How To Make Copycat Panda Express Beef and Broccoli
Stir-fried flank steak and steamed broccoli are cooked in soy-ginger sauce to create this Panda Express favorite in less than an hour.
Serves:
Ingredients
- 1lbflank steak ,sliced thinly against the grain
- 1tbspcornstarch
- 3tbspshaoxing wine ,divided
- 1lbbroccoli floret ,cut into bite sized pieces
- 2tbspcooking oil
- ¼tspsesame oil
- 2clovesgarlic,minced
- 1tspginger ,very finely minced
- 2tbspoyster sauce
- 2tbspwater
- 1tbspbrown sugar
- 1tbspsoy sauce
- 1tbspcornstarch
- 2tspsesame seeds ,optional
Instructions
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Add the beef, cornstarch and 2 tablespoons of the shaoxing wine together in a ziploc bag and squeeze the bag a few times to combine.
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Let marinate for 20 minutes.
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Half steam the broccoli.
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Combine the oyster sauce, water, 1 tablespoon of the shaoxing wine, brown sugar, soy sauce and cornstarch into a small bowl and stir to mix.
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Heat wok on high.
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Heat the cooking oil and sesame oil in the pan and add 1/3 of the flank steak.
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Sear on high heat, 1 minute on each side.
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Remove beef and cook the last two batches.
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Add your garlic and ginger and cook for 10 to 15 seconds.
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Add the beef back into the pan.
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Add in the broccoli.
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Stir sauce again and add it to the pan.
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Quickly toss to combine until the sauce just thickens.
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Add sesame seeds for garnish (optional).
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Serve immediately.
Nutrition
- Calories: 334.20kcal
- Fat: 17.88g
- Saturated Fat: 4.63g
- Trans Fat: 0.03g
- Monounsaturated Fat: 8.69g
- Polyunsaturated Fat: 3.01g
- Carbohydrates: 14.23g
- Fiber: 0.31g
- Sugar: 2.33g
- Protein: 28.28g
- Cholesterol: 77.11mg
- Sodium: 559.87mg
- Calcium: 109.74mg
- Potassium: 794.21mg
- Iron: 3.15mg
- Vitamin A: 170.10µg
- Vitamin C: 106.19mg
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