Air Fryer Copycat Panda Express Beijing Beef

Season the thinly sliced flank steak with salt and pepper. Toss the beef with cornstarch until each piece is evenly coated—this helps create that irresistible crispy texture in the air fryer.
Preheat your air fryer to 380°F (193°C). Lightly spray or brush the basket with oil to prevent sticking. Arrange the coated beef slices in a single layer—work in batches if needed. Air fry for 8–10 minutes, flipping halfway through, until golden, crispy, and cooked through.
While the beef cooks, add the soy sauce, hoisin sauce, oyster sauce, rice vinegar, sugar, minced garlic, and ginger to a saucepan. Bring to a simmer over medium heat. Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and continue to cook, stirring, until the sauce thickens into a glossy glaze.
In a large skillet over medium-high heat, add a splash of oil. Sauté the bell pepper and onion until they’re just tender, about 3–4 minutes, keeping them slightly crisp for texture.
Add the air-fried beef to the skillet with the sautéed vegetables. Pour the thickened sauce over everything and toss to coat evenly. For extra heat, sprinkle in red chili flakes to taste.
Serve your Beijing Beef hot over steamed rice or noodles. Garnish with green onions or sesame seeds if desired, and enjoy your homemade takeout favorite!