Panda Express Beef and Broccoli

Craving that perfect balance of tender beef and crisp broccoli in savory sauce? Skip the takeout line – you’re about to master the iconic Panda Express Beef and Broccoli right in your own kitchen. And trust me, this version might just be better than the original.

This recipe nails that restaurant-quality sauce that clings perfectly to every bite. We’re talking velvety-tender beef (thanks to a special marinade technique), bright green broccoli with just the right snap, and a rich, glossy sauce that’ll have you licking your plate clean.

Ingredients

For the Beef:

• 1 lb skirt steak or sirloin tip
• ½ tbsp soy sauce
• ½ tbsp fish sauce (optional)
• 2 tsp olive oil
• ⅛ tsp black pepper
• ¼-½ tsp baking soda
• 2-2.5 tbsp tapioca starch
• 1 tsp toasted sesame oil
• 1.5 tbsp water

For the Aromatics and Veggies:

• 1 oz garlic (about 5 large cloves)
• 0.4 oz ginger
• 12 oz broccoli florets
• 1.5 tbsp avocado oil

For the Sauce:

• 1.5 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp oyster sauce
• ¼ tsp ground white pepper
• 1 tsp toasted sesame oil
• ½ cup chicken stock
• 1 tbsp Chinese cooking wine
• 2 tsp starch

Steps

1. Slice the Beef: Hold your knife at a 45-degree angle and slice against the grain into ⅛-inch thin pieces. This angle creates wider, flatter pieces that cook more evenly.
2. Marinate the Beef: Combine beef with soy sauce through sesame oil in a bowl. Gradually add 1.5 tbsp water while massaging the meat. This tenderizing step is crucial – marinate for 15-30 minutes or up to 24 hours.
3. Prepare Broccoli: Cut florets to uniform size (about 1.5 inches). Microwave with 2 tbsp water for 1 minute, stir, then another 30-60 seconds until bright green but still crisp. Drain immediately to prevent overcooking.
4. Prep Aromatics: Mince garlic and ginger finely (pieces should be no larger than ⅛ inch). Combine sauce ingredients in a bowl, whisking until starch is fully dissolved.
5. Sear Beef: Heat pan to medium-high (pan should be hot enough that water droplets dance). Add 1 tbsp oil, spread beef in single layer. Sear 2 minutes undisturbed until brown, flip for 1 minute. Remove and reserve.
6. Build Flavors: In same hot pan, add 0.5 tbsp oil. Sauté aromatics for 15 seconds until fragrant but not brown.
7. Finish Dish: Pour sauce into pan, stir 10 seconds. Increase to medium-high, add broccoli, toss 10 seconds. Return beef, combine 10 seconds until sauce thickens and coats everything evenly.
8. Serve: Transfer to plate while hot. Perfect over steamed rice or fried rice.

Smart Swaps

• Use coconut aminos instead of soy sauce (use 1 tbsp for every ½ tbsp soy sauce)
• Substitute arrowroot powder for tapioca starch (1:1 ratio)

Make It Diabetes-Friendly

• Replace regular soy sauce with low-sodium tamari (reduces sodium by 40%)
• Serve over cauliflower rice (reduces carbs to 5g per serving)
• Add extra broccoli and reduce beef to 3 oz per serving

Pro Tips

• Freeze beef for 20 minutes before slicing for easier cutting
• Don’t skip the baking soda – it’s key for restaurant-style tender beef
• Have all ingredients prepped before heating the pan – this moves fast!