Chinese Beef and Broccoli (One Pan Take-Out)

Chinese Beef and Broccoli is one of the most popular dishes on Asian restaurant menus across the globe. With its savory, slightly sweet sauce, tender beef strips, and crisp broccoli florets, it’s no wonder this dish has become a weeknight favorite for home cooks who crave the flavors of take-out but want to control the quality of ingredients. In this article, we’ll dive deep into the process of making this meal at home — from marinating the beef to mastering the sauce — and explore why this dish continues to be such a beloved classic.

This recipe is designed to be cooked in just one pan, making cleanup simple and stress-free. It balances taste, nutrition, and convenience, all while showcasing traditional Chinese cooking techniques adapted for the home kitchen.

Ingredients

Before we begin, let’s take a look at what you’ll need to recreate this dish. Each ingredient plays a crucial role in achieving that restaurant-style flavor.

Meat and Marinade

• 1 lb flank steak, skirt steak, or other cut (see footnote 1)
• 1 tablespoon soy sauce
• 1 tablespoon peanut oil (or vegetable oil)
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda (optional — see footnote 1)

Sauce

• 1/2 cup chicken stock (or beef stock)
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 tablespoons soy sauce
• 1 teaspoon dark soy sauce (see footnote 2)
• 2 teaspoons brown sugar (or white sugar)
• 1 tablespoon cornstarch

Stir-fry

• 1 head broccoli, cut into bite-sized florets
• 1 tablespoon peanut oil (or vegetable oil) (see footnote 3)
• 3 garlic cloves, minced
• 2 teaspoons ginger, minced

Step-by-Step Method

Step 1: Preparing the Beef

1. Slice the beef thinly against the grain to ensure tenderness. For even easier slicing, place the beef in the freezer for about 20 minutes before cutting.
2. In a medium bowl, combine the soy sauce, peanut oil, cornstarch, and optional baking soda. Toss the beef slices until evenly coated. The cornstarch forms a protective layer around the beef, helping to lock in juices, while the baking soda can tenderize tougher cuts of meat.
3. Cover and let the beef marinate for at least 20 minutes at room temperature, or up to 1 hour in the refrigerator.

Step 2: Preparing the Sauce

1. In a separate bowl, whisk together the chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch until smooth.
2. Set the sauce mixture aside. This will thicken beautifully once it hits the heat, coating the beef and broccoli in a glossy finish.

Step 3: Cooking the Broccoli

1. Heat a large pan or wok over medium-high heat and add 1 tablespoon of peanut oil.
2. Add the broccoli florets and stir-fry for 2–3 minutes until they turn bright green and slightly tender but still crisp.
3. Remove the broccoli from the pan and set aside. This step prevents the broccoli from overcooking later.

Step 4: Cooking the Beef

1. In the same pan, add a little more oil if needed. Increase heat to high.
2. Add the marinated beef in a single layer, allowing it to sear for 1–2 minutes before stirring. This creates a delicious caramelized flavor.
3. Stir-fry the beef until about 80% cooked through. Remove and set aside with the broccoli.

Step 5: Bringing It All Together

1. Lower the heat slightly and add the minced garlic and ginger to the pan. Sauté for about 30 seconds until fragrant.
2. Return the beef and broccoli to the pan.
3. Give the prepared sauce a quick stir (cornstarch tends to settle at the bottom) and pour it into the pan.
4. Toss everything together until the sauce thickens and coats the beef and broccoli evenly, about 2–3 minutes.

Step 6: Serve

Serve hot over steamed white rice, brown rice, or noodles. Garnish with sesame seeds or sliced scallions if desired.

Cooking Tips and Techniques

1. Choosing the Beef: Flank steak and skirt steak are top choices because of their rich flavor and texture. If unavailable, sirloin or tenderloin can be substituted.
2. Velveting Technique: The marinade with cornstarch and baking soda is a traditional Chinese method called “velveting.” It keeps beef tender and prevents it from drying out during high-heat cooking.
3. Shaoxing Wine: This Chinese cooking wine adds depth and authenticity. If not available, dry sherry is an excellent substitute.
4. Dark Soy Sauce: This ingredient provides color and a more robust flavor. If you can’t find it, just use extra regular soy sauce, though the sauce may be lighter in appearance.
5. Timing the Stir-Fry: High heat and quick cooking are essential. Always have ingredients prepped and ready, since stir-frying happens in minutes.

