Description
A quick and hearty beef and broccoli stir-fry that delivers restaurant flavor in about 30 minutes.
Ingredients
Scale
- 1 lb flank steak (or skirt steak or other thin-cut beef)
- 1 tablespoon soy sauce (for marinating)
- 1 tablespoon peanut oil (or vegetable oil) (for marinating)
- 1 tablespoon cornstarch (for marinating)
- 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 (for the sauce)
- 1 teaspoon dark soy sauce
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch (for the sauce)
- 1 head broccoli, cut to bite-size florets
- 1 tablespoon peanut oil (or vegetable oil) (for stir-frying)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Slice the beef against the grain into 0.5 cm thick slices or 1-cm sticks. Marinate with soy sauce, peanut oil, and cornstarch for 10 minutes.
- Mix chicken stock, Shaoxing wine, soy sauces, brown sugar, and cornstarch in a bowl, stirring until smooth.
- Steam broccoli in a skillet with water for 1 minute until tender and bright green. Transfer to a plate.
- Heat oil in the skillet, sear the beef until lightly charred and pink inside, then remove from heat.
- Add garlic and ginger to the skillet, return broccoli, and pour in the sauce. Stir until it thickens and coats the beef and broccoli.
- Serve hot over rice or noodles.
Notes
Optional tips include adding chili garlic sauce for spice, using mushrooms for a vegetarian option, or incorporating grated orange zest for a citrus finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: beef, broccoli, stir-fry, quick dinner, Chinese cuisine, weeknight meal