Chinese Beef and Broccoli (One Pan Take-Out) That Beats Your Favorite Delivery in 15 Minutes

You don’t need a wok the size of a satellite dish or secret restaurant sauces to make beef and broccoli that slaps. You need one pan, a hot stove, and the confidence to say no to soggy take-out. This version hits that glossy, savory-sweet flavor you crave—without mystery ingredients or a 45-minute delivery window.

Tender beef, crisp-tender broccoli, and a sauce that clings like it’s got rent due. Make it once, and your “order again?” button will feel neglected.

What Makes This Special

This dish nails the golden trifecta: speed, flavor, and texture. The beef is ultra-tender thanks to a quick velveting technique—no chewy bites here.

The sauce is a balanced hit of soy, garlic, ginger, and a touch of brown sugar for that signature take-out gloss. And it all happens in one pan, meaning less cleanup and more victory laps around the kitchen. Your wallet will thank you, and honestly, so will your taste buds.

What Goes Into This Recipe – Ingredients

• Beef: 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
• Broccoli: 4 cups broccoli florets (about 1 large head), cut into bite-size pieces
• Neutral oil: 2–3 tbsp (canola, avocado, or peanut)
• Garlic: 3 cloves, minced
• Ginger: 1 tbsp fresh, grated
• Green onions: 2, sliced (optional garnish)
• Sesame seeds: 1 tsp, for garnish (optional)

Beef marinade (velveting):

• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1 tsp Shaoxing wine (or dry sherry or mirin)
• 1 tsp vegetable oil
• Pinch of baking soda (1/8 tsp) for extra tenderness

Sauce:

• 1/3 cup low-sodium soy sauce
• 1/3 cup beef or chicken broth (or water, in a pinch)
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce (optional, for a touch more sweetness)
• 1–2 tbsp brown sugar (adjust to taste)
• 1 tbsp cornstarch
• 1 tsp toasted sesame oil
• 1/4 tsp white pepper (or black pepper)
• Red pepper flakes or 1 tsp chili-garlic sauce (optional heat)

Instructions

1. Prep the beef: Freeze the steak for 15–20 minutes to firm it up.

   Slice thinly against the grain. Toss with soy sauce, cornstarch, Shaoxing wine, oil, and a tiny pinch of baking soda. Let it marinate 10–15 minutes while you prep the rest.

2. Make the sauce: In a bowl, whisk soy sauce, broth, oyster sauce, hoisin, brown sugar, cornstarch, sesame oil, and pepper.

   Add chili if using. This is your glossy, take-out-style magic.

3. Blanch or steam the broccoli: Option A (fastest): Microwave florets with 2 tbsp water in a covered bowl for 2 minutes; drain. Option B: Blanch in boiling water for 60–90 seconds, then drain.

   You want crisp-tender, not mushy.

4. Heat the pan: Set a large skillet or wok over high heat. Add 1–2 tbsp oil until shimmering. Work in batches to avoid crowding—crowding equals steaming equals sad beef.
5. Sear the beef: Spread beef in a single layer.

   Cook 60–90 seconds per side until just browned. Remove to a plate. It’ll finish in the sauce, so don’t overcook.

6. Sauté aromatics: Add a splash more oil if needed.

   Stir-fry garlic and ginger for 20–30 seconds until fragrant—don’t burn them; bitter is not the vibe.

7. Combine: Add broccoli to the pan, toss with aromatics, then return the beef. Whisk sauce again (cornstarch sinks), pour it in, and toss continuously for 1–2 minutes until the sauce thickens and coats everything.
8. Finish and serve: Kill the heat. Garnish with green onions and sesame seeds.

   Serve immediately over steamed rice or noodles. High fives optional but recommended.

Storage Instructions

• Fridge: Store in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of water to loosen the sauce.
• Freezer: Best to freeze the components: raw marinated beef and blanched broccoli.

  Freeze up to 2 months, then cook from thawed for best texture. If freezing the finished dish, expect slightly softer broccoli.

• Meal prep tip: Portion with rice in microwave-safe containers. Reheat covered at 70–80% power to avoid overcooking.

Health Benefits

• Protein power: Lean cuts like flank or sirloin deliver high-quality protein to support muscle repair and keep you full longer.
• Broccoli boost: Loaded with fiber, vitamin C, vitamin K, and sulforaphane—compounds linked to healthy metabolism and cellular protection.

  It’s the overachiever of veggies, IMO.

• Smarter sodium: Using low-sodium soy sauce and controlling the sauce yourself beats most take-out by a mile on salt content.
• Better fats: Neutral oils with high smoke points mean less oxidation and cleaner flavors; a little toasted sesame oil adds aroma without heavy grease.

Pitfalls to Watch Out For

• Overcrowding the pan: If the beef steams, it turns gray and tough. Cook in batches and keep the heat high.
• Skipping the marinade: That quick velveting step is your tender-beef insurance policy. Don’t skip it and then blame the steak.
• Sauce separation: Cornstarch sinks fast.

  Whisk the sauce right before it hits the pan to avoid lumps.

• Mushy broccoli: Par-cook only to crisp-tender. It will cook more in the sauce. Overdo it and you’ll have green confetti.
• Too sweet or too salty: Brands vary.

  Taste the sauce and adjust sugar or soy before pouring it in. Your tongue is the boss.

Recipe Variations

• Low-carb swap: Serve over cauliflower rice and reduce brown sugar to 1 tsp; add a splash more oyster sauce for depth.
• Gluten-free: Use tamari or coconut aminos, and a gluten-free oyster sauce. Check labels—sneaky gluten pops up.
• Extra veg: Add snap peas, bell peppers, or mushrooms.

  Stir-fry 1–2 minutes before adding the sauce.

• Spicy Szechuan vibe: Add 1 tsp chili crisp or dried chilies with the aromatics and a dash of Chinese black vinegar at the end.
• Budget beef: Use chuck or round; slice very thin and increase the baking soda to 1/4 tsp in the marinade. Slightly longer marinade (20 minutes) helps.
• No oyster sauce? Mix 1 tsp fish sauce with 1 tsp soy and a pinch of sugar to approximate the savory-sweet depth.
• Air-fryer broccoli: Toss florets with oil and salt; air-fry at 390°F/200°C for 6–8 minutes for charred edges before combining.

FAQ

What cut of beef works best?

Flank steak is classic for its flavor and grain, but sirloin or flat iron also work great. The key is slicing thinly against the grain and using the quick velveting marinade for tenderness.

Can I make it without cornstarch?

Yes.

Arrowroot or potato starch can thicken similarly. If skipping thickener entirely, reduce the sauce on medium heat a bit longer and add 1 tsp butter at the end for body—slightly different texture, still tasty.

Do I need a wok?

Nope. A large, heavy skillet gets hot and maintains temperature better on most home stoves.

The secret isn’t the pan; it’s high heat and not crowding the beef.

How do I keep the beef tender?

Slice across the grain, use the marinade with a pinch of baking soda, and cook quickly over high heat. Don’t cook it to death—browned outside, just done inside, and it will finish in the sauce.

Is this meal prep friendly?

Absolutely. Prep the sauce and beef ahead.

Blanch the broccoli. Stir-fry to order in 5 minutes flat. Cooked leftovers reheat well for 3–4 days.

Can I use frozen broccoli?

Yes, thaw and pat dry first.

Cook briefly to warm through. It won’t be as crisp as fresh, but for weeknights, it’s a solid move, FYI.

What can I serve it with besides rice?

Great over noodles, quinoa, or even zucchini noodles for a lighter bowl. Add a fried egg if you’re feeling extra.

My Take

This is the weeknight hero I keep on speed dial—fast, loud flavors and minimal mess.

The velveting step feels like a cheat code because it is. With a sauce this glossy and broccoli that still has snap, you’re basically running your own tiny take-out joint—with better quality control. Make it once, and you’ll wonder why your delivery app still has a spot on your home screen.