1/2 tbsp cornstarch + 2 tbsp water
Instructions
- Thinly slice the steak into thin strips. Set aside.
- To a mixing bowl add the soy sauce, vinegar, pepper, sugar, ketchup, hoisin sauce, oyster sauce, and minced garlic. Stir them together until evenly combined.
- Add the meat to a large ziplocking bag and pour in the marinade. Seal, and let it sit for 15 minutes. Flip the bag over, then let it sit another 15 minutes.
- Make sure the liner is in your Instant Pot, then add the water to it. Add the onions, spreading them out in an even layer.
- Pour the meat mixture out onto the onions, but do not stir. Spread the red peppers out over the meat in an even layer.
- Add the lid turning to close, and make sure the vent valve is set to the sealed position. Cook for 1 minute on LOW pressure.
- When the pot beeps to indicate it's done cooking, let it sit undisturbed for 10 minutes while it naturally releases pressure. After carefully open the vent valve to release any remaining pent up steam.
- Open the pot and hit the sautee button. Mix together the cornstarch and water until evenly combined, then pour the slurry into the pot and stir to combine.
- Once the sauce has thickened, hit cancel to stop cooking.
- Serve the beijing beef over steamed white rice, and enjoy!
Notes
- Make sure to slice the beef into similar sized pieces so it cooks evenly.
- Don't do a quick release. The beef needs that extra time to cook fully and be nice and tender.
- You could adjust the seasonings to your liking by upping or reducing the garlic or cayenne pepper.
Nutrition
recipe adapted from 365 Days Of Crockpot
