Description
A fast and flavorful Chinese-inspired beef and broccoli stir-fry made in one pan with a savory, glossy sauce.
Ingredients
Scale
1 lb flank steak, thinly sliced against the grain
1 tablespoon soy sauce (for marinade)
1 tablespoon vegetable oil (for marinade)
1 tablespoon cornstarch (for marinade)
1/2 teaspoon baking soda (optional for extra tenderness)
1/2 cup chicken stock
2 tablespoons white grape juice mixed with 1 tsp lemon juice (alcohol-free substitute)
2 tablespoons soy sauce (for sauce)
1 teaspoon dark soy sauce
2 teaspoons brown sugar
1 tablespoon cornstarch (for sauce)
1 head broccoli, cut to bite-size florets
1 tablespoon vegetable oil (for searing)
3 garlic cloves, minced
2 teaspoons ginger, minced
Instructions
- Slice the beef against the grain into thin pieces and place in a bowl.
- Mix beef with marinade: soy sauce, oil, and cornstarch. Let sit for 10 minutes.
- Whisk together chicken stock, juice substitute, soy sauces, brown sugar, and cornstarch in a separate bowl.
- Boil 1/4 cup water in a large skillet. Add broccoli, cover, and steam for 1 minute until tender-crisp. Remove broccoli and dry pan.
- Add oil to the skillet over medium-high heat. Spread beef in one layer and sear for 30 seconds without moving.
- Flip beef and cook until almost done. Add minced garlic and ginger; stir for 15 seconds.
- Add broccoli back to the pan. Whisk the sauce and pour it in.
- Stir constantly until the sauce thickens and coats everything. Serve immediately.
Notes
- Replacement for Shaoxing wine: Use white grape juice or extra broth for an alcohol-free version.
- Ensure the pan is very hot before adding the beef to get a good sear.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 291 kcal
- Sugar: 4.5 g
- Sodium: 790 mg
- Fat: 14.3 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8.2 g
- Trans Fat: 0 g
- Carbohydrates: 13.9 g
- Fiber: 1.5 g
- Protein: 26.6 g
- Cholesterol: 70 mg