Homemade Panda Express Beef and Broccoli
Savory, saucy, and full of sizzle, this homemade Panda Express beef and broccoli combines juicy flank steak, crisp-tender broccoli, and a glossy umami sauce for better-than-takeout flavor in under 30 minutes. Comfort food that's weeknight-ready and completely customizable.
4
servings
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.
Notes
Storage: Leftovers keep in the fridge, airtight, for 3–4 days. Reheat gently with a splash of water to loosen the sauce. You can also freeze for up to 1 month, though the broccoli will soften.
Variations: Substitute thinly sliced chicken, tofu, or tempeh for beef. Add chili garlic sauce for heat, or toss in extra veggies like bell peppers or snow peas.
Ingredient notes: Hoisin sauce can replace oyster sauce with a few drops of fish sauce for similar flavor.
Nutrition
Calories: 365kcal | Carbohydrates: 25g | Protein: 29g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1048mg | Potassium: 980mg | Fiber: 3g | Sugar: 5g | Vitamin A: 825IU | Vitamin C: 96mg | Calcium: 89mg | Iron: 3.2mg