Chinese Beef and Broccoli

Chinese Beef and Broccoli

Author: Arwa Prep Time: 10 minutes
Cook Time: 10 minutes Total Time: 20 minutes
Yield: 4 servings Category: DINNER Cuisine: Chinese Diet: None

Ingredients

  • 1 lb flank steak (or skirt steak, thinly sliced)
  • 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 (for slurry)
  • 1 head broccoli, cut into bite-sized florets
  • 1 tablespoon peanut oil (or vegetable oil)
  • 3 garlic cloves, minced
  • 2 teaspoons ginger, minced
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Instructions

  1. Slice the beef against the grain into 0.5 cm thick slices and transfer to a bowl. Add soy sauce, peanut oil, and cornstarch and mix well. Marinate for 10 minutes.
  2. In a medium bowl, combine all ingredients for the sauce and mix well.
  3. In a large nonstick skillet, add 1/4 cup water over medium-high heat until boiling. Add broccoli, cover, and steam for about 1 minute until tender. Transfer broccoli to a plate.
  4. Wipe the pan and add peanut oil. Heat over medium-high heat, then spread the beef in a single layer and cook for 30 seconds until browned. Flip to cook the other side briefly.
  5. Add garlic and ginger, stirring to release their flavors.
  6. Return broccoli to the pan, stir the sauce, and pour it into the skillet. Cook until the sauce thickens for about 1 minute and serve hot.

Notes

  1. For extra tender beef, consider using baking soda in moderation. Serve over rice or noodles for a complete meal.