Chinese Beef and Broccoli (One Pan Take-Out) Recipe

If you’re craving the comforting flavors of take-out but want to whip something up quickly at home, my Chinese Beef and Broccoli (One Pan Take-Out) recipe is an absolute game-changer. This dish delivers tender, savory beef and crisp-tender broccoli all coated in a luscious, glossy sauce that brings that classic Chinese take-out flair straight to your kitchen. Best of all, it only requires one pan, making cleanup a breeze and proving that delicious, restaurant-style meals don’t have to be complicated. Whether it’s a weeknight dinner or a last-minute dinner party option, this recipe will have everyone reaching for seconds.

Ingredients You’ll Need

Let’s talk ingredients—this recipe shines because of its simple, straightforward components that each play a star role. From the tender flank steak that soaks up the marinade, to the vibrant broccoli that adds crunch and color, every ingredient contributes to making this dish pop with authentic flavors and textures.

• Flank steak or skirt steak (1 lb): These cuts are perfect for quick cooking and soaking up flavors without getting tough.
• Soy sauce (3 tablespoons total): Provides rich umami and saltiness essential for the marinade and sauce.
• Peanut oil (2 tablespoons): A fragrant oil that withstands high heat, perfect for stir-frying and adding subtle nuttiness.
• Cornstarch (2 tablespoons total): Helps tenderize the meat and creates that beautifully thickened sauce we all love.
• Baking soda (1/2 teaspoon, optional): A handy trick to make your beef ultra-tender if you have the time.
• Chicken or beef stock (1/2 cup): Adds depth and richness to the sauce beyond just soy and sugar.
• Shaoxing wine or dry sherry (2 tablespoons): Brings a subtle complexity and authentic flair to the sauce.
• Dark soy sauce (1 teaspoon): Gives a deeper color and mellow, sweet-savory notes.
• Brown sugar (2 teaspoons): Balances the savory elements with a gentle sweetness and caramel undertones.
• Broccoli (1 head): Cut into bite-sized florets for that perfect crisp-tender bite and vibrant green color.
• Fresh garlic (3 cloves) and ginger (2 teaspoons): Essential aromatics that wake up the dish with bright, spicy fragrance.

How to Make Chinese Beef and Broccoli (One Pan Take-Out)

Step 1: Prep and Marinate the Beef

Start by slicing your flank or skirt steak thinly against the grain, about a quarter inch thick or half-inch sticks for easier chewing. This simple step ensures every bite is tender, not tough. Toss those slices in a marinade made from soy sauce, peanut oil, and cornstarch—this mix coats the beef in a silky layer that locks in moisture and flavor. If you want even more tender beef, a pinch of baking soda can do wonders. Let it sit for 10 minutes while you prepare the rest.

Step 2: Mix the Sauce

Whisk together the chicken stock, Shaoxing wine, soy sauces, brown sugar, and cornstarch in a bowl. This sauce is the heart of your Chinese Beef and Broccoli (One Pan Take-Out), combining savory, sweet, and slightly smoky elements to create that irresistible glossy coating. Having it ready to go means your cooking flow stays smooth.

Step 3: Steam the Broccoli

Pour a quarter cup of water into a large nonstick skillet and bring it to a boil over medium-high heat. Add your broccoli florets, cover them, and let the steam work its magic for about a minute. This step softens the broccoli just right while retaining its crispness and vibrant green color. Once tender, remove the broccoli to a plate and wipe out any water to avoid sogginess.

Step 4: Sear the Beef

Heat the peanut oil in the same skillet, spreading the marinated beef slices out in one layer. Let the beef cook undisturbed for 30 seconds so it can develop a nice brown crust before flipping just to sear the other side. Stir and cook quickly until the beef is lightly charred on the outside but still pink in the middle. This technique locks in juiciness and adds mouthwatering texture to your dish.

