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Exploring the delightful world of quick and flavorful meals, One-Pan Chinese Beef and Broccoli Sensation stands out as a must-try recipe for busy weeknights. This dish marries tender flank steak with crunchy fresh vegetables, all enveloped in a savory sauce that’s both satisfying and nutritious. With a cooking time of just 30 minutes, it brings the essence of Asian cuisine right to your kitchen, allowing you to enjoy a restaurant-quality meal without the wait.
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One-Pan Chinese Beef and Broccoli Sensation Recipe

A quick and flavorful one-pan dish featuring tender beef and crisp broccoli in a savory sauce. Perfect for a homemade take-out experience.
Course Main Course
Cuisine Asian
Keyword beef, broccoli, one-pan, quick meal, stir-fry, take-out
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 350kcal

Ingredients

  • 1 lb flank steak thinly sliced
  • 2 cups fresh broccoli florets
  • 1 cup bell peppers sliced
  • 3 cloves garlic finely minced
  • 1 inch ginger freshly grated
  • ¼ cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • ¼ teaspoon freshly ground black pepper
  • cooked rice or noodles for serving
  • sesame seeds and sliced green onions for garnish

Instructions

  • Marinate the beef with soy sauce, oyster sauce, cornstarch, sugar, and black pepper for 15 minutes.
  • Prepare the broccoli, bell peppers, garlic, and ginger.
  • Heat vegetable oil in a skillet over medium-high heat and sear the marinated beef for 2-3 minutes.
  • Remove the beef and set aside.
  • In the same pan, stir-fry garlic and ginger for 30 seconds.
  • Add broccoli and bell peppers, stir-fry for 3-4 minutes until tender.
  • Return the beef to the pan, add sesame oil and rice vinegar, and stir until heated through.
  • Serve over cooked rice or noodles, garnished with sesame seeds and green onions.

Notes

For best results, marinate the beef for at least 15 minutes.