Chinese Beef and Broccoli (One Pan Take-Out)

This takeout-style Chinese beef and broccoli dish is extra saucy and quick to prepare. The recipe does not require a wok and you can still get that authentic taste. {Gluten Free adaptable}

Chinese Beef and Broccoli (One-Pan Take-Out) - This takeout-style Chinese beef and broccoli dish is extra saucy and quick to prepare. The recipe does not require a wok and you can still get that authentic taste.

Beef and broccoli is one of those dishes that should be on your fixed weekday dinner menu, because it’s so easy to make, super healthy, and extremely delicious. If you’ve been ordering takeout, I highly encourage you to try making it at home once.

I couldn’t wait to share this recipe with you because…

  1. You can cook everything in one pan. No extra blanching for the broccoli required!
  2. You can use any cut of steak and it will be tender.
  3. The dish is extra saucy and goes great with rice.
  4. No wok needed! You can use a flat skillet and still get that restaurant-style taste.

Chinese Beef and Broccoli (One-Pan Take-Out) - This takeout-style Chinese beef and broccoli dish is extra saucy and quick to prepare. The recipe does not require a wok and you can still get that authentic taste.

A few tips that speed up the prep and cooking time

(1) Crush the garlic with a knife before peeling it. You’ll reduce the peeling time from 30 seconds to 3 seconds per clove.

(2) Use a garlic press to skip the cutting and produce extra finely chopped garlic.

(3) Instead of boiling a pot of water to blanch the broccoli, use the method in the recipe below to steam the broccoli in the same pan. It’s so much faster and makes one less pan to clean up.

(4) Use a large heavy flat skillet instead of a wok. It is especially helpful if you do not have a gas stove at home.

Chinese Beef and Broccoli (One-Pan Take-Out) - This takeout-style Chinese beef and broccoli dish is extra saucy and quick to prepare. The recipe does not require a wok and you can still get that authentic taste.

The wok vs. skillet debate

I always recommend home cooks use a flat skillet instead of a wok. This is because you can use a skillet to create very similar results, and sometimes even better results, if cooking with an electric stove. (I wrote about 10 reasons not to use a wok and Wok vs. Stir Fry Pan – Which is the Right Tool for You?, if you’d like to read more on this topic.)

The type of authentic Chinese dishes that benefit most from wok cooking is the type that uses minimal seasoning and sauce. For example, vegetable dishes like stir fried choy sum or sauceless dishes like fried rice. When they’re prepared in a wok vs. in a skillet, you can actually taste the difference.

However, dishes like Chinese beef and broccoli use a very flavorful sauce. It makes skillet cooking more tolerable. Plus, in the case of home cooking, you have a less powerful stove and might need to cook the food in more than one batch. So you will benefit from using a skillet on an electric stove because you will have a larger contact surface to sear the food properly.

Although you can use almost any nonstick skillet to make takeout-style beef and broccoli, a deeper pan such as the Calphalon nonstick deep pan works best, because you will make less spill when stirring the food. If you do want to use a wok on an electric stove, get one of those with a large bottom that can cover the biggest heating element on your stove.

Chinese Beef and Broccoli Cooking Process

More takeout style stir fry recipes

If you like to learn more about Chinese stir fry, check out my cookbook – The Chinese Stir Fry Sauce Cookbook, 9 Sauces, 41 Easy Recipes, And Step-By-Step Guides to Making Restaurant-Style Dishes with Success. It is a 157-page E-cookbook that guides you through the basic Chinese ingredients, cooking equipment, and stir fry workflow, to help you cook Chinese food like a pro!

Chinese Beef and Broccoli (One-Pan Take-Out) - This takeout-style Chinese beef and broccoli dish is extra saucy and quick to prepare. The recipe does not require a wok and you can still get that authentic taste.

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

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Chinese Beef and Broccoli (One-Pan Take-Out) - This takeout-style Chinese beef and broccoli dish is extra saucy and quick to prepare. The recipe does not require a wok and you can still get that authentic taste.

Chinese Beef and Broccoli with Tofu (One Pan Take-Out)


  • Author:
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 2 to 3 servings
  • Category: Main
  • Method: Stir fry
  • Cuisine: Chinese

Description

This takeout-style Chinese beef and broccoli dish is extra saucy and quick to prepare. The recipe does not require a wok and you can still get that authentic taste.

To convert the dish to gluten free, use tamari instead of soy sauce, and use dry sherry instead of Shaoxing wine.


Ingredients

Meat and Marinade

  • 450 grams (1 pound) boneless flank steak, skirt steak, or other well-marbled cut (*see footnote 1)
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon cornstarch

Sauce

  • 1 cup chicken stock (or beef stock, or water) (*footnote 2)
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 tablespoons soy sauce
  • (Optional) 1 teaspoon dark soy sauce (*footnote 3)
  • 2 teaspoons sugar
  • 1 tablespoon cornstarch

Stir-fry

  • 1 head broccoli
  • 1 tablespoon oil
  • 4 garlic cloves, grated
  • 1 teaspoon grated ginger

Instructions

  1. Slice the beef against the grain into 0.5cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch. Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
  2. Combine all the ingredients for the sauce in a bowl. Mix well.
  3. Add 1/4 cup water into a large nonstick skillet over medium high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, after about 40 to 50 seconds. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
  4. Add the oil and swirl to coat the bottom. Spread the steak in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
  5. Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
  6. Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately.
  7. Serve hot with steamed rice or boiled noodles as a main dish.

Notes

  1. A well-marbled cut will generate a more tender steak, once cooked, than a lean cut will. I like to use boneless short ribs for stir fry. They are much cheaper than premium steak and have a perfect lean-fat ratio.
  2. Dark soy sauce will add an appetizing dark color to the sauce, but you can skip it if you don’t have it.

Nutrition

  • Serving Size: 1 of the 3 servings
  • Calories: 465cal
  • Sugar: 4.3g
  • Sodium: 904mg
  • Fat: 25.7g
  • Carbohydrates: 12.3g
  • Fiber: 1.9g
  • Protein: 44.6g
  • Cholesterol: 12.3g

The post was originally published by Nov. 7 2016, and updated by Nov. 3th 2017.

Chinese Beef and Broccoli (One-Pan Take-Out) - This takeout-style Chinese beef and broccoli dish is extra saucy and quick to prepare. The recipe does not require a wok and you can still get that authentic taste.

 

Disclosure

Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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Meet Maggie

Hi I’m Maggie Zhu! Welcome to my site about modern Chinese cooking – including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my Austin, Texas kitchen.

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6 thoughts on “Chinese Beef and Broccoli (One Pan Take-Out)

  1. Emily

    Hello there! Your recipes are delicious and created with care, which I can tell. But your nutrition facts.. I don’t know where you get them.. your nutrition facts are waaayyyy off, outrageously misleading. I would highly recommend taking them off your blog altogether.

    Otherwise, keep up the fabulous recipes!

    Thanks,
    E

    Reply
    1. Maggie Post author

      Hi Emily, thanks so much for the feedback on the nutrition facts. I got it from a free online platform, where they have tons of ingredient nutritional data entered by users. I know it’s not accurate from the beginning, but I had no idea it’s so wrong… I know the sodium level is way off for one thing. I’ll stop publishing that from now. Will clean up the old ones once I get some time.
      Thanks for the kind words and have a great week ahead! 🙂

      Reply
  2. Ernest

    Great recipe…easy and the 1 pan skillet is the way to go.

    I am a newbie learning to cook Chinese..this made me look like a genius..

    BTW, in Canada, Shiaoxing is readily available in Asian grocery stores…at least in my City..London

    Reply
  3. Emma D

    A very easy and satisfying dish. Came home from work and within 30 minutes this was on the table with a bowl of fluffy steamed rice. Definitely on our ‘make it again’ list. Maggie is so good at balancing the flavour of her dishes. Thank you x

    Reply
  4. John

    I am missing something. The recipe is labeled “Chinese Beef and Broccoli with Tofu (One Pan Take-Out)” and I am looking specifically for tofu recipes. No mention of tofu except in your title.

    Reply
  5. Stuart

    Made this last week and it was so good I’m having it again tonight. Goes together in a snap and clean-up is quick and easy. I did add a hot home grown pepper cause I like spicy.

    Reply