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Chinese Beef and Broccoli (One Pan Take-Out)

Chinese Beef and Broccoli (One Pan Take-Out)

This restaurant-quality beef and broccoli recipe rivals your favorite Chinese takeout with impossibly tender beef, crisp broccoli florets, and a perfectly balanced savory-sweet sauce. The secret lies in slicing the beef against the grain and using high-heat stir-frying techniques for that authentic caramelization and texture. This homemade version beats takeout with fresher ingredients and customizable flavor profiles.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound flank steak or other lean beef, cut against the grain into thin strips
  • 1 tablespoon soy sauce
  • 1 tablespoon sherry (can substitute dry white or red wine)
  • 2 tablespoons oil for high-heat frying
  • 1 small yellow onion, halved and then sliced
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced fresh ginger
  • 4 cups fresh uncooked broccoli florets in bite-sized pieces
  • 1 cup bean sprouts
  • 1/3 cup soy sauce (paleo: substitute coconut aminos)
  • 1/3 cup low sodium chicken broth or water
  • 1/3 cup brown sugar or brown sugar alternative (for low sugar option)
  • 1 tablespoon sherry (can substitute red wine)
  • 1 tablespoon toasted sesame seed oil
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons cornstarch
  • Optional: 1-2 tablespoons Chinese Black Bean Sauce

Equipment

  • wok
  • large heavy skillet

Method
 

Instructions
  1. Toss the beef strips with the soy sauce and sherry. Set aside until ready to use.
  2. Combine the sauce ingredients until the cornstarch is dissolved. Set aside until ready to use.
  3. Heat the oil over high heat in a wok or large heavy skillet. Once very hot, add the beef and fry until lightly browned, about 2 minutes. Add the onions, garlic and ginger and fry for another minute. Add a little more oil if necessary. Add the broccoli and fry for another minute or until crisp-tender. Stir in the bean sprouts. Stir in the sauce and simmer for another minute.
  4. Serve immediately with steamed rice.

Notes

Slice beef against the grain for maximum tenderness. Use high heat for proper caramelization. Don't crowd the pan - cook in batches if necessary. Add optional black bean sauce for enhanced umami flavor. Can substitute proteins with chicken or shrimp.