Chinese Beef and Broccoli (One Pan Take-Out)

Why You’ll Love This Recipe

I love making this Chinese Beef and Broccoli recipe because it’s quick, simple, and tastes just like the dish you’d get at your favorite take-out spot. The beef comes out perfectly tender, the broccoli is cooked just right, and the sauce has the ideal balance of salty, savory, and a little sweetness. Plus, it’s all made in one pan, which means less mess and more time to enjoy your meal. Whether I’m craving a homemade take-out fix or just need a delicious weeknight dinner, this recipe never disappoints!

Ingredients

• 1 lb beef flank steak or sirloin, thinly sliced against the grain

• 2 tablespoons vegetable oil, divided

• 3 cups broccoli florets (fresh or frozen)

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, minced

• 1/4 cup soy sauce (or tamari for gluten-free)

• 2 tablespoons oyster sauce

• 1 tablespoon hoisin sauce

• 1 tablespoon brown sugar

• 1/2 cup beef broth

• 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

• Salt and pepper, to taste

• Cooked rice, for serving

• Sesame seeds, for garnish (optional)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Start by prepping the beef. Slice the flank steak (or sirloin) against the grain into thin strips. Season the beef with a little salt and pepper.

2. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beef to the pan in a single layer. Sear for about 2-3 minutes per side, until browned and cooked through. Once done, remove the beef from the skillet and set aside.

3. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the broccoli florets and stir-fry for 3-4 minutes until the broccoli is bright green and tender-crisp. If using frozen broccoli, cook a bit longer until heated through.

4. Add the minced garlic and ginger to the pan with the broccoli, and stir-fry for about 30 seconds, until fragrant.

5. In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, brown sugar, and beef broth. Pour the sauce mixture over the broccoli and stir to combine. Bring to a simmer and cook for 2-3 minutes.

6. Stir in the cornstarch-water mixture to thicken the sauce, and cook for an additional 1-2 minutes, until the sauce is glossy and slightly thickened.

7. Return the cooked beef to the skillet, stirring to coat the beef in the sauce. Let it cook for an additional 2 minutes to ensure everything is well combined and heated through.

8. Serve the Chinese Beef and Broccoli over cooked rice and garnish with sesame seeds, if desired.

Servings and Timing

This recipe makes 4 servings. It takes about 10 minutes to prep the ingredients and another 15 minutes to cook, making it a quick and easy dish ready in about 25 minutes.

Variations

• Add More Veggies: Feel free to add more vegetables to this dish, like bell peppers, onions, or snap peas, to increase the flavor and nutrition.

• Spicy Kick: If you like some heat, add a bit of chili paste or red pepper flakes to the sauce. You can also drizzle some sriracha over the top for a spicy touch.

• Different Protein: This recipe works with other proteins, like chicken or tofu. Just adjust the cooking time to suit the protein you choose.

• Gluten-Free Option: Use tamari instead of soy sauce, and make sure the oyster sauce and hoisin sauce are gluten-free to make this dish suitable for those with gluten sensitivities.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave it for 1-2 minutes or reheat in a pan on the stovetop over medium heat. If the sauce thickens too much after refrigeration, just add a splash of water or broth to loosen it up.

FAQs

Can I use frozen beef for this recipe?

It’s best to use fresh beef for the best texture and flavor. Frozen beef may release more liquid when cooking, which could make the sauce too watery. If you must use frozen beef, be sure to thaw it completely and pat it dry before cooking.

What other cuts of beef work well for this recipe?

Flank steak and sirloin are ideal because they’re tender and cook quickly. However, you can also use skirt steak, ribeye, or any cut that’s good for stir-frying.

Can I make this recipe ahead of time?

This dish is best served fresh, but you can prep the ingredients ahead of time. Slice the beef, chop the broccoli, and mix the sauce ingredients in advance to make cooking even quicker.

How do I make the sauce thicker?

If you want a thicker sauce, simply add a little more cornstarch-water mixture. Start with a teaspoon of cornstarch mixed with a tablespoon of water, and add more if needed, cooking the sauce for an additional minute or two.

Can I freeze the leftovers?

You can freeze this dish, but the broccoli may lose some texture after thawing. To freeze, store the beef and broccoli separately from the rice. Reheat thoroughly before serving.

Conclusion

Chinese Beef and Broccoli (One Pan Take-Out) is a perfect weeknight dinner option that delivers big flavor with minimal effort. The tender beef, crisp broccoli, and savory sauce come together in a single pan, making cleanup a breeze. It’s a healthier alternative to take-out, and I’m sure it’ll become a go-to recipe in your kitchen. Quick, delicious, and satisfying—what’s not to love?