Ultimate One-Pot Chinese Beef and Broccoli — Easy Weeknight Dinner (30-Minute Stir-Fry)

Beef and broccoli is a classic Chinese-American dish that pairs tender slices of beef with crisp-tender broccoli florets in a glossy, savory sauce. This one-pot version streamlines the process so busy home cooks can make a restaurant-quality meal on a weeknight with minimal cleanup.

In this comprehensive recipe you will find a clear explanation of what the dish is, an overview of its nutritional profile, a complete ingredient list with exact quantities for the whole recipe, step-by-step preparation described in paragraph form, practical timing tips, healthier swaps, and several easy variations you can make to suit taste, allergies, or dietary needs. The goal is to keep the method straightforward while teaching small techniques that produce consistent, flavorful results every time.

Also read: Best Ground Beef Stroganoff Recipe

What is Beef and Broccoli?

Beef and broccoli originated from Chinese-American restaurants as an approachable stir-fry that highlights simple ingredients and bold flavors. It typically features thinly sliced beef, tender-crisp broccoli, and a savory sauce built on soy sauce, garlic, ginger, and oyster or hoisin sauce.

The dish emphasizes texture contrast — soft, flavorful beef against the bright snap of broccoli — and is usually served over steamed rice or noodles. This one-pot adaptation uses a single skillet or wok to sear the beef, steam the broccoli, and thicken the sauce so you can finish the meal quickly without losing any of the layered flavors that make the dish satisfying and comforting.

Also read: Ultimate Creamy Beef Stroganoff Recipe

Nutritional Snapshot — What This Recipe Offers

A serving of this Beef and Broccoli (one quarter of the full recipe) delivers a balanced mix of macronutrients: protein from beef, carbohydrates if served with rice or noodles, and fiber and vitamins from broccoli. Iron and B vitamins come from the beef, while broccoli provides vitamin C, vitamin K, folate, and phytonutrients like sulforaphane.

The sauce contributes sodium and some sugars depending on the ingredients. With mindful swaps—leaner beef, low-sodium soy sauce, less oil—this dish can be part of a balanced eating plan. It is versatile for portion control: use smaller rice servings, more vegetables, or serve over cauliflower rice to reduce carbohydrates while maintaining mouthfeel.

Also read: Juicy Beef Teriyaki Steak Recipe

Main Ingredients and Exact Quantities (Serves 4 — Total yield: about 5 to 6 cups cooked)

Below is the complete ingredient list with precise measurements for the entire recipe and notes about each ingredient’s role and possible substitutions.

Protein and Vegetables

• 1 pound (450 g) flank steak or sirloin, trimmed and thinly sliced against the grain into 1/8- to 1/4-inch strips. Use flank for flavor and quick cooking; sirloin is slightly more tender.
• 1.5 pounds (680 g) fresh broccoli florets (about 5–6 cups loosely packed). Broccoli provides crunch, fiber, and vitamins.
• 3 tablespoons vegetable or canola oil (45 ml) for searing and stir-frying.

Aromatics and Flavor Base

• 4 cloves garlic, minced (about 12 g). Garlic adds savory depth.
• 1 tablespoon fresh ginger, minced (about 8 g). Ginger brings bright warmth and complexity.
• 3 green onions (scallions), sliced thinly for garnish and mild onion flavor.

Sauce Ingredients

• 1/3 cup (80 ml) low-sodium soy sauce. The umami and salty backbone.
• 2 tablespoons oyster sauce (30 ml). Adds richness and a sweet-savory depth; omit for vegetarian adaptations.
• 2 tablespoons hoisin sauce (30 ml) or an additional tablespoon oyster sauce for a slightly sweeter profile.
• 2 tablespoons rice vinegar (30 ml) or Shaoxing wine for a light acidity and balance.
• 1 tablespoon brown sugar or honey (12 g) to round the sauce and add caramel notes.
• 3/4 cup (180 ml) low-sodium beef broth or water. Liquid to steam broccoli and form the sauce.

Thickener and Seasoning

• 1 tablespoon cornstarch mixed with 3 tablespoons cold water (15 g cornstarch + 45 ml water) to make a slurry that thickens the sauce.
• 1/2 teaspoon crushed red pepper flakes (optional) for mild heat.
• Freshly ground black pepper to taste.

