Description
A quick and easy Chinese dish featuring tender beef, vibrant broccoli, and a savory sauce.
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 into 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. Place the beef in a small bowl. Add the soy sauce, peanut oil, and cornstarch. Mix gently by hand until the beef is well-coated. Let it marinate for 10 minutes while preparing the other ingredients.
- In a medium-sized bowl, combine all the ingredients for the sauce and mix well.
- In a large nonstick skillet over medium-high heat, add 1/4 cup water. Once it boils, add the broccoli and cover. Steam for about 1 minute, or until the broccoli is tender. Transfer the broccoli to a plate and wipe the skillet if any water remains.
- Add 1 tablespoon of oil to the skillet and heat. Spread the marinated steak in a single layer. Cook without touching for about 30 seconds until browned. Flip and cook the other side for a few seconds. Stir and cook until lightly charred but still pink inside.
- Add minced garlic and ginger to the skillet. Stir a few times to release their flavors.
- Return the broccoli to the skillet. Stir the sauce again to dissolve the cornstarch completely and pour it in. Cook for about 1 minute until the sauce thickens. Transfer everything to a plate immediately and serve hot.
Notes
For best results, marinate the beef longer if time allows. Fresh garlic and ginger enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 80mg
Keywords: beef, broccoli, Chinese recipe, quick meal, easy dinner