Chinese Beef and Broccoli (One Pan Take-Out)
- Chinese Beef and Broccoli (One Pan Take-Out) is a delicious, quick, and healthy dinner option that combines smoky, tender beef, crispy broccoli, and a savory sauce made from soy sauce, garlic, ginger, and a touch of sweetness. This one-pan recipe brings take-out flavors straight to your kitchen with minimal effort and cleanup. Perfect for weeknight dinners or meal prep, this dish is a balanced, flavorful meal that’s easy to make and incredibly satisfying.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 3-4 servings
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
For the beef and broccoli:
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1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
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4 cups broccoli florets (fresh or frozen)
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2 tablespoons vegetable oil (divided)
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1 teaspoon cornstarch (for the beef marinade)
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Salt and pepper, to taste
For the sauce:
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1/4 cup soy sauce (low-sodium if preferred)
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1 tablespoon oyster sauce
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1 tablespoon hoisin sauce
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1 tablespoon rice vinegar
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2 teaspoons brown sugar
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2 teaspoons sesame oil
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1 teaspoon fresh ginger, grated
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2 garlic cloves, minced
- 1 tablespoon water (for adjusting sauce consistency)
Instructions
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Marinate the beef:
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In a bowl, combine the thinly sliced beef with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of salt and pepper. Toss to coat evenly and let marinate for 10-15 minutes.
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Prepare the sauce:
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In a separate bowl, whisk together the remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, ginger, and garlic. Set aside.
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Cook the broccoli:
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Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli florets and cook for 3-4 minutes, stirring occasionally, until tender but still crisp. If using frozen broccoli, cook until heated through. Remove from the pan and set aside.
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Cook the beef:
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In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the marinated beef in a single layer and cook for 2-3 minutes, or until browned and cooked through. Avoid overcrowding the pan; cook in batches if necessary.
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Combine the beef and broccoli:
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Return the cooked broccoli to the pan and pour the prepared sauce over the beef and broccoli. Stir to coat evenly and cook for an additional 2-3 minutes, until the sauce thickens slightly and everything is heated through.
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Serve:
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Serve the Chinese Beef and Broccoli immediately over steamed rice or noodles. Garnish with sesame seeds or chopped green onions, if desired.
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Notes
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Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a pan over medium heat.
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Variations:
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Add more veggies: Feel free to add extra vegetables like bell peppers, snap peas, or carrots for added color and nutrition.
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Make it spicy: Add chili flakes, fresh chili, or a tablespoon of sriracha for an extra kick.
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Vegan option: Replace the beef with tofu or tempeh and use a plant-based sauce.
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Low-carb version: Serve over cauliflower rice for a low-carb alternative to regular rice.
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