Description
A classic and flavorful Chinese stir-fry dish featuring tender beef and crisp broccoli, perfect for any dinner occasion.
Ingredients
Scale
- 1 lb flank steak, 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 (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch. Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes.
- Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
- Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli turns tender, about 1 minute. Transfer broccoli to a plate.
- Add the oil to the skillet and swirl it to coat the bottom. Heat over medium-high heat. Spread the marinated steak in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds.
- Stir and cook until the surface is lightly charred and the inside is still pink.
- Add the minced garlic and ginger. Stir a few times to release the flavor.
- Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute.
- Transfer everything to a plate immediately. Serve hot as a main dish.
Notes
Choose flank steak or skirt steak for best texture. Maintain a bright color and crispness in broccoli by not overcooking. Adjust spice levels as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg