Chinese Beef and Broccoli (One Pan Take-Out)

There’s something deeply satisfying about recreating your favorite takeout dishes at home. That moment when the savory aroma fills your kitchen, when you know exactly what ingredients went into your meal, and when you realize you’ve made something even better than the restaurant version that’s the magic of this Chinese Beef and Broccoli (One Pan Take-Out). It’s a recipe born from countless weeknight cravings, a desire for something flavorful and fast, and a serious aversion to a mountain of dirty pans.

I remember the first time I successfully made this dish. It was a chaotic Tuesday, the kind of evening where ordering in feels like the only option. But I was determined. I had flank steak, a head of broccoli, and a handful of pantry staples. In less time than it would have taken for a delivery driver to find my house, I had a sizzling, glossy, incredibly fragrant meal on the table. My family was skeptical at first could it really beat our usual order? One bite was all it took. The beef was impossibly tender, the broccoli crisp-tender, and the sauce was that perfect balance of salty, sweet, and savory we all love. It was a total game-changer, and it’s been in our regular rotation ever since. This isn’t just a recipe; it’s your ticket to a faster, fresher, and more delicious version of a classic.

Chinese Beef and Broccoli Ingredients

Chinese Beef and Broccoli (One Pan Take-Out) comes together with a simple list of ingredients, many of which you might already have on hand. The key is in the balance and a couple of simple techniques.

• For the Beef & Marinade:
  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda (the secret to ultra-tender beef!)
  • 1 tablespoon vegetable oil
• For the Sauce:
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup beef broth or water
  • 3 tablespoons brown sugar (or honey)
  • 2 tablespoons oyster sauce (optional, but adds depth)
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
• For the Stir-Fry:
  • 1 large head of broccoli, cut into florets (about 4-5 cups)
  • 1 tablespoon vegetable oil
  • Optional garnish: sliced green onions, sesame seeds

Quick Weeknight Dinner Timing

This recipe is famously fast, making it a perfect solution for busy evenings.

• Prep time: 15 minutes
• Cook time: 10 minutes
• Total time: 25 minutes

That’s nearly 50% faster than waiting for delivery, and you get to enjoy the incredible smells as you cook!

Step-by-Step Instructions for Your One Pan Recipe

Follow these simple steps for a flawless stir-fry every single time.

1. Marinate the Beef: In a medium bowl, combine the thinly sliced beef with the 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of baking soda. Toss until every piece is evenly coated. Let it sit for at least 10 minutes while you prepare the other ingredients. This is the step that guarantees melt-in-your-mouth beef.
2. Whisk the Sauce: In a separate bowl or a large measuring cup, whisk together all the sauce ingredients—soy sauce, broth, brown sugar, oyster sauce, ginger, garlic, sesame oil, and cornstarch. Make sure the cornstarch is fully dissolved so your sauce thickens beautifully later.
3. Blanch the Broccoli (Optional but Recommended): For crisp-tender broccoli that cooks quickly in the pan, bring a pot of salted water to a boil. Add the broccoli florets and cook for just 60-90 seconds, then immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside. This is a pro move for perfect texture.
4. Cook the Beef: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat until it’s shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid steaming. Sear for about 1-2 minutes per side until browned. Don’t overcrowd the pan! Remove the beef to a clean plate.
5. Bring It All Together: In the same pan, add the blanched broccoli. Stir-fry for 1 minute. Give the sauce a quick re-whisk and pour it into the pan. It will start to bubble and thicken almost immediately. Add the cooked beef back into the pan and toss everything together until it’s glazed in that gorgeous, glossy sauce. Heat through for another minute.
6. Serve Immediately: Transfer your Homemade Chinese Food masterpiece to a serving platter. Garnish with sliced green onions and a sprinkle of sesame seeds for that final restaurant-quality touch.

Nutritional Information for Your Minimal Cleanup Meal

This dish is not only delicious but also packs a nutritious punch. Per serving (approximately 1.5 cups):

• Calories: 320
• Protein: 28g
• Carbohydrates: 18g
• Fat: 14g

It’s a great source of iron from the beef and vitamins C and K from the broccoli. Using low-sodium soy sauce helps control the salt content without sacrificing flavor.

Equipment Needed for This Simple Stir Fry

You don’t need any fancy gadgets for this Easy Takeout Fakeout.

• One large skillet or wok (a 12-inch skillet is perfect)
• Two medium mixing bowls
• Whisk or a fork for the sauce
• Sharp knife and cutting board
• A pot for blanching the broccoli (if using that method)

Why You’ll Love This Chinese Beef and Broccoli

This recipe earns a permanent spot in your dinner lineup for so many reasons.

• It’s Genuinely Faster Than Takeout: From fridge to table in 25 minutes flat.
• The Flavor is Unbeatable: You control the ingredients, so it’s fresher and less greasy than the restaurant version.
• Minimal Cleanup is a Game-Changer: Using just one pan makes post-dinner cleanup a breeze.
• It’s Incredibly Versatile: Easily adapt it to be gluten-free or to use whatever protein or veggies you have on hand.

Healthier Alternatives for the Recipe

This recipe is wonderfully adaptable to various dietary needs without losing its classic appeal.

• Gluten-Free: Use tamari or a certified gluten-free soy sauce instead of regular soy sauce. Double-check that your oyster sauce is gluten-free, or simply omit it.
• Lower Sugar: Replace the brown sugar with a sugar-free alternative like monk fruit sweetener, or reduce the amount to 1-2 tablespoons.
• More Veggies: Feel free to add sliced bell peppers, snap peas, carrots, or mushrooms along with the broccoli to boost the fiber and nutrient content.
• Different Protein: This sauce is fantastic with chicken, shrimp, or even firm tofu. Adjust the cooking time accordingly for your chosen protein.

