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 or beef stock
- 2 tbsp Shaoxing wine or dry sherry
- 2 tbsp soy sauce
- 1 tsp dark soy sauce
- 2 tsp brown 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 the beef against the grain into 0.5 cm thick slices. Mix with soy sauce, peanut oil, and cornstarch. Marinate for 10 minutes.
- Combine all sauce ingredients in a bowl and mix well.
- Steam broccoli in 1/4 cup water over medium-high heat until just tender. Remove and set aside. Wipe pan dry.
- Heat oil in the pan and cook steak in a single layer until lightly browned, stirring briefly to char all sides while keeping the inside pink.
- Add garlic and ginger, stir to release fragrance.
- Return broccoli to the pan. Stir sauce to dissolve cornstarch and pour into skillet. Cook until sauce thickens, about 1 minute.
- Transfer to plate and serve hot.
Notes
- For tougher cuts like chuck, brisket, or round roast, add 1/2 tsp baking soda and marinate for 30 minutes.
- Dark soy sauce adds color; optionally, add 1/2 tsp molasses if skipped.
- 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
Nutrition
- Serving Size: 1 serving
- Calories: 291
- Sugar: 4.5 g
- Sodium: 790 mg
- Fat: 14.3 g
- Saturated Fat: 4.2 g
- Carbohydrates: 13.9 g
- Fiber: 1.5 g
- Protein: 26.6 g
- Cholesterol: 48 mg