Panda Express Beef and Broccoli

I'm officially obsessed with this copycat Panda Express beef and broccoli recipe! It's a quick and easy way to satisfy my takeout cravings at home.

Tender flank steak and crisp broccoli are tossed in a slightly sweet, savory sauce packed with bold Asian flavors.

Ready in under 30 minutes, this homemade version captures all the beloved tastes of the original. But with this one, you can control the ingredients and adjust the seasonings to your liking.

The two-step cooking process ensures juicy, tender beef and tender-crisp broccoli every time. (No more overcooked veggies or chewy meat!) Plus, it's a budget-friendly alternative to ordering out.

I serve mine with steamed rice and a sprinkle of sesame seeds for the ultimate finishing touch, but it's flexible.

Trust me, once you try this broccoli beef recipe, you'll never go back. It'll become your go-to for busy weeknights and cozy takeout-style dinners.

Ingredient Notes

• Flank Steak: My favorite lean cut of beef for stir-frying! Remember to slice against the grain for maximum tenderness. Skirt steak is another good option.
  
• Fresh Broccoli Florets: Crisp, nutrient-rich florets provide a vibrant green color and satisfying crunch.
  
• Cornstarch: A key ingredient for tenderizing the beef and thickening the savory sauce. It also ensures a smooth and glossy texture.
  
• Rice Wine: Mild and slightly sweet, rice wine enhances the marinated beef's flavor and adds depth. Don't get rice vinegar by mistake. If you're having trouble finding it, check Amazon. I like the Soeos brand they sell.
  
• Oyster Sauce: A savory, umami-packed sauce. It adds loads of rich, complex flavors to the stir-fry. I use Kikkoman's oyster sauce simply because it's easy to find.
  
• Brown Sugar: For a touch of sweetness to balance the dish's savory and salty flavors.
  
• Soy Sauce: Provides essential salty, umami notes in the prepared sauce. If using dark soy sauce, you may want to use slightly less, as its flavor is more robust. You can also substitute low-sodium soy sauce if needed.
  
• Vegetable & Sesame Oil: Vegetable oil ensures even cooking at high heat. Sesame oil adds a nutty aroma and depth.
  
• Garlic & Ginger: Aromatic staples. They infuse the stir-fry with warmth, spice, and a classic Asian flavor. I use freshly grated ginger for the best taste.
  
• Sesame Seeds: A light, nutty garnish. They add texture, fragrance, and visual appeal when sprinkled on top.

• Cooked Rice: I typically stick to steamed white rice, but you could use brown rice, fried rice, or even cauliflower rice.

How to Make Panda Express Beef and Broccoli

This delicious dish is so easy to recreate at home. Its simplicity is why I love it so much. Follow these steps:

1. MARINATE BEEF. Combine the thinly sliced flank steak with cornstarch and rice wine in a bag or bowl. Coat evenly and marinate for 20 minutes. If you're like me and forget it, that's okay, too. A slightly longer marinating time is fine.

2. BLANCH BROCCOLI. Boil it for 1 to 2 minutes until bright green and slightly tender, then drain.

3. MIX SAUCE. Whisk the oyster sauce, water, rice wine, brown sugar, soy sauce, and cornstarch until smooth.

4. COOK BEEF. Heat the oils in the wok. Sear the marinated beef in batches for 1 to 2 minutes per side until browned. Set aside.

5. SAUTE AROMATICS. Cook the minced garlic and ginger for 15 seconds until fragrant.

6. COMBINE. Return the beef to the pan with the broccoli florets. Add the prepared sauce and toss until it thickens and coats everything.

7. FINISH & SERVE. Plate the dish and garnish with sesame seeds. (I also like sliced green onions!) Serve with steamed rice and enjoy!

Tips for the Best Panda Express Beef and Broccoli

For a Panda Express-worthy dish, keep these tips in mind.

• Put in the prep. Have everything sliced, diced, and measured before starting to cook. Stir-frying happens quickly. You can't stop in the middle of the recipe to measure the sauce ingredients.

• Freeze the flank seat. Partially freeze the flank steak for 15 to 20 minutes before slicing. Doing so will make it easier to cut into very thin slices. It'll also help keep the beef tender.

• Fresh is best. Freshly minced garlic and ginger give the dish its signature bold flavor. Don't substitute with jarred or powdered versions. I've tried it before, and the taste just isn't as robust.

• Don’t overcrowd the pan! Cook the beef in batches so it sears properly instead of steaming. Take your time for the best results and most tender meat.

• Switch up the meat. You can use flat iron steak or skirt steak as substitutes for flank steak. I've even used sirloin steak at times! All will maintain similar cooking times and tenderness.

• Add extra veggies. This is your beef and broccoli stir fry — use whatever ingredients you like! Bell peppers, snow peas, and carrots will add extra crunch. You can even vary the sauce. Try it with light soy sauce or hoisin sauce.

• Don't have a wok? I use a large, cast-iron skillet. Just ensure it's thoroughly preheated for proper searing.

How to Store

If you have leftover beef and broccoli, here's how to keep it fresh:

To Store: Allow the leftover broccoli beef to cool to room temperature. Transfer it to an airtight container and store it in the refrigerator. It should maintain freshness and flavor for up to 4 days.

To Freeze: Place the cooled dish in a freezer-safe container or bag. Remove as much air as possible to avoid freezer burn. Freeze for up to 3 months, and thaw in the refrigerator overnight before reheating.

To Reheat: For best results, I reheat leftovers on the stovetop over medium heat. Add a splash of water or broth to prevent drying out. You can also use the microwave in 30-second intervals, stirring between each, until heated through.

More Copycat Panda Express Recipes

Panda Express Teriyaki Chicken
Panda Express Fried Rice
Panda Express Sweet Fire Chicken
Panda Express Chow Mein