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Chinese Beef and Broccoli

Chinese Beef and Broccoli (One Pan Take-Out)

Restaurant-quality Chinese beef and broccoli made easily at home in one pan. Tender marinated beef, crisp broccoli, and a rich brown sauce come together in under 30 minutes for an authentic takeout experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: denner
Cuisine: Chinese
Calories: 320
Ingredients Method Notes

Ingredients
  

Beef and Marinade
  • 1 lb flank steak or skirt steak sliced thin against the grain
  • 1 tablespoon soy sauce
  • 1 tablespoon peanut oil or vegetable oil
  • 1 tablespoon cornstarch
  • 0.5 teaspoon baking soda optional, for tougher cuts
Sauce
  • 0.5 cup chicken stock
  • 2 tablespoons Shaoxing wine or dry sherry
  • 2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce optional for color
  • 2 teaspoons brown sugar
  • 1 tablespoon cornstarch
Stir-Fry
  • 1 head broccoli cut into bite-sized florets
  • 1 tablespoon peanut oil or vegetable oil
  • 3 cloves garlic minced
  • 2 teaspoons fresh ginger minced

Method
 

  1. Slice beef thin against the grain. Combine with soy sauce, peanut oil, and cornstarch in a bowl. Mix gently until coated. Marinate for 10-30 minutes.
  2. Whisk together all sauce ingredients in a bowl until cornstarch dissolves completely. Set aside.
  3. Add 1/4 cup water to large skillet over medium-high heat. When boiling, add broccoli and cover. Steam until bright green and just tender, about 1 minute. Transfer to plate and wipe pan dry.
  4. Heat 1 tablespoon oil in same skillet over high heat. Spread beef in single layer. Sear 30 seconds without moving, flip and cook until lightly charred but still pink inside, about 30 seconds more.
  5. Add garlic and ginger. Stir quickly for 10-15 seconds until fragrant.
  6. Return broccoli to pan. Stir sauce again to redistribute cornstarch, then pour into skillet. Cook and stir constantly until sauce thickens and coats everything, about 1 minute. Serve immediately over rice.

Notes

For tender beef from tougher cuts, use the baking soda method. Slice beef thin against the grain for best texture. Have all ingredients prepped before cooking since everything moves quickly.