One-Pan Beef & Broccoli is a healthier rendition of your favorite Chinese takeout dish. Fill up your bowl, curl up on the couch and spend a fraction of what you would at a restaurant…
One-Pan Beef & Broccoli only takes 30 minutes from prep to serve. Simple steps make it a no-brainer during a hectic weeknight. This dish is basically a beef stir fry, which means it’s easy to make and even easier to clean-up.
It probably doesn’t come as much of a surprise, but broccoli beef isn’t a traditional Chinese dish. While it was initially inspired by a dish of fried beef and Chinese broccoli, this American rendition uses broccoli florets and a different set of spices.
Tips for the Best One-Pan Beef and Broccoli
- To promote even cooking, cut your beef and broccoli into equal-sized pieces.
- Make sure to preheat your pan with vegetable oil before you add the beef. Adding the beef into the pan before it heats up will prevent it from forming a nice crust.
- When cooking your beef, make sure to not overcrowd your pan. If you have to, cook the beef in batches. You want to let each piece develop that signature browning that takes the texture of the dish to the next level!
- If you are using a tougher cut of beef, try popping it in the freezer for 15 minutes before cutting it.
- Serve your beef and broccoli with quinoa, white rice or brown rice.
- Did your sauce come out thick and dry? Add a bit of water to bring it back to life!
- Make sure to not oversalt your beef before seasoning the dish with soy sauce.
- Mix your sauce in a separate bowl before adding it to the pan. This will create more even seasoning, as well as prevent any stubborn cornstarch lumps.
Note: The sauce is so easy in this recipe. Just whisk it all together and you are set to go!
Best Cut of Beef for the Beef and Broccoli
You don’t have to buy the most expensive cut of beef to get the best tasting beef and broccoli. In fact, you shouldn’t! The key here is to cut the beef into thin, equal pieces that will cook fast enough to not get tough. Save yourself some money and purchase any of the following budget cuts (ranked from cheapest to most expensive):
- Flank: This cut is taken from the abdomen. It’s lean, easy to cut and perfect for grilling or sauteing.
- Top Round Steak: Lean and flavorful, this thick come from the rump and hind legs. It’s also great for slow cooking and takes well to be tenderized.
- Tri-Tip Steak: This hunk of meat is a favorite at West Coast BBQs. It’s lean and perfect for roasting and grilling.
- New York Strip: Honestly, this steak might be too high-quality for this dish. But, if you want to be fancy, go for it! This cut tends to be well-marbled, pricier and is typically eaten in steak form.
Make Beef and Broccoli Ahead of Time
The most amazing part is that this dish can stay fresh for up to 3-5 days. Which makes it a great fit for meal planning. You can purchase these containers that stack so nicely in the fridge and you have fresh lunches for days.
More Make Your Own Takeout
- Korean Air Fryer Pork Ribs: The perfect balance of sweet and salty, these pork ribs are decadent without the guilt.
- East Sweet and Sour Chicken: Perhaps the most beloved Chinese takeout meat dish on the planet.
- One-Pot Veggie Yakisoba: Another one-pot meal — that means less dishes and more relaxing!
Share Some Love ❤️
- 2 lb beef sliced very thin
- 4 cup broccoli cut into bite size pieces
- 2 tbsp olive oil
- In a bowl combine together pressed garlic, hot water, soy sauce, brown sugar, corn starch and sesame oil. Whisk to combine and set aside.
- On a medium heat, preheat a skillet with 1 tbsp of olive oil. Add slcied brocolli, cook until it softens. Remove from the skillet and set aside.
- Slice beef into long, thin strips. Add 1 tbsp of olive oil to the same skillet where you cooked broccoli. Add beef and until it gets golden brown.
- Pour sauce over the beef, bring the sauce to a light simmer.
- Add broccoli back to the skillet. Stir to combine everything together, cook it for about 3 minutes.
- Serve beef & broccoli while it's still hot. It pairs well with rice.