I’ve perfected a one-pan takeout style Chinese beef and broccoli recipe that tastes just like the version from your local Chinese restaurant and comes together in minutes.

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I never thought I could pull off Takeout Style Chinese Beef And Broccoli at home but I did and I still get surprised every time. The contrast between tender flank steak and crisp broccoli florets gives you that restaurant hit with glossy savory notes that make you think someone used a secret trick.

Honestly it tastes way closer to takeout than it should, sometimes i catch myself smiling. If you like bold flavors but not a complicated recipe, this one will make you question why you ordered out for so long.

Ingredients

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Lean, high protein beef, chewy if overcooked, so slice thin across the grain.
Crunchy, fiber rich, adds color and vitamins, soaks up sauce real good.
Pungent, gives bold savory punch, browns fast and can burn easily.
Bright, slightly spicy, cuts richness, fresh grated works way better.
Salty umami backbone, brings color and depth, use low sodium if worried.
Thick savory sweet, gives glaze and body like a restaurant stir fry.
Coats beef for silky sear, thickens sauce, a little goes a long way.
Adds gentle sweetness and caramel notes, balances salty and savory flavors.

Ingredient Quantities

1 pound flank steak thinly sliced across the grain

1 pound broccoli florets about 4 cups

2 tablespoons vegetable oil

3 cloves garlic minced

1 tablespoon fresh ginger minced

2 tablespoons cornstarch for coating beef

2 tablespoons soy sauce for marinade

1 tablespoon Shaoxing wine or dry sherry optional

1 teaspoon toasted sesame oil

1/3 cup low sodium soy sauce for sauce

1/4 cup beef broth or water

2 tablespoons oyster sauce

1 tablespoon brown sugar

1 tablespoon cornstarch for slurry

2 tablespoons cold water for slurry

1/4 teaspoon freshly ground black pepper

2 scallions sliced optional

1 teaspoon toasted sesame seeds optional

How to Make this

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1. Prep the beef and broccoli: slice 1 pound flank steak thin across the grain (freeze 10 to 15 minutes first if it helps), pat the slices dry, and trim broccoli into about 4 cups florets.

2. Marinate the beef: toss the sliced steak with 2 tablespoons cornstarch, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine or dry sherry if using, and 1 teaspoon toasted sesame oil. Let sit 10 to 20 minutes so the cornstarch sticks and the meat tenderizes.

3. Make the sauce and slurry: whisk together 1/3 cup low sodium soy sauce, 1/4 cup beef broth or water, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, and 1/4 teaspoon black pepper. In a small cup mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth and set aside.

4. Cook the broccoli: heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until hot, add the broccoli and stir fry 2 to 3 minutes until bright green and just tender, add a splash of water if you need to steam it a little, then remove broccoli to a plate and keep the pan hot.

5. Sear the beef: add the remaining 1 tablespoon vegetable oil to the hot pan, work in batches if needed so you don’t crowd the pan, and spread the beef out so it gets a quick sear. Cook until the edges brown, about 1 to 2 minutes per side for thin slices.

6. Add aromatics: push the beef to the side, add 3 cloves minced garlic and 1 tablespoon minced fresh ginger and stir with the beef for about 30 seconds to 1 minute until fragrant but not burned.

7. Combine and simmer: return the broccoli to the pan, pour in the prepared sauce, stir to combine and let it come to a simmer for 1 minute so flavors meld.

8. Thicken the sauce: stir the cornstarch slurry again and pour it into the pan, cook while stirring for 30 to 60 seconds until sauce is glossy and coats the beef and broccoli. If it gets too thick add a splash more beef broth or water.

9. Finish and adjust: taste and add a pinch more soy or sugar if needed, sprinkle sliced scallions and 1 teaspoon toasted sesame seeds on top if using.

10. Serve right away over steamed rice or noodles, and enjoy — don’t let it sit too long or the sauce will keep thickening and the beef can get dry.

