Description
A classic Chinese dish featuring tender beef and vibrant broccoli in a savory sauce, perfect for a weeknight dinner.
Ingredients
Scale
- 1 lb flank steak (or 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)
- 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
- 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 thick slices or 1 cm sticks and transfer to a small bowl.
- Add soy sauce, peanut oil, and cornstarch to the beef, mix gently by hand, and marinate for 10 minutes.
- Combine sauce ingredients in a medium bowl and mix well.
- In a large nonstick skillet, add 1/4 cup water and bring to a boil. Add broccoli, cover, and steam for about 1 minute, then transfer broccoli to a plate.
- Wipe the pan, add oil, and heat over medium-high. Spread the beef in a single layer and cook for 30 seconds until browned, then cook the other side until lightly charred.
- Add garlic and ginger, stir to release their flavors.
- Return broccoli to the pan, stir the sauce, pour it into the skillet, and cook until thickened, about 1 minute.
- Transfer everything to a plate and serve hot.
Notes
For best results, slice the beef thinly and adjust the sauce ingredients to taste. Garnish with sesame seeds or green onions if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: beef, broccoli, Chinese, stir fry, quick dinner