Description
A classic dish combining tender beef and crisp broccoli in a rich, savory sauce, perfect for quick weeknight dinners.
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 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. Transfer into a small bowl.
- Add soy sauce, peanut oil, and cornstarch, mixing until beef is coated. Marinate for about 10 minutes.
- In a medium bowl, combine all sauce ingredients and mix well.
- Heat a large nonstick skillet over medium-high heat with 1/4 cup of water. Add broccoli and steam until tender, about 1 minute. Transfer to a plate.
- Add peanut oil to the skillet, increase heat, and let it get hot.
- Spread marinated steak in a single layer and cook undisturbed for 30 seconds until browned, then flip and cook until charred but pink inside.
- Add minced garlic and ginger, cooking briefly.
- Return broccoli to the pan, stir the sauce to dissolve cornstarch, then add it to the skillet.
- Cook until sauce thickens, about 1 minute. Serve immediately on a plate.
Notes
Pairs beautifully with rice or noodles. Add vegetables for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese