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Chinese Beef and Broccoli (One Pan Take-Out)

This takeout-style Chinese beef and broccoli is extra saucy and quick to prepare. Tender strips of beef and crisp broccoli in a rich brown sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless flank steak sliced against grain into 1/4-inch strips
  • 1 tablespoon soy sauce for marinade
  • 1 tablespoon peanut oil or vegetable oil, for marinade
  • 1 tablespoon cornstarch for marinade
  • 1/2 teaspoon baking soda optional, for tougher cuts
  • 1/2 cup chicken stock or beef stock
  • 2 tablespoons Shaoxing wine or dry sherry
  • 2 tablespoons soy sauce for sauce
  • 1 teaspoon dark soy sauce
  • 2 teaspoons brown sugar
  • 1 tablespoon cornstarch for sauce
  • 1 large head broccoli cut into bite-size florets
  • 1 tablespoon peanut oil or vegetable oil, for stir-frying
  • 3 cloves garlic minced
  • 2 teaspoons fresh ginger minced

Equipment

  • Large nonstick skillet or wok
  • Small mixing bowls

Method
 

  1. Slice the beef against the grain into 1/4-inch thick strips. Place in a bowl and add soy sauce, peanut oil, and cornstarch. Mix gently by hand until evenly coated. Let marinate for 10 minutes while preparing other ingredients.
  2. Whisk together all sauce ingredients in a medium bowl until smooth. Set aside.
  3. Add 1/4 cup water to a large nonstick skillet or wok over medium-high heat. When water begins to boil, add broccoli florets and cover. Steam for 1-2 minutes until broccoli turns bright green and tender-crisp. Transfer to a plate and wipe pan dry.
  4. Heat 1 tablespoon oil in the same pan over medium-high heat until shimmering. Add marinated beef in a single layer without overcrowding. Cook undisturbed for 30 seconds until bottom browns, then flip and cook another 30 seconds. Stir-fry until lightly charred but still pink inside, about 1-2 minutes total.
  5. Add minced garlic and ginger to the pan. Stir constantly for 15-20 seconds until fragrant.
  6. Return broccoli to the pan and stir the sauce mixture to recombine. Pour sauce over everything and stir continuously until thickened and glossy, about 1 minute. Serve immediately.

Notes

For tougher cuts of beef (chuck, brisket, or round roast), add 1/2 teaspoon of baking soda to the marinade and marinate for 30 minutes before cooking. Dark soy sauce adds color and caramel taste but can be skipped. Flank steak is the preferred cut for best results.