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Chinese Beef and Broccoli (One Pan Take-Out)

Chinese Beef and Broccoli (One Pan Take-Out)

A quick and healthy take-out option featuring juicy beef and crisp broccoli in a rich brown sauce.
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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
  • ½ teaspoon baking soda Optional

Sauce

  • ½ 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 and gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes.
  • Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
  • Add ¼ cup water into a large nonstick skillet over medium-high heat until boiling. Add the broccoli and cover. Steam until the broccoli is tender and the water evaporates, about 1 minute. Transfer broccoli to a plate.

Cooking

  • Add the oil and swirl to coat the bottom. Heat over medium-high heat until hot. Spread the steak in a single layer. Cook without touching for 30 seconds, or until browned. Flip and 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 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 to a plate and serve hot as a main dish.

Notes

For gluten-free, use dry sherry instead of Shaoxing wine and tamari instead of soy sauce.

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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