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, for tougher cuts)
- 1/2 cup chicken or beef stock
- 2 tbsp Shaoxing wine or dry sherry
- 2 tbsp soy sauce
- 1 tsp dark soy sauce (optional)
- 2 tsp brown sugar
- 1 tbsp cornstarch
- 1 head broccoli, cut into florets
- 1 tbsp peanut or vegetable oil
- 3 garlic cloves, minced
- 2 tsp ginger, minced
Instructions
- Slice beef against the grain into thin slices or sticks. Marinate with soy sauce, peanut oil, cornstarch (and baking soda if using) for 10 minutes.
- Mix sauce ingredients (stock, Shaoxing wine, soy sauces, sugar, cornstarch) in a bowl.
- Steam broccoli in 1/4 cup water over medium-high heat until just tender, then remove and dry the pan.
- Heat oil in pan, cook beef in a single layer until lightly charred but still pink inside.
- Add garlic and ginger, stir until fragrant.
- Return broccoli to pan, pour in sauce, stir until thickened (~1 minute). Serve hot.
Notes
- Tougher cuts like chuck, brisket, or round benefit from a 30-minute marinade with baking soda to tenderize.
- Dark soy sauce adds color; optional substitutions include 1/2 tsp molasses.
- If peanut oil is unavailable, drizzle toasted sesame oil at the end for flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 291
- Sugar: 4.5
- Sodium: 790
- Fat: 14.3
- Saturated Fat: 4.2
- Unsaturated Fat: 10.1
- Trans Fat: 0
- Carbohydrates: 13.9
- Fiber: 1.5
- Protein: 26.6
- Cholesterol: 48