Ingredients
Scale
- 1 lb boneless 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 (see 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) (see footnote 3)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Slice the steak thinly against the grain. In a bowl, combine the steak with soy sauce, peanut oil, cornstarch, and baking soda if using. Let marinate 15-30 minutes.
- In another bowl, mix chicken stock, Shaoxing wine, soy sauces, brown sugar, and cornstarch until smooth; set aside.
- Heat oil in a wok or large skillet over high heat. Stir-fry the marinated steak until just browned but not fully cooked; remove and set aside.
- Add more oil if needed, stir-fry garlic and ginger until fragrant.
- Add broccoli florets, stir-fry 2-3 minutes until bright green and crisp-tender.
- Return beef to pan. Stir sauce mixture again and pour over beef and broccoli.
- Cook and stir until sauce thickens and coats everything evenly, about 1-2 minutes.
- Remove from heat and serve immediately over steamed rice.
Notes
- Footnote 1: Baking soda tenderizes the meat but is optional; soak off before cooking if used.
- Footnote 2: Dark soy sauce adds color and depth but can be omitted or replaced with regular soy sauce.
- Footnote 3: Peanut oil is preferred for authentic flavor and high smoke point.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese