Chinese Beef and Broccoli (One Pan Take-Out)

Introduction

Chinese Beef and Broccoli (One Pan Take-Out) is the ultimate weeknight meal — flavorful, quick, and ready in under 30 minutes. The tender slices of marinated beef soak up a rich, savory sauce while crisp-tender broccoli adds freshness and crunch. It’s the kind of dish that satisfies every craving for take-out without leaving your kitchen. Here at Bake Warely, we love recipes that deliver restaurant-quality taste with simple home-cooking methods. This one-pan stir-fry does exactly that — less mess, more flavor, and unbeatable convenience!

My Recipe Story

I’ve always had a soft spot for Chinese take-out, especially the classic Chinese Beef and Broccoli. It’s a perfect harmony of savory beef and green freshness. The first time I made it at home, I realized how easy it was to recreate that glossy sauce and tender texture using just a few key ingredients. Over time, I’ve perfected this one-pan version — it’s now my go-to for busy nights when I want something wholesome yet indulgent. Whether you’re new to stir-frying or a seasoned home cook, this dish brings the joy of Chinese restaurant flavors right to your table.

Ingredient Breakdown

Let’s take a closer look at the simple yet powerful ingredients that make Chinese Beef and Broccoli (One Pan Take-Out) so flavorful:

• Flank steak or skirt steak: These cuts are lean and flavorful, becoming perfectly tender with a quick marinade.
• Soy sauce: Adds salty umami depth and color to both the beef and sauce.
• Peanut oil: Ideal for high-heat stir-frying and adds a subtle nutty aroma.
• Cornstarch: Helps tenderize the beef and thickens the sauce.
• Baking soda: Optional, but it softens tougher cuts by adjusting pH.
• Shaoxing wine: A key Chinese cooking wine that enhances complexity — substitute with dry sherry if needed.
• Dark soy sauce: Deepens the color and adds molasses-like richness.
• Brown sugar: Balances out the savory notes for a glossy, well-rounded sauce.
• Garlic and ginger: The essential aromatics that bring authentic Chinese flavor.
• Broccoli florets: Adds crunch, color, and freshness — blanching keeps their bright green hue.

Equipment You’ll Need

• Large skillet or wok — for high-heat cooking and even browning.
• Mixing bowls — for marinating beef and preparing sauce.
• Whisk or chopsticks — to mix sauces smoothly.
• Spatula or tongs — for quick stir-frying without splatter.
• Rice cooker or pot — if serving over steamed rice.

Step-by-Step Directions

Step 1: Prepare the Beef

Slice the flank steak thinly against the grain for maximum tenderness. In a bowl, combine soy sauce, peanut oil, cornstarch, and baking soda. Toss the beef until coated evenly. Let it marinate for 10–15 minutes — this allows the cornstarch to form a protective coating that locks in moisture during cooking.

Step 2: Make the Sauce

In a separate bowl, whisk together chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. This combination will create a glossy, flavorful sauce that clings perfectly to each slice of beef and broccoli. Set aside.

Step 3: Cook the Broccoli

Blanch the broccoli in boiling water for 30–45 seconds until bright green and just tender. Drain immediately and rinse under cold water to stop the cooking. This ensures the broccoli stays crisp when stir-fried later.

Step 4: Sear the Beef

Heat 1 tablespoon of peanut oil in a large skillet or wok over high heat. Spread the marinated beef in a single layer. Let it sear without moving for 30 seconds, then stir-fry until browned but not overcooked. Remove from the pan and set aside to keep tender.

Step 5: Combine Everything

In the same pan, add a little more oil if needed. Sauté the garlic and ginger for 20 seconds until fragrant. Add the blanched broccoli, then pour in the sauce and stir continuously until it thickens. Return the beef to the pan, toss everything to coat evenly, and cook for another minute until glossy and hot. Serve immediately with steamed rice.

Variations & Substitutions

• Protein swaps: Use chicken breast, shrimp, or tofu instead of beef.
• Vegetables: Add bell peppers, snap peas, or mushrooms for color and texture.
• Gluten-free version: Substitute soy sauce with tamari or coconut aminos.
• Low-sodium option: Use reduced-salt soy sauce and unsalted stock.
• Spicy twist: Add chili flakes or a drizzle of sriracha for heat.

Storage, Freezing & Make-Ahead

Leftover Chinese Beef and Broccoli (One Pan Take-Out) keeps well in the fridge for up to 3 days in an airtight container. Reheat gently in a skillet with a splash of water to refresh the sauce. For freezing, store portions in freezer-safe bags and thaw overnight before reheating. You can also prep the sauce and marinate beef up to 24 hours ahead to save time on busy evenings.

