Stir-Fried Beef and Broccoli



Stir-Fried Beef and Broccoli
Recipe courtesy Emeril Lagasse, 2007

Total Time: 25 min
Prep: 15 min
Cook: 10 min

Yield: 4 to 6 servings

Level: Easy


2 tablespoons minced garlic
4 teaspoons grated ginger
4 teaspoons Chinese black vinegar
2 tablespoons soy sauce
3 teaspoons hoisin sauce
3 teaspoons orange blossom honey
4 tablespoons peanut oil, divided
2 pounds beef flap 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
Steamed white rice, for serving


Combine 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 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 rice.

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

Chef's Note: this may be able to be done in 1 batch if using a very large wok or skillet.


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