Description
A quick and easy stir-fry featuring tender beef and bright broccoli in a savory umami-soy glaze, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb flank steak, 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)
- 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
- 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 small bowl. Add soy sauce, peanut oil, and cornstarch. Mix gently and marinate for 10 minutes.
- Combine all the ingredients for the sauce in a medium-sized bowl. Mix well and set aside.
- Add 1/4 cup water to a large nonstick skillet over medium-high heat. When boiling, add the broccoli and cover. Steam until tender, about 1 minute. Transfer the broccoli to a plate.
- Add oil to the skillet and heat until hot. Spread the marinated steak in a single layer, cooking without touching for 30 seconds. Flip and cook until lightly charred.
- Stir in the minced garlic and ginger until fragrant.
- Return the broccoli to the skillet. Stir the sauce again and pour it into the skillet. Cook until the sauce thickens, about 1 minute. Serve hot.
Notes
Make-ahead option: Marinate beef the night before for deeper flavor. You can also pre-cut broccoli for convenience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg