Chinese-Style Beef
Submitted by terry59
Thinly sliced sirloin stir-fried with ginger and soy sauce, served over quick-cooking rice with fresh broccoli. A 30-minute one-skillet Chinese beef and broccoli dinner.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
35 minThis is the weeknight hero you didn’t know you needed. Thinly sliced sirloin gets a quick toss in a ginger-soy-cornstarch marinade, then hits a screaming hot skillet for a fast sear that locks in all that beefy goodness.
The best part? The rice and broccoli cook right in the same pan with the savory juices. One skillet, zero fuss, dinner in about 30 minutes.
Forget the takeout menu. This homemade version is leaner, fresher, and on the table faster than delivery.
Chef Tips
- Slice the steak against the grain while it’s partially frozen for paper-thin cuts that stay tender
- Get your skillet truly hot before adding the beef; you want a sear, not a steam
- Don’t skip the 5-10 minute marinade; the cornstarch coating is what gives the beef that velvety stir-fry texture
Ingredients
Directions
With a sharp knife, cut the steak diagonally across the grain into thin slices.
In a medium bowl, mix together the ginger, sugar, soy sauce, and cornstarch.
Add the meat strips and toss to mix well.
Let stand for 5 to 10 minutes.
In a 10 inch skillet, heat the oil over high heat until hot.
Add the meat mixture.
Cook, stirring, over high heat, until the meat loses its redness, 5 to 6 minutes.
Remove to a plate.
Add the water, rice, and broccoli to the skillet and heat to boiling.
reduce the heat to medium-low, cover, and simmer for 5 to 6 minutes, or until the broccoli is tender.
Return the meat to the skillet and heat to boiling, stirring often.
Reduce the heat and simmer, stirring, for 1 minute.
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