Description
A tender, restaurant-style stir-fry of marinated beef and steamed broccoli in a savory brown sauce, served with rice or noodles. A high-protein, authentic Chinese-American weeknight meal.
Ingredients
1 lb flank steak or skirt steak
1 tbsp soy sauce
2 tbsp peanut oil (or vegetable oil)
2 tbsp cornstarch
1/2 tsp baking soda
1/2 cup chicken or beef stock
2 tbsp white grape juice + splash of vinegar (halal substitute for wine)
1 tsp dark soy sauce
2 tsp brown sugar
1 head broccoli, cut into florets
3 cloves garlic, minced
2 tsp fresh ginger, minced
Instructions
Trim beef and cut into 1/4″ strips against the grain
Mix steak with 1 tbsp soy sauce, 1 tbsp cornstarch, 1/2 tsp baking soda, and 1 tbsp peanut oil (velveting)
Heat remaining oil in a wok or skillet over high heat
Cook beef strips in batches for 1.5-2 minutes per side until seared, set aside
Steam broccoli in wok for 2-3 minutes until crisp-tender
Add garlic, ginger, sugar, stock, grape juice, soy sauces, and remaining cornstarch to wok
Simmer until sauce thickens
Combine beef and broccoli, toss to coat evenly
Serve with steamed rice or noodles
Notes
Use a non-metal wok for even heating
For extra tenderness, velvet steak 30 minutes before cooking
Leftovers keep 3-4 days refrigerated
Substitute tofu or chicken for dietary preferences
- Prep Time: 15
- Cook Time: 10
- Category: Dinner Recipes
- Method: Stir-Frying
- Cuisine: Chinese-American