Equipment Needed

1. Sharp chef’s knife, for slicing the flank steak thin across the grain (freeze 10 to 15 minutes if it helps)
2. Large cutting board, or two if you dont want cross contamination
3. Large skillet or wok, heavy bottomed for high heat stir frying
4. Tongs or a flat spatula, to sear the beef and toss the broccoli
5. Mixing bowls, one for marinating the beef and one for the sauce
6. Measuring cups and spoons, for soy sauce, broth, cornstarch, sugar etc
7. Small bowl or cup plus a whisk or fork, to mix the cornstarch slurry smooth
8. Plate and paper towels, to pat the meat dry and hold the broccoli while you cook

FAQ

Q: How should I slice the flank steak so it stays tender? A: Slice thinly across the grain, about 1/8 to 1/4 inch thick. Chill the steak 20 minutes first so it slices cleaner, and use a sharp knife. If you slice with the grain itll be chewy.

Q: How do I keep the beef tender and not rubbery? A: Coat the slices with the 2 tablespoons cornstarch and marinate briefly in 2 tablespoons soy and the optional Shaoxing. Cook fast on very high heat in a hot pan with 2 tablespoons vegetable oil so you just sear the outside. Dont overcook, 1-2 minutes per side for thin slices.

Q: My broccoli always gets soggy, what should I do? A: Blanch or steam broccoli for 1-2 minutes until bright green, then shock in cold water to stop cooking. Finish by tossing in the hot pan with the sauce for a minute so it stays crisp tender instead of mushy.

Q: Can I swap ingredients or make it healthier? A: Yes. Shaoxing wine can be replaced with dry sherry or omitted. Use low sodium soy (recipe already calls for it) and swap beef broth for water to cut sodium. For a lighter oil option use a neutral oil with a high smoke point, like canola.

Q: How do I get the sauce thick and glossy without lumps? A: Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, whisk into the simmering sauce and cook 30-60 seconds until glossy. Add the slurry slowly and stir constantly so it doesnt clump.

Q: How do I store and reheat leftovers? A: Keep in an airtight container in the fridge 3 to 4 days. Reheat gently in a skillet over medium heat adding a splash of water or broth to loosen the sauce, dont blast it in the microwave or the beef will get tough.

Easy Chinese Beef & Broccoli Made At Home! Recipe Substitutions and Variations

Flank steak: skirt or flat‑iron steak (same beefy texture, slice thin across the grain); sirloin or top round if you want cheaper beef, just slice thinner so it isn’t tough; or chicken thighs or extra‑firm tofu for a non‑beef version, cook until just done.
Broccoli florets: broccolini or Chinese broccoli (gai lan) for a slightly different bite; cauliflower florets work great and soak up sauce; snow peas or sugar snap peas give a quicker, crunchy swap — shorten cook time.
Shaoxing wine or dry sherry: dry white wine or mirin plus a tiny splash of rice vinegar; for no alcohol use low‑sodium chicken or beef broth with a pinch of sugar to mimic depth.
Oyster sauce: hoisin sauce (a bit sweeter, use a touch less); or mix soy sauce with a little brown sugar and a dash of fish sauce for umami; for vegetarian use mushroom stir‑fry sauce or a soy‑miso blend.

Pro Tips

1. Freeze the steak a little before slicing and slice across the grain, then pat each slice very dry. If the meat is damp the cornstarch wont stick and you wont get that nice sear, plus wet meat steams instead of browns.

2. Cook the broccoli until bright green and just tender then set it aside while you sear the beef, that keeps it crisp. If you want extra color and speed blanch the florets briefly in boiling water then shock in ice water, drain well before stir frying.

3. Make the cornstarch slurry with cold water and stir it right before you pour it in so there are no lumps. If the sauce thickens too much, add a splash of broth or water and reheat a few seconds, and add a tiny splash of rice vinegar or lime at the end to brighten the flavors.

4. Use very high heat and do not crowd the pan, cook the beef in batches so each piece browns. Finish off with a drizzle of toasted sesame oil off the heat for aroma, and taste at the end before serving since soy and oyster sauce levels vary a lot.