Name: Chinese Beef and Broccoli (One Pan Take-Out) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb flank steak, skirt steak, or other cut; 1 tablespoon soy sauce; 1 tablespoon peanut oil (or vegetable oil); 1 tablespoon cornstarch; 1/2 teaspoon baking soda (Optional); 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; 1 head broccoli, cut to bite-size florets; 1 tablespoon peanut oil (or vegetable oil); 3 garlic cloves, minced; 2 teaspoons ginger, minced

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Introduction

Chinese Beef and Broccoli is a classic take-out favorite made easy at home with just one pan. This recipe features tender beef slices and crisp broccoli coated in a savory, slightly sweet sauce. It’s a quick, satisfying dish perfect for busy weeknights.

A bowl filled with a base layer of fluffy white rice, topped with a stir-fry layer of dark brown glazed beef strips and bright green broccoli florets. The beef and broccoli are mixed with a light sauce that gives a shiny texture. White sesame seeds and chopped green onion pieces are sprinkled over the top, adding small white and bright green details. The bowl is white and the dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb flank steak, skirt steak, or other cut
1 tablespoon soy sauce
1 tablespoon peanut oil (or vegetable oil)
1 tablespoon cornstarch
1/2 teaspoon baking soda (Optional)
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
1 head broccoli, cut to bite-size florets
1 tablespoon peanut oil (or vegetable oil)
3 garlic cloves, minced
2 teaspoons ginger, minced

Instructions

Step 1: Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Place in a small bowl and add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Gently mix by hand until all slices are coated. Marinate for 10 minutes while preparing other ingredients.
Step 2: In a medium bowl, combine chicken stock, Shaoxing wine, 2 tablespoons soy sauce, dark soy sauce, brown sugar, and 1 tablespoon cornstarch. Mix well to create the sauce.
Step 3: Heat 1/4 cup water in a large nonstick skillet over medium-high heat until boiling. Add broccoli and cover. Steam until broccoli is just tender and water evaporates, about 1 minute. Remove broccoli to a plate and wipe skillet dry with a paper towel.
Step 4: Add 1 tablespoon peanut oil to the skillet and heat until hot. Spread beef in a single layer and cook without stirring for 30 seconds until the bottom browns. Flip the beef and cook a few seconds on the other side, then stir until lightly charred but still pink inside.
Step 5: Add minced garlic and ginger to the skillet. Stir a few times to release their aroma and flavor.
Step 6: Return broccoli to the skillet. Stir the sauce again to dissolve cornstarch fully, then pour into the pan. Cook and stir until sauce thickens, about 1 minute. Remove from heat and serve immediately.

Tips & Variations

For more tenderness, marinate beef with baking soda included in the marinade and rinse briefly before cooking.
Use dark soy sauce sparingly to add color without overpowering the flavor.
Add red pepper flakes or a splash of chili oil for a spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through, adding a splash of water or stock if needed to loosen the sauce.

How to Serve

In a round stainless steel pan, there is a colorful stir-fry with three main layers: the bottom layer is a dark brown sauce that fills the pan, the middle layer contains bright green broccoli florets and yellow-green sliced pepper strips, and on top, long thin strips of cooked beef, browned and tender, are scattered evenly. The dish is garnished with fresh green sliced scallions and red chili flakes sprinkled all over, with three lime wedges placed at different points around the pan. The pan sits on a white marbled surface alongside a wooden cutting board with lime wedges, a black soy sauce bottle with a red cap, and a glass bottle with a light golden liquid. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, flank steak or skirt steak work best due to their flavor and texture. Other tender cuts like sirloin can also be used but may change the cooking time slightly.

Is it necessary to use Shaoxing wine?

Shaoxing wine adds authenticity and depth to the sauce, but dry sherry is a good substitute. You can omit it if preferred, though the flavor will be less complex.