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Beef and broccoli in brown sauce being used to make Chinese beef with broccoli, in a pan, with a wooden spoon.

Beef and Broccoli (One Pan Take-Out)

This dish isn’t about Michelin stars. It’s about crispy broccoli, saucy beef, and the pride of nailing a takeout classic. Burn the first batch? Call it “caramelized.” Sauce too thick? “Reduction style.” Now, go wield that spatula like the takeout hero you are.
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Total Time 45 minutes
Calories 320 kcal

Ingredients
  

  • 1 lb flank steak sliced against the grain
  • 1 large broccoli crown blanched
  • 3 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp shaoxing wine
  • 1 tbsp honey
  • 5 garlic cloves minced
  • 1- inch ginger grated
  • 1 tsp chili flakes
  • 1 tbsp sesame oil

Instructions
 

  • Velvet beef: Toss with 1 tbsp cornstarch + ½ tsp baking soda + 1 tbsp water. Rinse after 20 mins.
  • Blanch broccoli: 90 secs in boiling salted water, then ice bath.
  • Sear beef in batches; set aside.
  • Sauté garlic, ginger, chili.
  • Add sauce ingredients; simmer.
  • Toss beef + broccoli in sauce. Finish with sesame oil.