Savory, saucy, and full of sizzle, this Panda Express beef and broccoli hits all the right notes with juicy flank steak, crisp-tender broccoli, and a glossy umami sauce.
It smells like a takeout dream but feels like a cozy win when you make it at home. Elevator music optional, but highly recommended.
So here’s the deal: this homemade Panda Express beef and broccoli is what happens when weeknight laziness meets a sudden craving for mall food court nostalgia. The beef is tender and seared just right, the broccoli pops with freshness, and the sauce? It’s glossy, garlicky, just a smidge sweet, and clings to everything like it’s auditioning for a caramel commercial.
The best part? It comes together fast. While the rice cooks, you can zip through the chopping, sizzling, and saucing—and before you know it, dinner’s done. Honestly, it’s a solid move for those midweek “I can’t figure out what to cook but still don’t want cereal” nights.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Homemade Panda Express Beef and Broccoli
No smoke and mirrors here, just tender beef, crisp broccoli, and a sauce you’ll low-key want to pour on everything.
- Weeknight-friendly comfort food: Goes from fridge to plate faster than your food delivery app can glitch mid-order.
- Big takeout flavor, minus the mystery ingredients: Because sometimes you want to know what’s actually in your dinner.
- Perfect balance of tender and crisp: Seared flank steak and just-blanched broccoli make a dreamy texture duet.
- Sauce that glazes like a boss: Slightly sweet, packed with umami, and thick enough to nap a bite of rice.
- Minimal cleanup involved: One pan does most of the heavy lifting. Your sink says thank you.
- Easily customizable: Feeling spicy? Want it low-carb? You’re the boss of this skillet.
Ingredient Notes
You probably have most of these hanging around already. If not, they’re easy finds at any grocery store with an Asian foods aisle that’s seen some love.
- Flank steak: Go for thin slices, cut against the grain for max tenderness. You can also sub with skirt or sirloin.
- Cornstarch: It helps tenderize the beef as well as thicken the sauce so everything gets that nice glossy coating.
- Rice wine: This adds subtle acidity and sweetness; if you don’t have it, dry sherry or even cooking sake works.
- Broccoli florets: Fresh is best, but frozen works in a pinch. Just blanch it a few seconds longer if using frozen.
- Oyster sauce: Rich, salty, slightly weird-smelling out of the bottle (don’t worry), but it makes this dish sing.
- Soy sauce: Go for regular, not low-sodium, unless that’s what you normally cook with.
- Brown sugar: Just a tablespoon. It balances the savory notes beautifully without making it into a dessert-fusion situation.
- Garlic and ginger: The aromatic backbone here. Fresh is worth it, especially for the ginger—grate it super fine.
- Sesame oil: Just a few drops go a long way. Don’t cook it for too long or it loses its punch.
- Sesame seeds (garnish): Optional, but cute and nutty—and they add texture to each bite.
- Cooked rice (for serving): White rice, jasmine, brown, heck even cauliflower rice if that’s your vibe.
How To Make This Homemade Panda Express Beef and Broccoli
This whole dish is basically a quick marinate and a flash stir-fry. Don’t blink or you’ll miss half the steps. Let’s get sizzling.
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Marinate the beef: Combine thinly sliced flank steak with a spoonful of cornstarch and two spoons of rice wine. Mix it up in a bowl or bag, then let it hang out for 20 minutes while you prep the other bits. This gives it flavor and that signature velvet-y texture.
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Blanch the broccoli: Bring a pot of water to a boil. Toss in the florets for just 1 to 2 minutes. You’re looking for vivid green and slightly soft, not mushy. Drain it and let it sit. Bonus tip: a quick cold rinse after keeps it from overcooking.
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Mix the sauce: In a small bowl, whisk together oyster sauce, water, the last tablespoon of rice wine, brown sugar, soy sauce, and the remaining cornstarch. It may look weirdly cloudy at first—totally normal. Just whisk till smooth.
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Sear the beef: Get your wok or skillet hot, then add the veg oil along with a tiny bit of sesame oil. Work in batches for a nice sear—don’t overcrowd the pan. Cook about 1 to 2 minutes per side; it should be browned and just cooked through. Transfer it out so you can build the rest of the dish.
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Sauté aromatics: In that same pan (flavor jackpot), toss in garlic and ginger for about 15 seconds. Just enough to smell incredible but not burny.
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Bring it all together: Return the beef, add the cooked broccoli, and pour in that glossy sauce. Stir quickly and let things simmer just long enough for the sauce to thicken and coat everything luxuriously.
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Serve and garnish: Plate it up with steamed rice, sprinkle on sesame seeds if you’re feeling fancy, and eat while it’s hot!
Storage Options
Okay, so maybe you made extra (respect), or you’re hoarding leftovers for tomorrow’s lunch. Here’s how to keep this beef and broccoli in top form.
Toss any leftovers into an airtight container and pop it in the fridge. It’ll stay good for about 3 to 4 days. Don’t wait too long though—the broccoli will start turning soft and sad, and we don’t want that for you.
To reheat, a quick zap in the microwave works fine, but you can also bring it back to life on the stovetop with a splash of water to loosen the sauce. Keep the heat medium so nothing dries out or turns weirdly chewy.
But can you freeze it? Yep. Just be ready for the broccoli to lose that bright snap. Store in a freezer-safe container, label it (future you will thank you), and freeze for up to 1 month. Thaw in the fridge overnight before reheating.
Variations and Substitutions
Maybe you’re missing an ingredient. Maybe you like to freestyle. I support this energy. Try these tweaks:
- Different protein: Swap the flank steak for thinly sliced chicken breast or extra-firm tofu. Tempeh would also soak up that sauce like a pro.
- Low-sodium route: Use low-sodium soy sauce and skip the added salt in other recipes that day. Your taste buds won’t miss a beat.
- Spicy take: Add chili garlic paste or a bit of crushed red pepper to the sauce. It leans into that Szechuan takeout vibe.
- Veggie boost: Toss in sliced bell peppers, snow peas, or even zucchini. Aim for firm veggies that won’t wilt into mush.
- Low-carb option: Ditch the rice and serve over cauliflower rice, steamed cabbage, or on its own with extra broccoli.
- Sauce swap: If you’re not into oyster sauce, mix up some hoisin and soy sauce with a dash of fish sauce for a similar umami hit.
What to Serve with Homemade Panda Express Beef and Broccoli
While this dish totally holds its own, a few well-chosen sides can round out the plate and make it feel more like a spread (without doubling your kitchen cleanup).
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A bowl of hot, fluffy jasmine rice is the classic move. Seriously, don’t skip the rice—it catches every bit of that sticky, savory sauce like a saucy sponge. For a little twist, try cooking the rice stovetop-style if you’re into old-school stovetop methods.
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Steamed dumplings (store-bought or homemade, no judgment) make a nice addition. They’re great for scooping up stray sauce puddles and feel a little fancy without the commitment of another full recipe.
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A light cucumber salad can bring some needed crunch and cut through the richness of the sauce. A drizzle of sesame oil and rice vinegar goes a long way.
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Craving something sweet to finish with? Might as well lean into the fun and try these peanut butter banana ice cream sandwiches. They’re cold, creamy, and oddly nostalgic in a “this could’ve been my school lunch dessert” kind of way.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yep, frozen broccoli works perfectly here. Just give it a quick rinse under hot water to thaw slightly before blanching. You might need to blanch it for 2 to 3 minutes instead of 1 to 2, just to get it tender without turning to mush. It won’t be quite as crisp as fresh, but it’s a great shortcut if you’re short on time or produce.
What’s the best way to slice flank steak?
Always slice against the grain. That means cutting perpendicular to the long muscle fibers that run through the meat. It helps break things up and makes the beef super tender instead of chewy. And keep your slices thin—like 1/4 inch or less. A little tip: popping the steak in the freezer for 15 minutes firms it up and makes slicing easier.
Is there a vegetarian version of this dish?
Sure is! You can easily sub in extra-firm tofu (pressed and cubed) or tempeh. Give it the same cornstarch and rice wine treatment, just like you’d do with the beef, to get those crispy golden edges. You could also load up on more veggies and double the sauce if you want to make it more of a stir-fry situation.
Can I make this ahead of time?
You can—but here’s the thing: this dish is best fresh because the broccoli loves to overachieve and get mushy in storage. If you want to prep ahead, marinate the beef and mix the sauce in advance. Then when dinnertime hits, just stir-fry the whole thing in under 10 minutes. Leftovers are still tasty, but the best magic happens straight from the stove to your plate.
Homemade Panda Express Beef and Broccoli
Ingredients
For the Beef and Marinade
- 1 lb (450 g) flank steak thinly sliced against the grain
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) rice wine or dry sherry or cooking sake
For the Stir Fry
- 4 cups (400 g) broccoli florets fresh or frozen
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) sesame oil plus more for finishing (optional)
- 3 cloves garlic minced
- 1 tbsp (15 g) fresh ginger grated
For the Sauce
- 3 tbsp (45 ml) oyster sauce
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (12 g) brown sugar
- 1 tbsp (8 g) cornstarch
- 1 tbsp (15 ml) rice wine
- 1/3 cup (80 ml) water
For Serving
- cooked rice to serve
- sesame seeds garnish, optional
Equipment
- Wok or large skillet
- Medium Pot
- Mixing bowls
- Tongs
Instructions
- Marinate the beef: In a bowl, combine thinly sliced flank steak with 1 tablespoon cornstarch and 2 tablespoons rice wine. Mix well and let marinate for 20 minutes while preparing the other ingredients.
- Blanch the broccoli: Bring a pot of water to a boil. Add broccoli florets and cook for 1–2 minutes, until bright green and crisp-tender. Drain and rinse briefly under cold water to stop cooking. Set aside.
- Mix the sauce: In a small bowl, whisk together oyster sauce, soy sauce, brown sugar, 1 tablespoon cornstarch, 1 tablespoon rice wine, and water until smooth. Set aside.
- Sear the beef: Heat wok or large skillet over high heat. Add vegetable oil and half the sesame oil. Working in batches, sear the beef for 1–2 minutes per side until just browned. Do not overcrowd. Remove to a plate.
- Sauté aromatics: In the same pan with extra oil if needed, add garlic and ginger. Stir-fry for about 15 seconds until fragrant.
- Bring it together: Return seared beef to the pan, add broccoli, then pour in prepared sauce. Toss to coat and stir-fry another 1–2 minutes, until sauce thickens and everything is glossy and heated through.
- Serve: Drizzle with a little more sesame oil if desired. Serve hot over cooked rice and sprinkle with sesame seeds, if using.
