Description
A cozy and comforting dish featuring tender beef and vibrant broccoli in a savory sauce, perfect for weeknight dinners.
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 substitute)
- 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 (1/4 inch) thick slices. Transfer to a bowl and add soy sauce, peanut oil, and cornstarch. Mix well and marinate for 10 minutes.
- Combine all the sauce ingredients in a medium bowl and mix well.
- Add 1/4 cup water to a large skillet over medium-high heat. Steam the broccoli for about 1 minute, then transfer to a plate.
- Heat the skillet again, add oil, and spread the steak in a single layer. Cook until browned on one side.
- Flip the steak and cook for a few seconds, then stir until lightly charred.
- Add minced garlic and ginger, stirring to release their flavors.
- Return the broccoli to the skillet and pour in the sauce. Cook and stir until the sauce thickens, around 1 minute, and then serve hot.
Notes
For more flavor, you can marinate the beef a few hours ahead. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg