Chinese Beef and Broccoli (One Pan Take-Out)

Why You’ll Love This Recipe

I love how this recipe comes together in under 30 minutes with just one pan—less mess, less stress. It’s faster than ordering delivery, and I get to control the quality of the ingredients. The beef is juicy and flavorful, the broccoli stays perfectly crisp-tender, and the glossy sauce pulls it all together with that classic take-out taste. Plus, it’s budget-friendly and healthier than most restaurant versions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Flank steak or sirloin, thinly sliced against the grain

• Broccoli florets

• Soy sauce

• Oyster sauce

• Hoisin sauce (optional for extra sweetness)

• Garlic, minced

• Ginger, grated or minced

• Cornstarch

• Water or beef broth

• Sesame oil

• Neutral oil for cooking (like vegetable or canola)

• Optional: green onions and sesame seeds for garnish

Directions

1. I start by slicing the beef thinly and tossing it in a bit of soy sauce and cornstarch—this helps tenderize it and gives that classic silky texture.

2. In a large skillet or wok, I heat the oil over high heat and quickly sear the beef until browned, then remove it from the pan to avoid overcooking.

3. Next, I stir-fry the broccoli until it’s just tender but still bright green—adding a splash of water helps it steam slightly.

4. I add garlic and ginger to the pan, cooking just until fragrant.

5. Then I return the beef to the pan and pour in the sauce mixture (soy sauce, oyster sauce, hoisin, water or broth). I stir everything together and let it simmer for a couple of minutes until the sauce thickens and coats the meat and veggies.

6. Before serving, I drizzle with sesame oil and sometimes top it with green onions or sesame seeds for an extra pop.

Servings and timing

This dish serves about 4 people and takes roughly 25–30 minutes from start to finish. It’s perfect for a weeknight dinner when I want something quick and satisfying.

Variations

When I want to change things up, I swap out the broccoli for other veggies like snap peas, bell peppers, or baby corn. If I’m out of oyster sauce, I make a quick substitute with more soy sauce and a touch of brown sugar. Sometimes I use chicken or tofu instead of beef for a different protein option. For extra heat, I like adding red pepper flakes or a splash of chili oil.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat with a splash of water to loosen the sauce. The microwave also works, but I prefer the skillet to keep the broccoli from getting too soft.

FAQs

What’s the best cut of beef for this recipe?

I like using flank steak or sirloin because they’re tender and cook quickly. Just make sure to slice thinly against the grain for the best texture.

Can I make this dish gluten-free?

Yes, I use tamari or coconut aminos instead of soy sauce, and make sure to use gluten-free oyster and hoisin sauces.

Do I need a wok to make this?

Not at all—I usually make it in a large non-stick skillet. A wok is great if I have one, but not necessary.

Can I use frozen broccoli?

Yes, I thaw it first and pat it dry before cooking. It won’t be quite as crisp, but it still tastes great.

How do I make the sauce thicker?

If the sauce is too thin, I mix a teaspoon of cornstarch with water and stir it in, simmering until it thickens up nicely.

Conclusion

This Chinese beef and broccoli recipe has become a staple in my home for good reason—it’s quick, satisfying, and packed with flavor. I get the joy of take-out without the wait, and cleanup is a breeze with just one pan. It’s everything I love about a classic dish, made even better in my own kitchen.