Description
A glossy, savory stir-fry featuring tender beef and crisp-tender broccoli, cooked in a balanced sauce reminiscent of your favorite Chinese takeout.
Ingredients
Scale
- 1 lb flank steak (or skirt steak, or other cut)
- 1 tablespoon soy sauce (for marinade)
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch (for 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 sauce)
- 1 teaspoon dark soy sauce (optional)
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch (to thicken 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
- Slice the beef across the grain into thin pieces about 0.5 cm (1/4 inch) thick or into 1-cm (1/2 inch) sticks. Put the slices in a small bowl.
- Add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Mix gently by hand to coat each piece in a thin layer. Marinate for 10 minutes while you prep the rest.
- Mix the sauce: combine 1/2 cup chicken stock, 2 tablespoons Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce (optional), 2 teaspoons brown sugar, and 1 tablespoon cornstarch in a medium bowl. Stir until cornstarch dissolves.
- Steam the broccoli: add 1/4 cup water to a large nonstick skillet and heat over medium-high. When the water boils, add broccoli and cover. Steam until just tender, about 1 minute. Transfer broccoli to a plate.
- Heat the pan: add 1 tablespoon oil to the skillet and swirl to coat. Heat over medium-high until shimmering.
- Sear the beef: spread the marinated steak in a single layer. Let it cook untouched for 30 seconds to brown the bottom. Flip and cook another few seconds, then stir and toss briefly until the beef has light char on the surface but the center remains slightly pink. Remove beef to a plate.
- Add minced garlic and ginger to the skillet. Stir for a few seconds until fragrant.
- Combine and thicken: return broccoli and beef to the pan, then pour the sauce over. Stir until the sauce thickens, about 1 minute.
- Serve immediately with steamed rice or noodles.
Notes
Keep the stir-fry moving at medium-high heat. Avoid overcrowding the pan to ensure proper searing. Refrigerate leftovers within two hours; store in an airtight container for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 10 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: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: beef, broccoli, stir-fry, quick dinner, chinese recipe