Ingredients
- 2 tablespoons minced garlic
- 4 teaspoons grated ginger
- 4 teaspoons Chinese black vinegar (I used dark red wine vinegar)
- 2 tablespoons soy sauce
- 3 teaspoons hoisin sauce
- 3 teaspoons orange blossom honey
- 4 tablespoons peanut oil, divided
- 2 pounds beef flap steak, thinly sliced across the grain* (Flank or
- skirt steak works)
- 4 tablespoons cornstarch
- 2 large heads broccoli, cut into florets and blanched
- 1 1/2 teaspoons red pepper flakes
- Steamed white rice, for serving (I used brown rice)
Details
Servings 4
Preparation time 15mins
Cooking time 25mins
Adapted from foodnetwork.com
Preparation
Step 1
1. Combine the garlic, ginger, vinegar, soy sauce, hoisin sauce and honey.
2. Mix well and set aside until ready to use.
3. Preheat a wok or a large skillet.
4. Once it has reached a medium heat, add 1/2 of the peanut oil.
5. Dredge the beef in the cornstarch, lightly shake off any excess cornstarch and add 1/2 of the beef to the pan.
6. Cook for 2 to 3 minutes.
7. Add 1/2 of the broccoli to the pan and shake frequently.
8. Add 1/2 of the sauce and stir to evenly coat the beef and broccoli.
9. Cook until the sauce thickens about 5 minutes.
10. Repeat the process with the other half of the ingredients.
11. Serve immediately with steamed white rice.
*It will be easier to slice the beef in thin strips if it has been partially frozen.
Chef's Note: this may be able to be done in 1 batch if using a very large wok or skillet.
You'll also love
- Glazed Lemon Mini’s 4.4/5 (24 Votes)
- Savory Herb Corn Muffins 4.4/5 (26 Votes)
- King Arthur's Carrot Cake 4.3/5 (28 Votes)
- Country French Omelet (Bacon &... 4.4/5 (25 Votes)
- Bacon Wrapped Pineapple 4.4/5 (26 Votes)
- Beef and Green Onion Stir-Fry 4.5/5 (19 Votes)
- Broccoli Salad 4.3/5 (31 Votes)
- Bacon & Broccoli Rice Bowl 4/5 (5 Votes)
Review this recipe