Ingredients with Measurements:
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons cornstarch
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 4 cups broccoli florets
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 1/4 cup beef broth
- 2 green onions, thinly sliced
- Cooked rice, for serving
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a medium bowl, combine the sliced beef with cornstarch and toss to coat.
2. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, and black pepper.
3. Heat a wok or large skillet over high heat. Add vegetable oil and swirl to coat.
4. Add beef to the wok and stir-fry for 2-3 minutes, until browned. Remove beef from the wok and set aside.
5. Add broccoli to the wok and stir-fry for 2-3 minutes, until tender-crisp. Add garlic and ginger and stir-fry for 30 seconds.
6. Pour in the sauce and beef broth and stir to combine. Bring to a boil and cook for 1-2 minutes, until the sauce thickens.
7. Add the beef back to the wok and stir-fry for 1-2 minutes, until heated through.
8. Garnish with green onions and serve over cooked rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 360
- Fat: 16g
- Carbohydrates: 21g
- Protein: 33g
- Fiber: 4g
- Sugar: 8g
- Sodium: 1400mg
Substitutions for ingredients:
- Flank steak can be substituted with sirloin or ribeye steak.
- Cornstarch can be substituted with potato starch or arrowroot powder.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
- Brown sugar can be substituted with honey or maple syrup.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Broccoli can be substituted with cauliflower or bok choy.
- Beef broth can be substituted with chicken broth or vegetable broth.
Variations:
- Add sliced bell peppers or carrots for extra color and flavor.
- Use chicken or shrimp instead of beef.
- Make it spicy by adding red pepper flakes or sriracha sauce.
- Add cashews or peanuts for crunch.
Tips and tricks:
- Make sure to slice the beef against the grain to ensure tenderness.
- Don't overcrowd the wok or skillet when stir-frying to prevent steaming instead of frying.
- Use a high smoke point oil like vegetable oil or peanut oil for stir-frying.
- Blanch the broccoli in boiling water for 1-2 minutes before stir-frying for extra tenderness.
- Let the beef marinate in the sauce for 30 minutes to 1 hour for extra flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or platter with cooked rice on the side.
- Garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice
- Noodles
- Egg rolls
- Spring rolls
Suggested side dishes:
- Steamed vegetables
- Fried rice
- Wonton soup
Troubleshooting advice:
- If the sauce is too thick, add more beef broth or water to thin it out.
- If the beef is tough, marinate it longer or slice it thinner.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it's safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
- Stir-fry originated in China and has been a popular cooking technique for centuries.
Flavor profiles:
- Savory
- Salty
- Sweet
- Umami
Serving suggestions:
- Serve hot and fresh for best flavor and texture.
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Region: Chinese