Chinese Beef and Broccoli (One Pan Take-Out) Recipe

This Chinese Beef and Broccoli (One Pan Take-Out) recipe is the ultimate answer for anyone craving that delicious, savory depth of classic Chinese takeout without leaving home. With melt-in-your-mouth beef, perfectly crisp-tender broccoli, and a glossy, garlicky sauce, everything sizzles together in just one pan. The best part? Each ingredient is thoughtfully chosen for maximum flavor and easy cooking, making this recipe a weeknight winner that’s as impressive as it is comforting.

Ingredients You’ll Need

With just a handful of basic yet essential items, you’ll transform simple steak and broccoli into a crave-worthy masterpiece. Each ingredient plays a starring role, so pay attention to these little details for the most authentic Chinese Beef and Broccoli (One Pan Take-Out) experience.

• Flank Steak: Sliced against the grain, this cut guarantees juicy, tender beef in every bite.
• Soy Sauce: Provides the salty, umami backbone for both the marinade and sauce.
• Peanut Oil (or Vegetable Oil): Gives the stir-fry its rich flavor and high-smoking point for perfect searing.
• Cornstarch: Tenderizes the beef in the marinade and thickens the sauce for that signature glossy finish.
• Baking Soda (optional): Adds extra tenderness to your steak—just like in restaurant kitchens!
• Chicken Stock (or Beef Stock): Infuses the sauce with depth and a hint of savory richness.
• Shaoxing Wine (or Dry Sherry): Lends authentic complexity, but dry sherry makes a terrific substitute.
• Dark Soy Sauce: Deepens both the color and taste of your sauce (a little goes a long way).
• Brown Sugar (or White Sugar): Balances out all the salty, savory notes with gentle sweetness.
• Broccoli: Vibrant and fresh, it’s the hero veggie, soaking up loads of flavor and adding crunch.
• Garlic: Fresh garlic adds pungent, aromatic bite—absolutely essential for richness.
• Ginger: Brings warmth and zing that marries beautifully with the rest of the sauce.

How to Make Chinese Beef and Broccoli (One Pan Take-Out)

Step 1: Slice and Marinate the Beef

Begin by slicing your flank steak against the grain into thin, bite-sized pieces (about one-fourth inch thick), to ensure each morsel is wonderfully tender. Toss the beef in soy sauce, peanut oil, and cornstarch, and, if you want extra softness, just a sprinkle of baking soda. A quick ten-minute marinade lets the flavors seep in, prepping the beef while you handle the rest of your ingredients.

Step 2: Whisk the Sauce Together

In a bowl, simply combine stock, Shaoxing wine, both soy sauces, sugar, and cornstarch. Stir until smooth, making sure there are no cornstarch lumps—this saucy mixture will give your Chinese Beef and Broccoli (One Pan Take-Out) its irresistible gloss and body.

Step 3: Steam the Broccoli

Add a little water to your skillet, bring to a simmer, and toss in your broccoli florets. Cover to let them steam for about a minute, just until they brighten to a gorgeous green and are barely fork-tender. This quick step brings out their flavor while keeping them crisp, never limp. Set them aside and wipe out any water so the next steps stay sizzling, not steaming.

Step 4: Brown the Beef

Crank up your skillet with a bit more oil until shimmering hot. Spread the marinated beef in a single layer and let it sear, undisturbed, for half a minute. This creates deep flavor and a light char without overcooking. Flip to the other side for just a few more seconds. You want a blushing center—moist beef in every bite.

Step 5: Add Aromatics

Toss in the minced garlic and ginger for a fragrant burst of flavor. That unmistakable aroma will have everyone in the kitchen asking, “When’s dinner?” Stir quickly, so the aromatics don’t burn, and let them mingle with the sizzling beef.

Step 6: Finish with Broccoli and Sauce

Return the steamed broccoli to the pan, making sure everything’s mingling together. Give your prepared sauce one last good stir to dissolve the cornstarch, then pour it over everything. Stir for about a minute until the sauce thickens to a silky sheen and everything is glazed. Serve immediately to savor the vivid colors, tender beef, and glossy broccoli, just like your favorite Chinese Beef and Broccoli (One Pan Take-Out) restaurant order!

How to Serve Chinese Beef and Broccoli (One Pan Take-Out)

Garnishes

A sprinkle of sesame seeds, chopped scallions, or a dash of freshly cracked black pepper can add gorgeous color and tasty crunch. If you love a zippy finish, a drizzle of toasted sesame oil or a few red pepper flakes bring an extra pop that makes this dish uniquely yours.

Side Dishes

Nothing beats a heaping bowl of fluffy jasmine or steamed white rice to soak up every drop of sauce. For a low-carb twist, spoon the Chinese Beef and Broccoli (One Pan Take-Out) over cauliflower rice or with a simple side of crisp Asian slaw for a light, satisfying meal.

Creative Ways to Present

Pile your stir-fry inside steaming lettuce leaves for a playful, hand-held appetizer, or serve atop noodles for an impressive noodle bowl dinner. You can even tuck leftovers into a tortilla for a bold fusion wrap! However you plate it, your Chinese Beef and Broccoli (One Pan Take-Out) will be the star of the mealtime show.

Make Ahead and Storage

Storing Leftovers

Leftovers will keep beautifully in an airtight container in the fridge for up to 3 days. The flavors meld and improve, making your Chinese Beef and Broccoli (One Pan Take-Out) meal prep-friendly for speedy lunches and dinners. Just be sure to cool the dish completely before storing.

Freezing

If you plan to freeze, let everything cool, then portion into freezer-safe bags or containers. The sauce and beef both freeze well, but for best texture, consider slightly undercooking the broccoli before freezing—this helps it hold up better when you reheat your next batch of Chinese Beef and Broccoli (One Pan Take-Out).

Reheating

For best results, reheat on the stovetop over medium heat, adding a splash of water or stock to loosen the sauce as needed. If you’re in a hurry, the microwave works too—just do it in short bursts, stirring often so the beef stays juicy and the broccoli doesn’t go mushy.

FAQs

Do I have to use flank steak?

Not at all! While flank steak gives that classic tender texture, skirt steak or even thinly sliced sirloin will work well. For any cut you choose, just make sure to slice it thinly against the grain for melt-in-your-mouth results.

What if I don’t have Shaoxing wine?

No worries! Dry sherry is a fantastic substitute that brings a similar hint of complexity. If you want to skip alcohol completely, a splash of extra broth and a teaspoon of rice vinegar can help round out the flavor.

How can I make this gluten-free?

Simply use tamari or a favorite gluten-free soy sauce, and check that your stock and other condiments are gluten-free. The flavor of Chinese Beef and Broccoli (One Pan Take-Out) will still shine through without any compromise.

Can I add other vegetables?

Absolutely! Bell peppers, snap peas, or thinly sliced carrots all work beautifully. Add them when you return the broccoli to the skillet so everything cooks to perfect doneness together.

Why is my beef tough?

If your beef turns out chewy, it’s usually from slicing with the grain or overcooking. Always slice thinly against the grain, don’t overcrowd your pan, and remember: flash-cooking keeps steak tender in stir-fries like Chinese Beef and Broccoli (One Pan Take-Out).

Final Thoughts

This Chinese Beef and Broccoli (One Pan Take-Out) isn’t just easy—it’s the kind of dish that brings everyone racing to the dinner table. I hope you give it a try, make it your own, and enjoy all the restaurant flavor you love right from your own kitchen!

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