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Chinese Beef and Broccoli (One Pan Take-Out)

The Best Chinese Beef and Broccoli: One Pan Take-Out Magic

Indulge in delicious homemade Chinese Beef and Broccoli, a quick and healthier alternative to take-out that brings comfort and flavor to your table.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 1 pound Flank Steak or Skirt Steak
  • 2 tablespoons Cornstarch
  • 1 teaspoon Baking Soda optional
For the Sauce
  • 3 tablespoons Soy Sauce substitute with gluten-free tamari if desired
  • 1 tablespoon Dark Soy Sauce
  • 1 tablespoon Brown Sugar or White Sugar, adjust to taste
  • 1 cup Chicken Stock or Beef Stock
  • 2 tablespoons Shaoxing Wine or Dry Sherry
For the Vegetables
  • 4 cups Broccoli Florets
  • 3 cloves Garlic minced
  • 1 tablespoon Ginger minced

Equipment

  • nonstick skillet

Method
 

Cooking Steps
  1. Slice the flank steak against the grain into thin strips. Toss with soy sauce, peanut oil, and cornstarch; let marinate for about 10 minutes.
  2. In a bowl, whisk together the chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch; set aside.
  3. Bring water to boil in a skillet and steam the broccoli florets for about 1 minute; set them aside.
  4. Heat oil in the skillet, add marinated beef in a single layer, and sear until browned, about 30 seconds to 1 minute.
  5. Stir in minced garlic and ginger; cook until fragrant but do not burn.
  6. Return the steamed broccoli to the skillet, pour in the sauce, and stir until thickened and well-coated, about 1 minute.
  7. Serve immediately over hot rice or noodles.

Notes

Optional: Garnish with sesame seeds or sliced green onions for extra flavor and color.