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Chinese beef and broccoli in a large nonstick skillet with glossy brown sauce, lightly charred beef slices, and bright green broccoli florets

Chinese Beef and Broccoli (One Pan Takeout)

Tender sliced flank steak and crisp broccoli florets tossed in a rich, savory brown sauce. A quick one-pan dinner that tastes like authentic Chinese takeout, ready in 30 minutes with no wok required.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 291
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb flank steak or skirt steak; sliced against the grain into 1/4 inch thick pieces
  • 1 tbsp soy sauce for marinade
  • 1 tbsp peanut oil or vegetable oil; for marinade
  • 1 tbsp cornstarch for marinade
  • 0.5 tsp baking soda optional; only for tougher cuts like chuck or round roast; if using, marinate for 30 minutes instead of 10
  • 0.5 cup chicken stock or beef stock; for sauce
  • 2 tbsp Shaoxing wine or dry sherry; for sauce
  • 2 tbsp soy sauce for sauce
  • 1 tsp dark soy sauce for sauce; adds deep color; substitute with 1/2 tsp molasses if unavailable
  • 2 tsp brown sugar for sauce; white sugar works too
  • 1 tbsp cornstarch for sauce; must be fully dissolved before adding to pan
  • 1 head broccoli cut into bite-size florets
  • 1 tbsp peanut oil or vegetable oil; for stir-fry
  • 3 cloves garlic minced
  • 2 tsp fresh ginger minced; fresh strongly recommended over ground

Equipment

  • Large nonstick skillet or deep pan
  • Medium mixing bowl
  • Paper towel and tongs

Method
 

  1. Slice the beef against the grain into 1/4 inch thick slices. Place in a bowl with soy sauce, peanut oil, and cornstarch. Mix well by hand until every piece is evenly coated. Marinate for 10 minutes at room temperature. If using a tougher cut, add baking soda and marinate for 30 minutes instead.
  2. Combine all sauce ingredients in a medium bowl and stir until the cornstarch is completely dissolved with no lumps. Set aside close to the stove.
  3. Pour 1/4 cup water into a large nonstick skillet over medium-high heat. Once boiling, add broccoli florets and cover. Steam for about 1 minute until bright green and just barely tender with a slight bite remaining. Transfer to a plate and wipe the pan completely dry with a paper towel held in tongs.
  4. Add the oil to the dry pan and heat over medium-high until shimmering. Spread the marinated beef in a single layer without crowding. Cook undisturbed for 30 seconds until the bottom browns. Flip and cook another 20 to 30 seconds. Edges should be lightly charred while the inside stays just pink. Move quickly to avoid overcooking.
  5. Add the minced garlic and ginger to the pan. Stir for about 20 seconds until fragrant and just turning golden.
  6. Return the broccoli to the pan. Stir the sauce one more time to re-dissolve the cornstarch, then pour it into the skillet. Stir everything together and cook for about 1 minute until the sauce thickens and coats all the beef and broccoli evenly. Transfer to a serving plate immediately and serve hot over steamed rice.

Notes

Slice beef strictly against the grain for best tenderness. Flank steak is the top choice. Have all ingredients prepped before heating the pan as this dish moves fast. Wipe the pan completely dry before adding oil to prevent splattering. For gluten-free, use tamari instead of soy sauce and dry sherry instead of Shaoxing wine. Add chili oil or sriracha for a spicy version. Start rice before beginning so everything is ready at the same time. Leftovers keep up to 3 days refrigerated; store rice separately.