Description
A classic Chinese dish featuring tender beef slices stir-fried with fresh broccoli in a flavorful soy-based sauce. This recipe includes a simple marinade for the beef and a quick sauce to bring everything together, making it perfect for a tasty and nutritious main course.
Ingredients
Units
Scale
Meat and Marinade
- 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; for tougher cuts of beef)
Sauce
- 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
Stir-fry
- 1 head broccoli, cut to bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Prepare the Beef: Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1 cm (1/2 inch) sticks. Transfer to a small bowl and add soy sauce, peanut oil, and cornstarch. Mix gently by hand until all slices are coated. Marinate for 10 minutes while preparing other ingredients.
- Make the Sauce: Combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch in a medium bowl. Mix well to dissolve cornstarch completely.
- Steam the Broccoli: Add 1/4 cup water to a large nonstick skillet over medium-high heat and bring to a boil. Add broccoli and cover. Steam until just tender and water evaporates, about 1 minute. Transfer broccoli to a plate. Wipe pan dry if needed.
- Cook the Beef: Add peanut oil to the skillet and heat over medium-high until hot. Spread the beef in a single layer and cook without stirring for 30 seconds until browned on the bottom. Flip and cook the other side for a few seconds. Stir and cook until lightly charred with the inside still pink.
- Add Aromatics: Add minced garlic and ginger to the skillet. Stir a few times to release their fragrance and flavor.
- Combine and Thicken: Return the broccoli to the skillet. Stir the sauce again and pour it into the pan. Cook and stir until the sauce thickens, about 1 minute.
- Serve: Transfer the beef and broccoli to a plate immediately and serve hot as a main dish.
Notes
- For tougher beef cuts like chuck, brisket, or round roast, add 1/2 teaspoon baking soda to the marinade and marinate for 30 minutes to tenderize the meat.
- Dark soy sauce adds a rich color and caramel flavor to the sauce, but if unavailable, substitute 1/2 teaspoon molasses to enhance flavor.
- If peanut oil is not available, drizzle 1/2 teaspoon toasted sesame oil after cooking to boost flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
