This Chinese Beef and Broccoli (One Pan Take-Out) is a classic restaurant favorite that you can easily recreate in your own kitchen. It features tender, juicy beef and crisp broccoli florets tossed in a rich, savory brown sauce that is much healthier than standard takeout options.

Why You Will Love This Recipe

You will love this Chinese Beef and Broccoli (One Pan Take-Out) because it requires only one pan, meaning less cleanup and no extra blanching for the vegetables. The dish is incredibly saucy, making it the perfect companion for a big bowl of steamed rice. Best of all, you do not need a specialized wok to achieve that authentic restaurant-style flavor; a standard flat skillet works perfectly on any home stove.

Ingredients

1 lb flank steak, skirt steak, or other preferred cut
1 tablespoon soy sauce (for marinade)
1 tablespoon peanut oil or vegetable oil (for marinade)
1 tablespoon cornstarch (for marinade)
1/2 teaspoon baking soda (optional for tenderizing tough cuts)
1/2 cup chicken stock or beef stock
2 tablespoons Shaoxing wine or dry sherry
2 tablespoons soy sauce (for sauce)
1 teaspoon dark soy sauce
2 teaspoons brown sugar or white sugar
1 tablespoon cornstarch (for sauce)
1 head broccoli, cut into bite-size florets
1 tablespoon peanut oil or vegetable oil (for stir-fry)
3 garlic cloves, minced
2 teaspoons ginger, minced

Step-by-Step Instructions

Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks, then combine with soy sauce, oil, and cornstarch in a small bowl to marinate for 10 minutes.
In a separate medium-sized bowl, whisk together the chicken stock, Shaoxing wine, soy sauce, dark soy sauce, sugar, and cornstarch to create the savory stir-fry sauce.
Place a large nonstick skillet over medium-high heat with 1/4 cup of water; once boiling, add the broccoli florets, cover, and steam for about 1 minute until they just turn tender and the water has evaporated.
Remove the broccoli from the pan and set aside, then wipe the pan dry, add the remaining oil, and spread the steak in a single layer to sear for 30 seconds until browned.
Flip the beef to cook the other side for a few seconds until the surface is lightly charred but the inside is still slightly pink, then toss in the minced garlic and ginger.
Return the broccoli to the pan, give the sauce a final stir to dissolve the cornstarch, and pour it into the skillet, stirring for about 1 minute until the sauce thickens and coats everything.

Expert Tips / Pro Tips

To achieve the most tender results, always slice your beef against the grain. If you are using a tougher, more affordable cut like brisket or round roast, use the velveting technique by adding 1/2 teaspoon of baking soda to your marinade and letting it sit for at least 30 minutes. Additionally, ensure you have all your ingredients prepped and ready (mise en place) before you turn on the heat, as the actual stir-frying process moves very quickly to prevent overcooking the meat.

Variations & Substitutions

This recipe is highly adaptable to your dietary needs and pantry staples. For a gluten-free version, simply substitute the soy sauce with tamari and use dry sherry instead of Shaoxing wine. If you want to add more color and nutrition, you can replace half of the broccoli with sliced carrots, red peppers, or snap peas. If you prefer a bit of heat, a splash of chili oil or sriracha added at the end will provide the perfect spicy kick to your Chinese Beef and Broccoli (One Pan Take-Out).

Serving Suggestions

The best way to enjoy this dish is over a bed of hot, fluffy white or brown rice to soak up all that extra brown sauce. For a more complete Chinese dinner experience, you could also serve it alongside vegetable spring rolls or a simple egg drop soup. If you are looking for a low-carb option, cauliflower rice works as an excellent substitute for traditional grains.

Storage, Freezing & Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days. While you can freeze this dish for up to 2 months, the texture of the broccoli may become softer upon thawing. To reheat, simply place the mixture in a skillet over medium heat with a splash of water or broth to loosen the sauce until heated through, or use a microwave in 30-second intervals to avoid toughening the beef.

Nutrition Information

Metric	Amount Per Serving
Calories	291 kcal
Protein	26.6 g
Fat	14.3 g
Carbohydrates	13.9 g
Fiber	1.5 g
Sugar	4.5 g
Sodium	790 mg

FAQ

What is the best cut of beef for this recipe?

Flank steak is the preferred choice for its balance of flavor and tenderness, though skirt steak also works very well. Avoid expensive cuts like strip steak as they are not necessary for this style of cooking.

Can I make this dish without a wok?

Yes, a flat nonstick skillet is actually recommended for home cooks using electric stoves because it provides a larger surface area for searing the meat properly compared to a rounded wok.

How do I make the sauce darker?

The dark soy sauce in the recipe provides that deep, rich color and a hint of caramel flavor. If you do not have it, you can use a small amount of molasses as a substitute to enhance the color of the sauce.

Is this recipe gluten-free?

It can be easily adapted! Simply use tamari in place of the soy sauce and dry sherry in place of the Shaoxing wine to make the entire dish gluten-free.