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

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

5.2 from 23 reviews

This Chinese Beef and Broccoli recipe offers a delicious and authentic take-out style meal that you can easily prepare in one pan at home. Tender flank steak is marinated and quickly stir-fried with fresh broccoli and a savory, slightly sweet soy-based sauce. The combination of garlic, ginger, and Shaoxing wine gives this dish a genuine depth of flavor, perfect for a weeknight dinner or a simple yet impressive meal.

Ingredients

Scale

Meat and Marinade

  • 1 lb flank steak, skirt steak, or other suitable cut
  • 1 tablespoon soy sauce
  • 1 tablespoon peanut oil (or vegetable oil)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda (Optional, for tenderizing)

Sauce

  • 1/2 cup chicken stock (or beef stock)
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce
  • 2 teaspoons brown sugar (or white sugar)
  • 1 tablespoon cornstarch

Stir-fry

  • 1 head broccoli, cut into bite-size florets
  • 1 tablespoon peanut oil (or vegetable oil)
  • 3 garlic cloves, minced
  • 2 teaspoons ginger, minced

Instructions

  1. Prepare the Beef: Slice the flank steak thinly against the grain to ensure tenderness. In a bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 tablespoon peanut oil, 1 tablespoon cornstarch, and 1/2 teaspoon baking soda if using. Mix well and let it marinate for at least 30 minutes or up to 1 hour in the refrigerator to tenderize and flavor the meat.
  2. Mix the Sauce: In a separate bowl, whisk together the 1/2 cup chicken stock, 2 tablespoons Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons brown sugar, and 1 tablespoon cornstarch until smooth. Set aside.
  3. Cook the Broccoli: Heat 1 tablespoon peanut oil in a large pan or wok over medium-high heat. Add the broccoli florets and stir-fry for about 3 minutes until bright green and slightly tender but still crisp. Remove broccoli from the pan and set aside.
  4. Sauté Aromatics: In the same pan, add a little oil if needed and sauté the minced garlic and ginger for about 30 seconds until fragrant, taking care not to burn them.
  5. Stir-fry the Beef: Increase the heat to high and add the marinated beef in a single layer. Stir-fry quickly for 2-3 minutes until the beef is nearly cooked through and nicely browned.
  6. Combine and Thicken: Return the broccoli to the pan with the beef, then pour the prepared sauce over the mixture. Stir continuously as the sauce thickens and coats the beef and broccoli, about 1-2 minutes.
  7. Serve: Remove from heat once the sauce is glossy and the beef is fully cooked. Serve immediately with steamed rice or noodles for a complete meal.

Notes

  • Baking soda is optional but helps tenderize the beef if you slice it thinly.
  • Dark soy sauce adds a deeper color and richer flavor; use regular soy sauce if unavailable.
  • Peanut oil is preferred for its high smoke point and flavor, but vegetable oil can be substituted.
  • For a gluten-free version, substitute soy sauce with tamari sauce.
  • Marinating the beef ahead of time enhances flavor and texture.
  • Broccoli should be cooked until just tender to maintain crunch and nutrients.

Nutrition

Keywords: beef and broccoli, Chinese stir-fry, easy dinner, one pan meal, takeout style, Asian cuisine

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