Description
A quick and delicious stir-fry recipe combining tender beef and vibrant broccoli in a savory sauce, perfect for a weeknight dinner.
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 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
- Begin by slicing the beef thinly against the grain into 0.5 cm (1/4 inch) thick slices or into 1-cm (1/2 inch) sticks.
- Add the soy sauce, peanut oil, and 1 tablespoon of cornstarch to the bowl and mix until coated. Let marinate for 10 minutes.
- Combine all ingredients for the stir-fry sauce in a medium-sized bowl, ensuring the cornstarch is dissolved.
- Pour 1/4 cup of water into a heated skillet or wok, add broccoli, cover, and steam for about 1 minute until tender.
- Return the skillet to heat, add peanut oil, and then add marinated beef, cooking until browned.
- Stir in minced garlic and ginger briefly to infuse flavors.
- Return the broccoli to the skillet, add the stir-fry sauce, and stir together until thickened.
- Serve hot, enjoying the vibrant colors and aromas.
Notes
Marinate the beef for more intense flavor. Customize vegetables as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg