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Stir-Fry Beef and Broccoli

Make tasty Asian restaurant fare at home--and do it in less than 30 minutes! Stir-fry is weeknight easy.

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( 25 Ratings)

25 Ratings

5 Stars 40%

4 Stars 36%

3 Stars 16%

2 Stars

1 Stars

Member Reviews ( 7 )

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Prep Time 25 min
Total Time 25 min
Servings 4

Ingredients

Beef

1 1/4: lb beef flank steak, cut into thin slices

2: tablespoons soy sauce

3: cloves garlic, finely chopped

1: tablespoon grated gingerroot, if desired

Sauce

1/3: cup hoisin sauce

1/3: cup water

1: tablespoon cornstarch

1/2: teaspoon crushed red pepper flakes

Stir-Fry

2: tablespoons peanut or vegetable oil

2: cups fresh small broccoli florets

1 1/2: cups ready-to-eat baby-cut carrots, cut lengthwise into julienne (2x1/4x1/4-inch) strips

2: tablespoons water

1/2: cup cashew halves, if desired

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Directions

1 In medium bowl, mix beef, soy sauce, garlic and gingerroot; set aside. In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
2 In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl.
3 To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli and carrots; cook 2 minutes, stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli and carrots are crisp-tender.
4 Return beef mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews.

EXPERT TIPS

Expert Tips

To make cutting the beef easier, put the uncooked flank steak in the freezer for 15 minutes. Cutting with the grain, cut the steak into 3 long strips, then cut each strip across the grain into 1/8-inch-thick slices.

Serve the stir-fry mixture over hot cooked rice or Asian noodles.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 120),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 0g 0% ),
Cholesterol: 105mg; 105%;
Sodium: 660mg; 660%;
Total Carbohydrate: 19g; 19%
(Dietary Fiber 3g 3% Sugars 4g 4% ),
Protein: 44g; 44%

% Daily Value*:

Vitamin A: 160%;
Vitamin C: 30%;
Calcium: 4%;
Iron: 25%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 7/26/2012 8:51:59 AM REPORT ABUSE Vivica1000 said:

Rating:

This meal was ok. I changed a couple of things to suit our family. I added some bok choy and mushrooms to the veggie mix. I agree that it needed more broccoli. I also used linguini noodles instead of rice. The soy sauce mixture on the beef was good but salty...overall it was good and a pleaser amongst my boys.

This reply was: Helpful Inspiring

Posted 3/17/2011 1:07:12 PM REPORT ABUSE I love SMORES! said:

Rating:

Good Recipe! I would cook the beef a bit less to start, so it can simmer more at the end while the sauce thickens up. I noticed that the leftovers in the pan after we ate were much more flavorful because the sauce had a chance to thicken and really coat the beef! I added more red pepper flakes and much more garlic. Could have used more broccoli, but it was easy and very tasty!

This reply was: Helpful Inspiring

Posted 10/10/2010 4:20:36 PM REPORT ABUSE bvtwirlgirl said:

Rating:

This is great and so easy , the regular sauce just didnt seem right, so i substituted terriayki for the hoisin and it was amazing ! Everyone devoured it !

This reply was: Helpful Inspiring