ONE-PAN BEEF BROCCOLI TAKEOUT

I vividly remember my college days, desperately craving the familiar comfort of Chinese takeout but being completely broke. That’s when I started experimenting, determined to recreate my favorite dishes at home. After countless attempts (and some definite kitchen disasters!), I finally cracked the code to the Best Chinese Beef and Broccoli (One Pan Take-Out) that rivals any restaurant. Today, I’m sharing all my secrets for the most amazing, flavorful, and incredibly easy beef and broccoli you’ll ever make – guaranteed to become a weeknight staple!

The Ultimate One-Pan Beef and Broccoli: Better Than Takeout!

Okay, friends, let’s be honest: who doesn’t love a good beef and broccoli? The tender, savory beef, the slightly crisp-tender broccoli, all coated in that luscious, umami-rich sauce… it’s a classic for a reason. But takeout can be expensive, and sometimes, you just want to know exactly what’s going into your food. That’s where this recipe comes in. This is *not* your average, bland, sad-excuse-for-beef-and-broccoli recipe. This is the real deal, made easily in ONE PAN, and ready faster than you can order delivery. Trust me, your family will thank you.

Why This Recipe Works: The Secrets Revealed

So, what makes this beef and broccoli so special? It’s all about these key elements:

• Tender Beef: We’re using a simple technique to ensure the beef stays incredibly tender, even when cooked at high heat. No tough, chewy beef here!
• Perfectly Cooked Broccoli: No soggy, mushy broccoli either! We’re aiming for crisp-tender florets that still have a bit of bite.
• That Amazing Sauce: This is where the magic happens. A balanced blend of savory, sweet, and umami flavors that will have you licking your plate clean.
• One-Pan Wonder: Minimal cleanup is a HUGE win! Everything cooks in one pan, making this perfect for busy weeknights.

Ingredients You’ll Need

Here’s what you’ll need to create this masterpiece. Don’t be intimidated by the list – most of these are pantry staples! Amounts are listed in the recipe card at the end of this article.

• Beef: Flank steak or sirloin steak are my top choices for tenderness and flavor. Make sure to slice it thinly against the grain.
• Broccoli: Fresh broccoli florets are the way to go. You can also use frozen broccoli, but make sure to thaw it completely and pat it dry before cooking.
• Soy Sauce: Use low-sodium soy sauce to control the saltiness.
• Oyster Sauce: This is a key ingredient for that authentic Chinese flavor. Don’t skip it!
• Brown Sugar: Adds a touch of sweetness and helps to thicken the sauce.
• Cornstarch: Used to thicken the sauce and also to coat the beef for extra tenderness.
• Sesame Oil: Adds a nutty, aromatic flavor.
• Ginger: Freshly grated ginger is essential for that warm, spicy kick.
• Garlic: Minced garlic adds a pungent, savory flavor.
• Beef Broth: Adds moisture and depth of flavor to the sauce.
• Vegetable Oil: For stir-frying.
• Optional Garnishes: Sesame seeds, chopped green onions, red pepper flakes for a little heat.

Step-by-Step Instructions: Let’s Cook!

Alright, let’s get cooking! Follow these easy steps, and you’ll be enjoying a delicious plate of homemade beef and broccoli in no time.

1. Prepare the Beef: Slice the flank steak thinly against the grain. This is crucial for tenderness! Aim for ¼-inch thick slices.
2. Marinate the Beef: In a medium bowl, combine the sliced beef with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Mix well and let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. This tenderizes the beef and helps it brown beautifully.
3. Prepare the Broccoli: While the beef is marinating, cut the broccoli into bite-sized florets. Wash them thoroughly and set aside.
4. Make the Sauce: In a small bowl, whisk together the remaining soy sauce, oyster sauce, brown sugar, beef broth, remaining cornstarch, minced garlic, and grated ginger. Make sure there are no lumps of cornstarch. This is your flavorful sauce that will tie everything together.
5. Sear the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. It should be smoking hot! Add the marinated beef in a single layer (work in batches if necessary to avoid overcrowding the pan). Sear the beef for 1-2 minutes per side, until browned but not fully cooked through. Remove the beef from the skillet and set aside. The beef should have a nice, caramelized crust.
6. Cook the Broccoli: Add another tablespoon of vegetable oil to the skillet. Add the broccoli florets and cook for 3-5 minutes, stirring occasionally, until they are bright green and slightly tender-crisp. You want them to still have a bit of bite. If the pan gets too dry, add a tablespoon or two of water and steam the broccoli.
7. Combine and Simmer: Pour the sauce over the broccoli and bring to a simmer. Cook for 1-2 minutes, stirring constantly, until the sauce has thickened and coats the broccoli. The sauce should be glossy and rich.
8. Add the Beef Back In: Return the seared beef to the skillet and toss to combine with the broccoli and sauce. Cook for another 1-2 minutes, until the beef is heated through and the sauce is evenly distributed.
9. Serve and Garnish: Serve immediately over steamed rice. Garnish with sesame seeds, chopped green onions, and red pepper flakes, if desired. Enjoy every delicious bite!

Success Tips for Perfect Beef and Broccoli

Want to guarantee perfect results every time? Here are my top tips for achieving beef and broccoli bliss!

