Ingredients
Scale
- 1 lb flank steak, skirt steak, or other cut
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (Optional)
- 1/2 cup chicken stock (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 to bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Slice the beef against the grain into thin slices or sticks. Transfer to a bowl and add soy sauce, peanut oil, and cornstarch. Mix well and marinate for 10 minutes.
- Combine all sauce ingredients in a bowl and mix well.
- Steam broccoli with water in a skillet for 1 minute until tender. Remove and set aside.
- Heat oil in the skillet, add beef, and cook until browned. Flip and cook the other side.
- Add garlic and ginger, stir briefly to release flavor.
- Return broccoli to the skillet, pour in the sauce, and stir until thickened.
- Serve hot.
Notes
- Use flank steak for best tenderness.
- Dark soy sauce adds color but can be substituted with regular soy sauce.
- Adjust sugar to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg