Description
A delightful dish of tender beef and crisp broccoli in a luscious sauce, perfect for a quick and nutritious 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 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 thick slices. Marinate with soy sauce, peanut oil, and cornstarch for 10 minutes.
- In a bowl, mix chicken stock, Shaoxing wine, soy sauces, brown sugar, and cornstarch for the sauce.
- Steam broccoli in boiling water for about 1 minute until tender, then transfer to a plate.
- Heat peanut oil in a skillet, cook marinated beef until lightly charred.
- Add minced garlic and ginger, stir briefly to release flavors.
- Return broccoli, add sauce, and cook until thickened.
- Serve hot on a plate immediately.
Notes
For extra flavor, consider adding a splash of citrus juice or chili to the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese