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Chinese Beef and Broccoli (One Pan Take-Out)

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Why You’ll Love This Recipe

  • Quick and Easy: Ready in just 30 minutes, making it ideal for weeknight dinners.

  • One-Pan Meal: Minimal cleanup required.

  • Healthier Than Takeout: Control the ingredients and reduce sodium and oil.

  • Versatile: Easily adaptable with different vegetables or protein sources.

  • No Special Equipment Needed: A regular skillet works perfectly.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

  • Flank steak or skirt steak

  • Broccoli florets

  • Garlic

  • Ginger

  • Soy sauce

  • Oyster sauce

  • Shaoxing wine or dry sherry

  • Cornstarch

  • Sugar

  • Water

  • Vegetable oil

Directions

  1. Marinate the Beef: Combine sliced beef with soy sauce, Shaoxing wine, cornstarch, and a pinch of sugar. Let it marinate for at least 15 minutes.

  2. Prepare the Sauce: In a bowl, mix soy sauce, oyster sauce, Shaoxing wine, sugar, and water. Set aside.

  3. Cook the Broccoli: Heat oil in a skillet over medium-high heat. Add broccoli and stir-fry until tender-crisp. Remove and set aside.

  4. Sear the Beef: In the same skillet, add more oil if needed. Add marinated beef and cook until browned.

  5. Add Aromatics: Stir in minced garlic and ginger, cooking until fragrant.

  6. Combine Everything: Return broccoli to the skillet, pour in the sauce, and stir to combine. Cook until the sauce thickens.

  7. Serve: Enjoy hot over steamed rice.

Servings and Timing

  • Servings: 2 to 4

  • Prep Time: 15 minutes

  • Cook Time: 15 minutes

  • Total Time: 30 minutes

Variations

  • Protein Alternatives: Substitute beef with chicken, tofu, or shrimp.

  • Vegetable Add-Ins: Include bell peppers, snap peas, or carrots.

  • Spice It Up: Add chili flakes or sriracha for heat.

  • Gluten-Free: Use tamari instead of soy sauce and ensure oyster sauce is gluten-free.

Storage/Reheating

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.

  • Reheating: Warm in a skillet over medium heat or microwave until heated through.

FAQs

What cut of beef is best for this recipe?

Flank steak or skirt steak are ideal due to their tenderness and flavor. Slice thinly against the grain for the best texture.

Can I use frozen broccoli?

Yes, but thaw and pat dry before cooking to prevent excess moisture.

Is a wok necessary?

No, a regular skillet works well for this recipe.

How can I make the beef more tender?

Marinate with a small amount of baking soda for 30 minutes to tenderize tougher cuts.

Can I make this dish ahead of time?

It's best enjoyed fresh, but you can prep ingredients in advance to save time.

What can I serve with beef and broccoli?

Steamed rice, noodles, or cauliflower rice are great accompaniments.

Is this recipe spicy?

No, but you can add chili flakes or hot sauce to increase the heat.

Can I double the recipe?

Yes, but cook in batches to avoid overcrowding the pan.

How do I store leftovers?

Place in an airtight container and refrigerate for up to 3 days.

Can I freeze this dish?

Freezing is not recommended as the texture of the broccoli may change.

Conclusion

This Chinese Beef and Broccoli recipe brings the flavors of your favorite takeout dish to your home kitchen. It's quick, easy, and customizable to suit your preferences. Whether you're cooking for a family dinner or meal prepping for the week, this recipe is sure to become a staple in your rotation.

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Chinese Beef and Broccoli (One Pan Take-Out)

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Chinese Beef and Broccoli is a quick and easy one-pan takeout favorite made at home with tender beef, crisp broccoli, and a rich, savory brown sauce. Ready in just 30 minutes, this healthier version lets you control the ingredients without sacrificing flavor.

  • Author: Janet
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Dinner, Main Course
  • Method: Stir-Fry, Skillet
  • Cuisine: Chinese

Ingredients

Flank steak or skirt steak, thinly sliced

Broccoli florets

Garlic, minced

Fresh ginger, minced

Soy sauce

Oyster sauce

Shaoxing wine or dry sherry

Cornstarch

Sugar

Water

Vegetable oil

Instructions

  • Marinate the Beef: In a bowl, mix sliced beef with soy sauce, Shaoxing wine, cornstarch, and sugar. Let sit for at least 15 minutes.

  • Make the Sauce: In a separate bowl, combine soy sauce, oyster sauce, Shaoxing wine, sugar, and water. Set aside.

  • Cook Broccoli: Heat oil in a large skillet over medium-high. Stir-fry broccoli until tender-crisp. Remove and set aside.

  • Cook Beef: In the same skillet, add more oil if needed. Sear the marinated beef until browned.

  • Add Aromatics: Stir in minced garlic and ginger, cooking until fragrant.

  • Combine and Finish: Add broccoli back to the skillet, pour in the sauce, and toss everything together. Cook until the sauce thickens.

  • Serve: Best served hot over steamed rice.

Notes

  • Protein Options: Try with chicken, tofu, or shrimp.

  • Vegetables: Add bell peppers, carrots, or snap peas.

  • Gluten-Free Tip: Use tamari and gluten-free oyster sauce.

  • Tenderizing Tip: Add ½ teaspoon baking soda to the marinade for tougher cuts.

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