Description
A classic Chinese dish featuring tender beef and vibrant broccoli in a savory sauce, perfect for quick weeknight dinners or family gatherings.
Ingredients
Scale
- 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 head broccoli (cut to bite-size florets)
- 3 garlic cloves (minced)
- 2 teaspoons ginger (minced)
Instructions
- Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices. Marinate in a bowl with soy sauce, peanut oil, and cornstarch for about 10 minutes.
- Combine the sauce ingredients (chicken stock, Shaoxing wine, soy sauces, brown sugar, cornstarch) in a bowl and mix until the cornstarch is dissolved.
- In a skillet, add 1/4 cup of water and steam the broccoli for about 1 minute, then set aside.
- Add 1 tablespoon of oil to the skillet, increase the heat, and evenly spread the marinated beef, cooking without stirring for about 30 seconds.
- Add the minced garlic and ginger to the beef and stir. Then, return the broccoli to the skillet.
- Pour in the pre-prepared sauce and stir until it thickens, about 1 minute. Serve hot.
Notes
Serve with steamed rice or fried rice. Ensure to not overcook the beef for best tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 675
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 50g
- Cholesterol: 75mg