If you’re craving take-out but want something fresher and made right at home, this Chinese Beef and Broccoli is the answer. Tender strips of beef coated in a savory, slightly sweet sauce paired with crisp, vibrant broccoli—it’s a meal that satisfies every time. What makes this recipe so special is that it comes together in just one pan, making cleanup a breeze. I first made it on a busy weeknight when I didn’t want to order take-out again, and it instantly became a go-to favorite. The sauce, rich with soy, garlic, and a hint of ginger, coats every piece perfectly, and the broccoli stays crisp-tender. Serve it over rice or noodles, and you’ll have a restaurant-worthy meal ready in under 30 minutes.
Why You’ll Love This Recipe
This One Pan Chinese Beef and Broccoli combines the deep umami flavor of traditional take-out with the simplicity of home cooking. The beef is tender and juicy, the broccoli adds freshness, and the sauce is the perfect balance of sweet and savory. It’s a quick, healthy alternative to delivery that uses everyday ingredients and minimal dishes. Plus, it’s easy to customize with extra veggies or your preferred protein. Once you try it, you’ll skip the take-out menu for good.
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Chinese Beef and Broccoli (One Pan Take-Out) — A Quick, Flavor-Packed Classic
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Halal
Description
This Chinese Beef and Broccoli is a quick and easy one-pan take-out favorite made at home! Tender beef slices are stir-fried with crisp broccoli florets in a savory, slightly sweet soy garlic sauce — ready in under 30 minutes.
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 3 cups broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup beef broth or water
- 3 tablespoons soy sauce (for sauce)
- 1 tablespoon oyster sauce (for sauce)
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- Cooked white rice, for serving
- Sesame seeds and sliced green onions, for garnish (optional)
Instructions
- In a bowl, combine sliced beef with 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon cornstarch. Toss to coat and let marinate for 10–15 minutes.
- In a large skillet or wok, heat vegetable oil over medium-high heat. Add the marinated beef and stir-fry for 2–3 minutes until browned. Remove from pan and set aside.
- Add broccoli to the pan with 1/4 cup water. Cover and steam for 2–3 minutes until bright green and tender-crisp. Remove the lid and drain any excess liquid.
- Add garlic and ginger to the pan and sauté for 30 seconds until fragrant.
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, and cornstarch slurry.
- Return the beef to the pan, pour in the sauce mixture, and toss everything together. Cook for 2–3 minutes until the sauce thickens and coats the beef and broccoli evenly.
- Serve immediately over cooked white rice and garnish with sesame seeds and green onions if desired.
Notes
- Slice the beef thinly against the grain for tenderness.
- You can substitute chicken or tofu for beef for a lighter option.
- Adjust the sauce sweetness or saltiness by changing the amount of brown sugar or soy sauce.
- Best served fresh but can be refrigerated for up to 3 days and reheated in a skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Beef (Flank Steak or Sirloin)
Thinly sliced beef cooks quickly and stays tender. Flank steak is traditional, but sirloin or ribeye works well too. Cutting against the grain ensures tenderness.
Broccoli Florets
Fresh broccoli adds texture, color, and crunch. You can use frozen broccoli in a pinch—just steam it slightly before adding it to the pan.
Soy Sauce
The foundation of the sauce, soy sauce adds salty depth and that distinct Chinese take-out flavor.
Oyster Sauce
A key ingredient that gives the dish its rich, glossy finish and a touch of sweetness.
Brown Sugar
Balances the savory sauces and rounds out the flavors with subtle caramel notes.
Garlic and Ginger
These aromatics bring warmth and authenticity to the dish. Freshly minced is best, but you can use paste if needed.
Cornstarch
Used to thicken the sauce and coat the beef for that silky restaurant-style texture.
Beef Broth or Water
Creates the base of the sauce and helps deglaze the pan after searing the beef.
Sesame Oil
Adds a nutty aroma and finishing flavor that elevates the dish.
Vegetable Oil
Perfect for high-heat cooking and stir-frying the beef and broccoli.
Green Onions and Sesame Seeds (Optional)
These make great garnishes for extra freshness and crunch.
Directions
Start by slicing the beef thinly against the grain. In a medium bowl, toss the beef with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and a drizzle of sesame oil. Set aside to marinate for 10–15 minutes.
In a small bowl, whisk together the remaining soy sauce, oyster sauce, brown sugar, garlic, ginger, beef broth, and 1 teaspoon of cornstarch. This will be your sauce mixture.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and sear for about 2–3 minutes per side, just until browned. Remove the beef and set aside.
Add the broccoli florets to the same pan with a splash of water. Cover and steam for about 2 minutes until bright green and slightly tender. Uncover, return the beef to the pan, and pour the sauce over everything.
Stir well and cook for another 2–3 minutes until the sauce thickens and coats the beef and broccoli beautifully. Finish with a drizzle of sesame oil and garnish with green onions or sesame seeds if desired. Serve hot over steamed rice or noodles.
Equipment needed :
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 4 people. Preparation takes about 15 minutes, and cooking time is around 15 minutes, making it a quick 30-minute meal—perfect for weeknights or meal prep.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce. It can also be microwaved in 30-second intervals. For freezing, cool completely and store for up to 2 months—thaw overnight before reheating.
Variations and Customizations
Spicy Beef and Broccoli
Add chili flakes, sriracha, or a sliced red chili for extra heat.
Low-Sodium Version
Use low-sodium soy sauce and skip the added salt for a lighter take.
Extra Veggie Mix
Include carrots, snap peas, or bell peppers for added color and crunch.
Honey Garlic Twist
Replace the brown sugar with honey for a sweeter, more glazed finish.
Chicken or Tofu Swap
Use chicken breast, shrimp, or tofu instead of beef for a versatile protein option.
FAQs
What cut of beef works best for beef and broccoli?
Flank steak is traditional, but sirloin, ribeye, or even skirt steak are great options.
Can I use frozen broccoli?
Yes, just steam or thaw it first so it doesn’t water down the sauce.
Is oyster sauce necessary?
It’s recommended for depth and richness, but hoisin sauce or soy sauce with a little honey can work as a substitute.
Can I make this gluten-free?
Use gluten-free soy sauce or tamari instead of regular soy sauce.
How do I keep the beef tender?
Slice it thinly against the grain and don’t overcook—it only needs a few minutes.
Can I meal prep this dish?
Yes, it reheats beautifully and stays flavorful for several days.
What can I serve with this?
Steamed rice, fried rice, or noodles are perfect pairings.
Can I make it vegetarian?
Replace the beef with tofu or tempeh and use vegetable broth instead of beef broth.
How can I make it saucier?
Double the sauce ingredients if you like extra sauce to drizzle over rice.
How long does it take from start to finish?
About 30 minutes total, including prep and cooking.
Conclusion
This Chinese Beef and Broccoli (One Pan Take-Out) delivers all the delicious flavors of your favorite restaurant dish with the freshness of a homemade meal. It’s fast, simple, and packed with umami goodness, making it the perfect weeknight dinner. Tender beef, crisp broccoli, and that glossy, flavorful sauce—once you make it at home, you’ll never need take-out again.
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