Restaurant Inspired
Origin and Cultural Significance
Broccoli Beef is a Chinese-American classic that represents the fusion of Cantonese stir-frying with American ingredients. While broccoli wasn’t traditionally used in Chinese cuisine, it became a popular addition in the U.S. for its vibrant color, texture, and nutritional value. Panda Express helped popularize this dish by making it approachable, healthy-feeling, and consistently flavorful. Today, it’s one of the chain’s most beloved menu staples, offering a lighter option that balances protein and vegetables. Its cultural significance lies in being a “gateway” dish that introduces American diners to stir-fry traditions in an accessible way.
Unique Ingredients and Flavors
This dish features thinly sliced beef (often flank steak) marinated for tenderness, stir-fried quickly to retain juiciness. Fresh broccoli florets add crunch and earthy freshness. The sauce blends soy sauce, oyster sauce, garlic, ginger, and brown sugar for a savory-sweet umami depth. Sesame oil rounds it out with a nutty aroma, creating a perfectly balanced glaze. The combination of tender beef and crisp broccoli highlights texture contrast, making it both satisfying and wholesome.
Panda Express Broccoli Beef (Copycat Recipe) – Tender Beef Stir-Fry with Garlic Soy Sauce & Fresh Broccoli
This Panda Express Broccoli Beef copycat recipe recreates the restaurant classic with tender slices of beef stir-fried alongside crisp broccoli in a glossy garlic soy sauce. The beef is marinated for maximum tenderness, while the broccoli stays bright and crunchy. With its flavorful yet light sauce, this dish pairs perfectly with steamed rice or chow mein noodles. Ready in under 30 minutes, it’s a quick, family-friendly dinner that delivers takeout-style flavor straight from your kitchen.
Ingredients
Sauce:
Instructions
1. Marinate the Beef
- Thinly slice flank steak against the grain (cutting across the muscle fibers) to ensure tenderness.
- In a small bowl, combine soy sauce and cornstarch. Add beef slices, mix until coated, and let marinate for 10–15 minutes.
- This cornstarch coating creates a silky texture and protects the beef from overcooking.
2. Prepare the Sauce
- In a bowl, whisk together beef broth, soy sauce, oyster sauce, brown sugar, rice vinegar, and sesame oil.
- Set aside. This will be the glossy stir-fry glaze.
3. Blanch the Broccoli
- Bring a pot of water to boil. Add broccoli florets and cook for 1–2 minutes until bright green and slightly tender.
- Immediately drain and transfer to a bowl of ice water to stop cooking.
- Drain well and set aside.
4. Stir-Fry the Beef
- Heat 2 tbsp vegetable oil in a wok or skillet over medium-high heat until shimmering.
- Add marinated beef slices in a single layer (cook in batches if needed to avoid overcrowding).
- Sear for 1–2 minutes per side until browned but not fully cooked through. Remove and set aside.
5. Cook Aromatics and Combine
- In the same wok, add garlic, ginger, and onion (if using). Stir-fry for 30–45 seconds until fragrant.
- Return beef to the wok, followed by blanched broccoli.
- Stir the prepared sauce, then pour it into the wok.
- Stir continuously for 2–3 minutes until beef is fully cooked and broccoli is coated.
- Add cornstarch slurry, stirring until sauce thickens into a glossy glaze.
6. Serve
- Transfer to a serving platter or bowl.
- Garnish with sesame seeds or green onions if desired.
- Serve hot with steamed rice or chow mein noodles.
Note
Hot Oil Warning: Stir-frying at high heat can cause oil splatters — use caution and long utensils.
Allergy Warning: Contains soy and gluten (soy sauce, oyster sauce). Substitute with tamari and gluten-free oyster sauce if needed.
For tender beef, slice thinly against the grain and don’t overcook.
