I adore stir fry. I have a passion for tossing veggies, spices, and meat in my wok until the steamy, spicy, fragrant aroma has taken over my kitchen and the veggies are bright and crisp, the meat savory, tender, and spicy.
I could eat stir fry every single day – especially when it’s packed with chili garlic sauce and ginger.
I ate this stir fry for dinner – I ate this stir fry for lunch the next day, and I would have had it for dinner again… but it was all gone.
This stir fry comes together quickly and easily, but it’s absolutely packed with flavor from the garlic, chili garlic paste, hoisin sauce, and fresh ginger. I added red onion to this stir fry, because I like the way the onion sweetens while it cooks, but you could switch it for yellow onions, or omit it all together. You could even add some sliced bell peppers to boost the color and veggie factor.
- 12 ounces broccoli florets
- 1 lb flank steak
- 1 Clove garlic, minced
- 1 Tablespoon fresh ginger, minced
- 1 Tablespoon low sodium soy sauce
- 2 Tablespoons rice wine vinegar, divided
- 2 teaspoons cornstarch
- 3 Tablespoons hoisin sauce
- 1 Tablespoon plus 1 teaspoon chili garlic paste
- 2 Tablespoons stir fry oil
- 1 small red onion, sliced
- ¼ Cup water
- Cut the flank steak into 2-inch wide pieces and slice each strip in half (you will have some uneven pieces, that's ok)
- In a large ziptight baggie; combine the steak, garlic, ginger, soy sauce, 1 Tablespoon rice wine vinegar and smoosh around to coat. Add the cornstarch and toss to coat - set aside.
- In a small bowl combine the hoisin sauce, chili garlic paste, and remaining rice wine vinegar - set aside.
- Heat your wok over medium high heat, add the stir fry oil to the wok, and follow this with the steak. Cook the steak for about a minute without stirring it - then cook until it begins to brown, but isn't cooked all the way through. Remove the steak from the wok, place it in a dish and set it aside.
- Now place the onion in the wok and let it cook in the yummy leavings from the steak until it becomes soft and slightly translucent - about a minute. Add the broccoli and ¼ Cup water to the onion in the wok. Place the lid on the wok and let cook about 7 minutes - stirring frequently - until it's softened to your liking. We like it bright green, slightly soft, but with a snap to it.
- Add the steak and all the liquid in the bowl from the steak to the broccoli/onion mixture in the wok and stir.
- Drizzle the hoisin mixture over the beef and broccoli in the wok and stir to coat. Place the lid on the wok and allow it to steam for a minute, or until the beef is cooked to your liking. (we like ours medium rare-ish)
If you like a lot of spice in your stir fry - add another 2 teaspoons chili garlic paste
Serve alone or over a fragrant rice, like jasmine rice
OXO provided me with a gorgeous Stainless Steel Pro 12 Inch Wok + Cover which is basically enabling my stir fry obsession with its contoured handle, rolled edges, and the fact that it is dishwasher safe! Thank you OXO! I received product that I used in the recipe creation portion of this post; the opinions, recipes, and photographs are all mine.