Optional Finishing

• 1 teaspoon toasted sesame oil (5 ml) for finishing aroma.
• 1 tablespoon toasted sesame seeds (optional) for garnish.
• Cooked white rice, brown rice, or steamed noodles to serve, about 4 cups cooked as a suggestion.

How to Prepare Chinese Beef and Broccoli

Begin by preparing everything you will need: slice the steak thinly across the grain into uniform strips so it cooks quickly and remains tender. Trim and cut the broccoli into even-sized florets so they steam and cook evenly; peel thick stems and slice them thinly to cook through. Mince garlic and ginger and slice the green onions, separating white and green parts if you prefer to add some at different stages.

Measure and whisk together the sauce ingredients—soy sauce, oyster sauce, hoisin, rice vinegar, brown sugar, and beef broth—so the flavors are balanced and ready to pour in when the pan is hot. Combine cornstarch with cold water to make a slurry and keep it chilled until needed.

Heat a large heavy skillet or wok over high heat until it is very hot; add 1 tablespoon of oil and swirl to coat. Pat the steak slices dry with paper towels and, if desired, toss them briefly with a pinch of salt and a teaspoon of cornstarch to aid browning and tenderize slightly.

Add beef in a single layer and sear quickly for 1–2 minutes without moving to get a nice caramelized edge, then stir-fry until just browned but not fully cooked, about another minute. Remove the beef to a plate and set aside to rest while you cook the vegetables.

Add the remaining oil to the pan, reduce heat slightly if the pan smokes, and add the minced garlic and ginger. Stir briefly for 20–30 seconds until aromatic but not burned. Add the broccoli florets and pour in the sauce mixture along with the beef broth; cover the pan with a lid to trap steam and cook for 2–3 minutes until broccoli is bright green and tender-crisp.

Remove the lid, return the beef to the pan, and bring the liquid to a simmer. Stir the cornstarch slurry once more and pour it into the pan while stirring; the sauce will thicken quickly to a glossy consistency that clings to beef and broccoli. Toss everything together for another minute to marry flavors, then remove from heat and finish with a teaspoon of toasted sesame oil and sliced green onions.

Timing, Equipment, and Practical Tips

Use a wide skillet or wok to allow quick evaporation and even searing. High heat preserves texture and promotes caramelization. Prepare all ingredients before cooking—stir-frying moves fast. Avoid overcrowding the pan; cook in batches if needed to maintain high heat and proper searing.

If sauce is too thick, add a tablespoon of water or broth at a time; if too thin, simmer briefly to reduce or add a touch more cornstarch slurry. Pat beef dry to maximize browning and rest cooked beef briefly to help juices redistribute.

Healthy Habits — Making This Beef and Broccoli Better for You

Small adjustments can make this dish leaner and more nutrient-dense. Use low-sodium soy sauce and low-sodium broth to cut sodium, and trim visible fat from beef. Increase the broccoli to boost fiber and vitamins while reducing the proportion of meat and sauce per serving. Swap half the oil for a light spray of oil or use a nonstick pan to decrease added fat.

Serve over cauliflower rice or a smaller portion of whole-grain rice to lower carbohydrates, and add other vegetables like mushrooms, bell peppers, or snow peas to increase volume and fiber without adding many calories. For a heart-healthier version, reduce sugar or replace with a natural sweetener in modest amounts and use leaner beef cuts.

Variations — Easy, Tasty Twists

1) Garlic-Ginger Beef and Broccoli with Oyster Glaze

Amp up the aromatics with additional minced garlic and fresh ginger. Increase oyster sauce by 1 tablespoon and add a splash more broth for a glossy glaze that coats beef and broccoli beautifully. Add the garlic and ginger early to flavor the oil, and finish with a light sprinkle of fresh cilantro if you enjoy a herbal contrast. This version keeps the same core method but yields a slightly more savory, rounded sauce.

To balance richness, add a squeeze of fresh lime or a splash of rice vinegar just before serving. Serve over jasmine rice and add thinly sliced scallions and toasted sesame seeds to complete the presentation. The stronger garlic profile pairs well with chili flakes for a spicy option.

2) Honey-Soy Beef and Broccoli (Sweeter, Kid-Friendly)

Replace brown sugar with 2 tablespoons honey for a natural sweetener that gives a glossy finish when reduced. Reduce the rice vinegar slightly and add the honey near the end of cooking to prevent burning and to let it meld into the sauce. This sweeter profile often appeals to children and those who prefer milder savory flavors. Keep vegetables plentiful to balance sweetness with fiber and freshness.

