Description
A classic Chinese dish with tender beef, crunchy broccoli, and savory sauce, perfect for a quick weeknight meal.
Ingredients
Scale
- 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 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 thin slices (about 0.5 cm or 1/4 inch thick) and put in a small bowl.
- Add soy sauce, peanut oil, and cornstarch to the beef, mixing well until coated. Marinate for 10 minutes.
- In a medium bowl, mix all sauce ingredients well.
- In a nonstick skillet, heat 1/4 cup water over medium-high until boiling, then steam broccoli for 1 minute. Move to a plate and wipe the pan if needed.
- Add oil to the skillet and heat. Spread marinated steak in a single layer. Cook for 30 seconds without stirring, flip and cook until lightly charred but still pink inside.
- Add minced garlic and ginger, stirring for a few seconds.
- Return broccoli to pan, stir the sauce to mix cornstarch, and pour into skillet. Cook until sauce thickens, about 1 minute. Serve immediately.
Notes
For more tender beef, marinate longer and avoid overcrowding the skillet. You can add bell peppers or carrots for variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Stir Fry
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: beef, broccoli, stir fry, quick meal, Chinese cuisine