Stir-Fried Chile Beef & Broccoli

7 Reviews
From: EatingWell Magazine September/October 2011

This quick stir-fry features broccoli and flank steak in a flavorful sauce. This dish is typical of many traditional Chinese stir-fries—the sauce just clings to the beef and vegetables but is not enough to spoon over rice. Marinating beef is essential for ensuring the meat is flavorful. The meat does not marinate overnight, as in traditional Western recipes. The moment the beef is combined with the seasonings it is ready to be stir-fried.

Ingredients 4 servings

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  • 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
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/8 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

Preparation

  • Active

  • Ready In

  1. 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.
  2. Cut steak with the grain lengthwise into 2-inch-wide pieces. Cut each strip across the grain into 1/4-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.
  3. 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.
  4. 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.
  • Notes: Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available at most Asian specialty markets and in the Asian section of some larger supermarkets. If unavailable, dry sherry is the best substitute.
  • Hoisin sauce is a thick, dark brown, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket.

Nutrition information

  • Serving size: about 1 1/4 cups
  • Per serving: 246 calories; 12 g fat(3 g sat); 3 g fiber; 13 g carbohydrates; 22 g protein; 77 mcg folate; 53 mg cholesterol; 4 g sugars; 2 g added sugars; 2553 IU vitamin A; 81 mg vitamin C; 73 mg calcium; 2 mg iron; 655 mg sodium; 627 mg potassium
  • Nutrition Bonus: Vitamin C (135% daily value), Vitamin A (51% dv), Zinc (25% dv), Folate (19% dv), Potassium (18% dv).
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 2 1/2 lean meat, 1 fat

Reviews 7

October 21, 2014
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By: EatingWell User
This was a fast and easy weeknight dinner. Great flavors. It's very adaptable, I will add mushrooms, peapods, water chestnuts next time. I served on rice with cashews on top. I used flat iron steak because flank and skirt steak has gotten so expensive. It worked perfectly. Pros: Quick and Easy Cons: None
April 09, 2014
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By: edithbj06
Delicious !! Yummy, my husband love it!! Pros: NULL Cons: NULL
February 08, 2014
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By: cindiherres
Very quick, and delicious! I used a frozen broccoli mix, slightly thawed. I did use sweet and hot chili sauce. My husband loved it, and so did I! I would highly recommend trying this recipe! Pros: NULL Cons: NULL
January 03, 2014
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By: SingOut
Easy, accessible, tasty dinner This was a delicious, healthy, satisfying dinner. I loved the flavor of the sauce! I saved a little money using frozen broccoli, and I skipped the ginger because I'm deathly allergic, but otherwise I prepared the recipe as written. I plan to make it again. Pros: Flavorful, quick, healthy, simple to prepare Cons: It's not for company, but who can afford steak for a weeknight meal?
May 16, 2013
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By: EatingWell User
Surprised by how tasty it was All the spices and seasonings used in this recipe result in a PERFECT combination of hot, sweet and juicy. Not salty, not too spicy and a subtle hint of sweetness. YUMMM. And it's so low calorie, I will be making this often. Pros: easy to make, sauce is a nice touch Cons: none
October 19, 2012
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By: EatingWell User
Better than any beef broccoli dish I've ever had! Pros: NULL Cons: NULL
January 05, 2012
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By: Justin Fields
Family-pleasing alternative to the Chinese restaurant This was a hit with the family, when served along side steamed rice. They finished their plates and wanted more. I liked that the recipe has lots of potential to tweak. If you want it milder, swap Mae Ploy (sweet/hot chili sauce) for the Sriracha. I sliced some tempeh up in similar size as the beef and cooked it alongside the meat, as a test. It turned out well, and could be a partial substitution to lighten it or complete to make it vegetarian. Next time I make the dish, I'll probably throw in a small can of water chestnuts near the end of the cooking for a little crunch. Pros: Cooks quickly after prep work which could be done in advance Cons: Numerous steps with beef and broccoli in and out of pan in sequence