Why You’ll Love Chinese Beef and Broccoli (One Pan Take-Out) Recipe
You’ll love this Chinese Beef and Broccoli because it’s simple, flavorful, and comes together in less than 30 minutes. The rich soy-garlic sauce coats every piece of beef and broccoli for a perfectly balanced meal that satisfies both your craving for comfort food and your desire for something wholesome. Plus, since it’s made in one pan, cleanup is effortless.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Flank steak or sirloin, thinly sliced against the grain
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Fresh broccoli florets
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Soy sauce
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Oyster sauce
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Brown sugar
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Cornstarch
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Garlic, minced
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Fresh ginger, grated
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Sesame oil
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Vegetable oil
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Beef broth or water
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Salt and pepper to taste
Directions
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In a bowl, mix soy sauce, oyster sauce, brown sugar, and beef broth to make the stir-fry sauce.
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In a separate bowl, toss the sliced beef with cornstarch until evenly coated.
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Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry until browned, then remove and set aside.
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In the same pan, add a bit more oil if needed, then sauté garlic and ginger until fragrant.
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Add broccoli and a splash of water. Cover and steam for 2–3 minutes until tender-crisp.
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Return the beef to the pan, pour in the prepared sauce, and stir well to coat everything evenly.
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Let the mixture simmer for a few minutes until the sauce thickens and the beef is cooked through.
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Drizzle with sesame oil, toss once more, and serve hot over steamed rice or noodles.
Servings and timing
This recipe serves 4 people and takes about 25 minutes to prepare, including 10 minutes of prep and 15 minutes of cooking time.
Variations
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Spicy version: Add chili flakes or a spoonful of chili garlic sauce for extra heat.
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Low-sodium: Use low-sodium soy sauce and skip added salt.
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Vegetarian option: Substitute the beef with firm tofu or tempeh for a plant-based twist.
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Extra veggies: Include bell peppers, carrots, or snap peas for added color and crunch.
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Gluten-free: Use tamari instead of soy sauce to make this dish gluten-free.
Storage/Reheating
Store leftover beef and broccoli in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, adding a splash of water to loosen the sauce. For longer storage, freeze for up to 2 months and thaw in the refrigerator overnight before reheating.
FAQs
How do I make the beef tender?
Slice the beef thinly against the grain and coat it with cornstarch before cooking. This helps seal in moisture and keeps the meat tender.
Can I use frozen broccoli?
Yes, you can use frozen broccoli. Thaw it first and pat dry before adding it to the pan to prevent excess water.
What cut of beef is best for this recipe?
Flank steak or sirloin works best due to their tenderness and quick cooking time.
Can I make this ahead of time?
Yes, you can prepare the sauce and slice the beef in advance. Cook everything fresh just before serving for the best texture.
How do I thicken the sauce?
If the sauce is too thin, mix a teaspoon of cornstarch with water and stir it into the pan until the sauce thickens.
What can I serve with beef and broccoli?
It pairs perfectly with steamed jasmine rice, brown rice, or noodles.
Can I make this dish without oyster sauce?
Yes, substitute oyster sauce with hoisin sauce or an extra splash of soy sauce mixed with a bit of brown sugar.
How can I make it healthier?
Use lean beef, reduce sugar, and add extra vegetables for a lighter version.
What oil is best for stir-frying?
Use a high smoke point oil such as vegetable, peanut, or canola oil.
Can I use chicken instead of beef?
Absolutely. Thinly sliced chicken breast or thighs make an excellent substitute in this recipe.
Conclusion
Chinese Beef and Broccoli is the ultimate quick and flavorful one-pan dinner. With tender beef, crisp broccoli, and a delicious savory sauce, this dish brings all the comfort of your favorite take-out without the wait. Perfect for weeknights, it’s sure to become a regular in your home cooking rotation.
