Chinese Beef with Broccoli (Print Version)

# Ingredients:

→ Meat and Marinade

01 - 1 lb boneless flank steak, skirt steak, or other cut
02 - 1 tablespoon soy sauce
03 - 1 tablespoon peanut oil (or vegetable oil)
04 - 1 tablespoon cornstarch
05 - 1/2 teaspoon baking soda

→ Sauce

06 - 1/2 cup chicken stock (or beef stock)
07 - 2 tablespoons Shaoxing wine (or dry sherry)
08 - 2 tablespoons soy sauce
09 - 1 teaspoon dark soy sauce
10 - 2 teaspoons brown sugar (or white sugar)
11 - 1 tablespoon cornstarch

→ Stir-fry

12 - 1 head broccoli, cut to bite-size florets
13 - 1 tablespoon peanut oil (or vegetable oil)
14 - 3 garlic cloves, minced
15 - 2 teaspoons ginger, minced

# Instructions:

01 - 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. 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.
02 - Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
03 - 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, about 1 minute. Transfer broccoli to a plate. Wipe the pan with a paper towel if there’s any water left.
04 - Add the oil and swirl to coat the bottom. Heat over medium-high heat until hot. Spread the steak in a single layer. 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.
05 - Add the garlic and ginger to the pan. Stir a few times to release the flavor and fragrance.
06 - 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.

# Notes:

01 - If using a tougher cut of beef, add 1/2 teaspoon baking soda to the marinade and marinate for 30 minutes for a juicy result.
02 - Dark soy sauce adds a dark caramel flavor but can be replaced with 1/2 teaspoon molasses.
03 - If peanut oil is unavailable, drizzle 1/2 teaspoon toasted sesame oil after cooking for enhanced flavor.

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