Description
A classic Chinese dish featuring tender beef and fresh broccoli in a flavorful sauce, ready in less than 30 minutes.
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 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. Transfer to a small bowl.
- Add soy sauce, peanut oil, and cornstarch to the beef. Gently mix well by hand until all slices are coated. Marinate for 10 minutes.
- Combine all the sauce ingredients in a medium-sized bowl. Mix well.
- In a large nonstick skillet, add 1/4 cup water over medium-high heat. Once boiling, add broccoli, cover, and steam until tender, about 1 minute. Transfer broccoli to a plate.
- Add oil to the skillet and heat until hot. Spread steak in a single layer, cook without touching for 30 seconds until browned. Flip and cook the other side briefly. Stir until lightly charred and still pink inside.
- Add garlic and ginger to the skillet, stirring to release flavor.
- Return broccoli to the pan, stir the sauce to dissolve cornstarch, pour into skillet, and cook until thickened, about 1 minute.
- Transfer everything to a plate immediately and serve hot.
Notes
Make sure to slice the beef against the grain for tenderness. Don’t overcook the broccoli; it should remain bright green and crunchy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese