Chinese Beef and Broccoli (One Pan Take-Out) Recipe
Chinese Beef and Broccoli is a flavorful one-pan take-out style dish featuring tender sliced flank steak stir-fried with fresh broccoli florets in a savory soy-based sauce. This quick and easy recipe delivers a perfect balance of savory, sweet, and umami flavors, making it a delicious and healthy weeknight dinner option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
- Diet: Halal
Ingredients
Scale
Beef Marinade
- 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)
Sauce
- 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
Vegetables and Aromatics
- 1 head broccoli, cut to bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Slice and Marinate the Beef: Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add 1 tablespoon soy sauce, 1 tablespoon peanut oil, 1 tablespoon cornstarch, and optionally 1/2 teaspoon baking soda. Gently mix well by hand until all slices are coated with the marinade. Let it marinate for 10 minutes while preparing other ingredients.
- Prepare the Sauce: In a medium bowl, combine chicken or beef stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and 1 tablespoon cornstarch. Mix well to dissolve the cornstarch completely. Set aside.
- Steam the Broccoli: Add 1/4 cup water to a large nonstick skillet and heat over medium-high until boiling. Add broccoli florets and cover the skillet. Steam for about 1 minute or until the broccoli turns just tender and water evaporates. Transfer broccoli to a plate. Wipe out any remaining water with a paper towel.
- Cook the Beef: Heat 1 tablespoon peanut oil in the same skillet over medium-high heat until hot. Spread marinated beef in a single layer and cook without stirring for 30 seconds to brown the bottom. Flip beef slices and cook for a few more seconds until lightly charred on the surface but still pink inside. Stir occasionally to finish cooking.
- Add Aromatics: Add minced garlic and ginger to the skillet. Stir several times to release their fragrance and flavor, about 30 seconds to 1 minute.
- Combine and Finish: Return the steamed broccoli to the pan. Stir the prepared sauce once more to ensure cornstarch is fully dissolved, then pour it into the skillet. Cook and stir for about 1 minute until the sauce thickens and coats the beef and broccoli evenly. Transfer to a plate and serve immediately as a hot main dish.
Notes
- Choosing flank or skirt steak ensures tender beef that cooks quickly.
- Baking soda in the marinade helps tenderize the beef but is optional.
- Use peanut or vegetable oil as they tolerate high heat well.
- Shaoxing wine adds authentic Chinese flavor; dry sherry can be substituted.
- Dark soy sauce contributes color and deeper flavor to the sauce.
- Be careful not to overcook broccoli; it should remain crisp-tender.
- Use a nonstick skillet for easy cooking and cleanup.
Keywords: Chinese beef and broccoli, stir-fry beef broccoli, one pan dinner, quick Chinese recipe, easy beef stir fry
