Chinese Beef and Broccoli (One Pan Take-Out)
A quick and flavorful Chinese take-out style recipe with tender beef, crisp broccoli, and a savory-sweet sauce — all cooked in one pan for an easy, satisfying dinner.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 lb Flank steak or skirt steak thinly sliced against the grain
- 1 tablespoon Soy sauce for marinade
- 1 tablespoon Peanut oil or vegetable oil
- 1 tablespoon Cornstarch
- ½ teaspoon Baking soda optional
- ½ cup Chicken or beef stock
- 2 tablespoons Shaoxing wine or dry sherry
- 2 tablespoons Soy sauce
- 1 teaspoon Dark soy sauce
- 2 teaspoons Brown sugar
- 3 cloves Garlic minced
- 2 teaspoons Ginger minced
- 1 head Broccoli cut into bite-size florets
Instructions
Instructions
- Slice the beef thinly against the grain. Mix with soy sauce, cornstarch, oil, and optional baking soda. Marinate 15–20 minutes.
- In a bowl, combine stock, Shaoxing wine, both soy sauces, and sugar. Stir until sugar dissolves.
- Heat pan over medium-high. Sear beef in batches 1–2 minutes per side. Remove and set aside.
- Add more oil if needed. Stir-fry broccoli 2–3 minutes. Add splash of water if too dry.
- Return beef to pan. Add sauce. Stir to coat evenly.
- Cook 1–2 more minutes until sauce thickens and everything is hot. Serve with rice.
Notes
Store leftovers in an airtight container in the fridge up to 3 days or freeze for future meals. Reheat gently with splash of water to keep broccoli crisp.