Irresistible Chinese Beef and Broccoli (One Pan Take-Out) Recipe

Introduction

Chinese Beef and Broccoli at home in one pan: tender beef, bright-crisp broccoli, and a glossy, savory sauce—fast, reliable, and wildly satisfying.

Do you ever find yourself craving restaurant-quality Chinese beef and broccoli but dread the extra effort or takeout prices? This irresistible one-pan recipe proves that achieving that perfect balance of tender beef, crisp broccoli, and savory sauce at home is not only possible but surprisingly effortless. Prepare to transform your weeknight dinners with this flavorful, fuss-free meal.

Ingredients List

• For the Beef and Broccoli:
  • 1 lb flank steak, thinly sliced against the grain (for tenderness)
  • 4 cups fresh broccoli florets, vibrant green and firm
  • 1 tbsp olive oil or sesame oil (for a nutty aroma)
  • 1 onion, thinly sliced, adding a touch of sweetness
  • 2 cloves garlic, minced, for an aromatic base
  • 1 red bell pepper, sliced, for color and a subtle crunch
• For the Sauce:
  • ½ cup chicken broth (or beef broth for deeper flavor)
  • ¼ cup soy sauce (low sodium preferred)
  • 2 tbsp oyster sauce (adds umami depth)
  • 1 tbsp brown sugar (balances savory notes)
  • 1 tsp fresh ginger, grated, for a zesty kick
  • 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry, for thickening)
• Garnish (optional):
  • Sesame seeds
  • Sliced green onions

Alternatives/Substitutions:

• For flank steak, skirt steak or sirloin can be used, ensuring they are thinly sliced against the grain for maximum tenderness.
• If you don’t have oyster sauce, a touch more soy sauce and a pinch of sugar can replicate some of the umami and sweetness, though the flavor profile will differ slightly.
• Feel free to use frozen broccoli (thawed and drained) in a pinch, but fresh provides the best texture.

Prep Time

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
(This recipe is ~25% faster than traditional stir-fry methods requiring multiple pans).

Preparation Steps

Step 1: Prepare the Beef and Vegetables

Thinly slice the flank steak against the grain. This is crucial for tender bites. Slice your onion and bell pepper, and separate your broccoli florets.
Practical Tip: Partially freezing the steak for 15-20 minutes makes it much easier to slice thinly.

Step 2: Whisk the Sauce

In a small bowl, combine the chicken broth, soy sauce, oyster sauce, brown sugar, and grated ginger. Whisk until the sugar is dissolved. Set aside.
Practical Tip: Prepare the cornstarch slurry right before adding it to the pan to avoid settling.

Step 3: Cook the Beef and Aromatics

Heat olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and cook until browned on all sides, about 2-3 minutes. Remove beef and set aside. Add the sliced onion, garlic, and bell pepper to the same pan, cooking until softened, about 3-5 minutes.
Practical Tip: Don’t overcrowd the pan when searing beef; cook in batches if necessary to ensure a good sear rather than steaming.

Step 4: Combine and Simmer

Add the broccoli florets to the pan with the vegetables, and cook for 3-4 minutes until bright green and slightly tender-crisp. Pour in the prepared sauce, then return the cooked beef to the pan. Bring everything to a gentle simmer.
Practical Tip: Add a tablespoon of water if the pan seems too dry while cooking the broccoli to aid in steaming.

Step 5: Thicken and Serve

Stir the cornstarch slurry once more, then gradually add it to the simmering sauce, stirring constantly until the sauce thickens to your desired consistency. Remove from heat immediately.
Practical Tip: If the sauce becomes too thick, a splash of water or broth can thin it out. If it’s not thick enough, mix a little more cornstarch with cold water and add gradually.

Nutritional Information

Per serving (approx. 1/4 of the recipe):

• Calories: 380-450 kcal
• Protein: 30-35g
• Fat: 15-20g
• Carbohydrates: 25-30g
• Sodium: 800-950mg (can be reduced with low-sodium soy sauce)
• Fiber: 4-6g
• Vitamin C: 100%+ DV (from broccoli and bell pepper)

For precise figures on specific brands and ingredient weights, consult the USDA FoodData Central.

Healthy Alternatives

• Low-Sodium: Use low-sodium soy sauce and chicken broth. You can also reduce or omit the oyster sauce if sodium is a major concern.
• Gluten-Free: Substitute tamari for soy sauce and ensure your oyster sauce (or an alternative like mushroom sauce) is gluten-free.
• Vegetarian/Vegan: Replace flank steak with firm tofu or tempeh, pressed and pan-fried until golden. Use vegetable broth instead of chicken broth, and a vegan mushroom-based “oyster” sauce if desired.
• Low-Sugar: Reduce the brown sugar or eliminate it entirely for a more savory profile. A tagatose or erythritol-based sweetener can also be used in small amounts.

Serving Suggestions

Serve this vibrant Chinese beef and broccoli over fluffy jasmine rice or brown rice to soak up every drop of that irresistible sauce. For a lower-carb option, enjoy it with cauliflower rice or alongside a simple Asian-inspired salad. Garnish with a sprinkle of toasted sesame seeds and thinly sliced green onions for an extra pop of flavor and visual appeal.

