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Chinese Beef and Broccoli one pan take-out style dinner

Chinese Beef and Broccoli (One Pan Take-Out)

This Chinese Beef and Broccoli recipe brings all the flavor of your favorite take-out in just 25 minutes. Made in one pan, it's a quick, healthy, and satisfying weeknight dinner featuring tender beef, crisp broccoli, and a savory garlic-soy sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef (flank, sirloin, or skirt steak) thinly sliced against the grain
  • 3 cups broccoli florets fresh preferred
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1/4 cup soy sauce low sodium preferred
  • 2 tbsp oyster sauce
  • 1/2 cup beef broth or water
  • 2 tsp cornstarch for coating beef
  • 1 tbsp sesame oil
  • 1 tbsp vegetable oil
  • 1 tbsp brown sugar or honey optional, for sweetness
  • black pepper to taste

Equipment

  • Large skillet or wok

Method
 

  1. Toss sliced beef with cornstarch and 1 tablespoon of soy sauce. Let marinate while prepping other ingredients.
  2. Heat vegetable oil in a large skillet or wok over high heat. Add beef in a single layer and sear until browned. Remove and set aside.
  3. In the same skillet, add broccoli and stir-fry for 2–3 minutes. Add a splash of water and cover for 1–2 minutes to steam. Remove lid and stir.
  4. Add garlic and ginger; sauté 30 seconds. Stir in soy sauce, oyster sauce, beef broth, sesame oil, and brown sugar (if using). Simmer until slightly thickened.
  5. Return beef to the pan. Toss everything together until coated and heated through. Adjust seasoning to taste. Serve hot.

Notes

For extra spice, add red pepper flakes or chili garlic sauce. Best enjoyed fresh, but can be refrigerated for up to 3 days. To keep broccoli crisp, avoid over-steaming or using frozen florets.