Description
A quick and tasty stir-fry featuring tender beef, bright broccoli, and a savory sauce, perfect for weeknight dinners.
Ingredients
- 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 and add soy sauce, peanut oil, and cornstarch. Mix well and marinate for 10 minutes.
- Combine sauce ingredients in a bowl and mix well.
- In a large nonstick skillet, heat 1/4 cup water over medium-high heat until boiling. Add broccoli and cover, steaming until tender, about 1 minute. Transfer broccoli to a plate.
- Wipe the pan, add oil, and heat until hot. Spread the beef in a single layer, cooking without touching for 30 seconds until browned. Flip and cook briefly until lightly charred.
- Add garlic and ginger, stirring to release their flavors.
- Return broccoli to the pan, stir sauce to dissolve cornstarch, and pour into skillet. Cook and stir until sauce thickens, about 1 minute. Transfer everything to a plate and serve hot.
Notes
Pairs well with steamed rice or noodles. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese