I share a quick, healthier approach to authentic beef and broccoli that’s gluten-free adaptable and keeps weeknight dinners simple.

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I make this Chinese Beef And Broccoli when I want take-out without the guilt. It’s got that juicy tender beef and crisp broccoli in a rich brown sauce that somehow tastes better at home.

I usually grab flank steak and broccoli florets because they cook fast and look great on the plate, even if I rush. It’s healthier than most take-out and the colors make the whole thing pop, so it never feels boring.

This is one of my go-to Fast Dinners when time’s tight, and yeah sometimes I mess up the sauce but it still always turns out delicious.

Ingredients

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Flank steak, lean high protein cut, quick-cooking, can be chewy if overcooked.
Broccoli, full of fiber and vitamin C, adds crunch and fresh green flavor.
Soy sauce, salty umami boost, adds savory depth and brown color.
Garlic and ginger, punchy aromatics that brighten flavor, few calories.
Cornstarch, thickens sauce fast, gives glossy coating to beef and broccoli.
Oyster sauce, sweet savory umami, deepens sauce and makes it slightly sticky.
Brown sugar, adds caramel sweetness and balances salty soy, use less if dieting.
Sesame oil, small amount packs toasted nutty aroma, finishing flavor not cooking oil.

Ingredient Quantities

1 lb (450 g) flank steak, thinly sliced across the grain

1 lb (450 g) broccoli florets (about 1 large head, or 2 small)

2 tbsp vegetable oil (canola, peanut, or grapeseed)

3 garlic cloves, minced

1 tsp fresh ginger, minced or grated

2 tbsp low-sodium soy sauce (or tamari if youre gluten-free)

1 tbsp cornstarch (for marinating the beef)

1 tbsp Shaoxing wine or dry sherry (optional)

1 tsp toasted sesame oil

1/2 cup (120 ml) beef broth or water (low sodium)

3 tbsp low-sodium soy sauce (or tamari for GF) for the sauce

2 tbsp oyster sauce (use gluten-free oyster or mushroom sauce if needed)

2 tbsp brown sugar (light or dark)

1 tbsp cornstarch (for sauce slurry)

2 tbsp cold water (to mix with cornstarch for slurry)

Cooked rice, for serving (white or brown)

2 green onions, thinly sliced, for garnish

1 tsp sesame seeds, optional garnish

How to Make this

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1. Slice the flank steak thin across the grain and toss it with 1 tbsp cornstarch, 2 tbsp soy sauce (or tamari if you’re gluten free), 1 tbsp Shaoxing wine or dry sherry if using, and 1 tsp toasted sesame oil; let it sit while you prep everything else, at least 10 minutes.

2. Mix the sauce in a small bowl: 1/2 cup beef broth or water, 3 tbsp soy sauce (or tamari), 2 tbsp oyster sauce (use gluten free oyster or mushroom sauce if needed), 2 tbsp brown sugar, and set aside.

3. Make the cornstarch slurry by stirring 1 tbsp cornstarch into 2 tbsp cold water until smooth; keep it ready.

4. Heat a large skillet or wok over high heat until very hot, add 1 tbsp vegetable oil and spread it around; add the marinated beef in a single layer and sear quickly, cooking about 1 to 2 minutes per side until browned but not fully cooked through. Work in batches if needed so you don’t overcrowd the pan. Remove beef to a plate.

5. Add the remaining 1 tbsp oil to the pan, lower heat to medium-high, then add the minced garlic and grated ginger and stir for about 20 seconds until fragrant, dont let it burn.

6. Add the broccoli florets to the pan, pour in about 1/4 cup of the beef broth or water and cover the pan for 2 to 3 minutes to steam the broccoli until bright green and just tender but still crisp.

7. Return the beef and any juices to the pan, pour in the prepared sauce, stir to combine and bring to a simmer so everything heats through.

8. Stir the cornstarch slurry again and slowly pour it into the simmering sauce while stirring; cook for 1 minute until the sauce thickens and becomes glossy, coating the beef and broccoli.

9. Taste and adjust seasoning if needed, then serve hot over cooked rice and sprinkle with sliced green onions and optional sesame seeds.

Equipment Needed

1. Sharp chef’s knife for slicing the flank steak thin across the grain, dont use a dull one youll hate it
2. Large cutting board, big enough for the steak and broccoli
3. Large skillet or wok, about 12 inch, for searing and stir fry
4. Three mixing bowls, one for the marinade, one for the sauce, and one small for the cornstarch slurry
5. Measuring spoons and measuring cups for the soy sauce, cornstarch and other bits
6. Tongs or a sturdy spatula plus a wooden spoon for stirring and flipping
7. Plate to hold the seared beef between batches
8. Lid that fits the pan to steam the broccoli and a small bowl for garnishes like green onions and sesame seeds

FAQ

Q: Can I use a different cut of beef? A: Yes. Flank or skirt steak are best for thin slicing, but sirloin or hanger work too. Tougher cuts need thinner slices and quick cooking.

Q: How do I make this gluten-free? A: Use tamari instead of soy, and swap oyster sauce for a gluten-free oyster or mushroom sauce.

Q: Can I make it ahead? A: Partially. You can marinate the beef and make the sauce a day ahead. Cooked beef and broccoli will keep in the fridge 3 days but the broccoli softens.

Q: My sauce is too thin or too thick, what do I do? A: Too thin: simmer a bit or stir in a tiny extra cornstarch slurry. Too thick: add a tablespoon or two of water or broth and stir until loosened.

Q: How do I keep the beef tender? A: Slice thin across the grain, dont overcook, and dont crowd the pan. Marinating with cornstarch helps give a silky coating.

