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Homemade Beef And Broccoli (Copycat Panda Express!) photo

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 4 hours 40 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 poundsirloin steaksliced thin against the grain and cut into 3-4 inch long strips
  • 2 tablespoonscornstarch
  • 1 tablespoonlow sodium soy sauce
  • 1 tablespoonrice vinegar
  • 2 tablespoonsoilcanola oil avocado oil or light olive oil work best
  • 4 cupsfresh broccoli florets – about 2 medium broccoli crowns
  • 1 cupwater
  • 1 cupbeef brothor beef stock
  • 2 tablespoonscornstarch
  • 2/3 cuplow sodium soy sauce
  • 3 tablespoonsbrown sugar
  • 1 1/2 teaspoonsminced garlic
  • green onion and sesame seedsoptional garnish

Equipment

  • 1 Cutting board
  • 1 Sharp knife
  • 1 Measuring spoons
  • 1 Measuring Cups
  • 1 Large bowl
  • 1 deep skilletyou can also use a wok if you have it
  • 1 Wooden spatula
  • 1 Medium bowl

Method
 

Instructions
  1. 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.
  2. While the steak marinates, cut broccoli into about 4 cups florets (about 2 medium crowns) and measure 1 cup water.
  3. Heat a wok or large deep pan over medium heat. Add the broccoli and sauté 2–3 minutes, stirring occasionally.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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).
  9. 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.
  10. 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.