Nothing beats the satisfaction of recreating your favorite Chinese takeout at home, especially when it tastes better than the original. My Chinese beef and broccoli brings together tender strips of perfectly seasoned beef with crisp-tender broccoli in a rich, glossy brown sauce that clings to every piece.
I discovered this one-pan method during a particularly busy week when I was craving takeout but didn’t want to spend the money or wait for delivery. What started as a desperate weeknight experiment became our family’s go-to Asian-inspired dinner. The best part? You don’t need a wok or any special equipment to achieve that authentic restaurant taste and texture.
Ready to make this restaurant favorite at home? Let’s get cooking!
Table of Contents
Ingredients for Chinese Beef and Broccoli
I always prep all my ingredients before heating the pan since this recipe moves quickly once you start cooking. The key to success is having everything measured and ready to go.
For the Beef and Marinade:
- 1 lb boneless flank steak, sliced against the grain into 1/4-inch strips
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (optional, for tougher cuts) – I recommend this for chuck or round cuts
For the Sauce:
- 1/2 cup chicken stock (or beef stock)
- 2 tablespoons Shaoxing wine (or dry sherry) – My preference is Shaoxing for authentic flavor
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce – I usually add this for color and depth
- 2 teaspoons brown sugar
- 1 tablespoon cornstarch
For the Stir-Fry:
- 1 large head broccoli, cut into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons fresh ginger, minced – In my experience, fresh ginger makes all the difference
Step-by-Step Instructions
I recommend having all ingredients prepped before you start cooking since this recipe moves quickly once the pan gets hot.
Step 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.
Step 2: Whisk together all sauce ingredients in a medium bowl until smooth. Set aside.
Step 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.
Step 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.
Step 5: Add minced garlic and ginger to the pan. Stir constantly for 15-20 seconds until fragrant.
Step 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.
Perfect Pairings for Chinese Beef and Broccoli
This saucy stir-fry shines brightest when paired with complementary textures and flavors that soak up that delicious brown sauce.
Steamed White Rice: The classic pairing that absorbs every drop of sauce and provides the perfect neutral base for the bold flavors.
Fried Rice: For extra indulgence, serve over homemade fried rice to create a complete takeout-style feast.
Lo Mein Noodles: Transform this into a noodle dish by tossing with cooked lo mein or even spaghetti for a fusion twist.
Steamed Brown Rice: A healthier option that adds nutty flavor and extra fiber while still soaking up the sauce beautifully.
Asian-Style Coleslaw: The crisp, cool texture provides a refreshing contrast to the warm, savory stir-fry.
Storage and Serving Tips
This Chinese beef and broccoli tastes best when served immediately while the sauce is glossy and the beef is perfectly tender. The high heat cooking method creates optimal texture that’s hard to recreate when reheated.
Store leftovers in the refrigerator for up to 3 days in an airtight container. When reheating, use a skillet over medium heat rather than the microwave to help restore some of the original texture. Add a splash of water or stock if the sauce seems too thick.
Pro tip: If making ahead for meal prep, slightly undercook the broccoli initially since it will continue cooking when reheated.
FAQs
Can I use a different cut of beef?
Yes, flank steak works best, but sirloin or even thinly sliced ribeye will work. For tougher cuts like chuck, add the baking soda to the marinade and marinate for 30 minutes.
What if I don’t have Shaoxing wine?
Dry sherry is the best substitute, or you can use rice wine. In a pinch, omit it entirely rather than using cooking wine.
How do I know when the beef is done?
The beef should be lightly browned on the outside but still slightly pink inside. It cooks very quickly, so watch carefully to avoid overcooking.
Chinese Beef and Broccoli (One Pan Take-Out)
Ingredients
Equipment
Method
- 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.
- Whisk together all sauce ingredients in a medium bowl until smooth. Set aside.
- 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.
- 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.
- Add minced garlic and ginger to the pan. Stir constantly for 15-20 seconds until fragrant.
- 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
Conclusion
This Chinese beef and broccoli proves that restaurant-quality meals are absolutely achievable in your own kitchen. With just one pan and 25 minutes, you’ll have a satisfying dinner that brings everyone to the table. Give this recipe a try tonight and taste the difference homemade makes!
