Description
A classic dish that combines tender beef and fresh broccoli in a flavorful sauce, perfect for quick weeknight meals or cozy weekend dinners.
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 to 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 0.5 cm (1/4 inch) thick slices or 1 cm (1/2 inch) sticks. Place them in a small bowl.
- Add soy sauce, peanut oil, and cornstarch to the beef. Mix gently by hand until all pieces are coated. Let it marinate for 10 minutes while you prepare the other ingredients.
- In a medium-sized bowl, combine all the ingredients for the sauce and mix well.
- In a large nonstick skillet, heat 1/4 cup of water over medium-high heat until it begins to boil. Add the broccoli and cover the skillet. Steam the broccoli until it is tender, about 1 minute. Transfer the broccoli to a plate and wipe the skillet with a paper towel if there’s any leftover water.
- Add the oil to the skillet and heat until hot. Spread the beef in a single layer. Let it cook without stirring for 30 seconds until the underside is browned. Flip the beef to cook the other side for a few seconds. Stir until lightly charred but still pink inside.
- Add the garlic and ginger to the skillet and stir until fragrant.
- Return the steamed broccoli to the pan. Stir the sauce to dissolve the cornstarch completely and pour it over the beef and broccoli. Cook and stir until the sauce thickens, about 1 minute.
- Transfer everything to a plate and serve hot as a main dish.
Notes
Serve on its own or over rice or noodles, and consider garnishing with sesame seeds or green onions.