It’s important to cut the beef slices against the grain to prevent the beef from being tough and chewy.
- 3 cup(s) uncooked broccoli, small florets
- 12 oz uncooked lean flank steak, trimmed
- 2 Tbsp ginger root, minced
- 2 Tbsp sherry (dry or sweet), dry variety, divided
- 1 tsp low sodium soy sauce
- 1 tsp cornstarch
- 1/2 tsp table salt, divided
- 2 Tbsp peanut oil, divided
- 3 Tbsp sriracha chili sauce
- 2 Tbsp hoisin sauce
- 1/2 cup(s) uncooked onion(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.
- The addition of a teaspoon of oil into the marinated beef also tenderizes the meat.