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

If you’ve ever wished you could capture the magic of your favorite takeout in a quick and easy home-cooked meal, then you are in for a treat with this recipe for Chinese Beef and Broccoli (One Pan Take-Out). This dish packs all the savory, sweet, and umami-packed flavors you love in just one pan, making it perfect for busy weeknights or anytime you crave a comforting yet fresh stir-fry. Tender slices of marinated beef perfectly complement the crisp, bright broccoli, all coated in a luscious sauce that clings to every bite. Once you get the hang of this recipe, it’s sure to become a go-to in your kitchen rotation.

Ingredients You’ll Need

For a dish as flavorful and satisfying as this Chinese Beef and Broccoli (One Pan Take-Out), the ingredients are simple but each plays a crucial role in building incredible depth and texture. From the tender beef to the crunchy broccoli and the rich sauce components, these essentials marry beautifully in one pan.

• 1 lb flank steak, skirt steak, or other cut: Choose a tender cut to ensure quick cooking and maximum flavor.
• 1 tablespoon soy sauce: Adds a salty, savory base to the marinade that infuses the beef.
• 1 tablespoon peanut oil (or vegetable oil): Great for stir-frying due to its high smoke point and mild flavor.
• 1 tablespoon cornstarch: Helps create a smooth, glossy sauce and tenderizes the beef slightly.
• 1/2 teaspoon baking soda (optional): Used in the marinade to soften the beef for that melt-in-your-mouth texture.
• 1/2 cup chicken stock (or beef stock): Adds rich, savory notes and creates the base of the sauce.
• 2 tablespoons Shaoxing wine (or dry sherry): A touch of aromatic complexity that brightens the sauce.
• 2 tablespoons soy sauce: Deepens the umami richness in the stir-fry sauce.
• 1 teaspoon dark soy sauce: Provides a subtle sweetness and beautiful dark color to the dish.
• 2 teaspoons brown sugar (or white sugar): Balances the saltiness with a gentle touch of sweetness.
• 1 tablespoon cornstarch: Used again in the sauce to thicken it perfectly.
• 1 head broccoli, cut into bite-size florets: Crisp and vibrant, broccoli adds fresh texture and color.
• 3 garlic cloves, minced: Essential for aromatic depth and a slight kick of heat.
• 2 teaspoons ginger, minced: Brings warmth and a zesty brightness that complements the beef beautifully.

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

Step 1: Marinate the Beef

The first step to achieving tender, flavorful beef is the marinade. Combine soy sauce, peanut oil, cornstarch, and baking soda (if using) and toss the thinly sliced flank steak in it. Let it sit for about 20 minutes. This step does double duty by tenderizing the beef and coating it with a slight glaze that seals in juices while cooking.

Step 2: Prepare the Sauce

Mix chicken stock, Shaoxing wine, both types of soy sauce, brown sugar, and cornstarch in a bowl until smooth. This sauce blend is where the magic happens — sweet, savory, and rich, it will coat your beef and broccoli perfectly, tying all the flavors together in one glorious pan.

Step 3: Cook the Broccoli

Heat a tablespoon of peanut oil in a large pan over medium-high heat. Add the broccoli florets and stir-fry briefly until bright green and just tender. This cooks them quickly yet retains the crunch and vibrant color that’s essential to this dish.

Step 4: Sauté Garlic and Ginger

Add the minced garlic and ginger to the pan with broccoli and sauté for about 30 seconds until fragrant. These aromatics awaken the senses and build the signature depth of flavor in Chinese Beef and Broccoli (One Pan Take-Out).

Step 5: Stir-Fry the Beef

Push the broccoli to the side, add the marinated beef, and cook over high heat until browned and nearly cooked through. Stir continuously to ensure even cooking and to keep the beef tender and juicy.

Step 6: Combine and Thicken

Pour the sauce mixture over the beef and broccoli, stirring gently to coat everything evenly. Let it simmer for a couple of minutes until the sauce thickens to a luscious glaze. This finishing touch makes all the difference in flavor and presentation.

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

Garnishes

Fresh garnishes add a delightful contrast and a pop of color to your dish. Sprinkle lightly toasted sesame seeds or thinly sliced scallions over the top for an extra layer of texture and a fresh, nutty flavor that perfectly complements the beef and broccoli.

Side Dishes

This dish is fantastic on its own, but pairing it with steamed jasmine rice or fragrant fried rice makes for a more filling meal. If you want to keep it lighter, serve alongside simple stir-fried noodles or a crisp Asian cucumber salad to balance the richness.

Creative Ways to Present

For a fun twist, serve your Chinese Beef and Broccoli (One Pan Take-Out) in lettuce cups or atop a bed of cauliflower rice for a low-carb option. You can also arrange it on a platter family-style, garnished with fresh herbs or chili flakes, perfect for sharing and impressive at any dinner gathering.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftovers into an airtight container and store in the refrigerator for up to 3 days. The beef remains tender and the broccoli keeps a good crunch if reheated gently.

Freezing

This dish freezes well, though it’s best to freeze without the broccoli to preserve its texture. Freeze cooked beef and sauce in a sealed container for up to 2 months. When ready, thaw overnight in the fridge before reheating and adding freshly steamed broccoli.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring often, or microwave in short bursts to avoid overcooking. Add a splash of water or stock if the sauce thickens too much during storage.

FAQs

Can I use a different cut of beef?

Absolutely! While flank or skirt steak work best for tenderness and quick cooking, you can substitute sirloin or ribeye if sliced thinly. Just adjust cooking time slightly to avoid overcooking.

Is it necessary to use Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry is an excellent substitute. If neither is available, a splash of mirin or even a small amount of rice vinegar with a pinch of sugar can work to add that slight sweetness and depth.

Can I make this recipe vegetarian?

Definitely. Swap the beef for firm tofu or your favorite mushrooms like shiitake or portobello. Use vegetable broth in the sauce and adjust seasonings as necessary. The broccoli and sauce remain just as delicious.

How do I keep the broccoli crisp?

Quick cooking over high heat is key to retaining broccoli’s vibrant color and crunch. Avoid overcooking by stir-frying just until bright green and slightly tender, then removing from the pan until the final step.

Why is baking soda used in the marinade?

Baking soda slightly raises the pH on the surface of the beef which helps break down muscle fibers, resulting in a more tender texture after cooking. It’s optional but definitely a helpful trick for weeknight stir-fries.

Final Thoughts

This Chinese Beef and Broccoli (One Pan Take-Out) recipe is truly a treasure for anyone looking to recreate the bold flavors of takeout right at home without a ton of fuss or cleanup. Its simple ingredients and straightforward method come together to deliver a restaurant-quality dish that feels both comforting and fresh. Give it a try—you might just find your new favorite weeknight meal!

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