Description
A quick and easy beef and broccoli stir fry that tastes like takeout, made in under 20 minutes.
Ingredients
Scale
- 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
Instructions
- 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.
- In a medium bowl, combine all ingredients for the sauce and mix well.
- 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.
- 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.
- Add garlic and ginger, stirring to release their flavors.
- 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
For extra tender beef, consider using baking soda in moderation. Serve over rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: beef stir fry, broccoli, quick dinner, takeout, easy recipe