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stir-fry beef and broccoli in hoisin sauce

Cheriluv avatar
Recipe by
Cheryl Culver
@Cheriluv
Coyle, OK

Stir Fry is always a great Dish to serve and this Beef and Broccoli in Hoison Sauce is a favorite You can make it right at home now and Enjoy Good Food.

yield 4 -5
method Stir-Fry

Ingredients For stir-fry beef and broccoli in hoisin sauce

  • 1 1/4 lb
    beef flank steak cut into slices
  • 2 Tbsp
    soy sauce
  • 3 clove
    garlic chopped
  • 1 Tbsp
    grated ginger root``
  • 1/3 c
    hoisin sauce
  • 1/3 c
    water
  • 1 Tbsp
    cornstarch
  • 1/2 tsp
    crushed red pepper flakes
  • 2 Tbsp
    peanut or vegetable oil
  • 2 c
    small broccoli florets
  • 1/1/2 c
    baby carrots sliced lengthwise
  • 1 bag
    frozen asian stir fry vegetables
  • 2 Tbsp
    water
  • 1/2 c
    cashew halves, if desired

How To Make stir-fry beef and broccoli in hoisin sauce

  • 1
    How to Make it: In medium bowl, mix beef, soy sauce, garlic and ginger root; set aside. In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
  • 2
    In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl.
  • 3
    To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli and carrots; cook 2 minutes, and bag of vegetables; stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli and carrots are crisp-tender. Return beef mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews. Expert Tips To make cutting the beef easier, put the uncooked flank steak in the freezer for 15 minutes. Cutting with the grain, cut the steak into 3 long strips, then cut each strip across the grain into 1/8-inch-thick slices. Serve the stir-fry mixture over hot cooked rice or Asian noodles.
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