Beef And Broccoli (Copycat Panda Express!)
I love this recipe because it’s straightforward, fast, and tastes like the restaurant version without the mystery. The beef gets a quick cornstarch-and-soy marinade that gives it a silky sear. The broccoli steams just long enough to keep its snap and bright green color.
This makes a weeknight dinner that comes together in under 30 minutes of active time once your beef is marinated. No complicated techniques. No long ingredient list. Just a reliable method that produces a glossy, savory sauce and tender beef.
Below you’ll find the exact ingredient list provided, step-by-step instructions kept in the original order, and practical notes to customize and troubleshoot. Read through the ingredient notes first, then follow the steps exactly for consistent results.
Ingredient Notes
Ingredients
- 1 pound sirloin steak sliced thin against the grain and cut into 3-4 inch long strips — Sirloin is lean with good flavor; slicing against the grain keeps the beef tender.
- 2 tablespoons cornstarch — Used in the marinade to help the beef sear with a velvety surface.
- 1 tablespoon low sodium soy sauce — Adds umami in the marinade without making the meat too salty.
- 1 tablespoon rice vinegar — Balances flavors and helps tenderize the beef slightly in the marinade.
- 2 tablespoons oil canola oil, avocado oil or light olive oil work best — Use a high smoke point oil for a good sear.
- 4 cups fresh broccoli florets – about 2 medium broccoli crowns — Broccoli provides crunch and color; cut into uniform florets for even cooking.
- 1 cup water — For steaming the broccoli quickly in the pan.
- 1 cup beef broth or beef stock — Forms the savory base of the sauce; low-sodium preferred if available.
- 2 tablespoons cornstarch — Thickens the sauce when whisked into the broth.
- 2/3 cup low sodium soy sauce — The primary salty/umami element of the finished sauce.
- 3 tablespoons brown sugar — Balances salty and savory with a touch of sweetness and depth.
- 1 ½ teaspoons minced garlic — Fresh or jarred, garlic brightens the sauce.
- green onion and sesame seeds optional garnish — Add both for color and a light toasty note if desired.
Beef And Broccoli in Steps
- Slice 1 pound sirloin steak thin against the grain into 3–4 inch long strips. Place the steak in a large bowl and add 2 tablespoons cornstarch, 1 tablespoon low sodium soy sauce, and 1 tablespoon rice vinegar. Toss gently to coat, cover, and refrigerate 20–30 minutes to marinate.
- While the steak marinates, cut broccoli into about 4 cups florets (about 2 medium crowns) and measure 1 cup water.
- Heat a wok or large deep pan over medium heat. Add the broccoli and sauté 2–3 minutes, stirring occasionally.
- Add the 1 cup water, cover the pan, and steam the broccoli 2 minutes or until bright green and fork-tender. If the water evaporates and the broccoli is not tender, add a small amount of additional water and cover briefly. Remove the lid and cook until the water has evaporated. Transfer the broccoli to a plate and set aside. Wipe the pan clean and return it to the heat.
- Add 2 tablespoons oil to a large skillet and heat over medium-high until shimmering. Remove the steak from the fridge and shake off any excess marinade (pat dry lightly if needed). Add the steak strips in a single layer, working in batches so you do not overcrowd the pan.
- Sear the steak about 1 minute per side, or until browned. Transfer browned steak to a medium bowl and continue searing remaining batches until all steak is browned.
- Reduce the skillet heat to medium-low. Pour in 1 cup beef broth and whisk in 2 tablespoons cornstarch until fully dissolved. Stir in 2/3 cup low sodium soy sauce, 3 tablespoons brown sugar, and 1 1/2 teaspoons minced garlic.
- Increase heat to medium-high and cook, whisking or stirring constantly, until the sauce thickens and begins to bubble across the surface (about 1–2 minutes).
- Return the seared beef and the reserved broccoli to the skillet. Toss or stir to coat everything evenly in the sauce and heat through, about 1–2 minutes.
- Serve immediately (for example, over rice). Garnish with green onion and sesame seeds if desired.
Reasons to Love Beef And Broccoli
- Speed: From marinated meat to plated dinner in about 30–40 minutes total. Most of that is hands-off marinating time.
- Texture contrast: Tender seared beef meets crisp-tender broccoli and a glossy sauce — satisfying every bite.
- Simple pantry ingredients: You likely have cornstarch, soy sauce, and brown sugar on hand.
- Scalable: The method adapts easily to more or fewer servings without changing technique.
- Family friendly: Mild, savory, and pairs perfectly with steamed rice or noodles.
Vegan & Vegetarian Swaps
- Firm tofu: Press and slice into strips, toss with 2 tablespoons cornstarch for a crisp exterior, and pan-sear just like the beef. No additional marinade time is necessary beyond a brief soak in the soy-vinegar mix if you like.
- Tempeh: Slice thin, steam or simmer briefly to remove bitterness, then sear and finish in the sauce.
- Mushrooms: Thick-sliced king oyster or portobello take on a meaty texture when seared and will absorb the sauce well.
- Vegetable broth: Swap beef broth with vegetable broth to keep the sauce vegetarian; the cornstarch will still thicken it nicely.
Toolbox for This Recipe
- Sharp chef’s knife — for thin, even slices of sirloin.
- Large bowl — to marinate the beef without crowding.
- Wok or large deep pan — ideal for stir-frying and steaming the broccoli.
- Large skillet — for searing beef and finishing the sauce (a heavy-bottomed pan holds heat best).
- Whisk — to dissolve cornstarch smoothly into the broth.
- Spatula or tongs — to flip and remove beef quickly and safely.
Errors to Dodge
- Overcrowding the pan when searing beef — do it in batches. Overcrowding causes steaming instead of browning.
- Skipping the cornstarch in the marinade — that coating helps the steak develop a silky, even sear and protects it from drying out.
- Over-steaming the broccoli — it should be bright green and still slightly crisp. Cooked too long, it becomes limp and dull.
- Failing to fully dissolve the cornstarch in the broth — clumps will make the sauce lumpy. Whisk until smooth.
- Using high-salt soy sauce without adjusting other salty elements — this can push the sauce past pleasant saltiness.
Make It Your Way
- Spice it up: Add 1/4 teaspoon crushed red pepper flakes or a teaspoon of chili garlic sauce to the finished sauce for heat.
- More veg: Toss in sliced bell peppers, snap peas, or carrots (add them during the broccoli sauté so everything finishes together).
- Thicker sauce: For a glaze-like finish, reduce the sauce a minute longer after it begins bubbling; it will cling to the beef and broccoli more noticeably.
- Lower-sodium version: Use low-sodium soy sauce (as the recipe calls for) and taste before adding extra salt.
Insider Tips
- Cut the beef the day before and keep it chilled; it marinates and slices more cleanly when cold.
- Pat beef lightly if the marinade is very wet. A slightly tacky surface helps the steak sear instead of steaming.
- Wipe the pan between broccoli and beef steps to prevent burnt bits from making the sauce bitter and to get a clean sear.
- Whisk the cornstarch into the cold beef broth first. Adding cornstarch to hot liquid encourages lumps.
- If you like a glossy finish, let the sauce come off a vigorous simmer before returning the beef; that signals full thickening.
Freezer-Friendly Notes
- Cooked beef and broccoli: You can freeze cooked portions in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Texture loss: Broccoli will soften after freezing and reheating. If texture matters, freeze beef and sauce separately from the broccoli.
- Reheating: Reheat gently over medium heat, adding a splash of water or stock if the sauce has thickened too much after freezing.
Quick Questions
- Can I use a different cut of beef? Yes. Flank, skirt, or ribeye will work; slice thinly against the grain and adjust cooking time for thickness.
- Why are there two cornstarch additions? One coats the beef for a better sear and mouthfeel; the second thickens the sauce once combined with the broth.
