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Juicy Beef and Broccoli

 When the craving for take-out hits, beef and broccoli is usually at the top of the list—and for good reason. Tender strips of beef, crisp-tender broccoli, and a glossy brown sauce that clings to every bite make it one of the most beloved Chinese restaurant classics. The good news? You don’t have to rely on delivery to enjoy it. With just one pan and a handful of ingredients, you can recreate this dish at home in under 30 minutes.

What makes homemade beef and broccoli so satisfying is the control you have over both flavor and quality. Instead of overly salty, greasy versions you sometimes get from take-out, this recipe balances everything perfectly. The beef stays juicy and tender thanks to a quick marinade, while the broccoli retains its vibrant crunch and color. The sauce—rich, savory, and just slightly sweet—brings it all together into a meal that’s comforting yet fresh.

Serve it steaming hot over a bowl of fluffy white rice, or switch it up with brown rice or even cauliflower rice if you want something lighter. And if you’re looking for a gluten-free option, it’s easy to adapt: swap Shaoxing wine for dry sherry and replace soy sauce with tamari. You’ll get the same depth of flavor without compromising your dietary needs.

Whether it’s a busy weeknight or you’re simply craving the flavors of your favorite Chinese restaurant, this one-pan beef and broccoli delivers every time—fast, flavorful, and far healthier than take-out.



Ingredients
 
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 (*footnote 2)
  • 2 teaspoons brown sugar (or white sugar)
  • 1 tablespoon cornstarch
Stir-fry
  • 1 head broccoli , cut to bite-size florets
  • 1 tablespoon peanut oil (or vegetable oil) (*Footnote 3)
  • 3 garlic cloves , minced
  • 2 teaspoons ginger , minced

Instructions
  1. Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch (*Footnote 1). Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
  2. Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
  3. Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates,1 minute or so. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
  4. Add the oil and swirl to coat the bottom. Heat over medium high heat until hot. Spread the steak in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
  5. Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
  6. Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.