Chinese Beef and Broccoli (牛肉炒西兰花)
A classic Chinese dish featuring tender beef and vibrant broccoli in a savory sauce.
Ingredients
Beef
- 1 lb flank steak ((skirt steak, or other cut))
Sauce
- 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 head broccoli ((cut to bite-size florets))
- 1 tablespoon peanut oil ((or vegetable oil))
- 3 cloves garlic ((minced))
- 2 teaspoons ginger ((minced))
Instructions
- Slice the beef against the grain and marinate with soy sauce, peanut oil, and cornstarch for 10 minutes.
- Mix all sauce ingredients in a bowl.
- Steam broccoli in boiling water for about 1 minute, then transfer to a plate.
- Cook the beef in a hot skillet until lightly charred and pink inside.
- Add garlic and ginger, then return broccoli and pour in the sauce. Cook until thickened.
- Serve hot as a main dish.
Notes
For extra flavor, let the beef marinate longer if time allows.