Description
A quick, one‑pan, take‑out‑style Chinese‑American beef and broccoli stir‑fry—saucy, tender, and ready in 30 minutes.
Ingredients
- 1 lb flank steak, thinly sliced
- Broccoli florets (from 1 head)
- 2–3 garlic cloves, minced
- 1 tsp minced ginger
- ½ cup chicken or beef stock
- Sauce: soy sauce, oyster sauce, cornstarch, optional Shaoxing wine (or sherry)
Instructions
- In a large skillet, steam broccoli with a splash of water until just tender; remove and set aside.
- Increase heat, add oil, and sear the sliced beef until just browned.
- Add garlic and ginger briefly, then deglaze with stock.
- Stir in sauce mixture and bring to a simmer.
- Add broccoli back, toss until sauce thickens and coats everything.
- Serve immediately over steamed rice.
Notes
- Use flank or skirt steak for best tenderness.
- To tenderize tougher cuts, add ½ tsp baking soda to the marinade for 30 minutes.
- Gluten‑free option: use tamari instead of soy sauce, and dry sherry instead of Shaoxing wine.
- For a spicy twist, finish with chili oil or sriracha.
Nutrition
- Serving Size: About 1 cup beef & broccoli plus sauce (excluding rice)
