Description
A delightful dish featuring tender beef and vibrant broccoli in a savory sauce that brings the flavors of Chinese cuisine to your home.
Ingredients
Scale
- 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-sized florets)
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves (minced)
- 2 teaspoons ginger (minced)
Instructions
- Prepare the beef: Slice the beef against the grain into thin slices and marinate with soy sauce, peanut oil, and cornstarch for at least 10 minutes.
- Make the sauce: Mix chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch in a bowl, ensuring the cornstarch is dissolved.
- Prepare the broccoli: Steam broccoli in a skillet with 1/4 cup water until tender, about 1 minute, then set aside.
- Cook the beef: Heat peanut oil in the skillet, cook the marinated beef until lightly charred, then add garlic and ginger.
- Combine everything: Stir in steamed broccoli and pour the sauce over, cooking until the sauce thickens slightly.
- Serve: Transfer to a plate and enjoy hot.
Notes
Marinate the beef for enhanced flavor. Consider adding other vegetables or swapping beef for chicken, shrimp, or tofu as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 70mg