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Chinese Beef and Broccoli (One Pan Take-Out)

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 10 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 291
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large nonstick skillet

Method
 

  1. 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.
    1 lb flank steak, 1 tbsp soy sauce, 1 tbsp peanut oil, 1 tbsp cornstarch
  2. 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.
    1/2 cup chicken stock, 2 tbsp Shaoxing wine, 2 tbsp soy sauce, 1 tsp dark soy sauce, 2 tsp brown sugar, 1 tbsp cornstarch
  3. 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.
    1 head broccoli
  4. 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.
    1 tbsp peanut oil, 1 lb flank steak
  5. 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.
    3 cloves garlic, 2 tsp ginger
  6. 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.

Notes

Slice beef against the grain for tenderness, or use the velveting technique with baking soda for tougher cuts. Ensure all ingredients are prepped before cooking as the stir-fry process moves quickly.