Chinese Beef and Broccoli (One Pan Take-Out)

4.72 from 7 votes
Email Facebook LinkedIn Mix Pinterest Reddit Twitter
This post may contain affiliate links. Read our disclosure policy.

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.

Want to Know More?Receive our 5-Day Chinese Cooking Crash Course & Recipe Updates! Subscribe
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

4.72 from 7 votes
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}
Author: Maggie Zhu
Course: Main
Cuisine: Chinese
Keyword: takeout
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 to 4 servings

Ingredients

Meat and Marinade

  • 1 lb (450 g) flank steak , skirt steak, or other well-marbled cut (*Footnote 1)
  • 1 tablespoon soy sauce (or tamari for gluten free)
  • 1 tablespoon peanut oil (or vegetable oil)
  • 1 tablespoon cornstarch

Sauce

  • 1 cup chicken stock (or beef stock, or water)
  • 2 tablespoons Shaoxing wine (or dry sherry for gluten free)
  • 2 tablespoons soy sauce (or tamari for gluten free) (Optional)
  • 1 teaspoon dark soy sauce (*Footnote 2) (Optional)
  • 2 teaspoons sugar
  • 1 tablespoon cornstarch

Stir-fry

  • 1 head broccoli , broken into florets
  • 1 tablespoon peanut oil (or vegetable oil)
  • 4 cloves garlic , grated
  • 1 teaspoon ginger , grated

Instructions

  • Slice the beef against the grain into 1/4" (1/2 cm) thick slices or 1/2" (1 cm) 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.
  • Combine all the ingredients for the sauce in a bowl. Mix well.
  • 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.
  • 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.
  • Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
  • 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.
  • 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 or are gluten free.

Nutrition

Serving: 1serving, Calories: 465kcal, Carbohydrates: 12.3g, Protein: 44.6g, Fat: 25.7g, Cholesterol: 12.3mg, Sodium: 904mg, Fiber: 1.9g, Sugar: 4.3g
Did You Make This Recipe?Don't forget the last step! Tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

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.

Receive our FREE 5-Day Chinese Cooking Crash Course & Recipe Updates!

Subscribe

Leave a Review!

I love hearing from you! Submit your question or review below. Your email address will not be published. Required fields are marked*.

Rate This Recipe!




Reader Questions and Reviews

  1. Emily says:

    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

    • Maggie says:

      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! 🙂

  2. Ernest says:

    5 stars
    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

  3. Emma D says:

    4 stars
    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

  4. John says:

    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.

  5. Stuart says:

    5 stars
    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.

  6. Flo says:

    5 stars
    . I used qourn steak and vegetable stock. It’s heavenly

  7. Flip says:

    Your marinade says to use vegetable oil but then your instructions for marinading the beef says to use peanut oil…..Which is correct cause those are two different types of oil with different flavor???

    • Maggie says:

      Hi Flip, sorry about the confusion. I usually use peanut oil to make my stir fries, and you can replace it with vegetable oil if you don’t have peanut oil. Just updated the recipe.

  8. Olivia Gibson says:

    Hi there and thanks for posting all these delicious recipes! I’ve made your hot and sour soup and oh my goodness it is SO good!!
    Question about the beef and broccoli recipe. If I use oyster sauce and sesame oil for extra flavour will it taste okay?

    • Maggie says:

      Yes! Pretty sure they will work in the recipe.

  9. Susan A says:

    4 stars
    Great recipe.
    I would like a little more flavour in the saauce, and was thinking of adding some Hoisin.
    As always, these recipes have a very clear and straightforward method that I love.
    Thanks Maggie!

  10. Absar says:

    Easy and tasty. Especially for a single male living in China 😁.

  11. Peter Beckles says:

    5 stars
    Its a very straightforward recipe.
    I tried it twice and was able to replicate the result so I know that I’m on the right track.
    Good stuff.

    PS. Do you know that if you strip the hard skin from the broccoli stalk the interior is soft sweet and very edible?

    • Bill Zigrang says:

      I think that’s the standard way of doing it in Chinese cooking (I believe I learned that from Florence Lin MANY years ago.
      Maggie, i hear she moved to NYC 3 or 4 years ago after many years in the East S. F. Bay Area (wish I had known that at the time); you should look her up when things get civilized again (2020 pandemic reference).

  12. jenn says:

    Hi,

    Can 8I marinade the beef overnight with the marinade in your recipe? Thxs

    • Maggie says:

      Hi Jenn, yeah you can marinate the beef overnight.

  13. Phil says:

    What happened to the tofu? What kind? When to add?

    • Maggie says:

      I updated the recipe a while ago and eliminated the tofu from the dish so it’s closer to the restaurant style.
      You can use a block of medium or hard tofu. You can use this video for the instructions: https://youtu.be/pnZw8xS6_fI (slightly different from the current recipe)

  14. Stuart says:

    5 stars
    Made this again last night, EXCELLENT as always.

Omnivore's Cookbook: Make Chinese Cooking Easy
BuzzFeedGood HousekeepingHuffington PostLucky ChowMSNReader's DigestSaveurYahoo! News

FREE 5-Day Chinese Cooking Crash Course

Cooking delicous Chinese food is easier than you think!

Thank

You!

USE COUPON CODE 

WELCOME20

Follow us on Facebook