You can make this Panda Express Beef and Broccoli copycat recipe at home in no time at all. Tender broccoli florets, quickly stir-fried with sliced beef coated in a simple, yet flavorful sauce.
This Beef and Broccoli recipe is patterned after the classic dish found at most neighborhood Chinese takeout restaurants. Panda Express sped up its popularity, but it's been a staple menu item long before its existence.
Believe it or not Beef and Broccoli actually originated in the US. It was adapted by Chinese immigrants from its traditional version made with kailan (also known as Chinese broccoli).
Kailan was unavailable in the early 1900s and broccoli became a good substitute. Hence, the birth of Beef and Broccoli as we know it was born.
Which Cut of Beef Can I Use For Beef and Broccoli?
For this recipe I used chuck steak because it was what looked freshest at my local grocery store. However, flank, round, brisket or ribeye all work well.
Honestly, you can pretty much use any cut of beef you're able to get your hands on. The most important thing is to slice it thinly against the grain.
If the cut of beef is on the thinner side, cutting it against the grain may result in strips instead of slices. The solution is to cut the meat against the grain as well as on a bias to ensure you end up with slices, not strips, of beef.
Velveting Beef Like a Pro
Remember how I said you can pretty much use any cut of beef you can find? That's because we can tenderize the beef by "velveting." If you've never heard of velveting before, it's the process of tenderizing beef with the addition of cornstarch in the marinade.
Have you noticed how stir-fried beef dishes at Chinese restaurants are always so incredibly tender and succulent? The secret is cornstarch. Marinating in cornstarch adds a tender, velvety texture to meat.
Some restaurants also use baking soda to break down muscle fibers of the meat. However, I find that it adds a metallic taste to the beef even after rinsing so I avoid baking soda altogether.
I want to point out that too much of a good thing is not always better. In fact, most Chinese restaurants take it too far with velveting. Yes, the beef is impossibly tender, but it also loses texture and all that lovely beefy flavor.
If I closed my eyes, it would be difficult to discern what I was eating. The trick is using just enough cornstarch in the marinade to tenderize the beef while retaining all the flavor and some texture.
Can I Substitute With Other Vegetables?
This Beef and Broccoli recipe is super versatile. Although it would no longer be called Beef and Broccoli, you can substitute broccoli with gailan, bok choy, napa cabbage, snow peas, or whatever you have in the fridge.
The end result is the same; a deceivingly flavorful dish loaded with vegetables that kids and adults alike gobble up. It's a fantastic way to get those veggies in.
How to Make Panda Express Beef and Broccoli Copycat Recipe
Get all your ingredients ready. Once you begin to stir-fry, it goes really, really quickly!
1) Marinate sliced beef with soy sauce, Shaoxing wine and cornstarch. Mix well and marinate at least 30 minutes.
2) Blanche broccoli florets in a pot of boiling water for 15-20 seconds. Drain and set aside.
3) Heat a wok over high heat and coat the pan in oil. Add beef in a single layer and allow it to brown.
4) Flip the beef slices over and brown the other side. Add minced garlic and stir-fry.
5) Add light and dark soy sauce and oyster sauce. Toss for about 10 seconds until the sauce is caramelized.
6) Add in the blanched broccoli and give it a good toss. Stir-fry for another 10 seconds.
7) Drizzle in water and allow the sauce to come to a boil.
8) Push everything to one side and thicken the sauce with cornstarch slurry.
This Panda Express Beef and Broccoli copycat recipe is quick, easy and budget friendly. It's a one pot dish, making it a perfect weeknight dinner recipe.
Serve Beef and Broccoli with rice and you have yourself a scrumptious meal! You can now enjoy a Panda Express style meal in the comforts of your home.
Ingredients
- ½ lb beef, sliced on a bias, against the grain
- 2 cups of broccoli florets
- 2-3 cloves of garlic, minced
Beef Marinade
- 2 teaspoons light soy sauce
- 2 teaspoons cornstarch
- ½ teaspoon Shaoxing wine
Sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- ½ cup water
Cornstarch Slurry
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Slice the beef thinly against the grain. Cut on a bias for larger slices.
- Add the BEEF MARINADE ingredients to the beef slices and mix well until all the liquid is absorbed. Marinate for at least 30 minutes.
- In a small bowl, combine cornstarch and water to make the cornstarch slurry. Set aside.
- Bring a medium sized pot of water to a boil. Add the broccoli florets and blanche quickly for about 15-20 seconds. Drain and set aside.
- Heat a wok or skillet over high heat. Add a tablespoon of oil and swirl it around to coat the pan.
- Arrange the beef in a single layer and allow it to brown on one side. Flip the beef over and brown the other side. Add garlic and quickly stir-fry.
- Drizzle in light soy sauce, dark soy sauce and oyster sauce. Toss well to coat the beef and allow the sauce to thicken and caramelize.
- Before the sauce begins to burn, carefully pour in water and allow it to come to a boil.
- To thicken the sauce, push the beef and broccoli to one side to separate from the sauce. Give the cornstarch slurry a good stir and drizzle it into the sauce. Quickly stir vigorously to avoid clumping. Add cornstarch slurry a teaspoon at a time until you reach your desired consistency.
- Give all the ingredients a final toss to combine. Serve Panda Express Beef and Broccoli copycat with steamed rice.
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