Name: Savory Chinese Beef and Broccoli
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 servings
Cuisine: Asian
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

Directions

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1 Cut the beef across the grain into slices about 0.5 cm (1/4 inch) thick, or shape it into 1-cm (1/2 inch) sticks, then place it in a small bowl. Add 1 tablespoon soy sauce, 1 tablespoon peanut oil, 1 tablespoon cornstarch, and the optional baking soda. Use your hand to mix gently until each piece has a light, even coating. Let the beef marinate for 10 minutes while you prepare everything else.

2 In a medium bowl, thoroughly stir together the chicken stock, Shaoxing wine, 2 tablespoons soy sauce, dark soy sauce, brown sugar, and 1 tablespoon cornstarch until combined.

3 Pour 1/4 cup water into a large nonstick skillet and bring it to a boil over medium-high heat. Add the broccoli, cover the skillet, and steam for about 1 minute, just until the florets become tender and the water has evaporated. Move the broccoli to a plate. If water remains, grip a paper towel with tongs and carefully wipe the skillet dry.

4 Pour 1 tablespoon peanut oil into the skillet and tilt the pan so the base is coated. Set it over medium-high heat until the oil is hot. Arrange the steak in one layer and leave it undisturbed for 30 seconds, or until browned underneath. Turn the pieces and cook the second side for a few seconds, then stir until the outside is lightly charred while the center remains pink.

5 Scatter the minced garlic and ginger over the beef. Stir several times, just until they release their aroma.

6 Put the steamed broccoli back into the skillet. Stir the prepared sauce once more so the cornstarch is fully dispersed, then pour it over the beef and broccoli. Continue cooking and stirring for about 1 minute, until the sauce becomes thick and coats the ingredients. Immediately transfer the dish to a plate and serve it hot as a main course.

Savory Chinese Beef and Broccoli

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