Go Back
–+ servings
Chinese Beef and Broccoli (One Pan Take-Out)

Chinese Beef and Broccoli (One Pan Take-Out)

A delicious and healthy take on Chinese beef and broccoli, made easy in one pan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course main dish
Cuisine Chinese
Servings 4 servings
Calories 291 kcal

Equipment

  • nonstick skillet

Ingredients
  

Meat and Marinade

  • 1 lb flank steak or skirt steak, or other cut
  • 1 tablespoon soy sauce
  • 1 tablespoon peanut oil or vegetable oil
  • 1 tablespoon cornstarch
  • ½ teaspoon baking soda Optional

Sauce

  • ½ cup chicken stock or beef stock
  • 2 tablespoons Shaoxing wine or dry sherry
  • 2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce Optional
  • 2 teaspoons brown sugar or white sugar
  • 1 tablespoon cornstarch

Stir-fry

  • 1 head broccoli cut to bite-size florets
  • 1 tablespoon peanut oil or vegetable oil
  • 3 cloves garlic minced
  • 2 teaspoons ginger minced

Instructions
 

Preparation and Stir-Frying

  • Slice the beef against the grain into 0.5 cm (¼ inch) thick slices or 1-cm (½ inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch. Gently mix well by hand until all slices are coated. Marinate for 10 minutes while preparing other ingredients.
  • Combine all ingredients for the sauce in a medium bowl and mix well.
  • Add ¼ cup water into a large nonstick skillet over medium-high heat until boiling. Add broccoli and cover. Steam until just tender, about 1 minute. Transfer to a plate.
  • Add oil to the skillet and swirl to coat. Heat over medium-high until hot. Spread the steak in a single layer. Cook without touching for 30 seconds or until browned. Flip and cook other side for a few seconds. Stir until lightly charred and inside is still pink.
  • Add garlic and ginger. Stir a few times to release flavor.
  • Return broccoli to pan. Stir sauce to dissolve cornstarch and pour into skillet. Cook and stir until sauce thickens, about 1 minute. Transfer everything to a plate and serve hot.

Notes

To make gluten-free, use dry sherry instead of Shaoxing wine and tamari instead of soy sauce. Options to tenderize cheaper cuts of beef are mentioned in the notes.

Nutrition

Serving: 1servingCalories: 291kcalCarbohydrates: 13.9gProtein: 26.6gFat: 14.3gSaturated Fat: 4.2gCholesterol: 48mgSodium: 790mgPotassium: 487mgFiber: 1.5gSugar: 4.5gCalcium: 45mgIron: 2mg
Keyword beef stir-fry, Chinese Beef and Broccoli, healthy take-out, One Pan Take-Out, quick dinner
Tried this recipe?Let us know how it was!