Panda Express @ Home!
Panda Express @ Home!
Ingredients
For the Lo Mein/Chow Mein
- 1 pound lo mein or chow mein noodles
- 2 cups cabbage, thinly sliced
- 2 tablespoons soy sauce
- 1/2 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- 2 garlic, cloves, minced or 1 teaspoon garlic paste
- 1/4 cup chicken broth
- 1/2 tablespoon cornstarch, for slurry
- 1/2 tablespoon water, for cornstarch slurry
- 1 tablespoon oil, as needed for sautéing
- 1/2 white onion, diced
For the Beef and Broccoli Marinade
- 1 pound flank steak, thinly sliced
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1 tablespoon oyster sauce
- 1 teaspoon oil
- 1 teaspoon ginger, paste or fresh ginger, minced
- 1 teaspoon garlic, paste or minced garlic
For the Beef and Broccoli Sauce
- 1 cup chicken broth or beef broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons brown sugar
- 2 tablespoons Shaoxing wine
- 1/4 teaspoon white pepper, or to taste
- 1/2 tablespoon cornstarch, for slurry
- 1/2 tablespoon water, for cornstarch slurry
- 2 cups broccoli, florets
For the Fried Rice
- 2 eggs, scrambled
- 1/2 white onion, diced
- 2 green onions, thinly sliced
- 1/2 cup frozen carrots
- 1/2 cup frozen peas
- 1 1/2 cups day old rice, up to 2 cups
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper, to taste
- 1 tablespoon oil, as needed for wok/pan
Instructions
- 1
Begin by preparing the Beef and Broccoli. In a medium bowl, combine the thinly sliced flank steak with 1 tablespoon cornstarch, 1/2 teaspoon baking soda, 1 tablespoon oyster sauce, 1 teaspoon oil, 1 teaspoon ginger paste (or minced fresh ginger), and 1 teaspoon garlic paste (or minced garlic). Mix well to ensure the beef is evenly coated. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 5 min
- 2
While the beef marinates, prepare the Lo Mein/Chow Mein. Cook the lo mein or chow mein noodles according to package directions. Drain and set aside.
⏱️ 10 min
- 3
Prepare the cornstarch slurries for both the Lo Mein and Beef & Broccoli. For each slurry, combine 1/2 tablespoon cornstarch with 1/2 tablespoon water in a small bowl and stir until smooth. Set aside.
⏱️ 2 min
- 4
Heat a large pan or wok over high heat. Add 1 tablespoon of oil. Once shimmering, add the marinated beef in a single layer. Let it sit undisturbed for 2 minutes to sear, then sauté for an additional 1 minute until browned. Remove the beef from the pan and set aside.
⏱️ 5 min
- 5
In the same pan, add the broccoli florets. Cook until they turn a bright green color and are slightly tender-crisp, about 3-5 minutes. You can add a splash of water and cover for a minute to steam if needed. Remove the broccoli from the pan and set aside with the beef.
⏱️ 5 min
- 6
To make the Beef and Broccoli sauce, in the same pan (or a clean one if preferred), combine 1 cup chicken or beef broth, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon dark soy sauce, 1 teaspoon sesame oil, 2 tablespoons brown sugar, 2 tablespoons Shaoxing wine, and 1/4 teaspoon white pepper. Bring to a simmer.
⏱️ 3 min
- 7
Stir the prepared cornstarch slurry (for Beef & Broccoli) into the simmering sauce. Cook, stirring constantly, until the sauce thickens. Return the cooked beef and broccoli to the pan. Cook for 3-4 minutes, tossing to ensure the beef and broccoli are well coated and heated through. Set aside and keep warm.
⏱️ 5 min
- 8
For the Lo Mein/Chow Mein, heat a large pan or wok over medium-high heat. Drizzle with 1 tablespoon of oil. Add the diced white onion and thinly sliced cabbage. Sauté until softened, about 3-4 minutes.
⏱️ 4 min
- 9
Add the cooked noodles to the pan with the vegetables. Add 2 tablespoons soy sauce, 1/2 tablespoon dark soy sauce, 1 tablespoon sesame oil, and 2 minced garlic cloves (or 1 teaspoon garlic paste). Toss everything together for a few minutes until well combined and the noodles are heated through. Set aside and keep warm.
⏱️ 5 min
- 10
For the Fried Rice, heat a wok or large pan over medium-high heat. Drizzle with 1 tablespoon of oil. Add the diced white onion and thinly sliced green onions. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 11
Push the onions to one side of the pan. Pour the scrambled eggs into the empty space and cook, stirring, until just set. Break the eggs into smaller pieces and mix them with the onions.
⏱️ 2 min
- 12
Add the frozen carrots and frozen peas to the pan. Sauté for 2-3 minutes until slightly tender.
⏱️ 3 min
- 13
Add the day-old rice to the pan. Season with 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and white pepper to taste. Sauté for 3-5 minutes, breaking up any clumps of rice, until all ingredients are well combined, heated through, and slightly toasted.
⏱️ 5 min
- 14
Serve all three dishes immediately for a complete Panda Express @ Home experience!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Panda Express @ Home!
