Print

Chinese Beef and Broccoli (One Pan Take-Out)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy Chinese beef and broccoli recipe is a one-pan takeout classic made at home in just 30 minutes. Featuring tender beef, crisp broccoli, and a rich savory sauce, this healthier version of the restaurant favorite is perfect for quick weeknight dinners—no wok needed!

Ingredients

  • ¾ lb boneless flank steak (or skirt steak), thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp peanut oil (or vegetable oil)
  • 1 tbsp cornstarch
  • ½ tsp baking soda (optional, for tenderizing tougher cuts)
  • ¼ cup chicken stock (or beef stock)
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1½ tbsp soy sauce
  • 1 tsp dark soy sauce (optional)
  • 1 tbsp brown sugar (or white sugar)
  • 1 tsp cornstarch
  • 2½ cups broccoli florets
  • 1½ tbsp peanut oil (or vegetable oil)
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced

Instructions

  1. Slice beef thinly and marinate with soy sauce, oil, and cornstarch (add baking soda if needed); let sit for 10–30 minutes.
  2. Mix all sauce ingredients in a small bowl and set aside.
  3. Steam broccoli in a skillet with ¼ cup water for 1 minute, then remove and dry the pan.
  4. Heat oil in skillet and sear beef in a single layer until browned; flip and cook until just pink.
  5. Add garlic and ginger; stir-fry briefly to release aroma.
  6. Return broccoli to pan, stir sauce to re-incorporate cornstarch, and pour over.
  7. Stir-fry until sauce thickens and coats beef and broccoli.
  8. Serve hot over steamed rice.

Notes

  • Use baking soda to tenderize tough cuts like chuck or brisket.
  • Tamari and dry sherry make this recipe gluten-free.
  • For variety, add sliced bell peppers, snow peas, or carrots.
  • A splash of toasted sesame oil at the end adds rich depth.
  • Serve with jasmine or brown rice for a complete meal.

Nutrition

Find it online: https://cookedbymaya.com/chinese-beef-and-broccoli-one-pan-take-out/