Broccoli and Beef Stir-fry
Makes 4 very generous servings
For the Sauce
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2 tablespoons hoisin sauce
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2 teaspoons minced ginger
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2 teaspoons minced garlic
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2 tablespoons soy sauce
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2 tablespoons finely chopped fresh cilantro
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2 teaspoons sesame oil
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For the Broccoli and Beef
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salt
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2 tablespoons sesame oil
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6 heads Broccoli, cut into 1-inch florets
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16 ounces of Steak cut into thin strips: Flank Steak, Skirt Steak, Sirloin Steak
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optional crushed nuts such as peanuts, walnuts, or cashews
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In a small bowl whisk together the hoisin, ginger, garlic, soy sauce, cilantro and oil. Set aside. In a medium pot with tightly fitted lid lightly steam the broccoli for 2 minutes until al dente. Set aside. Season the steak with a pinch of salt. In a wok on medium high heat slick the bottom of the skillet with sesame oil and sauté the steak for 1 minute. Add in the sauce and broccoli and toss together until everything is well coated and the liquid cooks off, or about 2 minutes. Turn off the heat and sprinkle the broccoli and beef with crushed nuts and serve immediately.