Chinese Beef and Broccoli (Print Version)
Tender flank steak and crisp broccoli stir-fried with aromatic garlic and ginger in a savory soy-based sauce.
# Ingredients:
→ Meat and Marinade
01 -
1 lb boneless flank steak, skirt steak, or other similar cut
02 -
1 tablespoon soy sauce
03 -
1 tablespoon peanut oil or vegetable oil
04 -
1 tablespoon cornstarch
05 -
1/2 teaspoon baking soda (optional, for tougher cuts)
→ Sauce
06 -
1/2 cup chicken stock or beef stock
07 -
2 tablespoons Shaoxing wine or dry sherry
08 -
2 tablespoons soy sauce
09 -
1 teaspoon dark soy sauce
10 -
2 teaspoons brown sugar or white sugar
11 -
1 tablespoon cornstarch
→ Stir-fry
12 -
1 head broccoli, cut into bite-size florets
13 -
1 tablespoon peanut oil or vegetable oil
14 -
3 garlic cloves, minced
15 -
2 teaspoons minced ginger
# Steps to Follow:
01 -
Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1 cm (1/2 inch) sticks. Transfer to a bowl. Add soy sauce, peanut oil, and cornstarch. Mix well until coated. Marinate for 10 minutes.
02 -
Combine all sauce ingredients in a medium-sized bowl and mix well.
03 -
Add 1/4 cup water into a skillet over medium-high heat. Steam broccoli until tender and water evaporates, about 1 minute. Transfer broccoli to a plate and wipe the skillet clean.
04 -
Add oil to the skillet and heat over medium-high heat. Spread the beef in a single layer and cook without touching for 30 seconds until browned. Flip and cook the other side briefly. Stir until lightly charred and still pink inside.
05 -
Add garlic and ginger to the pan. Stir a few times to release aroma.
06 -
Return broccoli to the skillet. Stir the sauce to dissolve the cornstarch, then pour it into the skillet. Stir and cook until the sauce thickens, about 1 minute. Serve hot as a main dish.
# Additional Notes:
01 -
For tougher cuts of beef, add 1/2 teaspoon of baking soda to the marinade and marinate for 30 minutes to tenderize.
02 -
Dark soy sauce adds color and flavor. If unavailable, use 1/2 teaspoon of molasses as a substitute.
03 -
If peanut oil is unavailable, drizzle 1/2 teaspoon toasted sesame oil after cooking to boost flavor.