Description
A restaurant-quality dish featuring tender beef and vibrant broccoli in a savory sauce.
Ingredients
Scale
- 1 lb flank steak or skirt steak
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil or vegetable oil
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (optional)
- 1/2 cup chicken or beef stock
- 2 tablespoons Shaoxing wine or dry sherry
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons brown sugar (optional)
- 1 head broccoli, cut into florets
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Slice the beef against the grain into 1/4 inch thick slices. Marinate with soy sauce, peanut oil, and cornstarch for 10 minutes.
- Combine stock, Shaoxing wine, soy sauces, dark soy sauce, and brown sugar in a bowl to make the sauce.
- Steam the broccoli in a skillet with water for 1 minute, then set aside.
- Heat peanut oil in the skillet and sear the marinated beef slices for about 30 seconds on each side.
- Add minced garlic and ginger, sauté briefly.
- Return the steamed broccoli to the skillet, pour the sauce and cook until thickened.
- Serve hot as a main dish.
Notes
Make-ahead by marinating beef overnight for enhanced flavor. Customize with different vegetables or proteins as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg