Description
A quick and savory dish featuring tender beef and vibrant broccoli in a mouthwatering sauce, perfect for busy weeknights and family dinners.
Ingredients
Scale
- 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 pieces, or 1 cm (1/2 inch) sticks, and place them in a bowl.
- Add soy sauce, peanut oil, and cornstarch, gently mixing by hand until fully coated. Let marinate for about 10 minutes.
- Mix all sauce ingredients in a medium bowl and set aside.
- In a large nonstick skillet over medium-high heat, add 1/4 cup water and bring to a boil. Add broccoli, cover, and steam for about 1 minute until just tender. Remove and set aside.
- Wipe the skillet, add oil, and heat until hot. Spread beef in a single layer. Let cook undisturbed for 30 seconds until browned, flip, and cook for another few seconds until lightly charred yet pink inside.
- Stir in the minced garlic and ginger until fragrant.
- Return the broccoli to the skillet, then pour in the prepared sauce, stirring until it thickens (about 1 minute). Serve hot.
Notes
For a vegetarian version, consider substituting beef with tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg