Description
A quick and comforting dish that combines tender beef with vibrant broccoli in a savory sauce.
Ingredients
- 1 lb flank steak (or skirt steak)
- 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 until all slices are coated and marinate for 10 minutes.
- Combine all the ingredients for the sauce in a medium bowl and 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 tender, about 1 minute, then transfer to a plate.
- Add oil to the skillet, heat over medium high until hot. Spread the steak in a single layer and cook without touching for 30 seconds until browned. Flip and cook the other side briefly until lightly charred.
- Add garlic and ginger to the skillet, stirring to release flavors.
- Return broccoli to the pan, stir the sauce, and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Serve hot.
Notes
For a nuttier flavor, swap half the vegetable oil for sesame oil at the end. Serve with rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese