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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

4.78 from 9 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}
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main
Cuisine: Chinese
Keyword: takeout
Servings: 2 to 4 servings
Author: Maggie Zhu

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