Chinese Beef and Broccoli

Chinese Beef and Broccoli

Author: Lauren Prep Time: 10 minutes
Cook Time: 10 minutes Total Time: 20 minutes
Yield: 4 servings Category: DINNER Cuisine: Chinese Diet: Gluten-free

Ingredients

  • 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 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 into bite-size 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 or 1 cm sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch. Gently mix until coated. Marinate for 10 minutes.
  2. Combine all sauce ingredients in a medium bowl, ensuring cornstarch dissolves completely.
  3. Add 1/4 cup water to a large nonstick skillet over medium-high heat. Steam the broccoli until tender, about 1 minute. Transfer to a plate.
  4. Add oil, heat until hot, then spread the steak in a single layer. Cook without touching for 30 seconds. Flip and cook until lightly charred but pink inside.
  5. Add garlic and ginger. Stir to release flavors.
  6. Return broccoli to the pan, stir the sauce, pour it in, and cook until thickened, about 1 minute. Serve hot over rice or noodles.

Notes

  1. This recipe is forgiving and works well with different cuts of beef or even tofu for a vegetarian option.