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

If you’re craving the comforting flavors of take-out but want something quick, fresh, and made all in one pan, you are going to love this Chinese Beef and Broccoli (One Pan Take-Out) recipe. Tender slices of marinated beef pair perfectly with crisp-tender broccoli and a luscious, savory sauce that clings to every bite. It’s a brilliant way to bring the classic flavors of your favorite Chinese restaurant right into your kitchen with minimal fuss and maximum satisfaction. Trust me, once you make this, it’ll become your go-to weeknight dinner for good!

Ingredients You’ll Need

Every ingredient in this Chinese Beef and Broccoli (One Pan Take-Out) recipe plays a crucial role in delivering authentic flavor and perfect texture. From the tenderizing marinade to the bright, fragrant ginger and garlic, these simple components come together beautifully for a balanced dish.

• 1 lb flank or skirt steak: These cuts are ideal for stir-frying as they stay tender and soak up the marinade wonderfully.
• 1 tablespoon soy sauce: A foundational salty umami boost for the meat’s marinade.
• 1 tablespoon peanut oil: High smoke point oil that helps get that perfect sear without burning.
• 1 tablespoon cornstarch: Vital for coating the beef to create a silky, velvety texture and thickening the sauce.
• 1/2 teaspoon baking soda (optional): This tenderizes the beef even further if you have extra time.
• 1/2 cup chicken or beef stock: Forms the savory base of the sauce with depth and richness.
• 2 tablespoons Shaoxing wine or dry sherry: Adds a subtle aromatic warmth that’s signature in Chinese cooking.
• 2 tablespoons soy sauce: Enhances the sauce’s umami and rounds out the savory notes.
• 1 teaspoon dark soy sauce: Gives the dish that signature deep color and a touch of sweetness.
• 2 teaspoons brown sugar: Balances the saltiness with a gentle caramel sweetness.
• 1 head broccoli: Cut into bite-sized florets, providing crunch and vibrant green color.
• 3 garlic cloves, minced: Infuses intense fragrance and depth of flavor.
• 2 teaspoons minced ginger: Adds a fresh, zesty kick that lifts the entire dish.

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

Step 1: Marinade the Beef

Start by slicing your beef thinly, against the grain, which ensures tenderness. Toss the slices in soy sauce, peanut oil, and cornstarch, letting each piece get a light coating. This marinade not only flavors the meat but also helps lock in moisture during cooking. If you want an extra tender bite, a small pinch of baking soda can work wonders here—just don’t skip the 10-minute rest while you prep everything else.

Step 2: Prepare the Sauce

Mix all the sauce ingredients—stock, Shaoxing wine, soy sauces, sugar, and cornstarch—in a bowl until smooth. This pre-made sauce will thicken beautifully in your pan, melding all the flavors into a glossy coat for the beef and broccoli.

Step 3: Steam the Broccoli

Pour a bit of water into your skillet, cover, and steam the broccoli until just tender—about a minute. This step makes sure your broccoli is bright green and crisp-tender, not mushy. Then, set it aside and dry your pan carefully to avoid watery stir-fries.

Step 4: Sear the Beef

Heat peanut oil in the pan until shimmering, then add your beef in a single layer. Resist the urge to stir—let those slices get a nice golden-brown sear on one side, about 30 seconds, before flipping quickly for a few seconds more. This quick sear locks in juices and creates those irresistible caramelized edges.

Step 5: Add Aromatics and Combine

Include garlic and ginger, stirring just until fragrant, which takes mere seconds but fills the kitchen with an incredible aroma. Return the broccoli to the pan, stir the sauce again to ensure it’s smooth, then pour it in. Cook everything together while stirring until the sauce thickens and coats the beef and broccoli perfectly, about one minute. Serve this warm and enjoy the satisfying one-pan magic!

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

Garnishes

To elevate this dish, sprinkle some toasted sesame seeds or sliced green onions on top for a burst of freshness and a bit of crunch. A light drizzle of toasted sesame oil right before serving can add a nutty aroma that truly dazzles the senses.

Side Dishes

This Chinese Beef and Broccoli (One Pan Take-Out) is a star, but pairing it with steamed jasmine rice or fluffy white rice is a perfect match that soaks up all that delicious sauce. If you want some variety, a side of simple egg fried rice or garlic noodles complements the flavors without stealing the spotlight.

Creative Ways to Present

For a fun twist, serve the beef and broccoli on a bed of sautéed noodles or inside warmed flour tortillas for an Asian-inspired wrap experience. Alternatively, pack it into lettuce cups for a light appetizer-style presentation that’s as delicious as it is visually appealing.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftovers in an airtight container in the refrigerator. The beef and broccoli will keep fresh and flavorful for up to three days, making it an excellent option for busy weeknight meals or easy lunches.

Freezing

You can freeze this dish, but note that broccoli’s texture may soften after thawing. To freeze, place cooled Chinese Beef and Broccoli (One Pan Take-Out) into a sealed container or freezer bag, then store for up to two months. Thaw overnight in the fridge before reheating gently to preserve as much texture as possible.

Reheating

Reheat leftovers in a skillet over medium heat or in the microwave. If the sauce is too thick, add a splash of water or broth to loosen it up and avoid drying out the beef. Stir frequently for even heating and to maintain that wonderful saucy coating.

FAQs

Can I use other cuts of beef for this recipe?

Yes! While flank and skirt steaks are ideal for their tenderness and quick cooking, you can also use sirloin or even ribeye if sliced thinly. Just be mindful of cooking times to prevent toughness.

Is baking soda necessary in the marinade?

Baking soda is optional but highly recommended if you have the time. It helps tenderize the beef by raising the pH on the meat’s surface, giving it a velvety texture reminiscent of restaurant-quality dishes.

Can I substitute broccoli with other vegetables?

Absolutely! Broccoli is classic here, but you can swap in bok choy, snap peas, or even green beans for different textures and flavors. Just adjust cooking times so vegetables remain crisp-tender.

What if I don’t have Shaoxing wine?

Dry sherry is a perfect substitute for Shaoxing wine and readily available. If neither is on hand, a splash of rice vinegar with a pinch of sugar can mimic some of the flavor characteristics.

How thick should the beef slices be?

Slicing the beef about 1/4 inch thick against the grain works best—it allows quick cooking and tenderness. Thicker slices take longer to cook and risk being tougher, while thinner slices can dry out easily.

Final Thoughts

This Chinese Beef and Broccoli (One Pan Take-Out) recipe truly captures the soul of your beloved take-out staples but made fresh and flavorful at home with ease. It’s fast, flavorful, and endlessly satisfying, perfect for sharing or a cozy solo dinner. I can’t wait for you to try it and make it a regular in your cooking rotation—it’s truly a dish that feels like a warm hug in every bite!

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