Beef & Broccoli

Beef & Broccoli

This stir fry will be a big hit and your crew will go back for seconds or thrids.  The sauce is flavorful and is a good balance between sweet and salty.  Feel free to change up the vegetables if you want.  Green beans, snow peas or spinach would work well in this dish. 


1/4 Cup Soy Sauce

1 Tablespoon Cornstarch

1 Tablespoon Hoisin Sauce

12 Ounce boneless Steak Cut Into Thin Strips

5 Tablespoons Dark Sesame Oil

2 Cups Broccoli Florets

1 Cup Sliced Red Onion

1 Cup Chopped Carrot

1/2 Cup Water

1/3 Cup Sliced Green Onions

Rice or Noodles (Optional)

In a medium size bowl combine the soy sauce, cornstarch and hoisin sauce.  Add the sliced steak to the soy sauce mixture.  Toss to coat the steak.  Heat a large skillet or wok over a high heat.  Add the oil to the pan and make sure the oil hits all parts of the pan.  Remove the steak from the marinade and place the steak into the pan.  Don’t throw away the marinade.  Just set it aside for a moment.  Cook the steak for 2 minutes.  Stir occasionally.  Remove the steak from the pan and place into a bowl.  Set aside.  Add the broccoli, onions, carrots and water.  Cook for 4 minutes.  You will want the broccoli to be crisp, but tender.  Add the reserved marinade to the pan and bring to a boil.  Cook for 1 minute.  Add the steak back to the pan and cook for 1 more minute.  Stir frequently.  Remove from the heat and transfer to a serving platter.  Sprinkle with green onions.  Serve over either rice or noodles.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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