Description
Chinese Beef and Broccoli is a classic dish that has captured the hearts and taste buds of people around the world. With its tender beef, crisp broccoli, and savory-sweet sauce, it’s a staple in Chinese-American cuisine.
Ingredients
Scale
- 1 lb flank steak
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 cup chicken stock
- 2 tablespoon Shaoxing wine
- 2 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoon brown sugar
- 1 tablespoon cornstarch
- 1 head broccoli
- 1 tablespoon peanut oil
- 3 garlic cloves
- 2 teaspoon ginger
Instructions
- Slice the beef against the grain into thin, 1/4-inch thick slices or 1/2-inch sticks. Transfer the beef to a small bowl and add the soy sauce, peanut oil, and cornstarch. Mix until evenly coated and let marinate for 10 minutes.
- In a medium bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir well and set aside.
- Add 1/4 cup of water to a large nonstick skillet and heat over medium-high until boiling. Add broccoli florets, cover, and steam until just tender, about 1 minute. Transfer to a plate.
- Return the pan to medium-high heat, add oil, and swirl to coat. Spread marinated beef in a single layer and sear for 30 seconds until browned. Flip and cook until lightly charred.
- Toss in minced garlic and ginger, stirring for a few seconds to release fragrance.
- Return steamed broccoli to the pan. Stir sauce mixture to dissolve cornstarch and pour into skillet. Cook until sauce thickens, about 1 minute. Transfer to a serving plate and enjoy hot.
Notes
For a healthier version, use lean cuts of beef, low-sodium soy sauce, and increase the amount of broccoli. Consider steaming the broccoli instead of stir-frying for less oil.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg