Name: Beef and Broccoli Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 1 lb flank steak (or skirt steak); 1 tablespoon soy sauce (for the marinade); 1 tablespoon peanut oil (or vegetable oil); 1 tablespoon cornstarch (for the marinade); 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 (to thicken the sauce); 1 head broccoli, cut into bite-size florets; 1 tablespoon peanut oil (or vegetable oil); 3 garlic cloves, minced; 2 teaspoons ginger, minced

Description

A quick and easy Chinese takeout-style beef and broccoli recipe that’s ready in about 20 minutes.

Ingredients

Scale

1 lb flank steak (or skirt steak)
1 tablespoon soy sauce (for the marinade)
1 tablespoon peanut oil (or vegetable oil)
1 tablespoon cornstarch (for the marinade)
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 (to thicken the sauce)
1 head broccoli, cut into bite-size florets
1 tablespoon peanut oil (or vegetable oil)
3 garlic cloves, minced
2 teaspoons ginger, minced

Instructions

Trim fat and slice the steak against the grain into 0.5 cm (1/4 inch) thick slices or into 1 cm (1/2 inch) sticks. Place the slices in a small bowl.
Add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch to the beef. Mix gently by hand and let rest for 10 minutes.
In a medium bowl, combine 1/2 cup chicken stock, 2 tablespoons Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons brown sugar, and 1 tablespoon cornstarch. Stir until dissolved.
Pour 1/4 cup water into a large nonstick skillet. Heat over medium-high until boiling. Add broccoli, cover, and steam for about 1 minute. Transfer broccoli to a plate.
Add 1 tablespoon oil to the dry pan and heat until shimmering. Spread the steak in a single layer and cook undisturbed for about 30 seconds. Flip and cook a few seconds more until lightly charred but still slightly pink.
Push the beef to one side, add garlic and ginger, and stir until fragrant.
Return the broccoli to the pan, stir in the sauce, and cook until thickened, about 1 minute. Serve immediately.

Notes

For best results, slice the beef thinly against the grain and do not over-steam the broccoli to keep it crisp.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir Fry
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 30g
Cholesterol: 70mg

Keywords: beef and broccoli, stir fry, Chinese takeout