This Panda Express Beef and Broccoli is always one of our top choices when we go out for a dine-in or take-out at our favorite American-Chinese Panda Express restaurant. Here is a copycat beef and broccoli stir-fry recipe that is full of flavors from tender and juicy beef, nice crisp broccoli, with a savory sauce.
This recipe is for you if you tried beef and broccoli in your favorite Chinese-American Restaurant and you wanted to make it at home. It is easier than you think and you don't need a lot of ingredients.
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Ingredients
I wrote down some helpful notes and substitutions to make the Panda Express Beef and Broccoli successful.
- Beef - The best cuts for beef and broccoli are flank steak, sirloin, and chuck round. It is okay to use any cut of beef as long as it is sliced thinly and against the grain for tender meat.
- Broccoli - Use fresh broccoli florets for best result. Blanching them can retain the texture, flavor, and nutrients of the broccoli.
- Marinade - A combination of soy sauce, Chinese cooking wine, cornstarch, baking powder, and black pepper is the best marinade for this recipe. The baking soda will tenderize your meat.
- Stir-fry Sauce - Minced garlic, ginger paste, soy sauce, oyster sauce, sesame oil, cornstarch, and black pepper are my mixture and it always turns out to be delicious. Add your favorite seasonings and play around with them for the best flavor.
Instructions
Step 1. Prepare the beef. Slice the beef thinly against the grain to ensure the meat is tender.
Step 2. Marinate. In a mixing bowl, combine the marinade sauce: with soy sauce, Chinese cooking wine or rice vinegar, cornstarch, black pepper, and baking soda. Mix everything until well blended then add the sliced beef. Marinate for a minimum of 30 minutes.
Step 3. Make the sauce. In a small bowl, mix together the ginger paste, soy sauce, oyster sauce, cornstarch, sesame oil, and black pepper. Stir to dissolve the cornstarch. Set it aside.
Step 4. Blanch the broccoli. Boil about 3-4 cups of water with a pinch of salt. Cook the broccoli florets for about 2 minutes. They will turn a bright, translucent green and they should be tender-crisp. Take them out and dump them in cold water with ice to stop the cooking process.
Step 5. Stir-fry the beef. Heat a wok over medium to high heat. Pour 2 tablespoons of cooking oil and let the oil in the wok slightly smoke. Stir-fry the beef until slightly brown for about 2 minutes. Take them out and set them aside in a plate.
Step 6. Cook the garlic. Using the same wok, pour 1 tablespoon of cooking oil. Saute garlic until aromatic, about 1-2 minutes.
Step 7. Add the prepared sauce. Lower the heat to medium and let the sauce thicken, keep stirring for a minute or two.
Step 8. Return the cooked beef and broccoli to the wok. Mix everything until well blended and stir-fry for 2 more minutes. Taste and adjust the seasoning according to your taste. Serve with cooked rice.
Helpful Tips
- Chill the beef in the freezer for about 30 minutes. It is easier the slice the meat when it is firm up and makes it less likely to shred or tear as you cut it.
- Using a sharp knife, pay attention to the direction of the muscle fibers (grain) in the meat. To make the beef more tender and easier to chew, always slice against the grain.
- Slice the meat thinly and in uniform sizes to ensure faster and even cooking.
- Marinating the meat helps to soak all the flavors from the marinade. The longer you marinade, the more flavorful it will be.
- Do not overcook the meat as it will become dry and chewy.
- Fresh broccoli has the best flavor and texture but it's okay to use frozen broccoli if that's what you have in your kitchen.
- Wok is not necessary but if you love stir-fry dishes, investing in a carbon steel wok will take your dishes to the next level. You can also use a high-heat-tolerant skillet for stir-fry dishes.
- You can substitute the ginger paste and minced garlic with ginger powder and garlic powder if that's what is available. Be sure to start to add just a quarter of a teaspoon and add more if needed.
- If you have other stir-fry veggies in your kitchen, you can add them too.
Storage and Reheating Tips
Storage Tips- If you have leftover beef and broccoli, let it cool completely and transfer the dish to a container with a lid. Your beef broccoli will last for up to 5 days in the refrigerator.
Reheating Tips - Add the dish into a small saucepan. Add a few tablespoons of water and sprinkle salt if it's too dry. Reheat it on medium heat until warm thoroughly.
Why I Think You Will Love This Recipe
- This Panda Express Beef and Broccoli stands out because the recipe is quick, easy to follow, and healthy-ish.
- The beef is tender, juicy, and flavorful, the broccoli is tender-crisp and the sauce is savory with a perfect balance of aromatics and other seasonings.
