Description
A classic dish combining tender beef and crunchy broccoli in a savory sauce that bursts with flavor.
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
- Prepare the beef: Slice the beef against the grain into 0.5 cm thick slices or 1-cm sticks. Transfer the sliced beef to a bowl, add soy sauce, peanut oil, and cornstarch, and marinate for 10 minutes.
- Make the sauce: In a bowl, combine all the ingredients for the sauce and mix well.
- Steam the broccoli: Heat 1/4 cup of water in a skillet over medium-high, add the broccoli, cover, and steam for about 1 minute. Transfer to a plate.
- Cook the beef: Add oil to the skillet, heat, and cook the marinated beef until lightly charred but still pink.
- Add garlic and ginger: Toss in the minced garlic and ginger and stir a few times.
- Combine everything: Return steamed broccoli to the skillet, stir the sauce, and pour into the skillet. Cook while stirring until the sauce thickens.
- Serve: Transfer to a plate and serve hot.
Notes
Perfectly pair with steamed rice or fried rice. Avoid overcooking the beef and broccoli for the best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg