For the sauce:
- 2 tablespoons hoisin sauce
- 1/4 cup dry sherry
- 1 tablespoon low-sodium soy sauce
- 1/4 cup chicken broth
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes
- 1 tablespoon cornstarch, dissolved into 2 tablespoons water
For the stir fry:
- 2 tablespoons vegetable oil (divided)
- 3/4 pound flank steak, sliced into thin strips against the grain
- 2 large garlic cloves, minced
- 1 cup button mushrooms, sliced
- 1 tablespoon fresh ginger, grated
- 3 cups broccoli florets
- 3 green onions, sliced
- toasted sesame seeds for garnish
- cooked white rice for serving
- In a small bowl, whisk together all of the sauce ingredients. Set aside.
- In a large wok, heat 1 tablespoon of oil over high heat and add the beef strips in a single layer (try not to overcrowd). Sear quickly until browned on both sides, about 1 minute, being careful not to overcook. Remove beef from the wok and set aside.
- Add the other tablespoon of oil to the wok over medium-high heat. Add the garlic, mushrooms, and ginger, stirring for about 4 minutes until fragrant.
- Stir in the broccoli florets and green onions and cook until crisp-tender, about 2-3 minutes. Add in the beef strips and toss well.
- Pour the sauce over the stir-fry and toss well, cooking another 1-2 minutes until the sauce has thickened.
- Plate with white rice. Garnish with toasted sesame seeds and extra green onions. Serve while hot.
- If you’re not able to use flank steak, other great options include sirloin, flat iron or skirt steak, or filet.
- Before slicing the steak, place it in the freezer for about 30 minutes until just firm. When using this method, the meat won't fall apart and allows you to cut thinner slices.
- Slice the beef against the grain. When you look at the beef, you will notice that the fibers are mostly going in one direction. Place the beef in front of you so the fibers are going left to right. Then cut through the fibers (i.e. cut perpendicular to the direction of the fibers).
- Blanching the broccoli florets in boiling water for one minute (before adding them to the wok), and shocking them in ice water, ensures that they will cook up crisp-tender and maintain their vibrant color.
- If you don't have a wok, you can use a large, heavy skillet.
- Prep Time: 15 min
- Cook Time: 15 mins
- Category: Dinner
- Method: Stove Top
- Cuisine: Chinese
- Diet: Low Fat
- Serving Size:
- Calories: 229
- Sugar: 4 g
- Sodium: 316.3 mg
- Fat: 10.5 g
- Carbohydrates: 11 g
- Protein: 22.9 g
- Cholesterol: 52.1 mg
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