Chinese Beef and Broccoli (牛肉炒西兰花)

INGREDIENTS

• 1 lb flank steak (skirt steak, or other cut (*see footnote 1))
• 1 tablespoon soy sauce
• 1 tablespoon peanut oil (or vegetable oil)
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda (Optional) (*see footnote 1)
• 1/2 cup chicken stock (or beef stock)
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 tablespoons soy sauce
• 1 teaspoon dark soy sauce (*footnote 2)
• 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) (*Footnote 3)
• 3 garlic cloves (minced)
• 2 teaspoons ginger (minced)

INSTRUCTIONS

1. 1 Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch (*Footnote 1). Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
2. 2 Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
3. 3 Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates,1 minute or so. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
4. 4 Add the oil and swirl to coat the bottom. Heat over medium high heat until hot. Spread the steak in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
5. 5 Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
6. 6 Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.

NUTRITION

Calories: 291 kcalkcal | Carbohydrates: 13.9 gg | Protein: 26.6 gg | Fat: 14.3 gg | Fiber: 1.5 gg | Sugar: 4.5 gg