Description
A quick and flavorful Chinese Beef and Broccoli stir-fry featuring tender marinated flank steak cooked with fresh broccoli florets in a savory soy-ginger sauce. Perfect for a satisfying weeknight dinner ready in just 30 minutes.
Ingredients
Beef Marinade
- 1 lb flank steak, skirt steak, or other cut, sliced 0.5 cm (1/4 inch) thick or 1-cm (1/2 inch) sticks
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
Sauce
- 1/2 cup chicken stock (or beef stock)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch
Vegetables & Aromatics
- 1 head broccoli, cut into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Prepare the beef: Slice the beef against the grain into thin slices or sticks. In a small bowl, combine the beef with 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Mix gently by hand to coat all slices evenly. Marinate for 10 minutes while prepping other ingredients.
- Make the sauce: In a medium bowl, combine chicken stock, 2 tablespoons soy sauce, dark soy sauce, brown sugar, and 1 tablespoon cornstarch. Stir well until the cornstarch is fully dissolved and set aside.
- Steam the broccoli: Heat 1/4 cup water in a large nonstick skillet over medium-high heat until boiling. Add the broccoli florets and cover the pan. Steam until broccoli is just tender and water evaporates, about 1 minute. Remove broccoli to a plate and wipe the skillet dry with a paper towel.
- Cook the beef: Add the peanut oil to the skillet and heat over medium-high until hot. Spread the beef in a single layer in the skillet. Allow to cook undisturbed for 30 seconds to brown the bottom side. Then flip and cook for a few more seconds until lightly charred on the surface but still pink inside. Stir to break apart if needed.
- Add aromatics: Add minced garlic and ginger to the skillet with the beef. Stir frequently to release their flavors and fragrance.
- Combine and finish: Return the steamed broccoli to the skillet. Stir the prepared sauce again to ensure cornstarch is dissolved and pour it over the beef and broccoli mixture. Cook and stir until the sauce thickens and coats the ingredients well, about 1 minute. Remove from heat immediately and serve hot.
Notes
- For tender beef, slice against the grain and marinate briefly to break down fibers.
- You can substitute peanut oil with vegetable oil for a neutral flavor.
- Dark soy sauce adds color and depth to the sauce but can be omitted if unavailable.
- Adjust sugar quantity to taste for a balanced sweet and savory sauce.
- Ensure to wipe the skillet dry after steaming broccoli to prevent sogginess when stir-frying beef.
