Ingredients with Measurements:
- 1 lb flank steak, sliced thinly against the grain
- 1 head of broccoli, cut into florets
- 3 cloves of garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp rice wine
- 1 tbsp Szechuan peppercorns
- 1 tsp red pepper flakes
- 1 tsp sugar
- Salt and pepper to taste
- 1/4 cup chicken broth
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a small bowl, whisk together cornstarch, soy sauce, rice wine, Szechuan peppercorns, red pepper flakes, sugar, and chicken broth. Set aside.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add sliced beef and stir-fry for 2-3 minutes until browned. Remove beef from the wok and set aside.
4. Add garlic and ginger to the wok and stir-fry for 30 seconds.
5. Add broccoli florets to the wok and stir-fry for 2-3 minutes until tender-crisp.
6. Return beef to the wok and pour in the sauce mixture. Stir-fry for 1-2 minutes until the sauce has thickened and the beef and broccoli are coated.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 12g
- Carbohydrates: 11g
- Protein: 35g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin or ribeye steak.
- Broccoli can be substituted with other vegetables such as bok choy or snow peas.
- Rice wine can be substituted with dry sherry or white wine.
Variations:
- Add sliced bell peppers or onions to the stir-fry for extra flavor and texture.
- Use ground Szechuan peppercorns instead of whole peppercorns for a stronger flavor.
- Add a tablespoon of hoisin sauce to the sauce mixture for a sweeter taste.
Tips and tricks:
- Slice the beef thinly against the grain for a tender texture.
- Blanch the broccoli in boiling water for 1-2 minutes before stir-frying for a brighter color and faster cooking time.
- Use a wooden spoon or spatula to stir-fry the ingredients instead of a metal utensil to prevent scratching the wok.
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 on a platter with steamed rice on the side.
Garnishes:
- Sprinkle with chopped green onions or cilantro for a pop of color and freshness.
Pairings:
- Serve with a side of steamed or stir-fried vegetables for a balanced meal.
Suggested side dishes:
- Steamed rice
- Stir-fried green beans
- Garlic noodles
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the beef is tough, marinate it in the sauce mixture for 30 minutes before stir-frying.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Szechuan cuisine originated from the Sichuan province in China and is known for its bold and spicy flavors.
Flavor profiles:
- Spicy, savory, umami
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables for a complete meal.
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Region: Chinese