Q: Can I use frozen broccoli? A: Yes, but thaw and drain it first. Frozen broccoli releases more water so cook a bit longer to evaporate excess moisture.

Chinese Beef And Broccoli (One Pan Take Recipe Substitutions and Variations

Flank steak: try skirt steak, sirloin tip or hanger steak thinly sliced across the grain; or swap for thinly sliced chicken breast or firm tofu if you want a milder or vegetarian option.
Broccoli florets: use broccolini, cauliflower, snap peas, or sliced bok choy instead — they cook about the same and keep the crunch.
Low-sodium soy sauce / tamari: you can use regular soy sauce if salt isnt an issue, tamari for gluten-free, or coconut aminos if you need soy-free.
Oyster sauce: replace with mushroom oyster sauce for a veg-friendly swap, or use hoisin mixed with a little soy (and a pinch of sugar) for similar sweet-umami depth.

Pro Tips

1) Partially freeze the flank for 15 to 20 minutes, then slice thin across the grain — this makes cutting way easier and the meat more tender. Toss with the cornstarch and sauce and let it sit at least 10 minutes, longer if you got time, it really helps the texture.

2) Get your pan screaming hot and sear the beef in small batches so you get browning, not steamed meat. Don’t crowd the pan, and pull the beef just shy of done because it will finish in the sauce.

3) Cut broccoli into even sized florets and either steam in the pan with a splash of broth and a lid, or blanch then shock in ice water for perfect color and crunch. Uniform pieces cook the same amount so no floppy bits while others are raw.

4) Mix the slurry smooth and add it while the sauce is simmering, slowly, stirring the whole time so it goes glossy not gluey. If it gets too thick add a little hot broth, a splash of rice vinegar or extra soy will fix the balance, and finish with a drizzle of toasted sesame oil for aroma.

Chinese Beef And Broccoli (One Pan Take Recipe

Recipe by Bob Jones

0.0 from 0 votes

I share a quick, healthier approach to authentic beef and broccoli that's gluten-free adaptable and keeps weeknight dinners simple.

Servings

servings

Calories

364

kcal

Equipment: 1. Sharp chef’s knife for slicing the flank steak thin across the grain, dont use a dull one youll hate it
2. Large cutting board, big enough for the steak and broccoli
3. Large skillet or wok, about 12 inch, for searing and stir fry
4. Three mixing bowls, one for the marinade, one for the sauce, and one small for the cornstarch slurry
5. Measuring spoons and measuring cups for the soy sauce, cornstarch and other bits
6. Tongs or a sturdy spatula plus a wooden spoon for stirring and flipping
7. Plate to hold the seared beef between batches
8. Lid that fits the pan to steam the broccoli and a small bowl for garnishes like green onions and sesame seeds

Ingredients

1 lb (450 g) flank steak, thinly sliced across the grain
1 lb (450 g) broccoli florets (about 1 large head, or 2 small)
2 tbsp vegetable oil (canola, peanut, or grapeseed)
3 garlic cloves, minced
1 tsp fresh ginger, minced or grated
2 tbsp low-sodium soy sauce (or tamari if youre gluten-free)
1 tbsp cornstarch (for marinating the beef)
1 tbsp Shaoxing wine or dry sherry (optional)
1 tsp toasted sesame oil
1/2 cup (120 ml) beef broth or water (low sodium)
3 tbsp low-sodium soy sauce (or tamari for GF) for the sauce
2 tbsp oyster sauce (use gluten-free oyster or mushroom sauce if needed)
2 tbsp brown sugar (light or dark)
1 tbsp cornstarch (for sauce slurry)
2 tbsp cold water (to mix with cornstarch for slurry)
Cooked rice, for serving (white or brown)
2 green onions, thinly sliced, for garnish
1 tsp sesame seeds, optional garnish

Directions

Slice the flank steak thin across the grain and toss it with 1 tbsp cornstarch, 2 tbsp soy sauce (or tamari if you're gluten free), 1 tbsp Shaoxing wine or dry sherry if using, and 1 tsp toasted sesame oil; let it sit while you prep everything else, at least 10 minutes.
Mix the sauce in a small bowl: 1/2 cup beef broth or water, 3 tbsp soy sauce (or tamari), 2 tbsp oyster sauce (use gluten free oyster or mushroom sauce if needed), 2 tbsp brown sugar, and set aside.
Make the cornstarch slurry by stirring 1 tbsp cornstarch into 2 tbsp cold water until smooth; keep it ready.
Heat a large skillet or wok over high heat until very hot, add 1 tbsp vegetable oil and spread it around; add the marinated beef in a single layer and sear quickly, cooking about 1 to 2 minutes per side until browned but not fully cooked through. Work in batches if needed so you don't overcrowd the pan. Remove beef to a plate.
Add the remaining 1 tbsp oil to the pan, lower heat to medium-high, then add the minced garlic and grated ginger and stir for about 20 seconds until fragrant, dont let it burn.
Add the broccoli florets to the pan, pour in about 1/4 cup of the beef broth or water and cover the pan for 2 to 3 minutes to steam the broccoli until bright green and just tender but still crisp.
Return the beef and any juices to the pan, pour in the prepared sauce, stir to combine and bring to a simmer so everything heats through.
Stir the cornstarch slurry again and slowly pour it into the simmering sauce while stirring; cook for 1 minute until the sauce thickens and becomes glossy, coating the beef and broccoli.
Taste and adjust seasoning if needed, then serve hot over cooked rice and sprinkle with sliced green onions and optional sesame seeds.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.