I created an Authentic Beef And Broccoli that’s healthier than most takeout, pairing tender beef and crisp broccoli in a rich brown sauce served over hot rice.

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I love this one pan take on Chinese Beef And Broccoli. I toss very thinly sliced flank steak with bright broccoli florets and every time the plate hits the table it vanishes.

It feels like Authentic Beef And Broccoli but faster and a bit less guilty, so it fits right into my weeknight habits. If you follow Fast Dinner Recipes you’ll get why I keep coming back to it, cuz it’s colorful, bold and oddly comforting without being sickly.

Honestly, this version makes me wonder why I ever called for take-out, and I usually make too much on purpose.

Ingredients

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Beef (flank or sirloin): lean protein, iron rich, fills you up, soaks up sauce well.
Broccoli: high in fiber and vitamin C, crunchy, light, balances rich beef.
Garlic: gives savory punch, antioxidants, helps flavor, not too much salt.
Ginger: bright, slightly spicy, aids digestion, lifts sauce with fresh heat.
Soy sauce: salty umami base, adds depth, can be low sodium for health.
Oyster sauce: rich, savory and slightly sweet, thickens sauce, deepens flavor.
Brown sugar or honey: sweetens and caramelizes, balances soy and vinegar tang.
Cornstarch: creates glossy sauce, thickens quickly, helps beef coating stick.
Toasted sesame oil: tiny drizzle gives toasty aroma, finish note, use sparingly.

Ingredient Quantities

1 lb (450 g) flank or sirloin steak, very thinly sliced against the grain

1 lb (450 g) broccoli florets (about 4 cups), stems trimmed

2 tbsp vegetable oil or other neutral oil

3 cloves garlic, minced

1 tbsp fresh ginger, minced or grated

1/3 cup low sodium soy sauce or tamari for gluten free

2 tbsp oyster sauce or a gluten free oyster sauce alternative

2 tbsp brown sugar or 1 tbsp honey

1 tbsp rice vinegar

1/2 cup beef broth or water

1 1/2 tbsp cornstarch, divided (about 1 tsp for tossing beef, 1 tbsp for slurry)

1 tsp toasted sesame oil

2 green onions, sliced, optional

Red pepper flakes or black pepper to taste, optional

Salt as needed

Steamed rice, for serving

How to Make this

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1. Slice the steak very thin against the grain, pat dry, then toss with 1 tsp cornstarch and a pinch of salt; let sit 10 minutes so the cornstarch clings to the meat.

2. Whisk together 1/3 cup soy sauce (or tamari), 2 tbsp oyster sauce, 2 tbsp brown sugar (or 1 tbsp honey), 1 tbsp rice vinegar and 1/2 cup beef broth; then whisk in the remaining 1 tbsp cornstarch until smooth to make the sauce.

3. Heat a large heavy skillet or wok over high heat until very hot, add 2 tbsp vegetable oil and swirl to coat.

4. Sear the beef in a single layer in batches so you dont crowd the pan, about 1 to 2 minutes per side until browned but not fully cooked; remove to a plate and keep warm.

5. Add the broccoli to the hot pan with a splash (2 to 3 tbsp) of water or broth, cover and steam 2 to 3 minutes until bright green and just tender; if your florets are small you may only need 1 to 2 minutes.

6. Push broccoli to the side, add a bit more oil if needed, then add minced garlic and ginger and stir for about 30 seconds until fragrant but not burnt.

7. Pour the sauce into the pan, bring to a simmer and let it thicken for a minute or so, then return the beef and any accumulated juices to the pan and toss everything together until the beef is cooked through and well coated, 1 to 2 minutes.

8. Finish with 1 tsp toasted sesame oil, sliced green onions and a pinch of red pepper flakes or black pepper to taste, adjust salt if needed.

9. Serve immediately over steamed rice so the sauce soaks in, and dont overcook the broccoli or the beef or youll lose the good texture.

Equipment Needed

1. Sharp chef knife for slicing the steak very thin
2. Sturdy cutting board (one for meat if you want to avoid cross contamination)
3. Two mixing bowls, one to toss the beef and one to whisk the sauce in
4. Measuring cups and spoons for soy, broth, cornstarch etc
5. Whisk to make the sauce smooth
6. Large heavy skillet or wok for searing and stir frying
7. Tongs or a wide spatula to flip the beef and toss everything together
8. Lid or splatter cover plus a plate to hold the cooked beef while you steam the broccoli and finish the sauce

FAQ

Q: Can I use a different cut of beef? A: Yes. Flank and sirloin are great, but skirt, hanger, or thinly sliced ribeye work too. Just slice against the grain and keep pieces thin so they stay tender.

Q: How do I get the beef tender and not rubbery? A: Slice against the grain very thin, toss with a little cornstarch, and cook fast on high heat. Don’t overcook. Also slicing from partially frozen meat makes thin, even pieces.

Q: My sauce is too thin or too thick, what to do? A: If too thin add a tiny cornstarch slurry (1 tsp cornstarch + 1 tsp water) and simmer. If too thick thin with a splash of beef broth or water until you like the texture.

