Description
A fast and delicious Chinese beef and broccoli dish that cooks in about 20 minutes, perfect for weeknight dinners.
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 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)
Instructions
- 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.
- Combine all sauce ingredients in a medium bowl, ensuring cornstarch dissolves completely.
- 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.
- 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.
- Add garlic and ginger. Stir to release flavors.
- 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
This recipe is forgiving and works well with different cuts of beef or even tofu for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: beef and broccoli, quick dinner, Chinese recipe, easy stir fry