If you’re a fan of restaurant-quality Asian dishes, you’re going to love this PF Chang’s Beef Broccoli Copycat recipe. This delightful dish brings the savory flavors of tender beef and crisp broccoli right to your dinner table, all in the comfort of your own home. Whether it’s a special dinner night or a casual meal, this recipe is sure to impress your taste buds with its authenticity.
Ingredients
- 1 lb flank steak, thinly sliced
- 3 cups fresh broccoli florets
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- 1 tsp ginger, minced
- 1 tsp garlic, minced
- 1/2 cup beef broth
- 2 tbsp vegetable oil
- Sesame seeds for garnish (optional)
Equipments
- Wok or large frying pan
- Mixing bowl
- Spatula
- Measuring spoons
- Knife
- Cutting board
How to Make PF Chang’s Beef Broccoli Copycat – Step By Step
Step 1: Prepare the Marinade
Begin by marinating your sliced beef. In a mixing bowl, combine the soy sauce, oyster sauce, and cornstarch. This mixture serves both as a tenderizing agent and a flavor enhancer, making the beef deliciously succulent. Stir the slices of flank steak into the marinade, ensuring all pieces are well coated. Cover and refrigerate the marinated beef for at least 30 minutes to allow the flavors to meld beautifully.
Step 2: Cook the Beef
Heat a tablespoon of vegetable oil in your wok over high heat. It should be shimmering before you add your marinated beef slices. Stir-fry the beef quickly for about 2-3 minutes or until it’s just browned. This quick cooking method helps sear the beef, locking in those flavors. Once cooked, remove the beef from the wok and set aside.
Step 3: Cook the Broccoli
Add another tablespoon of oil into the same wok and throw in your broccoli florets. Stir-fry them for 3-4 minutes until they’re vibrant green and tender-crisp. Add a splash of water if necessary to help them cook evenly.
Step 4: Combine and Finish
Return the beef to the wok with the broccoli. Add minced ginger and garlic and give them a quick stir to release their aroma, cooking for about 30 seconds. Pour in the beef broth and drizzle with sesame oil. Stir-fry everything together for another 2-3 minutes, allowing the sauce to thicken and coat the beef and broccoli beautifully.
How to Serve PF Chang’s Beef Broccoli Copycat
Serve this tantalizing PF Chang’s Beef Broccoli Copycat recipe over steamed rice for an authentic experience. Garnish with sesame seeds for a touch of nuttiness, and pair it with a simple side salad to complete your meal. This dish also pairs perfectly with a refreshing iced tea or a glass of white wine to balance the rich flavors.
Recipe Success Tips & Suggestions
For a truly tender beef texture, be mindful of the slice thickness—thin slices ensure the beef cooks quickly and evenly. Also, don’t rush the marinade process; at least 30 minutes is ideal to maximize flavor. If you prefer a saucier dish, you can double the sauce ingredients and adjust to taste. For a gluten-free version, substitute the soy sauce with tamari.
High-Protein Power-Up: A Beefy Delight
To turn this dish into a high-protein powerhouse, consider adding tofu or chickpeas alongside the beef. This not only enhances the protein content but also introduces different textures and flavors. Chickpeas provide a buttery taste, while tofu complements the dish with subtle softness.
Alternatively, serve this beef and broccoli delight with a side of quinoa instead of rice. Quinoa is packed with protein and adds a nutty flavor that beautifully balances the savory beef.
Low-Carb Leaning: A Delightful Alternative
If you’re looking to cut down on carbs, try serving this beef and broccoli over cauliflower rice. Not only does it reduce carbs significantly, but it also absorbs the savory sauce perfectly, making for a deliciously guilt-free meal.
Another low-carb trick is to include more leafy greens like spinach or kale. Add them in just before the beef broth for a nutrient-packed, low-carb twist that still feels filling and rewarding.
Storage Instructions
This PF Chang’s Beef Broccoli copycat dish stores very well. Allow any leftovers to cool completely before transferring them to an airtight container. Refrigerate for up to 4 days or freeze for up to 2 months. To reheat, simply warm on a stovetop over medium heat until heated thoroughly.
FAQs
- Can I use a different cut of beef? Absolutely! Flank steak is traditional, but you can use sirloin, ribeye, or skirt steak as well.
- Is there a way to make this vegetarian? Yes, simply replace the beef with firm tofu and feel free to add more vegetables like bell peppers or snap peas.
- Can I make this recipe spicy? Definitely! Add chili flakes or a splash of sriracha to the sauce for a fiery kick.
- How can I thicken the sauce? If you prefer a thicker sauce, mix a teaspoon of cornstarch with a tablespoon of cold water and add it to the sauce while cooking on medium heat.
Why You’ll Love This Recipe!
The PF Chang’s Beef Broccoli Copycat recipe brings restaurant-quality flavors into your kitchen with minimal effort. Easy to make and versatile enough for any dietary requirements, this dish is a must-try for any Asian cuisine lover. Share this recipe with friends, and don’t forget to comment below with your experience and any delightful adjustments you made. Enjoy crafting this classic dish!
PF Chang's Beef Broccoli Copycat
Ingredients
Main Ingredients
- flank steak
- broccoli florets
- soy sauce
- oyster sauce
- cornstarch
- sesame oil
- ginger
- garlic
- beef broth
- vegetable oil
- sesame seeds
Instructions
Steps
- In a mixing bowl, combine soy sauce, oyster sauce, and cornstarch. Stir in sliced flank steak, cover, and refrigerate for at least 30 minutes.
- Heat 1 tablespoon of vegetable oil in a wok over high heat. Stir-fry beef slices for 2-3 minutes or until browned. Remove and set aside.
- Add another tablespoon of oil and toss in broccoli florets. Stir-fry for 3-4 minutes until vibrant green and tender-crisp.
- Return beef to the wok with the broccoli, add ginger and garlic, and stir until aromatic. Add beef broth and drizzle with sesame oil, stir-fry for 2-3 minutes until the sauce thickens.