Beef And Broccoli (Copycat Panda Express!)
A copycat version of Panda Express beef and broccoli: thinly sliced sirloin seared and tossed with steamed broccoli in a savory brown sauce.
Servings: 6 servings
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
Instructions
Instructions
- Slice the 1 pound sirloin thin against the grain into 3–4 inch long strips (about 1/4 inch thick or thinner). 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 to marinate for 20–30 minutes.
- While the steak marinates, heat a wok or large deep pan over medium heat. Add the 4 cups fresh broccoli florets and 1 cup water, cover, and steam for 2–3 minutes until the broccoli is bright green and crisp-tender. Remove the broccoli from the pan, drain any remaining water, set aside, and wipe the pan dry.
- Add 2 tablespoons oil to the wiped pan and heat over medium-high. Working in batches to avoid crowding, add the marinated steak strips in a single layer and sear about 1 minute per side, until browned. Transfer the browned steak to a bowl and continue until all steak is cooked.
- In a small bowl, whisk together 1 cup beef broth and 2 tablespoons cornstarch until smooth.
- Reduce the pan heat to low and pour the beef broth/cornstarch mixture into the pan. Add 2/3 cup low sodium soy sauce, 3 tablespoons brown sugar, and 1 1/2 teaspoons minced garlic. Whisk to combine.
- Increase heat to medium-high and cook the sauce, whisking frequently, until it thickens and bubbles across the surface (the sauce should be visibly coating the whisk).
- Add the browned beef and steamed broccoli back to the pan and toss to coat evenly in the sauce. Cook just until everything is heated through, about 1–2 minutes. Remove from heat and garnish with green onion and sesame seeds if desired.
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
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.