For adults, add crushed red pepper or a teaspoon of Szechuan peppercorns for complexity and mild numbing heat. Serve with steamed broccoli or bok choy on the side for contrast and to stretch the meal further without adding many calories.

3) Beef and Broccoli with Mushrooms and Snap Peas (Vegetable Boost)

Add 1 cup of sliced cremini or shiitake mushrooms and 1 cup of snap peas to the pan along with broccoli for a colorful, nutrient-rich stir-fry. Mushrooms contribute umami and texture while snap peas add bright sweetness and crunch. Saute mushrooms briefly before adding broccoli so they release moisture and concentrate flavor. This combination increases fiber and vitamins while keeping preparation simple.

Use mushroom-based oyster sauce or miso if avoiding shellfish to maintain savory depth. For a gluten-free variation, use tamari and gluten-free hoisin and serve over brown rice or quinoa for a different grain profile.

4) Spicy Szechuan Beef and Broccoli

Introduce heat with 1–2 tablespoons chili-garlic sauce and 1 teaspoon Szechuan peppercorns toasted and crushed. Build flavor by frying the chili paste briefly in the oil before adding garlic and ginger to awaken its aroma. Balance with a touch more brown sugar or honey to prevent the heat from overpowering other flavors. Finish with sliced scallions and a squeeze of lime to brighten the dish.

Serve with steamed rice and a simple cucumber salad to cool the palate. This version is for fans of bold, numbing heat and pairs well with cold appetizers or light soups.

Serving Suggestions and Pairings

Serve Beef and Broccoli hot over steamed rice, brown rice, or noodles, garnished with green onions and sesame seeds. Pair with simple sides like steamed bok choy, miso soup, or a vinegar-based cucumber salad to provide contrast. For a full meal experience, include an appetizer like potstickers or a fresh Asian slaw. Leftovers reheat well in a skillet with a splash of broth to refresh the sauce.

Make-Ahead and Storage

Cool leftovers quickly and store in an airtight container in the refrigerator for up to three days. Reheat in a skillet with a tablespoon of water or broth to restore shine and loosen the sauce. Freezing is possible but may alter broccoli texture; if freezing, keep sauce and rice separate and reheat gently. For meal prep, portion into containers with rice on one side and beef and broccoli on the other to minimize sogginess.

Troubleshooting Common Problems

If beef is tough, either slice thinner against the grain or use a brief velveting method—toss slices with 1 teaspoon cornstarch and 1 teaspoon baking soda, let rest 10 minutes, then rinse and pat dry before cooking. If broccoli becomes soggy, reduce steaming time or cut smaller florets for faster, crisper cooking.

If the sauce separates, remove from heat and whisk in a small amount of cold water mixed with cornstarch to re-emulsify. For bland sauce, add a splash of soy and a pinch of sugar; for too salty a sauce, dilute with a bit more broth and a squeeze of fresh lime to brighten and mask excess salt.

Deep Dive: Techniques for Best Texture and Flavor

Achieve the best texture by maintaining high heat and short cooking times. Sear the beef in a hot pan without crowding to develop caramelization and more complex flavors. Use the lid briefly to steam broccoli to tender-crisp tenderness, then remove it to allow the sauce to reduce.

Toast sesame seeds and Szechuan peppercorns in a dry pan to release their oils and aroma before using. Consider marinating beef for 10–30 minutes in a simple mix of soy, a teaspoon cornstarch, and a splash of rice wine for extra depth; the cornstarch forms a thin coating that protects juices and creates a glossy finish when seared.

Marinating Options and Flavor Profiles

A quick marinade helps the beef pick up flavor and improves texture. Combine 1 tablespoon soy sauce, 1 teaspoon rice wine or dry sherry, 1 teaspoon cornstarch, and a pinch of white pepper and let beef rest for 10–30 minutes.

For a bolder profile, add 1 teaspoon five-spice powder or 1 tablespoon dark soy sauce. For lighter, fresher notes, add a tablespoon of lime juice, a teaspoon of honey, and chopped cilantro to the marinade before cooking. Adjust marinade length depending on cut—flank benefits from at least ten minutes, while more tender cuts can marinate briefly.

