Chinese Beef and Broccoli
A quick and flavorful dish featuring tender beef and vibrant broccoli in a savory sauce.
Ingredients
For the Marinade
- 1 lb flank steak sliced against the grain into thin strips
- 1 tbsp soy sauce
- 1 tbsp peanut oil
- 1 tbsp cornstarch for coating
For the Sauce
- 1/2 cup chicken stock
- 2 tbsp Shaoxing wine
- 2 tbsp soy sauce
- 1 tsp dark soy sauce
- 2 tsp brown sugar
- 1 tbsp cornstarch for thickening
Main Ingredients
- 1 head broccoli cut into bite-size florets
- 3 cloves garlic minced
- 2 tsp ginger minced
- 1/4 cup water for steaming broccoli
- 1 tbsp peanut oil for cooking
Instructions
Preparation
- Slice flank steak against the grain into thin strips and marinate with soy sauce, peanut oil, and cornstarch for about ten minutes.
- In a bowl, mix chicken stock, Shaoxing wine, soy sauce, dark soy sauce, and brown sugar for the sauce; set aside.
Cooking
- Heat 1/4 cup of water in a large nonstick skillet and bring to boil. Add broccoli, cover, and steam until bright green and tender, about 1 minute. Remove broccoli and set aside.
- In the same skillet, add 1 tablespoon of peanut oil and sear the marinated beef in a single layer. Cook until browned on one side, then flip and cook until charred but still pink inside.
- Add minced garlic and ginger, stir for aroma, then return broccoli to the pan.
- Pour in the prepared sauce and cook until it thickens, about 1 minute. Serve hot.
Notes
For added heat, consider adding chili paste to the sauce. Fresh garlic and ginger provide the best flavor.