Q: Can I make this vegetarian? A: Yes swap beef for firm tofu or seitan, use vegetable broth and a vegetarian oyster sauce or mushroom sauce. Press tofu so it browns better.

Q: Can I prep ahead? A: You can slice the beef and mix the sauce a few hours ahead, keep refrigerated. Don’t toss beef with cornstarch too far in advance or it can get slimy, do that right before cooking.

Q: Best way to reheat leftovers? A: Quick stir fry in a hot pan for 2-3 minutes with a splash of water or broth to loosen the sauce. Microwave works too but skillet keeps texture better.

Chinese Beef And Broccoli (One Pan Take Recipe Substitutions and Variations

Beef: swap flank or sirloin for skirt or hanger steak sliced thin, or use thinly sliced chicken thighs or firm tofu (press and pat dry) if you want a non beef option.
Broccoli: use broccolini, gai lan (Chinese broccoli) or sugar snap peas, they cook about the same so timing stays close.
Oyster sauce: substitute hoisin for a sweeter note, or make a vegetarian umami mix with 1 tbsp soy sauce + 1 tbsp mushroom bouillon or mushroom soy.
Cornstarch: use arrowroot or tapioca starch 1:1 for the slurry, or plain flour in a pinch though it needs longer to cook and will be a bit cloudier.

Pro Tips

1. Partially freeze the steak for 20 to 30 minutes before slicing, it makes cutting really thin slices way easier and you wont tear the meat.
2. Keep the pan screaming hot and cook the beef in batches so it actually sears instead of steams, otherwise you lose that good crust and flavor.
3. Blanch or briefly steam the broccoli then shock it in ice water if you want extra bright color and a crisp tender bite, dont overcook it in the pan.
4. Make the cornstarch slurry separately and add it slowly while simmering so you can control thickness, if it gets too thick just splash in a little broth or water to loosen it.
5. Add the toasted sesame oil and any fresh aromatics off the heat, they burn or lose flavor if you cook them too long, and taste at the end to adjust salt sweet and acid so the sauce balances.

Chinese Beef And Broccoli (One Pan Take Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I created an Authentic Beef And Broccoli that's healthier than most takeout, pairing tender beef and crisp broccoli in a rich brown sauce served over hot rice.

Servings

servings

Calories

389

kcal

Equipment: 1. Sharp chef knife for slicing the steak very thin
2. Sturdy cutting board (one for meat if you want to avoid cross contamination)
3. Two mixing bowls, one to toss the beef and one to whisk the sauce in
4. Measuring cups and spoons for soy, broth, cornstarch etc
5. Whisk to make the sauce smooth
6. Large heavy skillet or wok for searing and stir frying
7. Tongs or a wide spatula to flip the beef and toss everything together
8. Lid or splatter cover plus a plate to hold the cooked beef while you steam the broccoli and finish the sauce

Ingredients

1 lb (450 g) flank or sirloin steak, very thinly sliced against the grain
1 lb (450 g) broccoli florets (about 4 cups), stems trimmed
2 tbsp vegetable oil or other neutral oil
3 cloves garlic, minced
1 tbsp fresh ginger, minced or grated
1/3 cup low sodium soy sauce or tamari for gluten free
2 tbsp oyster sauce or a gluten free oyster sauce alternative
2 tbsp brown sugar or 1 tbsp honey
1 tbsp rice vinegar
1/2 cup beef broth or water
1 1/2 tbsp cornstarch, divided (about 1 tsp for tossing beef, 1 tbsp for slurry)
1 tsp toasted sesame oil
2 green onions, sliced, optional
Red pepper flakes or black pepper to taste, optional
Salt as needed
Steamed rice, for serving

Directions

Slice the steak very thin against the grain, pat dry, then toss with 1 tsp cornstarch and a pinch of salt; let sit 10 minutes so the cornstarch clings to the meat.
Whisk together 1/3 cup soy sauce (or tamari), 2 tbsp oyster sauce, 2 tbsp brown sugar (or 1 tbsp honey), 1 tbsp rice vinegar and 1/2 cup beef broth; then whisk in the remaining 1 tbsp cornstarch until smooth to make the sauce.
Heat a large heavy skillet or wok over high heat until very hot, add 2 tbsp vegetable oil and swirl to coat.
Sear the beef in a single layer in batches so you dont crowd the pan, about 1 to 2 minutes per side until browned but not fully cooked; remove to a plate and keep warm.
Add the broccoli to the hot pan with a splash (2 to 3 tbsp) of water or broth, cover and steam 2 to 3 minutes until bright green and just tender; if your florets are small you may only need 1 to 2 minutes.
Push broccoli to the side, add a bit more oil if needed, then add minced garlic and ginger and stir for about 30 seconds until fragrant but not burnt.
Pour the sauce into the pan, bring to a simmer and let it thicken for a minute or so, then return the beef and any accumulated juices to the pan and toss everything together until the beef is cooked through and well coated, 1 to 2 minutes.
Finish with 1 tsp toasted sesame oil, sliced green onions and a pinch of red pepper flakes or black pepper to taste, adjust salt if needed.
Serve immediately over steamed rice so the sauce soaks in, and dont overcook the broccoli or the beef or youll lose the good texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.