Cultural Background

Beef and Broccoli, while beloved in the United States and many Western countries, actually has roots in the adaptation of Chinese-American cuisine. Traditional Chinese dishes often pair beef with Chinese greens like gai lan (Chinese broccoli). When Chinese immigrants adapted their recipes to ingredients more readily available in American markets, broccoli became a common substitution. Over time, this dish evolved into the classic menu staple we know today.

This adaptation is an example of how food travels and transforms across cultures. It combines authentic cooking techniques with accessible ingredients, creating a dish that bridges cultures and delights diverse audiences.

Nutritional Benefits

Chinese Beef and Broccoli is not only delicious but also a balanced dish:

• Beef: A great source of protein, iron, zinc, and vitamin B12.
• Broccoli: Rich in fiber, vitamin C, vitamin K, and antioxidants. Its inclusion makes this dish nutrient-dense while adding a vibrant crunch.
• Sauce: While flavorful, it can be high in sodium. Opt for low-sodium soy sauce or adjust portions for a lighter version.

Variations and Substitutions

1. Vegetarian Option: Replace beef with firm tofu or tempeh. Use vegetable broth instead of chicken or beef stock.
2. Gluten-Free Version: Substitute soy sauce with tamari or coconut aminos.
3. Extra Vegetables: Add mushrooms, bell peppers, carrots, or snap peas for more color and nutrition.
4. Spicy Kick: Add a teaspoon of chili flakes or a splash of chili oil for heat.

Storage and Meal Prep

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Beef and Broccoli freezes well for up to 2 months. Reheat gently in a skillet to maintain texture.
• Meal Prep: Divide into portions with rice or noodles for convenient lunches.

Frequently Asked Questions

1. Can I use frozen broccoli for this recipe?
Yes! Frozen broccoli works well. Add it directly to the pan without thawing, but reduce cooking time slightly to prevent mushiness.

2. What is the best substitute for Shaoxing wine?
Dry sherry is the closest substitute. If you prefer not to use alcohol, use chicken stock with a splash of rice vinegar for tang.

3. How do I make the sauce thicker?
If the sauce isn’t thickening enough, mix an additional 1 teaspoon of cornstarch with 2 tablespoons of water and stir it into the pan.

4. Can I use chicken instead of beef?
Absolutely. Thinly sliced chicken breast or thighs make a wonderful substitute. Adjust cooking time to ensure chicken is fully cooked.

5. Why use baking soda in the marinade?
Baking soda raises the pH level on the meat’s surface, making it harder for proteins to bond tightly. This results in more tender beef, especially when using tougher cuts.

6. What can I serve with Beef and Broccoli besides rice?
It pairs beautifully with lo mein noodles, fried rice, or even cauliflower rice for a low-carb option.

7. Is this recipe healthy?
Yes, when enjoyed in moderation. It’s rich in protein and vegetables, though mindful sodium adjustments may be needed for those watching their salt intake.

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Conclusion

Chinese Beef and Broccoli is more than just a take-out favorite — it’s a dish that combines cultural history, bold flavors, and wholesome ingredients into one satisfying meal. By preparing it at home, you not only save money but also gain full control over the ingredients, ensuring freshness and nutritional balance.

With this detailed recipe, you can recreate restaurant-quality Beef and Broccoli in your own kitchen. The combination of tender beef, crisp broccoli, and glossy sauce delivers comfort and flavor in every bite. Whether served for a weeknight dinner or as part of a larger family feast, this dish is sure to please.

Once you try it, you may find yourself returning to it again and again, just as countless families around the world have done for decades.

Footnote 1: Baking soda is optional but useful for tenderizing tougher cuts of beef. Flank and skirt steak work well, but sirloin or tenderloin can also be used.
Footnote 2: Dark soy sauce is thicker and slightly sweeter than regular soy sauce, providing color and depth. If unavailable, substitute with more regular soy sauce.
Footnote 3: Peanut oil has a high smoke point, making it ideal for stir-frying. Vegetable oil works as a substitute.