Description
A delicious blend of tender beef and crisp broccoli in an umami-rich sauce, perfect for a quick and nutritious weeknight dinner.
Ingredients
- 1 lb flank steak (or skirt steak, or other cuts)
- 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 or into 1-cm sticks. Transfer these slices into a small bowl.
- Add soy sauce, peanut oil, and cornstarch to the beef. Gently combine everything by hand until each slice is lightly coated. Allow marination for about 10 minutes.
- In a medium-sized bowl, combine all of the sauce ingredients and mix well.
- Heat a large nonstick skillet over medium-high heat and add 1/4 cup of water. Once boiling, add the broccoli and cover. Steam until tender, about 1 minute. Transfer to a plate.
- Add peanut oil to the skillet and heat. Spread marinated steak in a single layer and cook without disturbing for 30 seconds until browned. Flip and cook for a few more seconds until charred but still pink inside.
- Add garlic and ginger, stirring to release fragrances.
- Return broccoli and pour in the sauce, stirring to dissolve cornstarch. Cook until thickness, about 1 minute.
- Transfer to a serving plate and serve hot.
Notes
To enhance flavor, serve over rice or noodles. For spiciness, add crushed red pepper or chili paste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese