A Panda Express Beef and Broccoli delicious spot-on copycat with tender stir fried flank steak and steamed broccoli in a classic ginger soy sauce.
This Panda Express Beef and Broccoli shines because the recipe is quick, tender, healthy-ish 😉 and has lots of delicious broccoli in the mix. It makes you feel better about the Chow Mein and Orange Chicken you put next to it in your two item combo.
There may be a few ingredients in the recipe that aren’t in your pantry. Yes you can probably substitute some things, but to get the real Panda Express Beef and Broccoli flavor you will have to visit your local Asian grocer or pop over to Amazon to grab them. There is really just a few things you’d need and it will open up your options exponentially as most of the recipes use the same handful of ingredients.
Keeping track of all the Panda Express copycat recipes here on the blog?
- Panda Express Orange Chicken
- Panda Express Mushroom Chicken
- Panda Express Firecracker Chicken Breast
- Panda Express Chow Mein
- Panda Express Fried Rice
- Panda Express Black Pepper Chicken
- Panda Express Kung Pao Chicken
- Panda Express Beijing Beef
- Panda Express Mandarin Teriyaki Chicken
- Panda Express Sweet and Sour Sauce
- Panda Express String Bean Chicken Breast
- Panda Express Honey Walnut Shrimp
- Panda Express Cream Cheese Rangoon
- Panda Express Beef and Broccoli (you’re here!)
- Panda Express Sweetfire Chicken Breast
Some tips to keep in mind when making takeout Chinese Food at home:
- Invest in a wok. It can be a second hand one or an inexpensive option on Amazon, but a wok will make your prep and cooking infinitely easier.
- Learn to slice meat thinly, against the grain. Most Panda Express recipes include beef or chicken cut wide and thin (I think it is to make the pieces look larger, haha) so pay close attention to your prep. If you slice the beef too thick it will NOT be as tender.
- Prep your vegetables ahead of time. Once you’re working with your wok everything has to be in grabbing distance and able to be added quickly or your food will overcook.
- Cook quickly. When you’re working in a wok, things happen fast and flavors stay crisp, so don’t keep simmering or cooking the food.
- Authentic ingredients. Yeah it may suck to spend 7 dollars on a bottle of oyster sauce, but that sauce will make you so many delicious meals that by the time you finish the bottle you will be completely at peace with the cost of it. 😉
- 1 lb flank steak , sliced thinly against the grain
- 1 tablespoon cornstarch
- 3 tablespoons shaoxing wine , divided
- 1 lb broccoli floret , cut into bite sized pieces
- 2 tablespoons cooking oil (I use canola, vegetable is fine too)
- 1/4 teaspoon sesame oil
- 2 garlic cloves , minced
- 1 teaspoon ginger , very finely minced
- 2 tablespoons oyster sauce
- 2 tablespoons water
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons sesame seeds (optional)
- Add the beef, cornstarch and 2 tablespoons of the shaoxing wine together in a ziploc bag and squeeze the bag a few times to combine.
- Let marinade for 20 minutes.
- Half steam your broccoli, I usually microwave in a glass bowl with a wet paper towel on top of freshly rinsed broccoli for 2:45 to cook though. In this case I would cook for 2 minutes.
- Combine the oyster sauce, water, 1 tablespoon of the shaoxing wine, brown sugar, soy sauce and cornstarch into a small bowl and stir to mix.
- Heat a wok on high, the hotter the better.
- Add the cooking oil and sesame oil to the pan and when you see it rippling, add ⅓ of your flank steak.
- Sear on high heat, 1 minute on each side.
- Remove beef and cook the last two batches.
- Add your garlic and ginger and cook for 10-15 seconds.
- Add the beef back into the pan.
- Add in the broccoli.
- Stir your sauce again (to make sure the cornstarch hasn't settled) and add it to the pan.
- Quickly toss to combine until the sauce just thickens.
- Add sesame seeds for garnish (optional).
- Serve immediately.