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

There’s a reason Chinese Beef and Broccoli is one of the most beloved take-out classics — it’s quick, deeply flavorful, and perfectly balanced with tender beef, crisp broccoli, and a savory-sweet sauce that coats every bite. The great news? You can recreate this restaurant favorite in one pan at home, in under 30 minutes.

This one-pan Chinese Beef and Broccoli is bold with umami flavor, infused with garlic, ginger, and soy, and finished with that glossy, silky sauce you’d expect from a good wok. The beef stays juicy and tender thanks to a quick marinade and sear, while the broccoli remains vibrantly green and just crisp enough for a satisfying bite.

Whether you’re looking to save money, eat healthier, or just enjoy a cozy night in without missing your favorite take-out, this easy beef stir-fry is a weeknight winner.

Ingredients Overview

The magic of this dish lies in its simplicity. Each ingredient serves a purpose — from tenderizing the beef to building layers of flavor in the sauce. Here’s what you’ll need and why:

Beef

Flank steak or sirloin are ideal for stir-frying — they’re lean, flavorful, and tender when sliced thinly across the grain. The key is a short marinating time with cornstarch and soy sauce, which helps keep the meat juicy and gives it that signature velvety texture.

Alternative cuts: Skirt steak or flat iron can also work well. If using chuck or round steak, be sure to marinate longer and slice extra thin.

Broccoli

Fresh broccoli florets are best here. Their natural sweetness and crunch provide contrast to the savory sauce and rich beef. Blanching or steaming them briefly before stir-frying helps preserve their bright color and tender-crisp texture.

Frozen broccoli? Yes, you can use it in a pinch — thaw and pat dry to prevent excess moisture in the pan.

Garlic & Ginger

These aromatic staples are essential for authentic flavor. Freshly grated ginger and minced garlic should be added just before stir-frying to avoid burning.

Soy Sauce

Low-sodium soy sauce offers saltiness and deep umami without overpowering. It’s the foundation of both the marinade and the stir-fry sauce.

Alternative: Use tamari or coconut aminos for a gluten-free option.

Oyster Sauce

This thick, savory-sweet sauce adds richness and that unmistakable take-out flavor. It’s deeply concentrated, so a few tablespoons go a long way.

Vegan/vegetarian substitute: Mushroom-based stir-fry sauce.

Cornstarch

Used in the marinade to tenderize the beef and in the sauce to create that glossy finish that clings beautifully to the meat and broccoli.

Sesame Oil

Adds nutty depth and a toasty finish. A little goes a long way — drizzle it in at the end for the best flavor.

Neutral Oil

Choose a high-heat oil like vegetable, avocado, or peanut oil for searing the beef without smoking.

Optional Add-Ins

• Sliced scallions or bell peppers for color

• Crushed red pepper for heat

• Cashews or sesame seeds for crunch

Step-by-Step Instructions

1. Slice and Marinate the Beef

   Thinly slice your beef across the grain (¼-inch thick slices are ideal). In a bowl, toss it with soy sauce, cornstarch, and a touch of oil. Let it marinate for at least 15 minutes — this short marination helps the meat stay tender and prevents it from drying out when seared.

2. Steam or Blanch the Broccoli

   Bring a pot of water to a boil and blanch broccoli florets for 2 minutes. Drain and rinse with cold water to stop the cooking. This helps them cook quickly in the pan while staying vibrant and crisp.

3. Prepare the Stir-Fry Sauce

   In a small bowl, whisk together soy sauce, oyster sauce, beef broth or water, sugar, and cornstarch. This sauce will thicken in the pan and coat everything beautifully.

4. Sear the Beef

   Heat a large skillet or wok over high heat. Add a tablespoon of oil and, once hot, sear the beef in a single layer, working in batches if needed. Sear just until browned — about 1 minute per side — then transfer to a plate.

5. Sauté Aromatics

   In the same pan, add a splash more oil if needed. Stir in the garlic and ginger, cooking for 30 seconds until fragrant.

6. Add Broccoli and Sauce

   Return the broccoli to the pan. Pour in the prepared stir-fry sauce and toss everything to coat. Let it simmer for 2–3 minutes until the sauce thickens.

7. Return the Beef

   Add the cooked beef back to the pan, stir everything together, and cook just 1–2 minutes more to warm through.

8. Finish with Sesame Oil

   Turn off the heat and drizzle with sesame oil. Garnish with sesame seeds or scallions if desired.

Tips, Variations & Substitutions

• Cut beef properly: Slice across the grain at a slight angle for the most tender bite.

• Don’t overcrowd the pan — sear the beef in batches for a proper crust.

• Vary the veggies: Swap or add snow peas, baby corn, mushrooms, or red bell peppers.

• Make it spicy: Add chili garlic paste or red pepper flakes.

• Low-carb version: Serve over cauliflower rice or stir-fried shredded cabbage.

• Gluten-free option: Use tamari or coconut aminos and a certified GF oyster sauce.

• Meal prep: Store in meal containers with rice for easy weekday lunches.

Serving Ideas & Occasions

This dish is an all-in-one, quick fix for dinner cravings — whether it’s a weeknight rush or a weekend comfort meal.

• Serve over: Steamed jasmine rice, brown rice, or lo mein noodles.

• Add a side: Try egg drop soup, vegetable spring rolls, or Asian slaw.

• Dinner for two or a family night: This recipe scales easily and doubles well.

• Impress guests: A quick stir-fry like this delivers flavor and style with minimal effort.

Its rich aroma, glossy finish, and classic flavor profile make it feel just like your favorite Chinese restaurant — no take-out menu required.

Nutritional & Health Notes

Chinese Beef and Broccoli is naturally high in protein and iron from the beef, and rich in vitamins C and K from the broccoli. It’s a filling yet relatively low-carb dish when served without rice or with a light portion.

To keep things balanced:

• Use lean beef cuts

• Choose low-sodium sauces

• Steam broccoli lightly to retain nutrients

• Serve with whole grain rice or vegetable noodles

Portion control is easy — pair with fiber-rich sides or broth-based soup to round out the meal without overloading on calories.

FAQs

Q1: Can I make Beef and Broccoli ahead of time?
Yes. Store in an airtight container for up to 4 days in the fridge. Reheat gently in a skillet over medium heat with a splash of water or broth to refresh the sauce.

Q2: What’s the best beef cut for stir-fry?
Flank steak, sirloin, or flat iron are top choices for quick cooking and tenderness. Just be sure to slice thinly and across the grain.

Q3: How do I keep the broccoli from overcooking?
Blanch it briefly before stir-frying, then add it at the end with the sauce to heat through. This keeps it bright and crisp-tender.

Q4: Can I make this recipe without oyster sauce?
Yes. Substitute with hoisin sauce (slightly sweeter) or a mix of soy sauce, mushroom sauce, and a pinch of sugar for a similar depth.

Q5: How do I get that glossy, restaurant-style sauce?
Cornstarch is key. It thickens the sauce and helps it cling to the meat and vegetables for that signature finish.

Q6: Is this recipe freezer-friendly?
It can be frozen, but the texture of the broccoli may soften. If freezing, undercook the broccoli slightly and cool everything completely before storing.

Q7: Can I use chicken instead of beef?
Absolutely. Thinly sliced chicken breast or thigh works great. Marinate and stir-fry just like the beef, adjusting cook time as needed.

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