Beef and broccoli one pan is a quick, savory dinner with tender beef, crisp broccoli, and a glossy stir-fry sauce.
It comes together fast in one skillet, making it perfect for busy weeknights when you want a homemade takeout-style meal.
Why You’ll Love This Recipe
This beef and broccoli one pan dinner is fast, flavorful, and easy to make with simple ingredients.
The beef cooks quickly and stays tender thanks to a short marinade.
The broccoli steams right in the skillet, so there is no need for extra cookware.
The sauce is savory, lightly sweet, and thick enough to coat every bite.
What You’ll Need (Ingredient Highlights)
Flank steak or skirt steak works well because it cooks quickly and slices beautifully against the grain.
Soy sauce adds deep savory flavor to both the marinade and sauce.
Cornstarch helps tenderize the beef and gives the sauce a glossy finish.
Broccoli adds freshness, color, and a crisp-tender bite.
Garlic and ginger bring classic stir-fry aroma and warmth.
Pro Tips Before You Start
Slice the beef against the grain so it stays tender after cooking.
Keep the beef in a single layer when searing to help it brown instead of steam.
Stir the sauce again before adding it to the pan so the cornstarch is fully dissolved.
Transfer the dish out of the skillet right away once the sauce thickens to avoid overcooking.
How to Make Beef and Broccoli One Pan
Step 1 – Slice and marinate the beef
Slice the beef against the grain into thin slices or sticks. Mix it with soy sauce, peanut oil, cornstarch, and baking soda if using, then marinate for 10 minutes.
Step 2 – Make the sauce
Combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch in a bowl. Stir until smooth and set aside.
Step 3 – Steam the broccoli
Add water to a large nonstick skillet and bring it to a boil. Add the broccoli, cover, and steam briefly until just tender, then transfer it to a plate.
Step 4 – Sear the beef
Add oil to the skillet and heat until hot. Spread the steak in a single layer and sear until browned outside but still slightly pink inside.
Step 5 – Add aromatics
Add the garlic and ginger to the skillet. Stir briefly until fragrant.
Step 6 – Finish with broccoli and sauce
Return the broccoli to the pan. Stir the sauce again, pour it in, and cook until thickened, then transfer everything to a plate and serve hot.
What to Serve Them With
Serve this beef and broccoli over steamed white rice for a classic pairing.
It also works well with brown rice, jasmine rice, or garlic noodles.
For a lighter meal, serve it with cauliflower rice or a simple cucumber salad.
Variations / Substitutions
Use beef stock instead of chicken stock for a deeper flavor.
Swap Shaoxing wine with dry sherry if needed.
Use vegetable oil instead of peanut oil if that is what you have on hand.
Add sliced carrots, bell peppers, or mushrooms for extra vegetables.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat or microwave in short intervals until warm.
For best texture, avoid overcooking the broccoli during reheating.
FAQs
Can I make this recipe ahead of time?
Yes, you can slice and marinate the beef ahead of time. You can also mix the sauce and keep it covered in the fridge until ready to cook.
How should I slice the beef?
Slice it against the grain into thin pieces. This helps the beef stay tender after stir-frying.
Can I use frozen broccoli?
Yes, but fresh broccoli gives the best crisp-tender texture. If using frozen broccoli, thaw and drain it well first.
Can I substitute the Shaoxing wine?
Yes, dry sherry is a good substitute. You can also use extra stock if you prefer to skip alcohol.
How do I keep the beef tender?
Use a short marinade, slice against the grain, and avoid overcooking. A little baking soda can also help tenderize tougher cuts.
Can I make this gluten-free?
Yes, use gluten-free tamari instead of soy sauce and make sure your stock and Shaoxing wine substitute are gluten-free.
Is this recipe good for meal prep?
Yes, it stores well for a few days. Keep it with rice or noodles in meal prep containers for easy lunches.
What pan works best?
A large nonstick skillet works well because it helps the beef sear and prevents sticking. A wok can also be used if you have one.
How do I know when the sauce is ready?
The sauce should turn glossy and thick enough to coat the beef and broccoli. This usually takes about 1 minute.
Can I add more sauce?
Yes, you can increase the sauce ingredients slightly if you prefer a saucier dish. Keep the balance of liquid and cornstarch consistent.
Final Thoughts
This beef and broccoli one pan recipe is a simple, satisfying dinner with tender meat, crisp vegetables, and a rich savory sauce.
It is quick enough for weeknights but flavorful enough to feel like a takeout favorite made at home.
Full Recipe Card
Ingredients
Meat and Marinade
- 1 lb flank steak, skirt steak, or other cut
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil or vegetable oil
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda, optional
Sauce
- 1/2 cup chicken stock or beef stock
- 2 tablespoons Shaoxing wine or dry sherry
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 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 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Slice the beef against the grain into 0.5 cm or 1/4 inch thick slices, or 1-cm or 1/2 inch sticks.
- Transfer beef to a bowl and add soy sauce, peanut oil, cornstarch, and baking soda if using. Mix until coated and marinate for 10 minutes.
- Combine all sauce ingredients in a medium bowl and mix well.
- Add 1/4 cup water to a large nonstick skillet over medium-high heat. Bring to a boil, add broccoli, cover, and steam for about 1 minute until just tender.
- Transfer broccoli to a plate and wipe the pan dry if needed.
- Add oil to the skillet and heat over medium-high heat. Spread steak in a single layer and sear for 30 seconds, then flip and cook briefly until lightly charred but still pink inside.
- Add garlic and ginger, then stir a few times until fragrant.
- Return broccoli to the pan. Stir the sauce again, pour it into the skillet, and cook until thickened, about 1 minute.
- Transfer everything to a plate immediately and serve hot as a main dish.
