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

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

4.9 from 30 reviews

This Chinese Beef and Broccoli recipe is a quick and flavorful one-pan take-out style dish that features tender slices of marinated flank steak stir-fried with fresh broccoli and aromatic garlic and ginger. The savory sauce, made with a blend of soy sauce, Shaoxing wine, and brown sugar, perfectly coats the beef and broccoli making it a satisfying and healthy meal ideal for weeknights.

Ingredients

Scale

Meat and 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

Stir-fry

  • 1 head broccoli, cut into bite-size florets
  • 1 tablespoon peanut oil (or vegetable oil)
  • 3 garlic cloves, minced
  • 2 teaspoons ginger, minced

Instructions

  1. 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 and add soy sauce, peanut oil, and cornstarch. Mix gently by hand until all slices are coated with a thin layer of marinade. Allow to marinate for 10 minutes while preparing other ingredients.
  2. Prepare the Sauce: In a medium-sized bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Whisk thoroughly to dissolve the cornstarch and mix all ingredients evenly.
  3. Steam the Broccoli: Pour 1/4 cup water into a large nonstick skillet over medium-high heat and bring to a boil. Add broccoli florets and cover. Steam until broccoli just turns tender and water evaporates, about 1 minute. Remove broccoli and set aside. Wipe the skillet dry if water remains.
  4. Cook the Beef: Add oil to the heated skillet and swirl to coat the bottom. Spread the marinated beef in a single layer. Let it cook undisturbed for 30 seconds until the bottom is browned. Flip the slices and cook the other side for a few seconds until lightly charred but still pink inside.
  5. Add Aromatics: Add minced garlic and ginger to the skillet. Stir quickly a few times to release their fragrance and flavor into the beef.
  6. Combine and Finish: Return the steamed broccoli to the skillet. Stir the prepared sauce again to ensure cornstarch is fully mixed, then pour it into the pan. Cook and stir until the sauce thickens and coats the beef and broccoli evenly, about 1 minute.
  7. Serve: Immediately transfer the beef and broccoli to a serving plate. Serve hot as a delicious main dish.

Notes

  • The baking soda in the marinade tenderizes the beef, but it is optional if you prefer not to use it.
  • Dark soy sauce adds color and depth; if unavailable, use regular soy sauce but expect a lighter appearance.
  • Peanut oil is preferred for its high smoke point and flavor, but vegetable oil works as a substitute.
  • For gluten-free variation, use tamari or gluten-free soy sauce.
  • Ensure to slice the beef against the grain to maximize tenderness.

Nutrition

Keywords: Chinese beef and broccoli, stir-fry beef recipe, quick Chinese dinner, beef stir-fry with broccoli, one-pan Chinese recipe

Find it online: https://platedbyemma.com/chinese-beef-and-broccoli-one-pan-take-out-recipe/