Description
A quick and easy stir-fry balancing tender beef and crisp broccoli in a savory sauce, perfect for weeknight meals.
Ingredients
Scale
- 1 lb flank steak, sliced into 0.5 cm thick slices
- 1/4 cup soy sauce
- 2 tbsp peanut oil
- 1 tbsp cornstarch
- 1 cup chicken stock (or beef stock)
- 2 tbsp Shaoxing wine
- 2 tbsp dark soy sauce
- 1 tbsp brown sugar
- 3 cups broccoli florets
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp cooking oil
- 1/4 cup water
Instructions
- Marinate the sliced beef in soy sauce, peanut oil, and cornstarch for 10 minutes.
- Combine sauce ingredients in a medium bowl.
- Boil water in a nonstick skillet and steam broccoli for 1 minute. Transfer and wipe the pan.
- Heat oil, add marinated steak in a single layer, cooking for 30 seconds until browned. Flip and cook until charred but pink inside.
- Add garlic and ginger, stirring for flavor release, then return broccoli to the pan.
- Pour in sauce and cook until thickened, about 1 minute. Serve hot.
Notes
Serve over steamed rice or noodles. Garnish with sesame seeds or green onions.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg