Beef and Broccoli (One Pan Take-Out) : Easy 1-Pan Recipe with Big Flavor

There’s something wildly comforting about tossing everything into one pan and letting the magic happen. This Beef and Broccoli is my go-to when I want something fast, rich in flavor, and yes saucy in the best way. Forget the takeout boxes tonight, we’re staying in and making it better at home.

Why You’ll Love This Beef and Broccoli

• Quick, one-pan cleanup (weeknight MVP!)
• Bold, savory flavors with that classic takeout feel
• Perfectly tender beef and crisp broccoli every time

Let’s Talk Ingredients (and Why They Matter)

Each ingredient here has a job, and honey, they all clock in on time:

• Flank steak or sirloin: Quick-cooking and tender when sliced thin. You can swap for pre-sliced stir-fry beef to save time.
• Broccoli florets: They soak up sauce like a sponge and keep their crunch—hello, balance!
• Soy sauce: The backbone of our savory-salty situation. Use low-sodium if you’re watching salt.
• Oyster sauce: Adds deep, rich umami. It’s what makes this dish unapologetically bold.
• Brown sugar: A kiss of sweetness to mellow the saltiness and tie it all together.
• Garlic and ginger: These two are the flavor base—don’t skip ’em.
• Cornstarch: For that glossy, cling-to-your-rice kind of sauce.
• Oil: I go for avocado or light sesame. Get that pan hot, baby.

Here’s How We Do It

Pull out your favorite skillet cast iron if you’re feeling fancy and let’s build some heat.

Step 1: Prep the beef
Slice the beef thin against the grain. Toss it in a bowl with a teaspoon of cornstarch, a splash of soy sauce, and let it marinate while we chop broccoli and sip something cold.

Step 2: Sear the beef
Heat oil in your pan until shimmering. In batches, cook the beef until browned but not fully done. This keeps it tender, not chewy. Remove and set aside.

Step 3: Cook the broccoli

Add more oil if needed, then toss in broccoli. Stir-fry until bright green and just tender about 4–5 minutes. Add a splash of water and cover for 1–2 minutes if you like it softer.

Step 4: Build the sauce
Return beef to the pan. Stir in soy sauce, oyster sauce, brown sugar, garlic, and ginger. If the sauce looks thin, mix a teaspoon of cornstarch with water and stir it in. Let it bubble and thicken for 2 to 3 minutes.

Step 5: Finish strong
Taste and adjust maybe a splash more soy, maybe a pinch more sugar. Serve hot over white rice or noodles and let that sauce do what it came to do.

Mistakes to Watch Out For

Even in my most rushed Tuesday nights, there are a few stumbles we can sidestep when making this Beef and Broccoli:

• Skipping the beef marinade: Just 10 minutes makes a world of difference.
• Overcrowding the pan: This’ll steam your beef instead of searing it. Work in batches.
• Undercooked broccoli: Unless you love that raw crunch, give it a few extra minutes or steam briefly.

Kitchen Wisdom: Let’s Get Saucy

Now, if you’ve ever wondered why takeout sauce clings like a love letter, it’s that perfect cornstarch slurry. Don’t be shy if your sauce isn’t luscious enough, mix a bit more slurry and stir it in.

You can even swap oyster sauce for hoisin, or add a dash of sriracha for kick. And if your beef is misbehaving (read: tough), try sirloin or ribeye next time. Leftovers? Toss ’em into a wrap or fried rice. That sauce won’t quit.

Little Secret from My Kitchen

Here’s something I do when I want my Beef and Broccoli to rival the local spot: I sprinkle in a tiny bit of baking soda into the marinade—just 1/4 teaspoon. It tenderizes like a dream and gives you that silky beef texture we all love in takeout.

Also, if you want deeper flavor, marinate your beef the night before. Even an hour ahead makes a difference.

How to Serve This Crowd-Pleaser

I like to spoon this over hot jasmine rice, but it plays nice with noodles, brown rice, or even cauliflower rice if you’re feeling virtuous. Pair it with something cozy like smothered chicken and rice on the weekend, or keep it weeknight-light with a side of taco soup for a little fusion fun.

Beef and Broccoli (One Pan Take-Out)

This quick and easy one-pan Beef and Broccoli brings bold takeout flavor straight to your kitchen. Tender beef, crisp broccoli, and a garlicky soy-based sauce—all ready in 30 minutes or less.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine American, Chinese

Servings 4

Calories 360 kcal

Ingredients

  

• 1 lb flank steak or sirloin thinly sliced against the grain
• 3 cups broccoli florets
• 3 tbsp low-sodium soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tsp cornstarch plus more for slurry if needed
• 2 garlic cloves minced
• 1 tsp fresh ginger grated
• 2 tbsp neutral oil like avocado or sesame
• Optional: sesame seeds green onion for garnish

Instructions

 

• In a bowl, toss sliced beef with 1 tsp cornstarch and 1 tbsp soy sauce. Let sit 10 minutes.
• Heat 1 tbsp oil in a large skillet over medium-high heat. Sear beef in batches until browned, about 2 minutes per side. Set aside.
• Add remaining oil and broccoli to skillet. Stir-fry 4–5 minutes until bright green and just tender.
• Return beef to the skillet. Add remaining soy sauce, oyster sauce, brown sugar, garlic, and ginger. Stir well.
• If sauce needs thickening, mix 1 tsp cornstarch with 1 tbsp cold water and stir in. Cook 1–2 minutes until thickened.
• Serve hot over rice or noodles, garnished with sesame seeds and green onions if desired.

Notes

• Slice beef very thin for best texture
• Don’t overcrowd the skillet—work in batches
• Use fresh ginger and garlic for max flavor
• Swap oyster sauce for hoisin if needed

FAQs

Why is my beef not tender?

If your beef’s coming out tough, it’s likely sliced too thick or cooked too long. Always cut against the grain and use quick, high heat. And don’t skip the cornstarch marinade—it’s a game-changer for tenderness.

Can I use frozen broccoli?

You sure can, darlin’. Just thaw it first and pat dry to avoid a watery stir-fry. Cook it a little less than fresh broccoli—it softens faster.

What cut of beef is best for stir-fry?

Flank steak is top-tier for this recipe. It’s lean, quick-cooking, and tender when sliced thin. Sirloin or skirt steak work great too, especially if you marinate ahead.

How do I thicken the sauce if it’s too runny?

Easy fix! Mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir it in, and let it simmer for a minute. The sauce will thicken right up like a cozy gravy hug.

Savor the Simplicity

Whether you’re cooking for two or prepping leftovers for the week, this Beef and Broccoli brings that crave-worthy comfort without the mess. It’s rich, quick, and just a little bit fancy in that “I made it myself” kind of way. The takeout box can wait—we’ve got something better sizzling at home tonight.