Ingredients Jump to Instructions ↓

  1. Beef

  2. 1 1/4 pound beef flank steak, cut into thin slices

  3. 2 tablespoons soy sauce

  4. 3 cloves garlic, finely chopped

  5. 1 tablespoon grated gingerroot, if desired

  6. Sauce

  7. 1/3 cup hoisin sauce

  8. 1/3 cup water

  9. 1 tablespoon cornstarch

  10. 1/2 teaspoon crushed red pepper flakes

  11. Stir-Fry

  12. 2 tablespoons peanut or vegetable oil

  13. 2 cups fresh small broccoli florets

  14. 1 1/2 cups ready-to-eat baby-cut carrots, cut lengthwise into julienne (2x1/4x1/4-inch) strips

  15. 2 tablespoons water

  16. 1/2 cup cashew halves, if desired

Instructions Jump to Ingredients ↑

  1. Directions 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.


Send feedback