Ingredients
1 lb flank steak or skirt steak, thinly sliced against the grain
3 tbsp soy sauce
1 tbsp peanut oil or vegetable oil
1 tbsp cornstarch
1/2 tsp baking soda (optional, for tenderizing)
1/2 cup chicken or beef broth
2 tbsp Shaoxing wine or dry sherry
1 tbsp dark soy sauce (optional)
1 tbsp brown sugar or white sugar
3 cups broccoli florets
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tsp sesame oil
Instructions
- Slice beef thinly against the grain. Toss with soy sauce, oil, cornstarch, and baking soda (if using). Marinate while prepping other ingredients.
- In a bowl, mix broth, Shaoxing wine, both soy sauces, sugar, and cornstarch until smooth to make the sauce.
- Add a splash of water to a large skillet or pan. Steam broccoli with the lid on until just tender (about 3–4 minutes). Remove broccoli and dry the pan.
- Heat oil in the pan and sear beef in batches until browned and cooked through. Remove beef and set aside.
- Add garlic and ginger to the pan, stir for a few seconds until fragrant.
- Pour in the sauce, stir and bring to a simmer.
- Return beef and broccoli to the pan. Toss to coat and cook until the sauce thickens and coats everything evenly.
- Drizzle sesame oil over the dish and toss before serving.
Notes
- Add bell peppers, snap peas, or carrots for extra color and crunch.
- Use skirt steak as an alternative to flank steak.
- Add chili flakes or chili garlic sauce for heat.
- Swap soy sauce with tamari for a gluten-free version.
- Reheat leftovers in a skillet with a splash of water or microwave for 1–2 minutes.
- Fresh broccoli is best; if using frozen, thaw and dry well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 85mg