Step 5: Add Aromatics

Next, toss in minced garlic and ginger right into the pan. Stir them briefly to release their fragrant oils so your kitchen will instantly smell amazing. These aromatics provide that classic Chinese flavor base without overpowering the dish, creating depth and warmth.

Step 6: Combine and Thicken

Return the steamed broccoli to the skillet and pour in the prepared sauce, giving it a quick stir first to make sure the cornstarch is fully dissolved. Cook everything together, stirring constantly, until the sauce thickens to a glossy perfection and clings lovingly to each piece of beef and broccoli.

Step 7: Serve Immediately

This dish is best enjoyed piping hot right after cooking. Transfer it to a serving plate and watch how everyone swoons over the perfect balance of savory, sweet, tender, and crisp all in one pan.

How to Serve Chinese Beef and Broccoli (One Pan Take-Out)

Garnishes

Add a sprinkle of toasted sesame seeds or thinly sliced scallions on top to bring a pop of color and a subtle crunch that elevates the dish’s presentation and texture. A light drizzle of toasted sesame oil can also add an extra layer of fragrant, nutty goodness.

Side Dishes

For a truly complete meal, serve this Chinese Beef and Broccoli (One Pan Take-Out) alongside steamed jasmine rice or fragrant brown rice. If you want to add more greens, consider quick-pickled cucumbers or a simple Asian slaw to balance the richness with refreshing crunch and acidity.

Creative Ways to Present

Turn this classic into a fun bowl meal by serving it over steamed rice noodles or cauliflower rice for a low-carb twist. You can also use it as a filling for lettuce wraps for a hand-held treat that packs all the flavors of the dish with a fresh, crisp bite.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, store your leftovers in an airtight container in the fridge. The flavors develop nicely overnight, making this a fantastic next-day lunch or dinner option. Consume within 3-4 days for optimal freshness.

Freezing

You can freeze this dish in freezer-safe containers for up to 2 months. Just be mindful that broccoli may soften a bit upon thawing; to minimize this, slightly undercook during the initial steam step. When ready to use, thaw overnight in the fridge for best results.

Reheating

Reheat gently in a skillet over medium heat, stirring occasionally until warmed through. Adding a splash of water or broth while reheating helps restore sauce consistency and prevents drying out. Avoid using the microwave if you want to keep the beef tender and flavorful.

FAQs

Can I use other cuts of beef for this recipe?

Absolutely! While flank or skirt steak is preferred for their tenderness and quick cooking time, sirloin or rib-eye thinly sliced can also work well. Just be mindful of cooking time to avoid overcooking tougher cuts.

Is there a vegetarian version of Chinese Beef and Broccoli (One Pan Take-Out)?

Yes, you can swap the beef for firm tofu or tempeh and use vegetable stock instead. Extra firm tofu works best when pressed and marinated to soak up the rich sauce flavors.

Why is the baking soda optional in the marinade?

Baking soda is a tenderizing agent that changes the meat’s pH, making it softer. It’s optional because the marinade and quick cooking typically yield tender beef, but if you want an extra tender texture, especially with tougher cuts, it’s a handy trick.

Can I make this gluten-free?

Definitely! Use gluten-free soy sauce or tamari and ensure any other packaged ingredients like chicken stock or Shaoxing wine are certified gluten-free. This way, you can enjoy a delicious gluten-free Chinese Beef and Broccoli (One Pan Take-Out).

How long does the marinade time need to be?

Ten minutes is sufficient to flavor the beef while maintaining a quick overall prep time. If you have more time, letting it marinate up to 30 minutes can enhance flavor intensity, but it’s not necessary.

Final Thoughts

This Chinese Beef and Broccoli (One Pan Take-Out) recipe is a foolproof way to bring that iconic takeaway taste home without the wait or mess. Its balance of tender beef, crisp vegetables, and that mouthwatering sauce makes it a true crowd-pleaser any day of the week. I encourage you to try it out, customize it your way, and enjoy a satisfying, home-cooked meal that feels both comforting and special.

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