Categories: Asian
Ingredients
- 5 cups bite-size broccoli florets (12 ounces), stems cut into 1/4-inch pieces
- 12 ounces flank steak, trimmed
- 1 tablespoon minced garlic
- 1 tablespoon minced, fresh ginger
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons plus 1 tablespoon Shao Hsing rice wine (see Notes) or dry sherry, divided
- 11/2 teaspoons cornstarch
- 1/2 teaspoon salt
- ⅛ teaspoon freshly ground pepper
- 2 tablespoons hoisin sauce (see Notes)
- 1 tablespoon Sriracha or hot chile sauce, plus more to taste
- 2 tablespoons peanut oil or canola oil, divided
- 1 small red onion, thinly sliced
Directions
- Steam broccoli over an inch of boiling water in a large saucepan fitted with a steamer basket until bright green, about 1 minute. Transfer to a colander to drain.
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Cut steak with the grain lengthwise into 2-inch-wide pieces. Cut each strip across the grain into ¼-inch-thick slices. Combine the steak, garlic, ginger, soy sauce, 2 teaspoons rice wine (or sherry), cornstarch, salt and pepper in a medium bowl. Stir to combine. Mix hoisin sauce, chile sauce and the remaining 1 tablespoon rice wine (or sherry) in a small bowl.
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Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil. Carefully add the beef in one layer. Cook undisturbed for 1 minute, letting it begin to sear. Then, stir-fry until lightly browned but not quite cooked through, about 1 minute. Transfer to a plate.
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Swirl the remaining 1 tablespoon oil into the wok, add onion and cook until just translucent, about 30 seconds. Add the broccoli and stir until just combined, about 15 seconds. Return the beef and any juice to the wok. Stir the hoisin sauce mixture again and swirl it into the wok. Stir-fry until the beef is just cooked through, about 1 minute. Season with more chile sauce, if desired.