One-Pan Chinese Beef and Broccoli

Confession time – I used to call for Chinese takeout at least once a week just to get my beef and broccoli fix. That is, until I cracked the code for making it better at home in one pan (and in less time than delivery takes!). This Chinese Beef and Broccoli recipe gives you all the glossy, savory goodness of takeout without the soggy containers or mystery ingredients. The first time I made it, my husband actually thought I’d ordered in – that’s how spot-on the flavors are. Now it’s our go-to when we’re craving something fast, fresh, and way more satisfying than any cardboard-box special.

Ingredients for Chinese Beef and Broccoli (One Pan Take-Out)

Here’s everything you’ll need to make this dish taste just like your favorite takeout – maybe even better! The magic is in these simple ingredients:

• 1 lb flank steak – thinly sliced against the grain (trust me, this makes it melt-in-your-mouth tender)
• 3 cups broccoli florets – I like mine with some crunch still left
• 2 tbsp vegetable oil – divided for cooking in stages
• 3 garlic cloves – minced (fresh is best!)
• 1 tbsp fresh ginger – grated (don’t even think about the powdered stuff)

For that signature glossy sauce that coats every bite:

• 1/4 cup soy sauce – I use low-sodium to control the saltiness
• 2 tbsp oyster sauce – the umami bomb that makes it taste authentic
• 1 tbsp brown sugar – just enough sweetness to balance
• 1/2 cup beef broth – gives the sauce body
• 1 tbsp cornstarch – our thickening secret weapon
• 1 tsp sesame oil – for finishing (this makes all the difference)

Bonus tip: Slice your beef when it’s still slightly frozen – makes those perfect thin slices a breeze!

Equipment You’ll Need

This recipe keeps it simple with just three trusty tools you probably already have:

• A large skillet or wok – gives everything space to sizzle properly
• Sharp chef’s knife – for slicing that beef like butter
• Mixing bowl – to whip up our magic sauce

That’s it – no fancy gadgets required! Just good old-fashioned stir-fry action.

How to Make Chinese Beef and Broccoli (One Pan Take-Out)

Alright, let’s get cooking! This comes together faster than you’d think – I timed myself last week and had dinner ready in under 20 minutes. The key is having everything prepped before you turn on the heat. Once that pan gets going, it’s all fast and furious!

Preparing the Beef and Sauce

First, grab that partially frozen flank steak (so much easier to slice!) and cut it into thin strips against the grain – this breaks up the tough fibers so your beef stays tender. While you’re at it, whisk together the sauce ingredients in a bowl. That cornstarch will look lumpy at first, but don’t worry – it’ll dissolve into silky perfection later.

Cooking the Chinese Beef and Broccoli (One Pan Take-Out)

Heat your pan screaming hot – I’m talking little wisps of smoke – then add half the oil. Toss in the beef in a single layer (no crowding!) and let it sear undisturbed for about 1 minute per side before stirring. You want that nice caramelized color! Scoop it out, then add the remaining oil and throw in the garlic and ginger. The second you smell that heavenly aroma (about 30 seconds max), add the broccoli. Give it 2 minutes of vigorous stirring until bright green but still crisp. Now return the beef, pour in your sauce, and watch as it transforms into that glossy, thick coating we all love. The moment it clings to your spatula, you’re done – finish with sesame oil and serve immediately over rice!

Tips for Perfect Chinese Beef and Broccoli (One Pan Take-Out)

After making this weekly for years (yes, we’re obsessed), here are my foolproof tricks:

• Work in batches – overcrowding steams instead of sears. I do the beef in two rounds.
• Adjust sauce thickness – too thick? Splash in broth. Too thin? Mix 1 tsp cornstarch with 1 tbsp water and stir in.
• Fresh ginger is non-negotiable – that jarred stuff just doesn’t give the same bright, zippy flavor.
• Keep the heat high – if your broccoli starts releasing water, crank up that burner!

Oh, and always taste your sauce before adding – sometimes I sneak in an extra teaspoon of brown sugar if my soy sauce is extra salty.

Variations and Substitutions

One of the best things about this recipe is how easily you can mix it up! Swap the beef for chicken breast or thigh – just adjust cooking time since chicken takes a bit longer. For a vegetarian twist, firm tofu works beautifully (press it first to remove excess water). Feel like more veggies? Toss in some sliced bell peppers or snap peas. If you like it spicy, a pinch of red pepper flakes or a drizzle of chili oil will do the trick. Honestly, the sauce is so good, it makes everything taste amazing!

Serving Suggestions

This Chinese Beef and Broccoli begs to be piled high over steaming white rice – it’s classic for a reason! But don’t stop there: try it with noodles for slurpy goodness or cauliflower rice if you’re keeping it light. My guilty pleasure? Soaking up every last drop of sauce with a fluffy dinner roll.

Storing and Reheating

Leftovers? No problem! This Chinese Beef and Broccoli keeps beautifully in the fridge for up to 3 days in an airtight container. When you’re ready, gently reheat it in a skillet (my favorite method – keeps the broccoli crisp) or microwave in 30-second bursts, stirring between. Pro tip: Add a splash of water or broth when reheating to bring the sauce back to life!

Nutritional Information

Nutritional values are estimates and vary based on ingredients used. Each serving contains about 320 calories, 28g protein, and 1200mg sodium. The dish provides 3g fiber from the broccoli and only 6g sugar – way better than takeout versions loaded with corn syrup!

Frequently Asked Questions

Can I use frozen broccoli?
Absolutely! Just thaw and pat it dry first to prevent sogginess. Frozen works in a pinch, though fresh gives that perfect crisp-tender bite we love.

How do I make it gluten-free?
Easy swap – use tamari instead of soy sauce and double-check your oyster sauce is GF (or sub with more tamari plus 1/2 tsp maple syrup for sweetness).

Can I prep ahead?
You bet! Slice the beef and mix the sauce up to 24 hours ahead. Keep them separate in the fridge – the beef might darken a bit but cooks up fine.

Why is my sauce not thickening?
Your pan might not be hot enough – crank up the heat and let it bubble actively. Still thin? Mix 1 tsp cornstarch with 1 tbsp cold water and stir it in.

Share Your Chinese Beef and Broccoli (One Pan Take-Out)

Made this recipe? I’d love to hear how it turned out! Leave a rating, snap a photo, or share your tasty twists in the comments below.

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