Description
Chinese Beef and Broccoli (One Pan Take-Out) is a fast, flavorful dinner that brings together tender beef, crisp broccoli, and a glossy garlic-soy sauce in just 30 minutes. This take-out classic is healthier, simpler, and made with one pan right in your kitchen.
Ingredients
Scale
- 1 lb flank steak or sirloin, thinly sliced across the grain
- 2 cups broccoli florets (fresh or frozen)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
- 2 tablespoons neutral oil (for cooking)
- Optional: red pepper flakes, sesame seeds for garnish
Instructions
- In a bowl, toss sliced beef with 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 tablespoon cornstarch. Set aside to marinate.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Sear beef in batches until browned, about 2-3 minutes. Remove from pan.
- Add remaining oil and stir-fry broccoli with a splash of water. Cover and steam for 2-3 minutes until bright green and slightly tender.
- Return beef to the pan. Add remaining soy sauce, oyster sauce, garlic, and ginger. Stir to combine.
- Cook 2-3 minutes more until sauce thickens and coats beef and broccoli.
- Serve hot over rice, noodles, or cauliflower rice. Garnish with sesame seeds if desired.
Notes
For tender beef, always slice thinly against the grain. To keep broccoli crisp, steam briefly and avoid overcooking. Add red pepper flakes for heat or substitute tamari for a gluten-free version. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg