Description
A classic stir-fry dish combining tender beef and crisp broccoli in a flavorful sauce, perfect for quick weeknight meals.
Ingredients
- 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 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. 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 while preparing the other ingredients.
- 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 boiling. Add the broccoli and cover. Steam until the broccoli is tender, about 1 minute. Transfer broccoli to a plate and wipe the pan if necessary.
- Add oil to the skillet and heat over medium-high until hot. Spread the steak in a single layer. Allow it to cook for 30 seconds until browned, flip and cook for a few seconds until lightly charred inside.
- Add garlic and ginger to the skillet, stirring to release their fragrance.
- Return the broccoli to the pan, stir sauce to dissolve cornstarch, and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot.
Notes
Serving with white rice or fried rice is recommended.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese