Description
A delightful and flavorful stir-fry dish featuring tender beef and vibrant broccoli, all coated in a savory sauce.
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-sized florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Prepare the beef: Begin by slicing the beef against the grain into 0.5 cm thick slices or into 1 cm sticks.
- Marinate: Add the soy sauce, peanut oil, and cornstarch to the bowl. Mix by hand until the beef slices are coated evenly and let marinate for about 10 minutes.
- Prepare the sauce: In a medium bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, and brown sugar. Mix until the sugar dissolves.
- Steam the broccoli: In a skillet over medium-high heat, add 1/4 cup of water. Boil, then add broccoli and cover to steam for about 1 minute.
- Cook the beef: In the same skillet, heat peanut oil until hot. Spread marinated beef in a single layer, cook for about 30 seconds, then flip and cook briefly until lightly charred.
- Add garlic and ginger: Stir in minced garlic and ginger until aromatic.
- Combine everything: Return steamed broccoli to the skillet, stir the sauce mixture to dissolve cornstarch, and pour into the skillet. Cook for about 1 minute until the sauce thickens.
- Serve: Transfer to a plate and enjoy immediately hot as a main dish.
Notes
For added nutrition, consider incorporating other vegetables or protein alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese