Description
A quick and savory stir-fry of tender beef and fresh broccoli, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb flank steak (sliced)
- 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 into bite-sized florets)
- 3 garlic cloves (minced)
- 2 teaspoons ginger (minced)
Instructions
- Slice the beef against the grain into 0.5 cm thick slices.
- Marinate the beef with soy sauce, peanut oil, and cornstarch for 10 minutes.
- Prepare the sauce by combining chicken stock, Shaoxing wine, soy sauce, dark soy sauce, and brown sugar in a bowl.
- Steam the broccoli for 1 minute until bright green, then set aside.
- In a skillet, heat peanut oil and cook the marinated beef until browned (2-3 minutes).
- Add minced garlic and ginger, cooking for another 30 seconds.
- Stir in the steamed broccoli and sauce, cooking until the sauce thickens (about 1 minute).
- Serve hot over rice.
Notes
For added flavor, let beef rest a few minutes after cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg