Short description
I love this one-pan take-out style dish because it brings together juicy, tender beef and crisp broccoli in a savory, rich sauce—ready in about 30 minutes with minimal dishes.
Why You’ll Love This Recipe
I can whip this up in one skillet without needing a wok, and it tastes even better than take-out. The baking soda trick in the marinade makes tougher cuts of beef extra tender, and I can easily customize it with veggies like snap peas or red peppers. Plus, it’s a healthy weeknight staple that pairs perfectly with rice.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Flank steak or skirt steak (tougher cuts like brisket, chuck, or round roast can also be used with a baking soda marinade)
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Broccoli florets
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Fresh ginger
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Garlic cloves
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Neutral oil (vegetable, peanut, or grapeseed)
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Soy sauce
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Oyster sauce
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Shaoxing wine or dry sherry
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Cornstarch
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Sugar
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Water or broth
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Baking soda (½ teaspoon, only if using a tough cut)
Directions
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Marinate the beef – Slice the beef thinly and marinate it with soy sauce, cornstarch, oil, Shaoxing wine, sugar, and baking soda if needed. Let it sit for at least 30 minutes.
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Steam the broccoli – Add a splash of water to a skillet and steam the broccoli until bright green and just tender. Remove and set aside.
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Sear the beef – In the same skillet, heat oil and sear the marinated beef until mostly cooked. Remove and set aside.
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Cook the aromatics – Add garlic and ginger to the skillet and sauté briefly until fragrant.
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Add sauce and combine – Return beef and broccoli to the pan, pour in the sauce mixture, and stir until the sauce thickens and coats everything evenly.
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Serve – Serve hot over steamed rice or noodles.
Servings and timing
This recipe serves 3 to 4 people and takes about 30 minutes total—15 minutes for preparation and 15 minutes for cooking.
Variations
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I sometimes swap half the broccoli with 1 cup of carrots, red bell peppers, snap peas, or snow peas.
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For a spicy kick, I like to add a dash of chili oil or sriracha.
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To make it gluten-free, I use tamari instead of soy sauce and dry sherry instead of Shaoxing wine.
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I occasionally use tougher cuts like chuck or brisket—marinating them with baking soda keeps them tender and juicy.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it on the stove or microwave until hot. It also freezes well for up to 2 months—just thaw and reheat before serving.
FAQs
What’s the best cut of beef to use?
I prefer flank steak or skirt steak. If I’m using a tougher cut like chuck or brisket, I add ½ teaspoon of baking soda to the marinade and let it sit for at least 30 minutes to tenderize the meat.
Can I make this gluten-free?
Yes, I just substitute soy sauce with tamari and use dry sherry instead of Shaoxing wine. I also check my oyster sauce label or use a gluten-free version.
How do I keep the broccoli from getting soggy?
I steam the broccoli separately just until it’s bright green and slightly tender, then I add it back at the end of cooking to keep it crisp.
Can I add other vegetables to the dish?
Definitely. I often mix in sliced carrots, red bell peppers, snap peas, or snow peas. I time their cooking based on how quickly they cook to keep everything fresh and vibrant.
Can I make it spicier?
Yes, I like to finish the dish with a splash of chili oil or a squeeze of sriracha for extra heat.
Conclusion
I love this one-pan beef and broccoli recipe for its simplicity, flavor, and adaptability. With tender beef, crisp veggies, and a rich sauce, it beats take-out any day—and cleanup is quick. Whether I’m feeding my family or meal-prepping for the week, this dish always hits the spot.
Print
Chinese Beef and Broccoli (One Pan Take-Out)
- Total Time: 30 minutes
- Yield: 3 to 4 servings
- Diet: Low Lactose
Description
A quick and flavorful one-pan Chinese Beef and Broccoli dish with tender beef, crisp broccoli, and a savory sauce—ready in about 30 minutes and better than take-out.
Ingredients
1 lb flank steak or skirt steak (or tough cuts like chuck, brisket, or round roast)
1/2 tsp baking soda (only if using tough cuts)
2 cups broccoli florets
1 tbsp fresh ginger, minced
3 garlic cloves, minced
2 tbsp neutral oil (vegetable, peanut, or grapeseed)
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp Shaoxing wine or dry sherry
2 tsp sugar
1 tbsp cornstarch
1/4 cup water or broth
Instructions
- Slice beef thinly and marinate with 1 tbsp soy sauce, 1/2 tbsp cornstarch, 1 tsp oil, 1 tbsp Shaoxing wine, 1 tsp sugar, and 1/2 tsp baking soda (if using tough cut). Let sit for 30 minutes.
- In a skillet, add a splash of water and steam broccoli until bright green and just tender. Remove and set aside.
- Heat 1 tbsp oil in the same skillet and sear the marinated beef until mostly cooked. Remove and set aside.
- Add garlic and ginger to the skillet and sauté until fragrant.
- In a bowl, mix remaining soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, and water or broth. Pour into the skillet.
- Return beef and broccoli to the skillet, stir and cook until sauce thickens and coats everything evenly.
- Serve hot over steamed rice or noodles.
Notes
- Use baking soda in the marinade only with tough cuts of beef.
- Substitute tamari for gluten-free version.
- Add chili oil or sriracha for extra heat.
- Try adding carrots, bell peppers, or snap peas for variety.
- Store leftovers in an airtight container for up to 4 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
