Ingredients
Scale
- 1 lb flank steak (or skirt steak), thinly sliced against the grain
- 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 to bite-size florets)
- 3 garlic cloves (minced)
- 2 teaspoons ginger (minced)
- 1 tablespoon peanut oil (or vegetable oil)
Instructions
- Slice the beef against the grain into 0.5 cm thick slices and marinate with soy sauce, peanut oil, and cornstarch for 10 minutes.
- In a separate bowl, combine all the sauce ingredients and mix well.
- In a large skillet, add 1/4 cup water and steam broccoli for about 1 minute until tender. Remove and wipe the pan.
- Add oil to the pan, heat until hot, and cook the marinated steak in a single layer for about 30 seconds, flipping to brown.
- Add garlic and ginger, then return broccoli to the pan.
- Pour the sauce into the skillet, cook and stir until thickened, about 1 minute.
- Serve hot, optionally over rice or noodles.
Notes
For extra texture, top with toasted sesame seeds and scallions. Serve over steamed jasmine or brown rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: beef stir-fry, Chinese beef, broccoli recipe, quick dinner