Marinated Flank Steak and Broccoli

Apple juice provides a convenient substitute for the rice wine or dry sherry more commonly used in Chinese marinades. Serve with rice.

Serves: 3Hands-on: 25 minutesTotal: 40 minutesDifficulty: Easy

Serves: 3


  • 1 lb. flank steak
  • 1 1⁄2 Tbsp. soy sauce
  • 1 Tbsp. apple juice
  • 2 tsp. cornstarch
  • 2 cups broccoli florets
  • 1⁄4 cup water
  • 1 Tbsp. oyster sauce
  • 1 tsp. sugar
  • 1 Tbsp. vegetable oil


  • Cut the beef into thin strips about 2 inches long. (It’s easiest to do this if the beef is partially frozen.) In a medium bowl, combine the beef with the soy sauce, apple juice, and cornstarch. Let the beef marinate for 15 minutes.
  • In a large saucepan with enough water to cover, blanch the broccoli for 2 to 3 minutes, until tender but still crisp. Remove broccoli and rinse under cold running water. Drain.
  • In a small bowl, combine the water, oyster sauce, and sugar. Set aside.
  • Heat the oil in a heavy skillet over medium-high heat. Add the beef. Let brown for a minutes, and then stir-fry until it loses its pinkness and is nearly cooked through. Add broccoli to the pan. Stir the sauce and pour it into the pan. Cook, stirring, to mix everything together and heat through. Serve immediately.