Description
A classic dish featuring tender beef and crunchy broccoli in a savory sauce, perfect for busy weeknights.
Ingredients
- 1 lb flank steak
- 1 tablespoon soy sauce
- 1 tablespoon peanut 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 (for cooking)
- 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. Transfer to a bowl.
- Add soy sauce, peanut oil, and cornstarch, mixing gently until coated. Marinate for 10 minutes.
- In a medium bowl, combine all ingredients for the sauce and mix well.
- In a large nonstick skillet, boil 1/4 cup of water over medium-high heat. Add broccoli, cover, and steam for about 1 minute. Transfer to a plate.
- Wipe the skillet and add oil, heating it over medium-high until hot.
- Spread the steak in a single layer and cook without touching for 30 seconds, then flip and cook briefly on the other side. Stir until lightly charred and still pink inside.
- Add garlic and ginger, stirring to release flavors.
- Return broccoli to the skillet. Stir the sauce, pour into the skillet, and cook until thickened (about 1 minute). Serve hot.
Notes
Serve with steamed rice or noodles. Sprinkle sesame seeds for extra flavor. Leftovers can be stored in the refrigerator for up to 3 days.