Description
A classic dish that combines tender beef with crisp broccoli in a savory sauce, perfect for a weeknight dinner or a special occasion.
Ingredients
Scale
- 1 lb flank steak
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (optional)
- 1/2 cup chicken stock
- 2 tablespoons Shaoxing wine
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons brown sugar
- 1 tablespoon cornstarch (for sauce thickening)
- 1 head broccoli (cut into bite-size florets)
- 1 tablespoon peanut oil (for cooking)
- 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 to the beef. Gently mix until coated. Marinate for 10 minutes.
- Combine all the sauce ingredients in a medium bowl and mix well.
- In a large nonstick skillet, add 1/4 cup water and bring to a boil over medium-high heat. Steam the broccoli until tender, about 1 minute. Remove and place on a plate.
- Add oil to the skillet and heat. Spread the marinated steak in a single layer, cooking without stirring for 30 seconds until browned. Flip and cook briefly, then stir until lightly charred and still pink inside.
- Add garlic and ginger to the skillet, stirring them to release their flavors.
- Return the steamed broccoli to the pan, pour in the sauce, and cook until the sauce thickens, roughly 1 minute.
- Transfer everything to a plate and serve hot.
Notes
For a spicier version, add red chili peppers or chili oil. Ensure to cut the beef against the grain for tenderness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg