Panda Express Beef and Broccoli Recipe (Copycat Version)

• Top sirloin, skirt steak, or flank steak – sliced thinly across the grain
• Dark soy sauce – gives a deep flavor; low-sodium soy sauce can be substituted
• Mirin – a sweet rice wine; rice vinegar may be used instead
• Oyster sauce – adds a savory-sweet depth
• Ginger paste – or freshly grated ginger
• Roasted garlic paste – or minced garlic
• Light brown sugar – balances the salt and helps form a sticky sauce
• Cornstarch – thickens the sauce
• Beef broth – low sodium preferred
• Canola oil – or vegetable oil; a splash of sesame oil can be added for flavor
• Broccoli crowns – cut into small florets; fresh yields the best crisp texture
• Green onion (scallions) – sliced for garnish
• Toasted sesame seeds – for finishing

Substitutions and variations

• Swap beef broth for chicken or vegetable broth if needed.
• Use slivered almonds or cashews instead of sesame seeds for extra crunch.
• Replace brown sugar with raw honey for a less-refined sweetener.
• Substitute cubed chicken for beef for a chicken and broccoli variation; adjust cooking time accordingly.
• If you don’t have oyster sauce, hoisin will work in a pinch.
• Add red pepper flakes for spice.
• Bulk up the dish with carrots, mushrooms, or bell peppers for more veggies.

Step 1: In a bowl or bag, toss the sliced beef with 1 tablespoon dark soy sauce and 2 tablespoons mirin. Marinate about 15 minutes.

Step 2: Whisk together the remaining dark soy sauce, oyster sauce, ginger paste, garlic paste, and brown sugar. In a separate cup, dissolve the cornstarch in a little beef broth, then whisk that into the remaining broth and add it to the sauce. Set aside.

Step 3: Drain excess marinade from the beef (excess liquid prevents a good sear). Heat oil in a large skillet or wok over medium-high heat until shimmering. Sear the beef in batches, 2–3 minutes, until browned on both sides. Remove and set aside.

Step 4: Add a few tablespoons of water to the pan and add broccoli. Cover briefly to steam, tossing occasionally, until the broccoli turns vibrant green and begins to soften, about 3–4 minutes.

Step 5: Pour about half the prepared sauce over the broccoli and simmer until the sauce thickens, 1–2 minutes.

Step 6: Return the seared beef to the skillet, add the remaining sauce, and heat until the beef is fully cooked and the sauce reaches the desired consistency. Remove from heat.

Step 7: Toss with sliced green onions and toasted sesame seeds.

Copycat Panda Express Broccoli Beef Recipe Tips

• Sear beef quickly in a hot pan; excess sauce or liquid can make meat tough by steaming it instead of searing.
• Choose a naturally tender cut like top sirloin or skirt steak; tri-tip or tenderloin also work.
• Cook broccoli until just tender-crisp—about 3–6 minutes depending on floret size.
• Mix the sauce before cooking so it’s ready when you need it, preventing overcooking of meat or vegetables.
• Store leftovers in an airtight container in the fridge for 2–3 days or freeze up to 3 months. Reheated broccoli may lose crispness but remains flavorful.

Slice against the grain, avoid overcrowding the pan (sear in batches), and sear quickly over high heat after removing excess marinade so the meat retains juices and stays tender.

Partially freeze the steak for about 30 minutes to firm it up, then use a very sharp knife to slice thinly across the grain.

Classic pairings include steamed white rice, brown rice, noodles, or cauliflower rice for a lower-carb option. It can also be served on its own as a protein-forward meal.