Sunday, March 13, 2011

Beef and Broccoli Stir Fry

This is one of my favorite quick recipes.  I love Chinese food but we don't have many options for take out here in my little town.  I saw this recipe on Emeril Lagasse's show a few years ago.  I've changed a few things but it's pretty close to the original.  My son, Nick, asks for it often!  I hope you'll try it!


  • 2 tablespoons minced garlic
  • 4 teaspoons grated ginger
  • 4 teaspoons rice vinegar 
  • 2 tablespoons soy sauce
  • 3 teaspoons hoisin sauce
  • 3 teaspoons honey
  • 4 tablespoons peanut oil, divided
  • 2 pounds top sirloin or petite sirloin steak, thinly sliced across the grain
  • 4 tablespoons cornstarch
  • 2 large heads broccoli, cut into florets and blanched
  • 1 1/2 teaspoons red pepper flakes (or more or less to taste) 
  • Steamed white jasmine rice


Whisk together the garlic, ginger, vinegar, soy sauce, hoisin sauce and honey. Mix well and set aside until ready to use. Preheat a wok or a large skillet. Once it has reached a medium heat, add 1/2 of the peanut oil. Dredge the beef in the cornstarch, lightly shake off any excess cornstarch and add 1/2 of the beef to the pan. Cook for 2 to 3 minutes. Add 1/2 of the blanched broccoli to the pan and shake frequently.
Add 1/2 of the sauce and stir to evenly coat the beef and broccoli. Cook until the sauce thickens, about 5 minutes. Repeat the process with the other half of the ingredients. Serve immediately with steamed white jasmine rice.

*It will be easier to slice the beef in thin strips if it has been partially frozen.

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