- Can I make this gluten-free? Yes, substitute tamari or a gluten-free soy sauce for all soy sauce measurements.
- Is marinating mandatory? Short marinating (20–30 minutes) improves texture and flavor but if you’re pressed for time, a quick dusting of cornstarch and soy will still give good results.
Next Steps
Serve Beef And Broccoli over steamed jasmine rice, brown rice, or your favorite noodles. A simple side of quick-pickled cucumbers or a light Asian slaw balances the richness of the sauce.
Make extra sauce if you like a saucier dish; it keeps well in the fridge for a couple of days and warms back up easily. Enjoy, and don’t be afraid to experiment with the vegetables and heat to suit your family’s taste.
Beef And Broccoli (Copycat Panda Express!)
Copycat Panda Express beef and broccoli featuring thinly sliced seared sirloin, tender steamed broccoli, and a savory soy-based sauce.
Ingredients
Equipment
Method
Instructions
- Slice 1 pound sirloin steak thin against the grain into 3–4 inch long strips. Place the steak in a large bowl and add 2 tablespoons cornstarch, 1 tablespoon low sodium soy sauce, and 1 tablespoon rice vinegar. Toss gently to coat, cover, and refrigerate 20–30 minutes to marinate.
- While the steak marinates, cut broccoli into about 4 cups florets (about 2 medium crowns) and measure 1 cup water.
- Heat a wok or large deep pan over medium heat. Add the broccoli and sauté 2–3 minutes, stirring occasionally.
- Add the 1 cup water, cover the pan, and steam the broccoli 2 minutes or until bright green and fork-tender. If the water evaporates and the broccoli is not tender, add a small amount of additional water and cover briefly. Remove the lid and cook until the water has evaporated. Transfer the broccoli to a plate and set aside. Wipe the pan clean and return it to the heat.
- Add 2 tablespoons oil to a large skillet and heat over medium-high until shimmering. Remove the steak from the fridge and shake off any excess marinade (pat dry lightly if needed). Add the steak strips in a single layer, working in batches so you do not overcrowd the pan.
- Sear the steak about 1 minute per side, or until browned. Transfer browned steak to a medium bowl and continue searing remaining batches until all steak is browned.
- Reduce the skillet heat to medium-low. Pour in 1 cup beef broth and whisk in 2 tablespoons cornstarch until fully dissolved. Stir in 2/3 cup low sodium soy sauce, 3 tablespoons brown sugar, and 1 1/2 teaspoons minced garlic.
- Increase heat to medium-high and cook, whisking or stirring constantly, until the sauce thickens and begins to bubble across the surface (about 1–2 minutes).
- Return the seared beef and the reserved broccoli to the skillet. Toss or stir to coat everything evenly in the sauce and heat through, about 1–2 minutes.
- Serve immediately (for example, over rice). Garnish with green onion and sesame seeds if desired.
Notes
Notes
Flank steak or skirt steak are also great cut choices for this recipe. You want a cut that has a good flavor, tender texture when cooked quickly and a moderate amount of fat marbling.
Cuts like chuck roast, shank, or brisket have a lot more connective tissue which becomes more tender when you cook it lower and slower. These cuts typically won’t be as tender in this recipe.
Sometimes I’ll add a little ginger to the sauce also. My husband and I like it but I’ve found if I add too much my kid isn’t a fan. I tend to give it a light hand if I add ginger but you can add more as you like.
If you like extra sauce, you can double the sauce ingredients.
Flank steak or skirt steak are also great cut choices for this recipe. You want a cut that has a good flavor, tender texture when cooked quickly and a moderate amount of fat marbling.
Cuts like chuck roast, shank, or brisket have a lot more connective tissue which becomes more tender when you cook it lower and slower. These cuts typically won’t be as tender in this recipe.
Sometimes I’ll add a little ginger to the sauce also. My husband and I like it but I’ve found if I add too much my kid isn’t a fan. I tend to give it a light hand if I add ginger but you can add more as you like.
If you like extra sauce, you can double the sauce ingredients.
