This one pan beef and broccoli is a classic Chinese-American takeout favorite made simple at home. Tender strips of beef and crisp-tender broccoli are coated in a savory-sweet ginger garlic sauce, all cooked in a single skillet for minimal cleanup. It’s faster than delivery and lets you control the sodium and sugar, making it a genuinely useful weeknight dinner.
Ingredients
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 3 tbsp (45 ml) low-sodium soy sauce, divided
- 1 tbsp (8 g) cornstarch, divided
- 1 tsp (5 ml) toasted sesame oil, plus 1 tsp for finishing
- 1/4 cup (60 ml) low-sodium beef broth
- 2 tbsp (30 ml) oyster sauce (or hoisin sauce for a vegetarian twist)
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 g) brown sugar
- 2 tsp (10 ml) vegetable or canola oil, divided
- 3 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, grated
- 4 cups (300 g) broccoli florets (about 1 large head)
- 2 tbsp (30 ml) water
- Cooked white rice, for serving
Instructions
- In a medium bowl, toss the sliced beef with 1 tablespoon (15 ml) soy sauce and 1 teaspoon (3 g) cornstarch. Set aside for 10 minutes while you prep the sauce.
- In a small bowl, whisk together the remaining 2 tablespoons (30 ml) soy sauce, remaining 2 teaspoons (5 g) cornstarch, beef broth, oyster sauce, rice vinegar, brown sugar, and 1 teaspoon (5 ml) sesame oil. Set aside.
- Heat a large (12-inch) skillet or wok over high heat. Add 1 tablespoon (15 ml) vegetable oil. When the oil shimmers, add the beef in a single layer (work in batches if needed). Sear without stirring for 1–2 minutes until browned, then stir-fry for another 1–2 minutes until just cooked through. Transfer beef to a plate. The beef is safe to eat when it reaches 145°F (63°C) as the USDA FSIS safe minimum for whole cuts, followed by a 3-minute rest.
- Reduce heat to medium-high. Add the remaining 1 tablespoon (15 ml) vegetable oil to the skillet. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
- Add broccoli florets and the 2 tablespoons (30 ml) water. Cover and steam for 2–3 minutes until bright green and crisp-tender.
- Uncover, return the beef to the skillet, and pour in the sauce. Stir-fry for 1–2 minutes until the sauce thickens and coats everything evenly.
- Drizzle with the remaining 1 teaspoon (5 ml) sesame oil, toss once, and serve immediately over hot rice.
Tips
- Slice beef thinly: For easier slicing, freeze the steak for 15–20 minutes before cutting. Always slice against the grain to keep the meat tender.
- Don’t overcrowd the pan: If you add too much beef at once, it steams instead of searing. Cook in two batches if your skillet isn’t large enough.
- Adjust sweetness: Taste the sauce before adding it to the pan. If you prefer less sweet, reduce brown sugar to 2 teaspoons (10 g).
- Substitutions: No oyster sauce? Use hoisin or a mix of 1 tbsp soy sauce and 1 tsp molasses. For gluten-free, use tamari and ensure your oyster sauce is gluten-free.
Serving Suggestions
Serve this beef and broccoli over steamed jasmine or brown rice. For a low-carb option, use cauliflower rice or serve alongside a simple cucumber salad. A sprinkle of sesame seeds or sliced green onions adds color and crunch.
Variations
- Chicken version: Substitute boneless chicken thighs or breasts, sliced thin. Cook until the chicken reaches 165°F (74°C) as the USDA FSIS safe minimum.
- Add more veggies: Toss in snap peas, bell peppers, or sliced carrots with the broccoli.
- Spicy kick: Add 1–2 teaspoons (5–10 ml) sriracha or red pepper flakes to the sauce.
- Vegetarian: Use tofu or tempeh instead of beef, and swap oyster sauce for mushroom or hoisin sauce. Cook tofu until golden.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for 3–4 days. To reheat, warm in a skillet over medium heat with a splash of water or broth until hot, about 3–4 minutes. You can also microwave in 30-second bursts, stirring in between. Reheat to an internal temperature of 165°F (74°C) for food safety. The broccoli will soften but still taste great. Freeze for up to 2 months in a freezer-safe container; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use frozen broccoli? Yes, but thaw it first and pat dry to avoid excess water. Reduce the steaming time to 1–2 minutes, as frozen broccoli is already blanched.
Why is my beef tough? Tough beef usually comes from overcooking or slicing with the grain. Cook quickly over high heat, and always slice against the grain.
Can I make this ahead of time? You can prep the sauce and slice the beef up to a day ahead. Store separately in the fridge. Cook fresh for the best texture.
What if I don’t have oyster sauce? Use hoisin sauce for a sweeter, slightly different flavor, or mix 1 tablespoon soy sauce with 1 teaspoon molasses and a pinch of sugar.
Is this dish gluten-free? Not as written, but you can make it gluten-free by using tamari instead of soy sauce and a certified gluten-free oyster sauce (or hoisin).
Can I double the recipe? Yes, but cook the beef in batches and use a larger pan or wok. Don’t overcrowd, or the beef will steam.
Related
- Thrasher’s French Fries Recipe (Boardwalk-Style)
- Longmont Colorado Peking Duck Recipe
- Tallow French Fries: Crispy, Golden & Easy
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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