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Chinese Beef and Broccoli (One Pan Take-Out)

Chinese Beef and Broccoli (One Pan Take-Out)

A quick and delicious Chinese Beef and Broccoli recipe that's healthier than take-out. Perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course main dish
Cuisine Chinese
Servings 4 servings
Calories 291 kcal

Equipment

  • large nonstick skillet
  • medium-sized bowl
  • Small Bowl

Ingredients
  

Meat and Marinade

  • 1 lb flank steak (or skirt steak) or other cut
  • 1 tablespoon soy sauce
  • 1 tablespoon peanut oil or vegetable oil
  • 1 tablespoon cornstarch
  • 0.5 teaspoon baking soda Optional

Sauce

  • 0.5 cup chicken stock or beef stock
  • 2 tablespoons Shaoxing wine or dry sherry
  • 2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce Optional
  • 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
  • 3 cloves garlic minced
  • 2 teaspoons ginger minced

Instructions
 

Preparation

  • Slice the beef against the grain into 0.5 cm (¼ inch) thick slices or 1-cm (½ inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch. 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.
  • Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.

Cooking

  • Add ¼ 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, about 1 minute. Transfer broccoli to a plate. Wipe the pan with a paper towel if there’s any water left.
  • 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.
  • Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
  • 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.

Notes

This recipe is gluten-free adaptable. To make it gluten-free, use dry sherry instead of Shaoxing wine, and tamari instead of soy sauce. If you're using a tougher cut of beef, add ½ teaspoon of baking soda to the marinade and marinate for 30 minutes for better tenderness.

Nutrition

Serving: 1servingCalories: 291kcalCarbohydrates: 13.9gProtein: 26.6gFat: 14.3gSaturated Fat: 4.2gCholesterol: 48mgSodium: 790mgPotassium: 487mgFiber: 1.5gSugar: 4.5gCalcium: 45mgIron: 2mg
Keyword Chinese Beef and Broccoli, healthy, One-Pan, Quick Dinner, take-out
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