Serving Suggestions for Your Quick Weeknight Dinner

While this dish is a complete meal on its own, here’s how to build a full feast.

• With Grains: Serve it over a bed of steamed jasmine rice, brown rice, or cauliflower rice for a low-carb option.
• With Noodles: It’s also delicious served over lo mein noodles or thick, chewy udon. If you love a good noodle stir-fry, you have to try our Quick and Flavorful Beef Black Pepper Udon for another beefy favorite.
• As Part of a Spread: Make it part of a larger homemade Chinese food night with a side of egg rolls or a simple cucumber salad.

Common Mistakes to Avoid

Avoid these simple pitfalls for the best possible results.

• Not Slicing Against the Grain: This is the single most important step for tender beef. Look for the lines running through the meat and slice perpendicular to them.
• Overcrowding the Pan: If you add too much beef at once, it will steam instead of sear. Cook in batches for a perfect, caramelized crust.
• Overcooking the Broccoli: The goal is crisp-tender, not mushy. The quick blanching method locks in the vibrant green color and perfect texture.
• Adding the Sauce Too Early: Make sure your sauce is mixed and ready to go, but only add it at the very end. This prevents the cornstarch from breaking down and keeps the sauce glossy and thick.

Storing Tips for Your Homemade Chinese Food

This dish makes for fantastic leftovers, perfect for meal prep.

• Refrigerator: Store in an airtight container for up to 3-4 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat gently in a skillet over medium heat with a splash of water or beef broth to loosen the sauce. The microwave can work, but it may make the broccoli a bit soft.

Conclusion: Your New Go-To Easy Takeout Fakeout

This Chinese Beef and Broccoli (One Pan Take-Out) recipe truly delivers on its promise. It’s faster, healthier, and in my opinion, more delicious than calling for delivery. The tender beef, the vibrant broccoli, and that rich, savory sauce create a combination that’s simply irresistible. It’s the kind of meal that makes you feel like a weeknight hero.

I hope this recipe brings as much joy and ease to your kitchen as it has to mine. If you’re looking for more quick and satisfying stir-fry ideas, check out our Easy 20-Min Soy Egg Udon Stir-Fry or this vibrant Shrimp Udon Stir-Fry.

I’d love to hear how your One Pan Recipe turns out! Leave a comment below and don’t forget to tag @Stacksipsnack on Pinterest to show off your beautiful creation. Happy cooking

FAQs about Chinese Beef and Broccoli (One Pan Take-Out)

Chinese Beef and Broccoli (One Pan Take-Out)

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• Author: Adam
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

There’s something deeply satisfying about recreating your favorite takeout dishes at home. That moment when the savory aroma fills your kitchen, when you know exactly what ingredients went into your meal, and when you realize you’ve made something even better than the restaurant version—that’s the magic of this Chinese Beef and Broccoli. It’s a recipe born from countless weeknight cravings, a desire for something flavorful and fast, and a serious aversion to a mountain of dirty pans.

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Ingredients

Scale 1x2x3x

• For the Beef & Marinade:
  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda (the secret to ultra-tender beef!)
  • 1 tablespoon vegetable oil
• For the Sauce:
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup beef broth or water
  • 3 tablespoons brown sugar (or honey)
  • 2 tablespoons oyster sauce (optional, but adds depth)
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
• For the Stir-Fry:
  • 1 large head of broccoli, cut into florets (about 4–5 cups)
  • 1 tablespoon vegetable oil
  • Optional garnish: sliced green onions, sesame seeds

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Instructions

1. Marinate the Beef: In a medium bowl, combine the thinly sliced beef with the 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of baking soda. Toss until every piece is evenly coated. Let it sit for at least 10 minutes while you prepare the other ingredients.
2. Whisk the Sauce: In a separate bowl or a large measuring cup, whisk together all the sauce ingredients—soy sauce, broth, brown sugar, oyster sauce, ginger, garlic, sesame oil, and cornstarch. Make sure the cornstarch is fully dissolved so your sauce thickens beautifully later.
3. Blanch the Broccoli (Optional but Recommended): For crisp-tender broccoli that cooks quickly in the pan, bring a pot of salted water to a boil. Add the broccoli florets and cook for just 60-90 seconds, then immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
4. Cook the Beef: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat until it’s shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid steaming. Sear for about 1-2 minutes per side until browned. Remove the beef to a clean plate.
5. Bring It All Together: In the same pan, add the blanched broccoli. Stir-fry for 1 minute. Give the sauce a quick re-whisk and pour it into the pan. It will start to bubble and thicken almost immediately. Add the cooked beef back into the pan and toss everything together until it’s glazed in that gorgeous, glossy sauce. Heat through for another minute.
6. Serve Immediately: Transfer your Homemade Chinese Food masterpiece to a serving platter. Garnish with sliced green onions and a sprinkle of sesame seeds for that final restaurant-quality touch.

Notes

This Chinese Beef and Broccoli recipe is wonderfully adaptable to various dietary needs. For gluten-free, use tamari or certified gluten-free soy sauce. For lower sugar, replace brown sugar with monk fruit sweetener or reduce amount. Feel free to add more vegetables like bell peppers, snap peas, or mushrooms. Store leftovers in an airtight container for 3-4 days in refrigerator or freeze for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Chinese

Nutrition

• Serving Size: 1.5 cups
• Calories: 320
• Sugar: 12g
• Sodium: 850mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 65mg

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