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

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

5.3 from 20 reviews

This Chinese Beef and Broccoli recipe is a quick and flavorful one-pan take-out style dish featuring tender marinated flank steak and vibrant broccoli florets stir-fried in a savory soy-based sauce. It’s perfect for a satisfying homemade meal that’s both delicious and easy to prepare.

Ingredients

Scale

Meat and Marinade

  • 1 lb flank steak, skirt steak, or other cut
  • 1 tablespoon soy sauce
  • 1 tablespoon peanut oil (or vegetable oil)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda (Optional)

Sauce

  • 1/2 cup chicken stock (or beef stock)
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce
  • 2 teaspoons brown sugar (or white sugar)
  • 1 tablespoon cornstarch

Stir-fry

  • 1 head broccoli, cut to bite-size florets
  • 1 tablespoon peanut oil (or vegetable oil)
  • 3 garlic cloves, minced
  • 2 teaspoons ginger, minced

Instructions

  1. Slice and Marinate the Beef: Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1 cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch (and baking soda if using). Gently mix well by hand until all slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing other ingredients.
  2. Prepare the Sauce: Combine all the sauce ingredients—chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch—in a medium bowl. Stir well to dissolve the cornstarch completely.
  3. Steam the Broccoli: Add 1/4 cup water to a large nonstick skillet over medium-high heat and bring to a boil. Add broccoli florets and cover. Steam until broccoli is just tender and water has evaporated, approximately 1 minute. Transfer broccoli to a plate and wipe the pan dry with a paper towel held with tongs.
  4. Cook the Beef: Add oil to the pan and swirl to coat the bottom. Heat over medium-high heat until hot. Spread the marinated steak in a single layer. Cook without stirring for 30 seconds or until the bottom is browned. Flip and cook for a few seconds on the other side. Stir and cook until lightly charred on the surface but the inside remains pink.
  5. Add Aromatics: Add minced garlic and ginger to the pan. Stir a few times to release their flavors and aromatics.
  6. Combine and Finish: Return broccoli to the pan. Stir the sauce again to ensure the cornstarch is fully dissolved and pour it into the skillet. Cook, stirring constantly, until the sauce thickens, about 1 minute. Immediately transfer the dish to a plate and serve hot as a main course.

Notes

  • Flank steak is preferred for its tenderness and quick cooking; baking soda tenderizes the beef but is optional.
  • Dark soy sauce adds color and depth of flavor; if unavailable, regular soy sauce can be used but the color will be lighter.
  • Use peanut oil or any neutral vegetable oil with a high smoke point suitable for stir-frying.
  • Ensure to slice beef against the grain for maximum tenderness.
  • Do not overcrowd the pan; cook beef in a single layer for proper browning.

Nutrition

Keywords: Chinese beef and broccoli, stir-fry beef recipe, one pan Chinese recipe, quick beef stir fry, Chinese take-out at home

Find it online: https://topreci.com/chinese-beef-and-broccoli-one-pan-take-out-recipe/