Chinese Beef and Broccoli (One Pan Take-Out)

This Chinese beef and broccoli is a takeout classic I can make right at home in under 30 minutes. Juicy, tender beef slices and crisp-tender broccoli come together in a rich, savory brown sauce that’s full of flavor and better than anything I get from the delivery menu. Plus, it’s cooked in just one skillet—no wok required.

Why You’ll Love This Recipe

I love this recipe because it’s fast, flavorful, and healthier than takeout. I don’t need to worry about deep-frying or heavily processed ingredients—just a clean, easy stir-fry that uses simple techniques and everyday ingredients. The beef turns out perfectly tender, the broccoli stays crisp, and the sauce coats everything beautifully. Whether I’m cooking for two or four, it’s a dependable go-to weeknight meal that I always feel good about serving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the beef and marinade

• boneless flank steak (or skirt steak)
• soy sauce
• peanut oil (or vegetable oil)
• cornstarch
• baking soda (optional, for tenderizing tougher cuts)

For the sauce

• chicken stock (or beef stock)
• Shaoxing wine (or dry sherry)
• soy sauce
• dark soy sauce (optional)
• brown sugar (or white sugar)
• cornstarch

For the stir-fry

• broccoli, cut into bite-size florets
• peanut oil (or vegetable oil)
• garlic, minced
• ginger, minced

Directions

1. I slice the beef against the grain into thin strips, then toss it in a bowl with soy sauce, peanut oil, and cornstarch. If using a tougher cut, I also add baking soda and marinate for 30 minutes. Otherwise, 10 minutes works fine while I prep the rest.
2. I mix all the sauce ingredients together in a bowl and set it aside.
3. I steam the broccoli by adding 1/4 cup of water to a skillet over medium-high heat. Once it boils, I add the broccoli, cover the pan, and steam until just tender—about 1 minute. I remove the broccoli and wipe the skillet dry.
4. I heat oil in the skillet and spread the beef in a single layer. I sear one side until browned, then flip and cook until just pink in the center. A quick stir ensures the beef gets some nice char.
5. I add the garlic and ginger to the skillet and toss them for a few seconds to release their aroma.
6. I return the broccoli to the pan, give the sauce a quick stir to re-incorporate the cornstarch, then pour it over everything. I stir until the sauce thickens and coats the beef and broccoli evenly.
7. I serve it hot over a bed of rice.

Servings and timing

This recipe serves 2 to 4 people.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• I use carrots, red bell peppers, or snow peas to replace half the broccoli for variety and color.
• For extra spice, I stir in a bit of sriracha or chili oil toward the end of cooking.
• I swap in tofu or chicken for the beef when I want a different protein.
• I sometimes skip the dark soy sauce and use a touch of molasses for added richness.
• I add a splash of toasted sesame oil at the end to deepen the flavor when I don’t use peanut oil.

Storage/Reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: I reheat it in a skillet over medium heat until warmed through, or microwave it for 1–2 minutes. I like to add a splash of water or broth to loosen the sauce if it’s thickened too much.

FAQs

Can I use a different cut of beef?

Yes, I prefer flank or skirt steak, but tougher cuts like chuck or brisket work well too if I use a bit of baking soda in the marinade to tenderize them.

Is this dish gluten-free?

It can be. I use tamari instead of soy sauce and dry sherry instead of Shaoxing wine to keep it gluten-free.

Do I need a wok to make this?

No. I use a regular flat-bottomed skillet, which actually works better on electric stoves and helps sear the beef more evenly.

Can I make this dish ahead of time?

Yes, I can marinate the beef and prep the sauce and vegetables in advance. When I’m ready, cooking takes just 15 minutes.

What’s the best way to serve this?

I always serve it over hot steamed rice. The extra sauce soaks into the rice and makes every bite extra flavorful.

Conclusion

This Chinese beef and broccoli recipe has become a staple in my kitchen. It’s a one-pan, quick-cooking meal that hits all the marks: flavor, texture, and ease. Whether I’m looking for a weeknight dinner or a healthier take on a takeout favorite, this recipe always satisfies.

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