Serving Ideas & Pairings

Serve your Chinese Beef and Broccoli (One Pan Take-Out) over jasmine or brown rice for a classic pairing. It’s also excellent with noodles or cauliflower rice for a lighter version. Pair it with Honey Garlic Chicken Stir-Fry for a delicious homemade Chinese feast. For more inspiration on authentic flavors, check out The Woks of Life — a fantastic resource for Chinese home cooking.

FAQ

Can I use frozen broccoli?

Yes! Just thaw it first and pat dry before stir-frying to avoid excess water.

What if I don’t have Shaoxing wine?

Use dry sherry or rice vinegar with a touch of sugar as a substitute.

How do I prevent the beef from being chewy?

Slice thinly against the grain and avoid overcooking. Marinating with cornstarch helps too.

Can I double the sauce?

Absolutely! If you love extra sauce over rice, just double all sauce ingredients proportionally.

Is this recipe good for meal prep?

Yes, it reheats beautifully and stays flavorful for days, making it ideal for work lunches or make-ahead dinners.

Final Thoughts

Chinese Beef and Broccoli (One Pan Take-Out) is proof that simple ingredients can create spectacular flavors. With its tender beef, crisp broccoli, and glossy sauce, this dish will quickly become a favorite in your weekly rotation. Skip the take-out menu — your skillet just became your new favorite wok!

Chinese Beef and Broccoli (One Pan Take-Out)

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• Author: Sarah Mitchell
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A flavorful, saucy, and tender Chinese Beef and Broccoli dish made in one pan—better than takeout!

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Ingredients

Scale 1x2x3x

• For the Beef and Marinade

  • 1 lb flank steak, thinly sliced against the grain

  • 1 tbsp soy sauce

  • 1 tbsp oyster sauce

  • 1 tsp cornstarch

  • 1 tsp sesame oil

  • 1 tbsp vegetable oil (for cooking)

  → For the Sauce

  • 1/4 cup low-sodium soy sauce

  • 2 tbsp oyster sauce

  • 1 tbsp hoisin sauce

  • 1 tbsp cornstarch

  • 1 tbsp brown sugar

  • 3/4 cup beef broth or water

  • 1 tsp sesame oil

  • 1 tsp rice vinegar

  • 1/2 tsp ground ginger

  → For the Stir-Fry

  • 3 cups broccoli florets (fresh or blanched)

  • 3 cloves garlic, minced

  • 1 tbsp vegetable oil

  • 1/4 tsp red pepper flakes (optional)

  • 2 green onions, sliced (for garnish)

  • Sesame seeds (for garnish)

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Instructions

1. 1. Marinate the beef: In a bowl, mix soy sauce, oyster sauce, cornstarch, and sesame oil. Add sliced beef, toss well, and let marinate for 15–20 minutes.

   2. Prepare the sauce: In another bowl, whisk together soy sauce, oyster sauce, hoisin sauce, cornstarch, brown sugar, beef broth, sesame oil, rice vinegar, and ginger. Set aside.

   3. Cook the beef: Heat oil in a large pan or wok over medium-high heat. Add beef in batches and sear for 1–2 minutes per side until browned. Remove and set aside.

   4. Sauté aromatics: In the same pan, add more oil if needed, then sauté garlic (and red pepper flakes if using) for 30 seconds until fragrant.

   5. Add broccoli: Toss in broccoli and stir-fry for 2–3 minutes until bright green and tender-crisp.

   6. Combine everything: Pour the prepared sauce into the pan and let it thicken for about 1 minute.

   7. Return beef to pan: Add beef back, toss everything together until well coated and heated through.

   8. Serve: Garnish with sliced green onions and sesame seeds. Serve hot with steamed rice or noodles.

Notes

• For extra tenderness, slice the beef thinly against the grain.

• You can blanch the broccoli for 30 seconds before stir-frying for vibrant color.

• Adjust sweetness or saltiness by tweaking soy sauce and sugar amounts.

• This dish reheats well—perfect for meal prep!

• Add bell peppers, snap peas, or carrots for more texture and color.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stir-Fry
• Cuisine: Chinese

Nutrition

• Serving Size: 1 bowl (approx.)
• Calories: 310
• Sugar: 6g
• Sodium: 870mg
• Fat: 16g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 65mg