Ingredients
Scale
- 1 lb flank steak, skirt steak, or other cut
- 1 tbsp soy sauce
- 1 tbsp peanut oil (or vegetable oil)
- 1 tbsp cornstarch
- 1/2 tsp baking soda (optional)
- 1/2 cup chicken stock (or beef stock)
- 2 tbsp Shaoxing wine (or dry sherry)
- 2 tbsp soy sauce
- 1 tsp dark soy sauce
- 2 tsp brown sugar (or white sugar)
- 1 tbsp cornstarch
- 1 head broccoli, cut into bite-size florets
- 1 tbsp peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 tsp ginger, minced
Instructions
- Slice beef against the grain into 1/4 inch thick slices or 1/2 inch sticks. Mix with soy sauce, peanut oil, and cornstarch. Marinate for 10 minutes.
- Combine all sauce ingredients in a medium bowl.
- Steam broccoli in 1/4 cup boiling water for 1 minute, until tender. Transfer to plate and wipe pan.
- Heat oil in pan, add beef in a single layer, cook 30 seconds until browned, flip, stir and lightly char the surface while keeping the inside pink.
- Add garlic and ginger, stir to release flavor.
- Return broccoli to pan, pour in sauce, stir until thickened, about 1 minute. Serve immediately.
Notes
- For tougher cuts like chuck, brisket, or round, add 1/2 tsp baking soda to marinade and marinate 30 minutes for tender beef.
- Dark soy sauce adds color and caramel flavor; if unavailable, add 1/2 tsp molasses.
- If no peanut oil, drizzle 1/2 tsp toasted sesame oil at the end for flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese