Restaurant Inspired
Origin and Cultural Significance
Beef with Broccoli is a staple in Chinese-American cuisine, blending Cantonese stir-fry traditions with ingredients popular in the U.S. The dish showcases the harmony of tender beef slices with crisp broccoli, representing the balance of texture and flavor found in Chinese cooking. P.F. Chang’s refined this classic with a glossy soy-garlic sauce and premium beef cuts, making it one of their most-ordered dishes. Its popularity reflects the evolution of Chinese-American dining, where traditional flavors are adapted for modern tastes. Today, Beef with Broccoli is considered both a comfort food and a restaurant favorite across the world.
Unique Ingredients and Flavors
The dish features marinated flank steak stir-fried until tender and coated in a savory garlic soy sauce. Fresh broccoli florets add crunch and freshness, while oyster sauce and sesame oil deepen the umami richness. A touch of brown sugar balances the saltiness, creating a glossy sauce that clings perfectly to both beef and vegetables. Garlic and ginger provide aromatic warmth, completing the flavor profile. The combination of tender meat and crisp vegetables makes it satisfying yet balanced.
P.F. Chang’s Beef with Broccoli (Copycat Recipe) – Tender Beef Stir-Fry with Garlic Soy Sauce & Crisp Broccoli
This Beef with Broccoli copycat recipe recreates the P.F. Chang’s favorite with tender beef slices and crisp broccoli tossed in a savory soy-garlic sauce. Quick-cooked over high heat, the beef stays juicy while the broccoli retains its crunch, all tied together with a glossy, flavorful glaze. Perfect for weeknight dinners, it pairs beautifully with steamed rice or noodles. In under 30 minutes, you can enjoy restaurant-style flavor at home. Once you try it, this dish will become a go-to stir-fry classic.
Ingredients
Instructions
1. Marinate the Beef
- Toss beef slices with cornstarch and soy sauce. Let marinate for 10–15 minutes to tenderize.
2. Prepare the Sauce
- In a small bowl, whisk together beef broth, soy sauce, oyster sauce, brown sugar, rice vinegar, and sesame oil. Set aside.
3. Stir-Fry the Beef
- Heat vegetable oil in a wok over medium-high heat. Sear beef in small batches for 2–3 minutes until browned but tender. Remove and set aside.
4. Cook Broccoli and Aromatics
- Add broccoli florets to the wok with garlic and ginger. Stir-fry for 3–4 minutes until crisp-tender.
5. Combine and Sauce
- Return beef to the wok, pour in the sauce, and simmer for 2 minutes. Stir in the cornstarch slurry to thicken until glossy.
6. Serve
- Serve hot with steamed rice or noodles, garnished with sesame seeds or sliced green onions.
Note
Hot Oil Warning: Stir-frying at high heat can splatter oil—use caution.
Allergy Warning: Contains soy and gluten (soy sauce, oyster sauce). Use tamari and gluten-free oyster sauce as substitutions.
For tender beef, slice thinly against the grain and avoid overcooking.