For the Lo Mein/Chow Mein
- 1 pound lo mein or chow mein noodles
- 2 cups cabbage, thinly sliced
- 2 tablespoons soy sauce
- 1/2 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- 2 garlic, cloves, minced or 1 teaspoon garlic paste
- 1/4 cup chicken broth
- 1/2 tablespoon cornstarch, for slurry
- 1/2 tablespoon water, for cornstarch slurry
- 1 tablespoon oil, as needed for sautéing
- 1/2 white onion, diced
For the Beef and Broccoli Marinade
- 1 pound flank steak, thinly sliced
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1 tablespoon oyster sauce
- 1 teaspoon oil
- 1 teaspoon ginger, paste or fresh ginger, minced
- 1 teaspoon garlic, paste or minced garlic
For the Beef and Broccoli Sauce
- 1 cup chicken broth or beef broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons brown sugar
- 2 tablespoons Shaoxing wine
- 1/4 teaspoon white pepper, or to taste
- 1/2 tablespoon cornstarch, for slurry
- 1/2 tablespoon water, for cornstarch slurry
- 2 cups broccoli, florets
For the Fried Rice
- 2 eggs, scrambled
- 1/2 white onion, diced
- 2 green onions, thinly sliced
- 1/2 cup frozen carrots
- 1/2 cup frozen peas
- 1 1/2 cups day old rice, up to 2 cups
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper, to taste
- 1 tablespoon oil, as needed for wok/pan
Instructions
- 1
Begin by preparing the Beef and Broccoli. In a medium bowl, combine the thinly sliced flank steak with 1 tablespoon cornstarch, 1/2 teaspoon baking soda, 1 tablespoon oyster sauce, 1 teaspoon oil, 1 teaspoon ginger paste (or minced fresh ginger), and 1 teaspoon garlic paste (or minced garlic). Mix well to ensure the beef is evenly coated. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 5 min - 2
While the beef marinates, prepare the Lo Mein/Chow Mein. Cook the lo mein or chow mein noodles according to package directions. Drain and set aside.
⏱️ 10 min - 3
Prepare the cornstarch slurries for both the Lo Mein and Beef & Broccoli. For each slurry, combine 1/2 tablespoon cornstarch with 1/2 tablespoon water in a small bowl and stir until smooth. Set aside.
⏱️ 2 min - 4
Heat a large pan or wok over high heat. Add 1 tablespoon of oil. Once shimmering, add the marinated beef in a single layer. Let it sit undisturbed for 2 minutes to sear, then sauté for an additional 1 minute until browned. Remove the beef from the pan and set aside.
⏱️ 5 min - 5
In the same pan, add the broccoli florets. Cook until they turn a bright green color and are slightly tender-crisp, about 3-5 minutes. You can add a splash of water and cover for a minute to steam if needed. Remove the broccoli from the pan and set aside with the beef.
⏱️ 5 min - 6
To make the Beef and Broccoli sauce, in the same pan (or a clean one if preferred), combine 1 cup chicken or beef broth, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon dark soy sauce, 1 teaspoon sesame oil, 2 tablespoons brown sugar, 2 tablespoons Shaoxing wine, and 1/4 teaspoon white pepper. Bring to a simmer.
⏱️ 3 min - 7
Stir the prepared cornstarch slurry (for Beef & Broccoli) into the simmering sauce. Cook, stirring constantly, until the sauce thickens. Return the cooked beef and broccoli to the pan. Cook for 3-4 minutes, tossing to ensure the beef and broccoli are well coated and heated through. Set aside and keep warm.
⏱️ 5 min - 8
For the Lo Mein/Chow Mein, heat a large pan or wok over medium-high heat. Drizzle with 1 tablespoon of oil. Add the diced white onion and thinly sliced cabbage. Sauté until softened, about 3-4 minutes.
⏱️ 4 min - 9
Add the cooked noodles to the pan with the vegetables. Add 2 tablespoons soy sauce, 1/2 tablespoon dark soy sauce, 1 tablespoon sesame oil, and 2 minced garlic cloves (or 1 teaspoon garlic paste). Toss everything together for a few minutes until well combined and the noodles are heated through. Set aside and keep warm.
⏱️ 5 min - 10
For the Fried Rice, heat a wok or large pan over medium-high heat. Drizzle with 1 tablespoon of oil. Add the diced white onion and thinly sliced green onions. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 11
Push the onions to one side of the pan. Pour the scrambled eggs into the empty space and cook, stirring, until just set. Break the eggs into smaller pieces and mix them with the onions.
⏱️ 2 min - 12
Add the frozen carrots and frozen peas to the pan. Sauté for 2-3 minutes until slightly tender.
⏱️ 3 min - 13
Add the day-old rice to the pan. Season with 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and white pepper to taste. Sauté for 3-5 minutes, breaking up any clumps of rice, until all ingredients are well combined, heated through, and slightly toasted.
⏱️ 5 min - 14
Serve all three dishes immediately for a complete Panda Express @ Home experience!
⏱️ 1 min