Here is a quick & easy recipe for one of my favourite Asian-inspired recipes. Juicy slices of beef & tender-crisp broccoli is stir-fried with a rich, tasty sauce infused with savoury Asian-style herbs & spices. Serve it with a steaming mound of rice. Smart Recipes, Chinese Recipes, Beef Recipes, Recipes Beef Chinese Beef With Broccoli Beef With Broccoli Recipe | CHEFBear.net PT40M Serves 4 1 Pound Flank Steak 1/4 Cup Soy Sauce 1 Tablespoon Hoisin Sauce 1 Teaspoon Sriracha Chili Sauce 2 Teaspoons Cornstarch 1/2 Teaspoon Garlic Powder 1/2 Teaspoon Ginger Powder 1 Large Head Of Broccoli 1/4 Cup Peanut Oil 1/4 Cup Water 1/2 Small Bunch Of Green Onions 1 Tablespoon Mirin 2 Tablespoons Chicken Stock 1/2 Cup Oyster Sauce 1 Teaspoon Sesame Oil 3 Tablespoons Brown Sugar 1/2 Teaspoon Salt & Freshly Ground Black Pepper 6 Cloves Garlic 1 Tablespoon Fresh Ginger 1/4 Teaspoon Red Pepper Flakes Combine the sliced steak, soy sauce, hoisin sauce, sriracha, cornstarch, garlic and ginger powder in a resealable plastic bag and shake to combine. Marinate for 20 minutes at room temperature. In a medium bowl, combine all the ingredients for the Soy & Mirin Sauce and set aside. Meanwhile, drain the streak discarding any excess marinade. In a large wok, heat 2 teaspoons of peanut oil just short of the smoke point, and quickly stir fry the beef for about 2 minutes and set aside. Add another 2 teaspoons of peanut oil to the wok and saute the broccoli, fresh ginger, minced garlic and crushed red pepper for 2 minutes. Stir in the water and cook covered for another 2 minutes. Stir in the reserved steak and the prepared sauce and stir fry for another 2 minutes. Serve with noodles and a sprinkle of the sliced green onions.

Beef With Broccoli

Beef With Broccoli Recipe


Here is a quick & easy recipe for one of my favourite Asian-inspired recipes. Juicy slices of beef & tender-crisp broccoli is stir-fried with a rich, tasty sauce infused with savoury Asian-style herbs & spices. Serve it with a steaming mound of rice.

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Recipe Information

Flavor Profile

Chinese

Protein

Beef

Category

Main Dishes

Serves

4

Total Time

40 Minutes

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Ingredients

      • 1 Pound Flank Steak (Thinly Sliced)
      • 1/4 Cup Soy Sauce
      • 1 Tablespoon Hoisin Sauce
      • 1 Teaspoon Sriracha Chili Sauce
      • 2 Teaspoons Cornstarch
      • 1/2 Teaspoon Garlic Powder
      • 1/2 Teaspoon Ginger Powder
      • 1 Large Head Of Broccoli (Cut Into Florets)
      • 1/4 Cup Peanut Oil
      • 1/4 Cup Water
      • 1/2 Small Bunch Of Green Onions (Sliced)
      • 6 Cloves Garlic (Minced)
      • 1 Tablespoon Fresh Ginger (Minced)
      • 1/4 Teaspoon Red Pepper Flakes (Crushed)

      • Soy & Mirin Sauce
      • 1 Tablespoon Mirin
      • 2 Tablespoons Chicken Stock
      • 1/2 Cup Oyster Sauce
      • 1 Teaspoon Sesame Oil
      • 3 Tablespoons Brown Sugar
      • 1/2 Teaspoon Salt & Freshly Ground Black Pepper

Directions

  1. Combine the sliced steak, soy sauce, hoisin sauce, sriracha, cornstarch, garlic and ginger powder in a resealable plastic bag and shake to combine. Marinate for 20 minutes at room temperature.
  2. In a medium bowl, combine all the ingredients for the Soy & Mirin Sauce and set aside. Meanwhile, drain the streak discarding any excess marinade.
  3. In a large wok, heat 2 teaspoons of peanut oil just short of the smoke point, and quickly stir fry the beef for about 2 minutes and set aside.
  4. Add another 2 teaspoons of peanut oil to the wok and saute the broccoli, fresh ginger, minced garlic and crushed red pepper for 2 minutes. Stir in the water and cook covered for another 2 minutes. Stir in the reserved steak and the prepared sauce and stir fry for another 2 minutes.
  5. Serve with noodles and a sprinkle of the sliced green onions.



Nutrition & Cost Facts

Calories

425.0 kcal

Carbs

30.0 g

Fat

21.0 g

Protein

31.0 g

Cost Per Serving

$3.17

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About

astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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