- You can always adjust the seasonings according to your taste.
- It's a cost-effective and budget-friendly meal for your family or friends.
- A perfect dinner dish to prepare on busy weeknights.
- If you love stir-fry recipes, check out my Ground Turkey Asian Stir Fry, Beef Udon Stir-Fry, and Tofu and Bok Choy Stir-fry
Your Questions and The Answers
Flank steak or similar cuts of meat such as sirloin and chuck round. Slice them in thin and bite-size pieces.
Yes! You can use gluten-free soy sauce, coconut aminos, or tamari to make this recipe
It is commonly served with steamed rice, stir-fry noodles, or other Chinese and Asian stir-fry dishes.
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Panda Express Beef and Broccoli
Equipment
Ingredients
Beef with Marinade
- 1 pound beef sirloin
- 2 tablespoons soy sauce
- 2 tablespoons Chinese cooking wine or rice vinegar
- 1 tablespoon cornstarch
- ½ teaspoon black pepper
- ½ teaspoon baking soda
For Stir-fry and sauce
- 2 cups broccoli florets
- 2 teaspoon garlic minced
- 1 teaspoon ginger paste
- ½ cup water
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- ¼ teaspoon black pepper
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
Instructions
- Prepare the beef. Slice the beef against the grain thinly.
- Marinate. In a mixing bowl, combine the marinade sauce: with soy sauce, Chinese cooking wine or rice vinegar, cornstarch, black pepper, and baking soda. Mix everything until well blended then add the sliced beef. Marinate for a minimum of 30 minutes.
- Make the sauce. In a small bowl, mix together the ginger paste, minced garlic, soy sauce, oyster sauce, cornstarch, sesame oil, and black pepper. Stir to dissolve the cornstarch. Set it aside.
- Blanch the broccoli. Boil about 3-4 cups of water with a pinch of salt. Cook the broccoli florets for about 2 minutes. Take them out and dump them in cold water with ice to stop the cooking process.
- Stir-fry the beef. Heat a wok over medium to high heat. Pour 2 tablespoons of cooking oil and let the oil in the wok slightly smoke. Stir-fry the beef until golden brown. Take them out and set them aside.
- Cook the garlic. Using the same wok, pour 1 tablespoon of cooking oil. Saute garlic until aromatic.
- In the same wok or skillet, add the sauce you prepared. Lower the heat to medium and let the sauce thicken.
- Return the cooked beef and broccoli. Mix everything until well blended and stir-fry for 2 more minutes. Taste and adjust the seasoning according to your taste.
- Serve your beef and broccoli with cooked rice. Enjoy!
Notes
Recipe Notes:
- Chill the beef in the freezer for about 30 minutes. It is easier the slice the meat when it is firm up and makes it less likely to shred or tear as you cut it.
- Using a sharp knife, pay attention to the direction of the muscle fibers (grain) in the meat. To make the beef more tender and easier to chew, always slice against the grain.
- Slice the meat thinly and in uniform sizes to ensure faster and even cooking.
- Marinating the meat helps to soak all the flavors from the marinade. The longer you marinade, the more flavorful it will be.
- Do not overcook the meat as it will become dry and chewy.
- Fresh broccoli has the best flavor and texture but it's okay to use frozen broccoli if that's what you have in your kitchen.
- Wok is not necessary but if you love stir-fry dishes, investing in a a carbon steel wok will take your dishes to the next level. You can also use a high-heat-tolerant skillet.
- You can substitute the ginger paste and minced garlic with ginger powder and garlic powder if that's what is available. Be sure to start to add just a quarter of a teaspoon and add more if needed.
- If you have other stir-fry veggies in your kitchen, you can add them too.
- f you have leftover beef broccoli, let it cool completely and transfer the dish to a container with a lid. Your beef broccoli will last for up to 5 days in the refrigerator.
Tressa
Okay, panda express who?!? This was so good and my whole family loved it.
Jomelyn
Thank you Tressa, Im so glad your family loves it.
Alessandra
I’m so glad you answered the question I had, which was whether or not I could use coconut aminos - and I’m so happy that I can! Going to try this for dinner this week, it looks like my kids might even like it. Thank you for sharing!
Jomelyn
I'm so happy to hear I answered the questions. I use both coconut aminos and soy sauce and you can't tell the difference except coconut aminos are better.
Julie C.
Better than take out! A must try recipe!
Jomelyn
Thanks Julie. Hope you will like it.
Mary Thatcher
This looks so yummy and healthy! Looks at the glossy steak!