Nutritional Breakdown and Portion Control

Approximate nutrition per serving (one-quarter of recipe without rice): 380–480 kcal depending on beef cut and oil, 28–35 g protein, 12–20 g fat, 10–30 g carbohydrates and 3–6 g fiber. To reduce calories, use less oil, choose leaner beef, increase vegetables, and serve over cauliflower rice or a smaller portion of whole grains. To increase protein, add extra beef or a side of edamame. Monitor sodium by using low-sodium soy sauce and rinsing canned ingredients when applicable.

Kid-Friendly and Meal-Prep Modifications

For picky eaters, dice vegetables finely or blend some into the sauce for smoother texture and milder vegetable presence. Use honey or a touch more hoisin for sweetness and serve with familiar sides like steamed rice and simple chicken broth.

For meal prep, store beef and vegetables separately from rice; reheat in a skillet to refresh texture and sauce. Portion into microwave-safe containers for easy lunches and include a small container of extra sauce to pour over when reheating.

Scaling the Recipe and Hosting Tips

To serve a crowd, increase ingredient volumes proportionally and cook in batches to maintain high heat and even searing. Hold finished portions in a low oven (200°F / 95°C) on parchment-lined trays while you finish remaining batches. Offer a toppings bar with chili oil, extra soy, lime wedges, and sesame seeds so guests can personalize their plates. This method ensures consistent quality and allows easy replenishment when entertaining larger groups.

Allergy, Dietary and Cultural Notes

For gluten-free diets use tamari and verify that oyster and hoisin sauces are gluten-free or use alternatives. For vegetarian diets replace beef with firm tofu or tempeh and use mushroom oyster sauce or miso for umami. Be mindful that Chinese-American versions differ from regional Chinese dishes; this recipe is a home-style adaptation designed for accessibility and convenience. Adjust flavors and seasoning to reflect dietary restrictions while keeping the basic technique.

Final Presentation and Storage Advice

Plate beef and broccoli neatly over rice, spooning extra sauce for gloss. Garnish with scallions and sesame seeds and serve immediately for best texture. Store leftovers in airtight containers for up to three days in the refrigerator; reheat gently in a skillet with a splash of broth. Avoid freezing if possible to preserve broccoli texture, but if necessary freeze sauce separately for better results when thawed.

Chef’s Secrets and Professional Tips

Velveting the beef before searing creates a silkier mouthfeel; use a light coating of cornstarch, a splash of soy, and a short rest to achieve this texture. Pat the beef dry before searing to promote caramelization; moisture is the enemy of a good sear.

To intensify the sauce flavor, reduce a portion of the sauce in a small pan by half and add it back at the end to concentrate umami. Always taste the sauce before adding cornstarch; flavors amplify as the sauce reduces, so a slight under-salting is safer than over-salting. When using frozen broccoli, thaw and pat dry to control excess liquid in the pan.

Pairing Drinks

Pair beef and broccoli with medium-bodied red wines such as a fruity Pinot Noir or a chilled light-bodied Zinfandel if you prefer red wine; the fruit-forward profile complements the savory-sweet sauce without overpowering it. For white wine lovers, try a slightly off-dry Riesling or Gewürztraminer; their gentle sweetness and acidity balance the dish’s savory and umami notes and cooling sides like cucumber salad. Non-alcoholic pairings include jasmine or oolong tea, which cut through richness and refresh the palate, or sparkling water with lemon for a bright, cleansing contrast.

Cost and Time Estimates

This recipe is budget-friendly for weeknight cooking. Using flank steak keeps costs moderate while providing robust flavor; buying broccoli in season or frozen can reduce expenses. Total active time is about 20 minutes if ingredients are prepped, with an overall time of 30 minutes including prep.

If you marinate beef briefly, plan an extra 10 to 30 minutes. Frozen broccoli is a convenient shortcut—thaw and pat dry to avoid excess liquid. For gatherings, double the sauce and keep extra in a jar; it stores well refrigerated for up to one week and intensifies over time and reheats.

Closing Thought

This one-pot Chinese Beef and Broccoli recipe balances ease, flavor, and nutrition, making it the perfect weeknight dinner that feels special without taking hours to prepare. Master the simple techniques of high-heat searing, brief steaming, and glossy sauce finishing to consistently reproduce restaurant-quality results at home. Cook confidently, taste and adjust as you go, and enjoy this adaptable recipe that can be tailored to personal preferences and dietary needs.