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This slow cooker beijing beef is better than takeout!  

This Slow Cooker Copycat Panda Express Beijing Beef is better than take out!  Strips of beef flash fry to get a little crispy before slow cooking in a sweet and savory sauce with a little kick.

There is nothing I love more than picking up the phone and ordering takeout on a busy night!  Then I found out I could make our favorite take-out beijing beef right in the slow cooker.

I can just throw everything in the slow cooker and have a delicious meal I promise is better than take out in no time!

Beef slices cooks up nice and tender in a sweet and savory slightly spicy sticky sauce.

I love that you can customize this to your family’s taste, make it spicier, sweeter, add veggies, serve it over rice or lo mein noodles.

And let me tell you, just like takeout this makes for some incredible leftovers.  That is the best part of take out right? The leftovers!  This slow cooker beef is a crowd-pleaser and really family-friendly, even my kids can’t get enough of this dinner. 

Next time you want to order take out just throw these ingredients together and let the slow cooker take care of the rest! 

I promise your whole family will love this Slow Cooker Copycat Panda Express Beijing Beef. 

 

You will want to make this dinner again and again! We do!

You will love this recipe because it is

• Easy and fast.
• Family friendly.
• Better than takeout.
• Full of flavor.
• A set it and forget it meal.
• Perfect for weeknights.

My favorite slow cooker for this recipe is this Hamilton Beach one.

Can I use any protein?

Yes, you could use boneless skinless chicken breasts or thighs or even pork but cooking times will vary there too.  

What should I serve this with?

I love this over white rice but it is also delicious over lo mein, you could even serve it over mashed potatoes.  It would also be fabulous over some quick ramen noodles. 

Can I make this Slow Cooker Copycat Panda Express Beijing Beef spicier?

You can add more peppers or sriracha to give this a kick. 

 

Ingredients used

• Flank Steak – I like to use this lean cut of beef sliced for this recipe but you can also use stew beef, london broil or sirloin steak sliced.
• Cornstarch – This helps crisp up the beef before slow cooking. 
• Oil – Any light oil good for frying will work for this. 
• Red Bell Peppers – These give such a pop of flavor and color to this dish. 
• Onion –  Sweet onions are perfect for this.
• Sugar – Granulated sugar is what I used but you definitely use brown sugar.
• Ketchup –  This helps create a base for this sauce. 
• Hoisin Sauce –  Adds so much flavor to the sauce.
• Soy Sauce – Use a low sodium soy to cut back on saltiness.
• Sweet Chili Sauce – A lot of flavor in the dish comes from this, but do not worry it does not add a lot of heat. 
• Vinegar – For a little balance and acidity. 
• Red Chili Flakes –  This adds a little heat, you can adjust this amount up or down depending on your family’s tastes.

How to make this Copycat Panda Express Beijing Beef

 

1. FULL RECIPE BELOW
2. Toss the sliced steak with the cornstarch until it is all lightly coated.
3. In a large skillet over medium high heat add the oil.
4. 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.
5. Add the beef to the slow cooker.
6. Add the bell pepper and onion to the slow cooker.
7. To a small bowl combine the sugar, ketchup, hoisin, soy sauce, sweet chili sauce, vinegar, water and red pepper flakes.
8. Stir everything to combine.
9. Cook on low for 3 hours, stirring once or twice to prevent sticking. 
10. Garnish with sesame seeds.
11. Serve over rice!

Want more Slow Cooker dinners? Check these out!

• Slow Cooker Beef Ramen
• Slow Cooker Orange Chicken

• Slow Cooker Teriyaki Beef

• Slow Cooker Cowboy Beef Sandwiches
• Slow Cooker Hot Honey Chicken Sandwiches
• Slow Cooker Ginger Chicken

Slow Cooker copycat Panda Express Beijing Beef

Yield: 6

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

This Slow Cooker Copycat Panda Express Beijing Beef is better than take out!  Strips of beef flash fry to get a little crispy before slow cooking in a sweet and savory sauce with a little kick.

Print

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
• 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

1. Toss the sliced steak with the cornstarch until it is all lightly coated.
2. In a large skillet over medium high heat add the oil.
3. 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.
4. Add the beef to the slow cooker.
5. Add the bell pepper and onion to the slow cooker.
6. To a small bowl combine the sugar, ketchup, hoisin, soy sauce, sweet chili sauce, vinegar, water and red pepper flakes.
7. Stir everything to combine.
8. Cook on low for 3 hours, stirring once or twice to prevent sticking. 
9. Garnish with sesame seeds.
10. Serve over rice!

Notes

• Store leftovers in an airight container in the fridge for up to 3 days.
• You can add other veggies to this if you like, matchstick carrots or broccoli would be fabulous in this. 
• Just briefly cook the meat, we aren’t looking to cook it all the way through.
• Make sure the meat is just dusted with the cornstarch, you don’t want it too heavy. 
• You can double the sauce if you like.
• Make sure to keep an eye on this because slow cookers can vary and the sugar in this can burn if you slow cooker runs hot.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 814Total Fat: 47gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 180mgSodium: 608mgCarbohydrates: 32gFiber: 2gSugar: 19gProtein: 65g