Visual Tip: Arrange the beef and broccoli in a slight mound on your plate, ensuring the colorful broccoli florets and thinly sliced beef are visible before drizzling with extra sauce.

Common Mistakes to Avoid

• Overcooking the Beef: Flank steak cooks quickly. Overcooking will make it tough and dry. Sear it briefly until just browned, then finish cooking in the sauce.
• Crowding the Pan: Too many ingredients in the pan will steam them rather than sear or get a crisp-tender texture. Cook the beef in batches if your pan isn’t large enough.
• Adding Slurry Too Fast: Pouring the cornstarch slurry in all at once can lead to a lumpy sauce. Add it slowly, stirring continuously, until the sauce reaches your desired thickness.
• Soggy Broccoli: Cook broccoli until it’s bright green and tender-crisp, not mushy. It should still have a slight bite.

Storage Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave. Add a splash of broth or water if the sauce has thickened too much.
• Make-Ahead: You can slice the beef and prepare the sauce ahead of time, storing them separately in the refrigerator. This cuts down on weeknight prep even further. Broccoli can be pre-chopped as well.

Conclusion

This one-pan Chinese beef and broccoli recipe offers a delicious, efficient, and healthy alternative to takeout, bringing authentic flavors right to your kitchen. With tender beef, fresh broccoli, and a perfectly balanced savory sauce, it’s a dish that’s sure to impress without demanding hours of your time. Embrace the simplicity and savor the incredible taste of this easy weeknight win! Don’t wait; gather your ingredients and treat yourself and your loved ones to this satisfying meal tonight.

FAQ

Q: Can I use frozen beef?
A: Yes, ensure it’s completely thawed and patted dry before slicing and cooking to prevent excess moisture and ensure proper browning.

Q: What if I don’t have flank steak?
A: Skirt steak, sirloin, or even thinly sliced chicken breast can be used as alternatives, adjusting cooking times as needed.

Q: How can I make the sauce spicier?
A: Add a pinch of red pepper flakes with the garlic, or a drizzle of sriracha or chili garlic sauce to the finished dish.

Q: Can I meal prep this recipe?
A: Absolutely! This dish reheats well and is perfect for meal prep. Store in individual containers with rice for grab-and-go lunches.

Q: What’s the best way to get tender beef?
A: Thinly slice against the grain and avoid overcooking. Marinading the beef for 15-30 minutes in a little soy sauce and cornstarch can also help tenderize it.

Q: Can I add other vegetables?
A: bok choy, snap peas, or sliced carrots are excellent additions. Add them when you add the broccoli, adjusting cooking times slightly.

You Might Also Like

If you enjoyed the savory flavors of this dish, you might also like these other quick and easy meals:

• Craving more Asian-inspired meals? Our Nori Rice Bowl Recipe is a fantastic, flavorful addition to your weeknight rotation.
• For another comforting experience, try our hearty Classic Beef Barley Stew, perfect for cooler evenings.
• If you’re in the mood for something with a bit of a kick, explore these spicy options on Food Network’s best spicy recipes.
• For another protein-packed option, our Honey Glazed Salmon offers a different yet equally satisfying profile.
• Check out this array of recipes for inspiration on other easy Asian dishes at Allrecipes’ Asian Cuisine section.

Pro Technique: Velveting for Tender Beef

For ultra-tender, takeout-style slices, try a quick velveting step: toss the sliced beef with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp oil; rest 15–20 minutes. Sear hot and fast. This thin coating helps retain juices and gives a silky finish.

Sauce Variations

• Garlic-Forward: Add an extra clove and a dash of white pepper.
• Spicy: Stir in chili crisp or sambal oelek to taste.
• Gingery: Double the fresh ginger and finish with a squeeze of lime.
• Sesame-Honey: Replace brown sugar with honey and finish with toasted sesame oil.

Perfect Rice to Pair

Rinse jasmine rice until water runs mostly clear, then cook 1 part rice to 1.25 parts water. Rest 10 minutes off heat, then fluff. For brown rice, use 1:1.75 and add 10–15 minutes.

Equipment Notes

• Skillet/Wok: 12-inch or larger—room prevents steaming.
• High-heat oil: If skipping sesame, use avocado, peanut, or canola.
• Metal spatula: Helps scrape fond and keep beef moving without tearing.

Nutrition Notes

For sodium-aware cooking, choose low-sodium soy and broth; general healthy eating guidance: Mayo Clinic Nutrition.

Troubleshooting

Make-Ahead & Meal-Prep

• Day-before: Slice beef; mix sauce (without slurry); chop veg. Store separately.
• Batching: Double everything; cook beef in two batches.
• Storage: 3–4 days chilled; reheat gently with splash of broth.

Serving Ideas & Sides

• Top bowls with sesame seeds, scallions, and a drizzle of chili oil.
• Serve with Nori Rice Bowl components for texture play.
• Pair with miso soup or a simple cucumber salad.

Anna Reed

Food lover & recipe creator sharing simple, protein-rich recipes for busy lives.