Description
A classic Chinese dish featuring tender beef and broccoli in a savory, slightly sweet sauce, perfect for a quick weeknight meal.
Ingredients
- 1 lb flank 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. Marinate for 10 minutes.
- Combine all the ingredients for the sauce in a medium bowl and mix well.
- In a large nonstick skillet, heat 1/4 cup water over medium-high heat. Add the broccoli, cover, and steam until just tender, about 1 minute. Transfer to a plate.
- Wipe the pan, add oil, and heat over medium-high until hot. Spread the beef in a single layer, cooking without touching for 30 seconds. Flip and cook until lightly charred and inside is still pink.
- Add garlic and ginger, stirring to release flavor.
- Return broccoli to the pan and pour in the sauce. Cook and stir until the sauce thickens, about 1 minute. Serve hot.
Notes
Best served hot over steamed rice or alongside fried rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese