Description
A quick and nutritious dish featuring tender beef and vibrant broccoli, this Chinese Beef and Broccoli is packed with flavor and protein.
Ingredients
Scale
- 1 lb flank steak (or 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 into bite-sized 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 or 1 cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch. Gently mix by hand until each slice is coated with a thin layer of sauce. Marinate for 10 minutes.
- Combine all the ingredients for the sauce in a medium bowl. Mix well.
- Pour 1/4 cup of water into a large nonstick skillet over medium-high heat until it begins to boil. Add the broccoli and cover to steam until it turns tender, about 1 minute. Transfer the broccoli to a plate.
- Wipe out any excess water from the skillet. Add the oil to the skillet and swirl to coat. Heat over medium-high until hot.
- Spread the beef in a single layer. Allow it to cook without touching for about 30 seconds, until browned on one side. Flip and cook the other side for a few seconds longer. Stir and cook until just lightly charred, and the inside retains a hint of pink.
- Toss in the minced garlic and ginger, stirring just enough to release the aroma.
- Return the broccoli to the pan. Stir the sauce to dissolve any cornstarch clumps, then pour it into the skillet. Cook and stir until the sauce thickens, roughly 1 minute.
- Transfer everything to a plate immediately and serve hot over rice.
Notes
Don’t skip the marination for tender beef. For extra texture, let the beef rest a few minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg