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Beef and broccoli stir-fry in a pan. Easy one-pan Chinese take-out recipe.
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!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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 ΒΌ-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.