panda express broccoli and beef recipe

Written BySheba G Updated On
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The Best panda express broccoli and beef recipe

Panda Express broccoli and beef is one of those dishes I started making at home because my kids would ask for it every single time we drove past the mall. The first version I tried was decent, but it wasn’t close enough for them to stop asking for the drive thru. After a few rounds of testing, I landed on a sauce and a cooking method that gets the beef tender and the broccoli crisp the way they like it, and now they request it here instead. My husband is the pickiest one in the house and he went back for seconds, which is the only review I actually trust.

The reason this one stays in rotation is speed. The whole thing comes together in about the time it takes to cook a pot of rice, which makes it a realistic weeknight dinner for us. It works just as well when we have people over, because a big platter of it next to rice looks like a lot more effort than it is. The sauce uses basic pantry items, the beef cooks in a couple of minutes, and the broccoli goes in last so it keeps some bite.

Beyond the fact that everyone eats it without complaint, I like what is actually going on in the bowl. Broccoli brings fiber and vitamin C to the plate, and the beef adds protein and iron, so I am not serving something I feel like I have to balance out with a second vegetable. I use a lean cut and go light on oil, which keeps it from sitting heavy the way some takeout versions do. It also reheats well the next day, so I usually make extra and pack it for lunches.

Panda Express Broccoli and Beef Copycat Recipe

Panda Express Broccoli and Beef Copycat Recipe

4.8 from 1561 votes

Tender slices of flank steak, velveted in cornstarch and quickly seared, tossed with crisp broccoli in a glossy ginger-garlic brown sauce. It’s a fast weeknight stir-fry that comes together in about half an hour and tastes like the food court classic.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Beef and Marinade

1 lb flank steak, sliced thin against the grain
1 tbsp soy sauce
1 tbsp Shaoxing wine or dry sherry
1 tsp cornstarch
1/4 tsp baking soda
1 tsp water

For the Stir-Fry Sauce

1/3 cup low-sodium chicken broth
2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp brown sugar
1 tsp toasted sesame oil
1 tbsp cornstarch
2 tbsp cold water

For the Stir-Fry

3 tbsp neutral oil, divided
4 cups broccoli florets
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp water, for steaming the broccoli
Steamed white rice, for serving

👨‍🍳Directions

1Slice the flank steak across the grain into pieces about 1/8 inch thick and 2 inches long. Pat the slices dry with paper towels.
2In a bowl, combine the soy sauce, Shaoxing wine, cornstarch, baking soda, and water. Add the beef and toss until every slice is coated. Let it sit at room temperature for 10 minutes while you prepare the rest.
3Whisk the chicken broth, oyster sauce, soy sauce, brown sugar, and sesame oil in a small bowl. In a separate cup, stir the cornstarch into the cold water until smooth, then whisk it into the sauce mixture.
4Heat 1 tablespoon of the oil in a wok over medium-high heat until it shimmers. Add the broccoli and stir-fry for 1 minute, then pour in the 2 tablespoons of water, cover, and steam for 2 to 3 minutes until the florets are bright green and crisp-tender. Transfer the broccoli to a plate.
5Raise the heat to high and add 1 tablespoon of oil. Spread the beef in a single layer and let it sear undisturbed for 45 seconds, then stir-fry for another minute until most of the pink is gone. Transfer the beef to the plate with the broccoli.
6Add the remaining 1 tablespoon of oil to the wok and lower the heat to medium. Add the garlic and ginger and stir for 15 to 20 seconds, just until fragrant. Do not let them brown.
7Stir the sauce mixture once more to loosen the cornstarch, then pour it into the wok. Cook, stirring constantly, for 1 to 2 minutes until the sauce thickens enough to coat the back of a spoon.
8Return the beef and broccoli along with any juices on the plate. Toss for 1 minute until everything is coated in sauce and the beef is just cooked through. Serve immediately over steamed white rice.

🔧Equipment

Chef’s knife and cutting board
Mixing bowls
Wok or large skillet
Measuring spoons
Small whisk

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 20g💛Saturated Fat: 5g❤️Cholesterol: 60mg🧂Sodium: 920mg🌾Total Carbs: 22g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 27g

📝Notes

Tips: A quarter teaspoon of baking soda in the marinade keeps the beef tender, but don’t add more or the meat can taste soapy. Slice the steak against the grain, meaning perpendicular to the visible muscle lines, for the most tender bite. Have everything prepped and within arm’s reach before the wok goes on the heat, since the cooking moves quickly. For a thicker sauce, let it reduce for an extra 30 seconds before adding the beef back in. If you prefer crisp broccoli, cut the covered steaming step to 2 minutes. Nutrition values are estimates and will vary with portion size, cut of beef, and how much rice you serve alongside. This is a home-cook copycat inspired by a popular takeout dish and is not affiliated with any restaurant.

Watch Video Of How Panda Express Broccoli and Beef Copycat Recipe Works

This Panda Express broccoli and beef recipe is one I keep on repeat because it comes together fast, tastes like takeout, and pleases just about everyone at the table. It works for a quick weeknight dinner and it holds up just as well for family gatherings since the ingredients are simple and you can double the batch without much extra effort. I make it whenever I want something reliable that I know both the kids and the adults will finish.

❓ Frequently Asked Questions About Panda Express Broccoli and Beef Copycat

1. What cut of beef should I use for broccoli and beef?

Flank steak and sirloin are the two most reliable choices. Flank has a beefy flavor and slices cleanly against the grain, while sirloin is a bit more forgiving if you tend to overcook things. Look for a piece about an inch thick so it slices easily, and avoid stew meat or chuck unless you plan to braise it for a long time.

2. Why did my beef turn out tough instead of tender?

Toughness usually comes down to two things: slicing direction and heat. Cut the steak thinly across the grain, not with it, so the muscle fibers stay short. Then sear over high heat in a single layer, giving the pieces room, and pull them out while the centers are still slightly pink. They finish cooking in the sauce at the end.

3. How do I get the sauce to thicken and cling to the beef?

Cornstarch does the work, but only if it is fully dissolved before it hits the pan. Whisk it into the cold liquid first, then add it to the hot wok and let it bubble for 30 to 60 seconds without stirring so it can activate. If the sauce still looks thin, simmer a little longer rather than adding more starch, which can make it gluey.

4. Can I prep this recipe ahead of time?

You can slice the beef and cut the broccoli a day ahead and store them separately in the refrigerator. The sauce can be whisked together up to three days in advance and kept covered. Hold off on cooking until you are ready to eat, since the dish comes together in about 10 minutes and reheated broccoli tends to go soft.

5. What should I serve with broccoli and beef?

Steamed white or brown rice is the standard pairing and soaks up the sauce nicely. Lo mein noodles, cauliflower rice, or a simple fried rice all work well too. If you want to stretch the meal, add a side of egg rolls or a quick cucumber salad for something cool and crunchy alongside the savory beef.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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