Chili Beef and Broccoli
- Total Time
It’s important to cut the beef slices against the grain to prevent the beef from being tough and chewy.
uncooked broccoli3 cup(s), small florets
uncooked lean flank steak12 oz, trimmed
ginger root2 Tbsp, minced
sherry (dry or sweet)2 Tbsp, dry variety, divided
low sodium soy sauce1 tsp
table salt½ tsp, divided
peanut oil2 Tbsp, divided
sriracha chili sauce3 Tbsp
hoisin sauce2 Tbsp
uncooked onion(s)½ cup(s), thinly sliced
- In a medium saucepan bring 4 cups water to a boil over high heat. Add broccoli and cook 1 minute or until water just returns to a boil. Drain in a colander and set aside.
- Cut beef along the grain into roughly 2-inch-wide strips. Cut each strip across grain into ¼-inch-thick slices. In a medium bowl, combine beef, ginger, 1 tablespoon of sherry, soy sauce, cornstarch, 1/4 teaspoon of salt, and stir to combine. Stir in 1 teaspoon of oil. In a small bowl, combine sriracha sauce, hoisin sauce and remaining sherry.
- Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water dropped onto the surface vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of peanut oil, add onions and stir-fry 10 seconds or until fragrant. Push onions to sides of wok, add beef and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting beef begin to sear. Then, using a metal spatula, stir-fry 1 minute, incorporating onions or until beef is lightly browned but not cooked through.
- Swirl remaining 2 teaspoons oil into wok, add broccoli, sprinkle on remaining 1/4 teaspoon salt, and stir-fry 30 seconds or until just combined. Swirl sriracha mixture into wok, and stir-fry 30 seconds to 1 minute or until beef is just cooked through and vegetables are tender-crisp. Yields 1 cup per serving.