Steak and Broccoli Stir-Fry
By America's Test KitchenPublished on September 14, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
¼ cup hoisin sauce ¼ cup water 2 tablespoons soy sauce 1 tablespoon Asian chili-garlic sauce 2 tablespoons vegetable oil 1 flank steak (about 1 ½ pounds), sliced thin1 pound broccoli florets, cut into 1-inch pieces, stems peeled and cut into ¼-inch rounds2 carrots, peeled and cut into ¼-inch rounds1 tablespoon grated fresh ginger 1 tablespoon sesame seeds, toasted (see note)
Before You Begin
When toasting the sesame seeds in a dry skillet be sure to shake the pan frequently to prevent them from burning.
Instructions
- Combine hoisin, water, soy, and chili-garlic sauce in bowl; set aside. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until just smoking. Cook half of steak until browned, 1 to 2 minutes per side. Transfer to plate and repeat with additional 2 teaspoons oil and remaining steak.
- Add remaining oil, broccoli stems, and carrots to now-empty skillet and cook, covered, until nearly tender, about 5 minutes. Stir in ginger and cook for 30 seconds. Add hoisin mixture, broccoli florets, and any accumulated beef juices and simmer until sauce is thickened and vegetables are tender, 3 to 5 minutes. Stir in beef and sprinkle with sesame seeds. Serve.
Time
30 minutesYield
Serves 4Ingredients
¼ cup hoisin sauce
¼ cup water
2 tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
2 tablespoons vegetable oil
1 flank steak (about 1 ½ pounds), sliced thin
1 pound broccoli florets, cut into 1-inch pieces, stems peeled and cut into ¼-inch rounds
2 carrots, peeled and cut into ¼-inch rounds
1 tablespoon grated fresh ginger
1 tablespoon sesame seeds, toasted (see note)
Ingredients
¼ cup hoisin sauce
¼ cup water
2 tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
2 tablespoons vegetable oil
1 flank steak (about 1 ½ pounds), sliced thin
1 pound broccoli florets, cut into 1-inch pieces, stems peeled and cut into ¼-inch rounds
2 carrots, peeled and cut into ¼-inch rounds
1 tablespoon grated fresh ginger
1 tablespoon sesame seeds, toasted (see note)
Ingredients
¼ cup hoisin sauce
¼ cup water
2 tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
2 tablespoons vegetable oil
1 flank steak (about 1 ½ pounds), sliced thin
1 pound broccoli florets, cut into 1-inch pieces, stems peeled and cut into ¼-inch rounds
2 carrots, peeled and cut into ¼-inch rounds
1 tablespoon grated fresh ginger
1 tablespoon sesame seeds, toasted (see note)
Why This Recipe Works
For our Steak and Broccoli Stir-Fry recipe, we found that cooling the steak in the freezer briefly made it easier to slice into thin strips, which ensured it was in and out of the pan quickly, reducing the risk of overcooking. Many recipes for steak and broccoli stir-fry discard the broccoli stems, but we found that they were packed with flavor.
Before You Begin
When toasting the sesame seeds in a dry skillet be sure to shake the pan frequently to prevent them from burning.
Instructions
- Combine hoisin, water, soy, and chili-garlic sauce in bowl; set aside. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until just smoking. Cook half of steak until browned, 1 to 2 minutes per side. Transfer to plate and repeat with additional 2 teaspoons oil and remaining steak.
- Add remaining oil, broccoli stems, and carrots to now-empty skillet and cook, covered, until nearly tender, about 5 minutes. Stir in ginger and cook for 30 seconds. Add hoisin mixture, broccoli florets, and any accumulated beef juices and simmer until sauce is thickened and vegetables are tender, 3 to 5 minutes. Stir in beef and sprinkle with sesame seeds. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments