Name: Chinese Beef and Broccoli (One Pan Take-Out)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: For the Meat and Marinade: 1 lb boneless flank steak, skirt steak, or other cut; 1 tablespoon soy sauce; 1 tablespoon peanut oil; 1 tablespoon cornstarch; 1/2 teaspoon baking soda (Optional, for tougher cuts); For the Sauce: 1/2 cup chicken stock; 2 tablespoons Shaoxing wine; 2 tablespoons soy sauce; 1 teaspoon dark soy sauce; 2 teaspoons brown sugar; 1 tablespoon cornstarch; For the Stir-Fry: 1 head broccoli, cut into bite-sized florets; 1 tablespoon peanut oil; 3 garlic cloves, minced; 2 teaspoons ginger, minced

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Craving take-out but don’t want to leave the house? This Chinese Beef and Broccoli recipe brings the iconic take-out flavors straight to your kitchen. Featuring tender, marinated beef cooked with crisp broccoli and a savory sauce, this dish delivers a restaurant-quality meal in the comfort of your own home. With simple ingredients and a one-pan cooking method, you’ll have a delicious and satisfying meal ready in just under 30 minutes. Plus, it’s customizable to suit your preferences, making it perfect for a quick weeknight dinner.

Why You’ll Love This Recipe

Quick and Easy: This recipe is incredibly fast to make, with a total cook time of just 15 minutes.
One-Pan Meal: With everything cooked in a single skillet, cleanup is a breeze!
Authentic Flavor: The marinade and sauce bring rich, authentic Chinese flavors that taste just like your favorite take-out.
Healthy and Nutritious: Packed with protein from the beef and fiber from the broccoli, this dish is a great way to get in your vegetables without sacrificing flavor.
Customizable: You can easily adjust the flavors to your liking, making it a versatile recipe that fits your taste preferences.

Ingredients

For the Meat and Marinade:

Boneless flank steak, skirt steak, or another cut of your choice
Soy sauce
Peanut oil
Cornstarch
Baking soda (optional, for tougher cuts of beef)

For the Sauce:

Chicken stock
Shaoxing wine
Soy sauce
Dark soy sauce (optional)
Brown sugar
Cornstarch

For the Stir-fry:

Broccoli, cut into bite-size florets
Peanut oil
Garlic, minced
Fresh ginger, minced

Variations

Add More Vegetables: Feel free to add other veggies such as bell peppers, carrots, or mushrooms for extra flavor and nutrients.
Make it Spicy: Add red pepper flakes or a sliced chili pepper to the stir-fry for a little heat.
Different Protein: Swap the beef for chicken, pork, or tofu for a different twist on this dish.
Sauce Swap: If you can’t find Shaoxing wine, you can substitute with dry sherry or rice wine.

How to Make the Recipe

Step 1: Marinate the Beef

Slice the beef against the grain into 0.5 cm thick slices or 1-cm sticks.
Transfer the beef to a small bowl, and add soy sauce, peanut oil, and cornstarch.
Gently mix to ensure all pieces are coated and let the beef marinate for 10 minutes.

Step 2: Make the Sauce

In a separate bowl, combine the chicken stock, Shaoxing wine, soy sauce, dark soy sauce (optional), brown sugar, and cornstarch.
Mix well until all the ingredients are fully combined and the cornstarch is dissolved.

Step 3: Steam the Broccoli

Add 1/4 cup of water to a skillet over medium-high heat until it boils.
Add the broccoli and cover the pan.
Steam the broccoli until it’s tender and the water evaporates, about 1 minute.
Transfer the broccoli to a plate and wipe the pan clean.

Step 4: Cook the Beef

Heat 1 tablespoon of peanut oil in the same skillet over high heat.
Add the marinated beef in a single layer. Cook without stirring for about 30 seconds, then flip the beef over.
Cook until the beef is lightly charred on the outside and pink on the inside, about 2-3 minutes. Remove the beef from the pan and set it aside.

Step 5: Stir-fry with Garlic and Ginger

Add the minced garlic and ginger to the pan, and stir-fry for about 30 seconds until fragrant.

Step 6: Combine Everything

Return the broccoli to the pan and stir well.
Stir the sauce mixture and pour it into the skillet.
Cook and stir for about 1 minute, or until the sauce has thickened.
Transfer everything to a plate, and serve hot.

Tips for Making the Recipe

Marinate for Tender Beef: If you’re using a tougher cut of beef, such as skirt steak, add baking soda to the marinade and let it sit for 30 minutes to tenderize the meat.
Dark Soy Sauce: Dark soy sauce adds color and a deeper flavor to the dish, but it can be omitted if you don’t have it. If you do skip it, you can add a 1/2 teaspoon of molasses to mimic the sweetness and color.
Don’t Overcook the Beef: For the best texture, cook the beef until it’s just lightly charred on the outside while remaining tender and pink on the inside. Overcooking it can make it tough.
Adjust Sauce Thickness: If you prefer a thinner sauce, add a splash of water. If you like a thicker sauce, you can increase the amount of cornstarch in the sauce mixture.

How to Serve

This Chinese Beef and Broccoli is perfect when served over a bed of steamed rice, white or brown. It also pairs wonderfully with noodles if you prefer. You can top it with sesame seeds or sliced green onions for a finishing touch. This dish works well as a main course or as part of a larger spread with other Asian-inspired dishes.

Make Ahead and Storage

Storing Leftovers

In the Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat leftovers in a skillet over medium heat or in the microwave. You can add a splash of water or broth to loosen the sauce if it thickens too much.

Freezing

Freezing: You can freeze the beef and broccoli (without rice) in an airtight container for up to 2 months. Make sure to cool the dish before freezing.
Reheating from Frozen: To reheat, thaw in the refrigerator overnight and reheat in a skillet over medium heat, adding a little water if needed.

FAQs

1. Can I use a different cut of beef?

Yes, you can use any tender cut of beef, such as sirloin or ribeye. Just slice it thinly against the grain.

2. What if I don’t have Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry or rice wine can be used as a substitute.

3. Can I add other vegetables to the stir-fry?

Absolutely! You can add bell peppers, carrots, or mushrooms to this dish for more texture and flavor.

4. Can I make this dish ahead of time?

Yes, you can prep the beef and sauce in advance. Just cook the beef and broccoli when you’re ready to serve.

5. How can I make the sauce sweeter?

If you like a sweeter sauce, you can increase the amount of brown sugar or even add a touch of honey.

6. What if I don’t have peanut oil?

You can substitute peanut oil with vegetable oil or sesame oil. However, peanut oil gives the dish an authentic flavor.

7. How do I know when the beef is done?

The beef should be lightly charred on the outside but still pink and tender inside. Use a meat thermometer if you want to be precise.

8. Can I use frozen broccoli?

Fresh broccoli is best for this recipe, but you can use frozen broccoli if needed. Just make sure to thaw and drain it before using.

9. Is there a vegetarian version of this dish?

Yes! You can substitute the beef with tofu or tempeh for a vegetarian option.

10. Can I serve this dish with noodles instead of rice?

Yes, this stir-fry would be just as delicious served over noodles like lo mein or rice noodles.

Conclusion

This Chinese Beef and Broccoli recipe delivers all the flavor and comfort of take-out with none of the hassle. It’s easy to make, incredibly flavorful, and perfect for busy weeknights or even meal prep. Whether you stick to the classic beef or try a variation with chicken or tofu, this one-pan dish is sure to impress everyone at your table. Enjoy your homemade take-out with the perfect balance of savory, sweet, and umami flavors!