Panda Express Beef and Broccoli

I am officially obsessed with this recipe for beef and broccoli Copycat Panda Express! It is a quick and easy way to satisfy my desires to take at home.

The tender flank steak and crisp broccoli are thrown into a slightly sweet salted sauce packed with daring Asian flavors.

Ready in less than 30 minutes, this house version captures all the beloved tastes of the original. But with this one, you can control the ingredients and adjust the seasonings to your taste.

The two -step cooking process guarantees a juicy and tender broccoli of beef and tender Crris. (More cooked vegetables or soft meat!) More, it’s a budgetary alternative to order.

I serve mine with steamed rice and a pinch of sesame seeds for the ultimate final touch, but it is flexible.

Believe me, once you have tried this broccoli beef recipe, you never go back. It will become your go-to for busy weeks and comfortable dinners to take away.

Ingredient notes

• Flank steak: My favorite lean cup of beef to blow up! Do not forget to decide against the grain for maximum sensitivity. Another good option is the skirt steak.
• Fresh broccoli flrets: The crisp and nutrient flagships offer a vibrant green color and a satisfactory crunch.
• Cornflour: A key ingredient to wait for the beef and thicken the salted sauce. It also provides a smooth and shiny texture.
• Rice wine: Soft and slightly sweet rice wine improves the marinated beef flavor and adds depth. Do not get rice vinegar by mistake. If you find it hard to find it, consult Amazon. I like the soeos brand they sell.
• Oyster sauce: A salty sauce full of Umami. He adds loads of rich and complex flavors to the junk. I use Kikkoman oyster sauce simply because it is easy to find.
• Brown sugar: For a touch of softness to balance the salt and salted flavors of the dish.
• Soy sauce: Provides savory essential notes, Umami in the prepared sauce. If you use a dark soy sauce, you may want to use a little less, because its flavor is more robust. You can also replace the soy sauce with a low sodium content if necessary.
• Vegetable and sesame oil: Vegetable oil even guarantees cooking over high heat. Sesame oil adds an aroma and a hazelnut depth.
• Garlic and ginger: Aromatic staples. They breathe jumped heat, spices and a classic Asian flavor. I use freshly grated ginger for the best taste.
• Sesame seeds: A light and hazelnut garnish. They add texture, perfume and visual appeal when sprinkled on top.

• Cooked rice: I generally stick to the steamed white rice, but you can use brown rice, fried rice or even rice with cauliflower.

How to make beef and broccoli Panda Express

This delicious dish is so easy to recreate at home. Its simplicity is why I love it so much. Follow these steps:

1. Mariner Beef. Mix the flank steak finely cut with cornstarch and rice wine in a bag or bowl. Coat evenly and marinate for 20 minutes. If you are like me and forget, it’s okay too. A slightly longer marine time is very good.

2. Blanch Broccoli. Boil for 1 to 2 minutes to green and slightly tender, then drain.

3. Mix the sauce. Whisk the oyster sauce, water, rice wine, brown sugar, soy sauce and cornstarch until smooth consistency.

4. Cook the beef. Heat the oils in the wok. Sear the beef marinated by lots for 1 to 2 minutes on each side until golden. Cancel.

5. Aromatics of jumps. Cook the chopped garlic and ginger for 15 seconds until they are flavored.

6. Combine. Turn the beef in the pan with the broccoli florets. Add the prepared sauce and mix until it thickens and coats everything.

7. Finisir & serve. Sit the dish and garnish with sesame seeds. (I also like the green -resolved green onions!) Serve with steamed rice and enjoy!

Advice for the best beef and broccoli Panda Express

For a dish worthy of Panda Express, keep these tips in mind.

• Put in the preparation. Have everything sliced, dice and measured before starting to cook. Sautéed occurs quickly. You cannot stop in the middle of the recipe to measure the ingredients of the sauce.

• Gelézer the side seat. Partially manage the flank steak for 15 to 20 minutes before deciding. This will facilitate the cut into very thin slices. This will also help keep the beef tender.

• Fresh is the best. The freshly chopped garlic and ginger give the dish its daring flavor. Do not replace the powder or powder versions. I have already tried it, and the taste is simply not as robust.

• Do not overload the pan! Cook the beef by lots so that it seizes properly instead of steaming. Take your time for the best results and the most tender meat.

• Change the meat. You can use a flat iron steak or a skirt steak as a substitutes for the flank steak. I sometimes even used surlonge steak! All will maintain similar cooking times and sensitivity.

• Add additional vegetables. This is your stir of beef and broccoli – use the ingredients you like! The peppers, snow peas and carrots will add an additional crunch. You can even vary the sauce. Try it with a light soy sauce or a hoisin sauce.

• You don’t have a wok? I use a large cast iron pan. Just make sure it is completely preheated for an appropriate entry.

How to store

If you have leftover beef and broccoli, here is how to keep it cool:

To store: Let the leftover broccoli beef cool at room temperature. Transfer it to an airtight container and keep it in the refrigerator. It should maintain freshness and flavor up to 4 days.

To freeze: Place the cooled dish in a container or a bag secured by the freezer. Remove as much air as possible to avoid the freezer burn. Gel up to 3 months and thaw the refrigerator overnight before reheating.

To warm up: For the best results, I warm the remains on the stove over medium heat. Add a touch of water or broth to avoid drying. You can also use the microwave at 30-second intervals, stirring between each, until heated.

More Recipes Copycat Panda Express

Panda Express Teriyaki Chicken
Panda Express Fried Rice
Panda Express Sweet Fire Chicken
Panda Express Chow Mein