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.

Grace Young
Source: EatingWell Magazine, September/October 2011


Read the full recipe after the video.

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.


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.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

246 calories; protein 21.7g; carbohydrates 12.6g; dietary fiber 3.2g; sugars 3.7g; fat 12g; saturated fat 3g; cholesterol 53mg; vitamin a iu 2552.9IU; vitamin c 81.3mg; folate 76.9mcg; calcium 73.4mg; iron 2.3mg; magnesium 47.3mg; potassium 626.6mg; sodium 655.3mg; thiamin 0.1mg; added sugar 2g.

Reviews (7)

Read More Reviews
7 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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! Read More
Rating: 4 stars
Delicious!! Yummy my husband love it!! Read More
Rating: 5 stars
Better than any beef broccoli dish I've ever had! Read More
Rating: 4 stars
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 Read More
Rating: 4 stars
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? Read More
Rating: 5 stars
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 Read More
Rating: 4 stars
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 Read More