There’s something deeply comforting about that classic take-out box, steaming with the savory aroma of beef and broccoli. But what if I told you that you could create that same magic, that same saucy, tender, and utterly delicious experience, right in your own kitchen? And what if I promised you could do it all in one pan, without any fancy equipment?
This isn’t just a recipe; it’s your ticket to ditching the delivery app on a busy weeknight. It’s about creating something healthier, more flavorful, and honestly, more satisfying than anything that could ever show up at your door. The best part? It comes together in a flash, leaving you with a single pan to wash and a whole lot of happiness to enjoy.
Ingredients Needed for the Recipe
Gathering your ingredients first is the secret to a smooth, stress-free cooking experience. Here’s everything you’ll need to create this masterpiece.
- Flank Steak (1 lb): The star of the show! Flank steak is my top pick because it’s flavorful and becomes incredibly tender when sliced thinly against the grain. Skirt steak is a great backup.
- Soy Sauce (3 tbsp total): This is the salty, umami backbone of our dish. We use it in both the marinade and the sauce for deep flavor.
- Peanut Oil (2 tbsp total): Its high smoke point makes it perfect for getting a good sear on the beef. Vegetable oil works in a pinch.
- Cornstarch (2 tbsp total): A powerhouse ingredient! It tenderizes the beef in the marinade and acts as a thickener for our glorious sauce.
- Chicken or Beef Stock (1/2 cup): This forms the liquid base of our sauce, adding a rich, savory depth that water just can’t provide.
- Shaoxing Wine (2 tbsp): This Chinese cooking wine adds a complex, slightly sweet flavor that is essential for authenticity. Dry sherry is a perfect substitute.
- Dark Soy Sauce (1 tsp): Don’t worry if you don’t have this! It’s mostly for that beautiful, dark caramel color. You can skip it or add a tiny bit of molasses.
- Brown Sugar (2 tsp): Just a touch to balance the saltiness and help create a lovely glaze.
- Broccoli (1 large head): Fresh, crisp florets that will steam to perfection right in the pan.
- Garlic & Ginger (3 cloves & 2 tsp): The aromatic dream team. Fresh is best here—they’ll make your kitchen smell incredible.
- Baking Soda (1/2 tsp, optional): This is your secret weapon if you’re using a tougher cut of beef. It tenderizes the meat like a charm.
How to make Chinese Beef and Broccoli (One Pan Take-Out)?
Ready to cook? Let’s move quickly and confidently. Have everything prepped and within arm’s reach—this is how the pros do it!
Step 1: The Prep Work
First, slice your flank steak. Look for the direction of the muscle fibers (the grain) and slice perpendicular to it into thin, 1/4-inch pieces. This is the single most important step for tender beef.
Step 2: The Marinade
In a bowl, combine the sliced beef with 1 tablespoon of soy sauce, 1 tablespoon of peanut oil, and 1 tablespoon of cornstarch. Gently massage it into the beef with your hands until every piece is coated. Let it sit for 10 minutes.
Step 3: The Sauce
While the beef marinates, whisk together the sauce ingredients: chicken stock, Shaoxing wine, the remaining 2 tbsp soy sauce, dark soy sauce, brown sugar, and the remaining 1 tbsp of cornstarch. Whisk until the cornstarch is completely dissolved.
Step 4: Steam the Broccoli
Heat 1/4 cup of water in your large skillet over medium-high heat until it boils. Add the broccoli florets, cover the pan, and let them steam for about 1 minute, just until bright green and tender-crisp. Remove the broccoli and set it aside.
Step 5: Sear the Beef
Wipe the skillet dry and add the remaining 1 tablespoon of oil. Heat it until it shimmers. Add the beef in a single layer and let it sear undisturbed for 30 seconds to get a good brown crust. Flip and cook for another 30 seconds.
Step 6: Bring It All Together
Add the minced garlic and ginger to the skillet, stirring for just 20 seconds until fragrant. Return the steamed broccoli to the pan. Give your sauce another quick whisk and pour it over everything.
Step 7: The Final Simmer
Stir everything constantly. The sauce will begin to bubble and thicken into a glossy, beautiful glaze that coats the beef and broccoli perfectly. This should only take about one minute. Serve immediately over a mountain of fluffy rice.
Best Time to Serve This Dish
This dish is your weeknight superhero. It’s the answer to that “What’s for dinner?” panic at 6 PM. From start to finish, you’re looking at about 30 minutes, which is often faster than delivery.
It’s also a fantastic option for meal prep. Simply cook a double batch on a Sunday, divide it into containers with rice, and you have lunches or dinners ready to go. The flavors actually get better as they mingle.
Ingredient Substitutions
Don’t let a missing ingredient stop you! Cooking is about adaptability. Here’s how you can pivot without losing flavor.
No Shaoxing wine? Dry sherry is the best substitute. In a real pinch, a splash of regular white wine or even a teaspoon of rice vinegar mixed with water will work. For a gluten-free version, use tamari instead of soy sauce and ensure your stock is gluten-free.
Protein swaps are easy, too. Thinly sliced chicken breast or thighs would be delicious. For a vegetarian twist, use extra-firm tofu or thickly sliced king oyster mushrooms. The sauce is so good, it will make anything taste amazing.
Tips
- A few little secrets can take your beef and broccoli from good to “can I have this every night?” great. Pay attention here.
- Your beef will be most tender if you bring it to room temperature for 15-20 minutes before cooking. Don’t skip the cornstarch in the marinade—it’s what creates that velvety texture on the meat. And most importantly, have all your ingredients prepped and ready to go before you turn on the stove. This is a fast-paced dish!
- When you add the sauce, make sure you give it one final whisk to reincorporate the cornstarch. Pour it in and keep everything moving in the pan. You’ll watch it transform from a thin liquid to a luxurious, glossy sauce right before your eyes.
How to Store and Reheat
Leftovers? Lucky you! Let the dish cool completely before storing it in an airtight container in the refrigerator. It will keep beautifully for up to 3 days.
Reheating is key to preserving texture. The best method is on the stove over medium heat with a tiny splash of water or stock to loosen the sauce. Microwave reheating can make the beef a bit rubbery, so if you must, do it in short bursts and stir well in between.
Flavor Variations
Once you’ve mastered the classic, feel free to play around! Love spice? Add a teaspoon of chili garlic paste or a drizzle of chili oil to the sauce. For a touch of acidity and brightness, a squeeze of fresh orange zest and juice can be amazing.
You can also expand the vegetable roster. Sliced carrots added with the broccoli, or bell peppers and snap peas tossed in during the last minute of cooking, add wonderful color and crunch. This recipe is a fantastic blueprint for your own creative twists.
So there you have it. A take-out classic, made better, healthier, and more rewarding in your own kitchen. One pan, thirty minutes, and no regrets. Now, go forth and stir-fry!
Chinese Beef and Broccoli Recipe (One Pan Take-Out)
Description
Recreate your favorite takeout with this easy Chinese Beef and Broccoli recipe — made entirely in one pan! Tender, marinated beef and crisp broccoli are smothered in a rich, savory-sweet sauce that's better than any restaurant version. Ready in under 30 minutes, this healthy, flavorful stir-fry is perfect for busy weeknights and requires no wok — just a simple skillet!
Ingredients
Marinated Beef
Stir-Fry & Sauce
Instructions
-
Marinate the Beef
Slice the beef thinly against the grain. In a bowl, combine beef with soy sauce, Shaoxing wine, sesame oil, sugar, cornstarch, and baking soda (if using). Mix well, cover, and marinate for at least 15 minutes (or up to 30 minutes).The baking soda ensures extra tender beef — a restaurant secret! -
Prep the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, Shaoxing wine, brown sugar, and beef broth. Set aside.Mix 1 tsp cornstarch with 1 tbsp water to make a slurry; add to sauce just before using. -
Sear the Beef
Heat 1 tbsp oil in a large skillet or deep pan over high heat. Add beef in a single layer and sear for 1–2 minutes per side until browned but not fully cooked. Remove and set aside.Work in batches if needed to avoid overcrowding. -
Steam the Broccoli
Add 2 tbsp water to the same pan. Place broccoli in the pan, cover, and steam for 2–3 minutes until bright green and slightly tender. Uncover and let water evaporate.No need to blanch ahead — steaming in the pan saves time and dishes. -
Sauté Aromatics
Add remaining 1 tbsp oil to the pan. Stir in garlic and ginger, cooking for 15–20 seconds until fragrant.Do not burn — keep heat high but monitor closely. -
Combine and Simmer
Return beef to the pan. Pour in the sauce and stir to combine. Bring to a simmer and cook for 1–2 minutes until the sauce thickens and coats everything evenly.The cornstarch slurry will thicken the sauce quickly. -
Finish and Serve
Remove from heat. Taste and adjust seasoning if needed. Serve immediately over steamed rice, noodles, or cauliflower rice.Garnish with sesame seeds or sliced green onions if desired.
Nutrition Facts
Servings 4
Serving Size 1 serving (with rice)
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 20gg31%
- Saturated Fat 6gg30%
- Trans Fat 1gg
- Cholesterol 70mgmg24%
- Sodium 1100mgmg46%
- Potassium 820mgmg24%
- Total Carbohydrate 38gg13%
- Dietary Fiber 4gg16%
- Sugars 10gg
- Protein 36gg72%
- Calcium 120mg mg
- Iron 4.2mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Best Beef Cuts: Flank or skirt steak are ideal. For budget options, use chuck or round with ½ tsp baking soda in the marinade for tenderness.
- No Wok? No Problem: A deep nonstick skillet works great, especially on electric stoves for even heat distribution.
- Veggie Variations: Swap half the broccoli with carrots, bell peppers, snap peas, or snow peas. Add quicker-cooking veggies in the last 30 seconds of steaming.
- Sauce Thickness: For a thicker sauce, increase cornstarch slurry to 2 tsp. For thinner, add a splash of broth.
- Make It Gluten-Free: Use tamari or coconut aminos instead of soy sauce, and ensure oyster sauce is GF or use a mushroom-based alternative.
- Storage: Refrigerate in an airtight container for up to 4 days. Reheat in a skillet with a splash of water to restore moisture.
- Serving Suggestion: Pair with jasmine rice, fried rice, or low-carb cauliflower rice for a complete meal.
Frequently Asked Questions
Can I use frozen broccoli?
Yes, but thaw and pat dry first. Frozen broccoli releases more water, so skip adding extra water and stir-fry instead of steaming to avoid sogginess.
Is this recipe spicy?
No, this version is not spicy. For heat, add 1 tsp sriracha or ½ tsp red pepper flakes to the sauce.
Can I make it ahead of time?
Yes! Marinate the beef and prep the sauce up to a day ahead. Cook fresh for best texture, but you can fully cook and reheat gently on the stove.
Why use baking soda in the marinade?
Baking soda (not baking powder) raises the pH of the meat, preventing protein tightening and keeping it incredibly tender — a common trick in Chinese restaurants.
Can I use chicken or tofu instead?
Absolutely! Substitute beef with chicken breast or firm tofu. Adjust cook time accordingly — chicken needs 5–6 minutes, tofu just needs warming through.