• Slice the Beef Thinly: This is the most important step for tender beef! Slicing against the grain shortens the muscle fibers, making the beef easier to chew. A slightly frozen steak is easier to slice thinly.
• Don’t Overcrowd the Pan: When searing the beef, work in batches to avoid overcrowding the pan. Overcrowding lowers the temperature of the pan, which will steam the beef instead of searing it.
• Use High Heat: High heat is essential for achieving that beautiful sear on the beef and for cooking the broccoli quickly.
• Adjust the Sauce to Your Taste: Feel free to adjust the amount of brown sugar, soy sauce, or oyster sauce to your liking. Taste the sauce and adjust accordingly.
• Don’t Overcook the Broccoli: Overcooked broccoli is mushy and unappetizing. Aim for crisp-tender florets.

Recipe Variations: Make It Your Own!

The beauty of this recipe is that it’s so versatile! Feel free to experiment with different ingredients and flavors to create your own unique version.

• Add Vegetables: Add other vegetables like bell peppers, carrots, snap peas, or mushrooms to the skillet along with the broccoli.
• Spice It Up: Add a pinch of red pepper flakes to the sauce for a little heat. You can also add a tablespoon of chili garlic sauce for a more intense flavor.
• Use Different Protein: Substitute the beef with chicken, shrimp, or tofu. Adjust the cooking time accordingly.
• Make It Vegetarian/Vegan: Omit the beef and use tofu or tempeh instead. Substitute vegetable broth for beef broth and make sure your oyster sauce is a vegetarian/vegan variety (often made with mushrooms).
• Add Noodles: Serve the beef and broccoli over noodles instead of rice. Lo mein noodles or chow mein noodles are great options.

Make-Ahead and Storage Instructions

This beef and broccoli is best served immediately, but you can definitely prepare parts of it ahead of time to save time on busy weeknights.

• Make-Ahead: You can slice the beef and marinate it up to 24 hours in advance. You can also chop the broccoli and whisk together the sauce ahead of time. Store everything separately in the refrigerator.
• Storage: Leftover beef and broccoli can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the beef and broccoli in a skillet over medium heat, stirring occasionally, until heated through. You can also microwave it, but it may not be as crispy.

Recipe

Here’s the complete recipe, all in one place!

Conclusion: Your Takeout Dreams Just Came True!

There you have it! Your very own, restaurant-quality Best Chinese Beef and Broccoli (One Pan Take-Out), made right in your kitchen. It’s easy, it’s delicious, and it’s SO much better than ordering in. I know you’re going to absolutely love this recipe. So, grab your wok, gather your ingredients, and get ready to impress your family and friends with your amazing cooking skills. Happy cooking!

Lady Maria

One-Pan Beef and Broccoli Takeout

Enjoy tender beef and crisp-tender broccoli coated in a savory, umami-rich sauce with this easy one-pan recipe. Skip the expensive takeout and create a restaurant-quality dish at home in under 30 minutes. It’s a guaranteed weeknight favorite!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2025

Course: Main Course

Cuisine: Chinese

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound flank steak or sirloin steak, thinly sliced against the grain
• 4 cups broccoli florets
• 1/4 cup low-sodium soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons brown sugar
• 2 tablespoons cornstarch, divided
• 1 tablespoon sesame oil
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1/2 cup beef broth
• 2 tablespoons vegetable oil, divided
• Sesame seeds, for garnish optional
• Chopped green onions, for garnish optional
• Red pepper flakes, for garnish optional

Equipment

• Large skillet or wok
• Cutting board
• knife
• medium bowl
• small bowl
• whisk
• measuring cups and spoons
• spatula or tongs
• Steamed rice (for serving)

Method

 

1. Slice the flank steak thinly against the grain. This is crucial for tenderness; aim for ¼-inch thick slices.
2. In a medium bowl, combine the sliced beef with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Mix well and let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
3. While the beef is marinating, cut the broccoli into bite-sized florets. Wash them thoroughly and set aside.
4. In a small bowl, whisk together the remaining soy sauce, oyster sauce, brown sugar, beef broth, remaining cornstarch, minced garlic, and grated ginger. Make sure there are no lumps of cornstarch.
5. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. The pan should be smoking hot before adding the beef.
6. Add the marinated beef in a single layer (work in batches if necessary to avoid overcrowding the pan).
7. Sear the beef for 1-2 minutes per side, until browned but not fully cooked through. Remove the beef from the skillet and set aside.
8. Add another tablespoon of vegetable oil to the skillet.
9. Add the broccoli florets and cook for 3-5 minutes, stirring occasionally, until they are bright green and slightly tender-crisp. If the pan gets too dry, add a tablespoon or two of water and steam the broccoli.
10. Pour the sauce over the broccoli and bring to a simmer.
11. Cook for 1-2 minutes, stirring constantly, until the sauce has thickened and coats the broccoli. The sauce should be glossy and rich.
12. Return the seared beef to the skillet and toss to combine with the broccoli and sauce.
13. Cook for another 1-2 minutes, until the beef is heated through and the sauce is evenly distributed.
14. Serve immediately over steamed rice. Garnish with sesame seeds, chopped green onions, and red pepper flakes, if desired.

Notes

For the most tender beef, slice it thinly against the grain. Marinating the beef helps to tenderize it further. Don’t overcrowd the pan when searing the beef to ensure proper browning. Adjust the sauce to your liking by adding more or less brown sugar, soy sauce, or oyster sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.