Name: Chinese Beef and Broccoli (One Pan Take-Out Style)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb flank steak or sirloin, thinly sliced against the grain; 1 tbsp soy sauce; 1 tsp cornstarch; 1/2 tsp baking soda (optional); 1 tbsp oil (for cooking); 3 cups broccoli florets; 2–3 tbsp water (for steaming); 1/4 cup low-sodium soy sauce; 2 tbsp oyster sauce; 1 tbsp hoisin sauce (optional); 2 tsp cornstarch; 1 tbsp brown sugar or honey; 1/2 cup beef broth or water; 1 tsp sesame oil; 2 garlic cloves, minced; 1 tsp fresh grated ginger or 1/4 tsp ground ginger

Chinese Beef and Broccoli (One Pan Take-Out Style) is one of those dishes I keep coming back to—it’s fast, flavorful, and satisfies that takeout craving without leaving the house. This one-pan stir-fry comes together in under 30 minutes and is packed with tender beef, crisp broccoli, and a glossy, savory sauce that clings to every bite.

Why You’ll Love This Recipe

I love this dish for how simple yet delicious it is. Everything happens in one pan, making cleanup a breeze. It hits the perfect balance of savory, sweet, and umami with a sauce that’s deeply flavorful without being too heavy. The beef comes out tender every time, thanks to the quick marinade and cornstarch trick, and the broccoli adds the perfect crunch and freshness. It’s also incredibly flexible—I can add other veggies, switch up the sauce, or serve it however I want (rice, noodles, or low-carb options).

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Beef:

1 lb flank steak or sirloin, thinly sliced against the grain

1 tbsp soy sauce

1/2 tsp baking soda (optional – helps tenderize)

1 tsp cornstarch

1 tbsp oil (for cooking)

For the Broccoli:

3 cups broccoli florets

2–3 tbsp water (for steaming)

For the Stir-Fry Sauce:

1/4 cup low-sodium soy sauce

2 tbsp oyster sauce

1 tbsp hoisin sauce (optional, adds sweetness and depth)

2 tsp cornstarch

1 tbsp brown sugar or honey

1/2 cup beef broth or water

1 tsp sesame oil

2 garlic cloves, minced

1 tsp fresh grated ginger (or 1/4 tsp ground)

Directions

Marinate the Beef:
I start by combining the sliced beef with soy sauce, cornstarch, and baking soda in a bowl. I let it sit for at least 10 minutes while I prep the sauce and broccoli.

Make the Stir-Fry Sauce:
In a bowl or measuring cup, I whisk together the soy sauce, oyster sauce, hoisin sauce, cornstarch, brown sugar, beef broth, sesame oil, garlic, and ginger until smooth.

Cook the Broccoli:
I heat a splash of oil in a large non-stick skillet or wok over medium-high heat. Then I add the broccoli and a few tablespoons of water, cover it, and steam for 2–3 minutes until it’s crisp-tender. Once done, I remove the broccoli and set it aside.

Cook the Beef:
I add 1 tablespoon of oil to the same pan and sear the beef in a single layer, cooking it for 1–2 minutes per side. If needed, I do this in batches. Once all the beef is browned, I return it to the pan.

Combine and Simmer:
I pour in the sauce and let it simmer for 1–2 minutes until it thickens and turns glossy. Then I add the broccoli back in, tossing everything to coat evenly.

Serve:
I serve it hot over rice or noodles and sometimes top it with sesame seeds or green onions for extra flavor.

Servings and timing

This recipe makes about 4 servings.

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Variations

I sometimes swap the beef for chicken or tofu for a change.

To make it low-carb, I serve it over cauliflower rice or zucchini noodles.

I like adding extra vegetables like bell peppers, mushrooms, or snap peas to bulk it up.

If I want a sweeter sauce, I go for honey instead of brown sugar.

For extra spice, I stir in a bit of chili garlic sauce or red pepper flakes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I usually use a skillet over medium heat to keep the texture, but the microwave works too—about 1–2 minutes on high, stirring halfway through. If the sauce has thickened too much in the fridge, I add a splash of water or broth while reheating.

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FAQs

How do I keep the beef tender in stir-fry?

I slice it thinly against the grain and use a quick marinade with cornstarch (and sometimes baking soda) to keep it tender and juicy.

Can I make this recipe gluten-free?

Yes, I use gluten-free tamari instead of soy sauce and make sure the oyster and hoisin sauces are gluten-free versions.

What can I use instead of oyster sauce?

If I’m out of oyster sauce, I mix soy sauce with a little more brown sugar or hoisin, or I use mushroom stir-fry sauce for a vegetarian option.

Can I freeze this?

While I prefer it fresh, I can freeze the cooked dish in a freezer-safe container for up to 2 months. I reheat it in a skillet from thawed for best results.

Is it okay to use frozen broccoli?

Yes, I’ve used frozen broccoli in a pinch. I thaw and drain it well first to avoid excess water in the pan.

Conclusion

Chinese Beef and Broccoli is one of my go-to meals when I want something fast, flavorful, and satisfying. It’s packed with bold flavors, made with simple ingredients, and comes together in one pan—perfect for busy weeknights or when I’m craving takeout without the extra cost.

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