If you’re a fan of Panda Express and love bold, savory flavors, you’re going to be obsessed with this Copycat Panda Express Cantonese BBQ Brisket Recipe! Imagine tender, slow-cooked beef brisket that’s seared to perfection in a sweet, smoky, and umami-rich glaze. The Cantonese BBQ Brisket is one of those dishes you won’t forget after just one bite: it brings together classic American barbecue tradition with deep Asian flavors in a way only Panda Express could dream up.
But what if you could bring that same restaurant magic to your own kitchen? Good news—you absolutely can! This copycat recipe stays true to Panda Express’s signature style with juicy, hand-sliced brisket, customized with a homemade char siu-inspired sauce made from soy sauce, spicy fermented soybean paste, a touch of mirin, and fragrant sesame oil. Whether you’re planning a celebratory dinner or just want to spice up your weeknight, this recipe will be the star of your menu. For more meaty inspirations, check out our meat or discover delicious sauces in our sauce section!
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How to make Cantonese BBQ Brisket
The secret to Panda Express’s Cantonese BBQ Brisket is all in the process: slow-cooking the brisket until meltingly tender, then wok-searing with a glaze that balances sweet, savory, and spicy notes. A marinade of soy sauce, brown sugar, fermented soybean paste, aromatics like garlic and onion, and a dash of mirin infuse each bite with complex flavor. After slow-cooking, the brisket is cut into thick, juicy portions, wok-seared over high heat, and then tossed in extra sauce for that crave-worthy finish. Serve with steamed rice or stir-fried veggies and you have a meal that rivals any takeout order!
Nutrition facts
A typical serving (about 6 oz cooked brisket with sauce) provides approximately 420 calories, 22g fat, 16g carbohydrates, and 37g protein. Sodium can be on the higher side due to the soy sauce-based glaze, so feel free to choose a reduced-sodium option. This dish is high in protein and iron, thanks to the brisket, making it filling and satisfying. Want more information on nutritious meals? Explore healthy mains in our salads collection.
Ingredients
- 3 lbs beef brisket, trimmed — 🛒 Buy on Amazon
- 1/2 cup soy sauce — 🛒 Buy on Amazon
- 1/4 cup brown sugar — 🛒 Buy on Amazon
- 2 tbsp fermented soybean paste — 🛒 Buy on Amazon
- 2 tbsp mirin — 🛒 Buy on Amazon
- 1 tbsp sesame oil — 🛒 Buy on Amazon
- 1 tbsp paprika — 🛒 Buy on Amazon
- 1 medium onion, sliced — 🛒 Buy on Amazon
- 4 cloves garlic, minced — 🛒 Buy on Amazon
- 1/2 cup water or beef broth — 🛒 Buy on Amazon
- 2 tbsp cornstarch (for thickening) — 🛒 Buy on Amazon
- Salt and pepper to taste — 🛒 Buy on Amazon
- Green onions or sesame seeds for garnish (optional) — 🛒 Buy on Amazon
Tools you’ll need
- Large Dutch oven or slow cooker
- Wok or large non-stick skillet
- Chef’s knife and sturdy cutting board
- Mixing bowls
- Measuring cups and spoons
- Tongs and spatula
Instructions
- Marinate the brisket: Place the beef brisket in a large bowl. In another bowl, mix soy sauce, brown sugar, fermented soybean paste, garlic, onion, mirin, paprika, and sesame oil. Pour over the brisket and marinate for at least 2 hours or overnight.
- Slow cook: Transfer marinated brisket and marinade to a Dutch oven or slow cooker. Add enough water to just cover the meat. Cook on low for 6-8 hours or until brisket is fork-tender.
- Prepare the glaze: In a saucepan, simmer some of the reserved marinade with a bit of cornstarch slurry to thicken. Adjust sweetness or spice to taste.
- Slice and sear: Remove the brisket, let it rest briefly, and cut into thick bite-sized pieces. Heat your wok or skillet over high heat and quickly sear the pieces to caramelize the edges.
- Toss in glaze: Pour the thickened glaze over the seared brisket, tossing gently to coat each piece well.
- Serve: Plate the brisket hot, spooning extra sauce on top, and garnish with green onions or sesame seeds if desired.
What to serve with
Drinks: Balance the bold flavors with chilled jasmine tea, a light beer, or ginger lemonade. For more ideas, swing by our drinks section.
Sides: Steamed jasmine rice or fried rice is a must! Stir-fried bok choy, garlic broccoli, or pickled radish add freshness. Consider fluffy bao buns or scallion pancakes as a special treat.
Vegetable Options: Try roasted Asian mushrooms, sautéed snap peas, or a cucumber salad for crispy, cool contrast.
Variations
- Try swapping brisket for short ribs or chuck roast for a different texture.
- Make it spicier by adding chili garlic sauce or Szechuan peppercorns to the glaze.
- Use honey instead of brown sugar for extra depth and floral sweetness.
- For a low-sodium option, use lite soy sauce and reduce added salt.
- Add crushed pineapple to the glaze for a sweet-tangy twist.
Ingredient Substitutes
- Original Ingredient: Brisket
- Chuck roast
- Beef short ribs
- Pork shoulder (for a twist)
- Original Ingredient: Fermented soybean paste
- Hoisin sauce
- Miso paste (milder flavor)
- Doubanjiang (for extra spice)
- Original Ingredient: Mirin
- Dry sherry mixed with a little sugar
- Sake with a splash of simple syrup
- Apple juice (for non-alcoholic)
- Original Ingredient: Soy sauce
- Low-sodium soy sauce
- Tamari (for gluten-free)
- Coconut aminos (for soy-free)
- Original Ingredient: Brown sugar
- Honey
- Coconut sugar
- Maple syrup
- Original Ingredient: Sesame oil
- Toasted peanut oil
- Olive oil with a dash of sesame seeds
- Original Ingredient: Paprika
- Smoked paprika
- Gochugaru (Korean chili flakes)
Ingredients
3 lbs beef brisket, trimmed
1/2 cup soy sauce
1/4 cup brown sugar
2 tbsp fermented soybean paste
2 tbsp mirin
1 tbsp sesame oil
1 tbsp paprika
1 medium onion, sliced
4 cloves garlic, minced
1/2 cup water or beef broth
2 tbsp cornstarch (for thickening)
Salt and pepper to taste
Green onions or sesame seeds for garnish (optional)
Instructions
Place beef brisket in a large bowl.
In a separate bowl, whisk together soy sauce, brown sugar, fermented soybean paste, mirin, sesame oil, paprika, onion, and garlic.
Pour marinade over the brisket and let marinate for at least 2 hours or overnight in the fridge.
Transfer brisket and marinade to a Dutch oven or slow cooker. Add enough water or broth to just cover.
Slow-cook on low for 6-8 hours until the brisket is fork-tender.
Remove brisket, rest, then slice into thick, bite-sized pieces.
Simmer reserved marinade in a saucepan and add cornstarch slurry to thicken.
Heat a wok or skillet over high heat, sear sliced brisket until caramelized.
Toss seared brisket with thickened glaze until each piece is fully coated.
Serve hot with steamed rice and garnish as desired.
