Description
A quick and easy stir-fry featuring tender beef, crisp broccoli, and a savory sauce, perfect for a delicious meal.
Ingredients
Scale
- 1 lb flank steak, skirt steak, or other tender cut of beef
- 1 tablespoon soy sauce (for marinade)
- 1 tablespoon peanut oil (or vegetable oil, for marinade)
- 1 tablespoon cornstarch (for marinade)
- 1/2 teaspoon baking soda (optional, for tenderizing beef)
- 1/2 cup chicken stock (or beef stock)
- 2 tablespoons Shaoxing vinegar (or dry sherry vinegar)
- 2 tablespoons soy sauce (for sauce)
- 1 teaspoon dark soy sauce
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch (for thickening sauce)
- 1 head broccoli, cut into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil, for stir-frying)
- 3 garlic cloves, minced
- 2 teaspoons fresh ginger, minced
Instructions
- Prepare the beef: Thinly slice the beef against the grain. In a bowl, combine 1 tablespoon soy sauce, 1 tablespoon peanut oil, 1 tablespoon cornstarch, and optional baking soda. Mix well and coat the beef. Marinate for 15-30 minutes.
- Create the sauce: In a small bowl, whisk together chicken stock, Shaoxing vinegar, 2 tablespoons soy sauce, dark soy sauce, and brown sugar. In another small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry.
- Blanch the broccoli: Bring a pot of salted water to a boil. Blanch the broccoli florets in boiling water for 1-2 minutes until bright green and crisp-tender. Drain and, if desired, plunge the broccoli into an ice bath to stop the cooking process, then drain thoroughly.
- Stir-fry the beef: Heat 1 tablespoon peanut oil in a wok or large skillet over high heat. Stir-fry the marinated beef in a single layer until browned and cooked through, about 1-2 minutes per side. Remove beef from the pan and set it aside.
- Add garlic and ginger: In the same wok, add minced garlic and ginger (add more oil if required). Stir-fry for about 30 seconds until fragrant, taking care not to burn them.
- Combine and simmer: Return the beef to the wok. Pour in the prepared sauce mixture and bring it to a simmer. Whisk the cornstarch slurry and slowly pour it into the simmering sauce while stirring until it thickens. Cook for another minute.
- Add broccoli and serve: Toss the blanched broccoli into the wok and gently mix to coat it with the sauce. Heat through for 30 seconds to a minute. Serve immediately over steamed rice.
Notes
For best results, slice the beef against the grain and avoid overcrowding the pan when stir-frying.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg