Description
This Chinese Beef and Broccoli (One Pan Take-Out) is a classic restaurant-style stir-fry made at home with tender beef, crisp broccoli, and a rich savory sauce. Ready in about 30 minutes for an easy weeknight dinner.
Ingredients
- 1 lb flank steak, skirt steak, or other cut
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- ½ teaspoon baking soda (optional)
- ½ cup chicken stock (or beef stock)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch
- 1 head broccoli, cut into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Slice beef thinly against the grain. Mix with soy sauce, oil, cornstarch, and baking soda (if using). Marinate 15–20 minutes.
- In a bowl, whisk together all sauce ingredients until smooth. Set aside.
- Heat oil in a large skillet or wok over high heat. Stir-fry beef until browned. Remove and set aside.
- Add broccoli to the same pan with a splash of water. Cover and steam for 2–3 minutes until bright green and tender-crisp.
- Add garlic and ginger; stir-fry for 30 seconds.
- Return beef to the pan. Pour in sauce and cook until thickened, about 1–2 minutes.
- Serve hot over rice.
Notes
- For extra tenderness, don’t skip slicing the beef thinly.
- Dark soy sauce adds color and depth but can be omitted.
- Best served immediately for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese