Description
A classic Chinese dish featuring tender beef, crispy broccoli, and a savory sauce, perfect for a quick and nutritious meal.
Ingredients
Scale
- 1 lb flank steak (or skirt steak, or other cuts)
- 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 (1/4 inch) thick slices or 1 cm (1/2 inch) sticks. Transfer it to a small bowl.
- Marinate the Beef: Add soy sauce, peanut oil, and cornstarch to the bowl. Mix well by hand until all slices are coated with a thin layer of sauce. Let this marinate for 10 minutes.
- Make the Sauce: Combine all the ingredients for the sauce in a medium-sized bowl. Mix thoroughly.
- Prep the Broccoli: In a large nonstick skillet, add 1/4 cup water and bring it to a boil over medium-high heat. Add the broccoli and cover the skillet. Steam until the broccoli just turns tender, about 1 minute. Transfer to a plate.
- Cook the Beef: Heat the skillet over medium-high heat and add the oil. Spread the marinated beef in a single layer. Cook for 30 seconds and flip to cook the other side for a few seconds until lightly charred.
- Add Aromatics: Stir in minced garlic and ginger. Cook for a moment.
- Combine Everything: Return the broccoli to the pan, stir the sauce to dissolve cornstarch, and pour it into the skillet. Cook and stir for about 1 minute until thickened.
- Serve: Transfer everything to a plate immediately and serve hot as a main dish.
Notes
Adjust spice levels and veggies based on your preference. Leftovers can be stored in an airtight container for up to 3 days.
- 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: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg