Description
A warm and comforting dish of tender beef and crunchy broccoli in a savory sauce, perfect for family gatherings.
Ingredients
- 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-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 thin slices and marinate with soy sauce, peanut oil, and cornstarch for 10 minutes.
- In a bowl, mix all the sauce ingredients until well blended.
- Steam the broccoli in boiling water for 1 minute, then set aside.
- Heat oil in a skillet and sear the beef until browned on both sides.
- Add garlic and ginger to the beef, stirring for fragrance.
- Return broccoli to the skillet, pour sauce over, and cook until sauce thickens.
Notes
Slice beef against the grain for tenderness. Adjust the flavor to your liking as you cook.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese