Description
A classic dish that combines tender beef with fresh broccoli in a savory sauce, perfect for busy weeknights.
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. Place in a bowl, add soy sauce, peanut oil, and cornstarch, and mix gently. Marinate for 10 minutes.
- In a bowl, combine all sauce ingredients and mix well.
- In a nonstick skillet, add 1/4 cup water over medium-high heat. Once boiling, add broccoli, cover, and steam for 1 minute. Transfer to a plate.
- Add oil to the skillet, heat, and spread the marinated steak in a single layer. Cook for 30 seconds without touching, then flip and cook until lightly charred and still pink inside.
- Add garlic and ginger, stirring to release flavor.
- Return broccoli to the skillet, stir the sauce, pour into the skillet, and cook until thickened, about 1 minute.
- Transfer to a plate and serve hot over rice or noodles, garnished with sesame seeds or green onions if desired.
Notes
Make sure to slice the beef against the grain for tender pieces. Can substitute beef with chicken or tofu.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
Keywords: Chinese, Beef, Broccoli, Quick Meal, Dinner