| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 (1 1/2-pound) beef chuck steak, sliced into thin strips
- 2 tablespoons canola oil
- 2 carrots, sliced about 1/4-inch thick
- 2 stalks celery, sliced about 1/4-inch thick
- 1/2 medium yellow onion, sliced
- 8 ounces white button mushrooms, sliced
- 1 tablespoon freshly minced ginger root
- 1 tablespoon freshly minced garlic
- 1 head broccoli, cut into florets
- 1 (16-ounce) package lo mein noodles, cooked according to package directions
- 1/4 soy sauce
- 2 tablespoons tomato paste
- 1 teaspoon chopped ginger
- 1 teaspoon chopped garlic
- 1 teaspoon hot sauce
- 1/4 cup light brown sugar
- 2 tablespoons cider vinegar
- 1/8 teaspoon pepper
Instructions
- Stir-Fry: In a wok or large skillet over high heat add the canola oil. Add the beef and cook until browned, about 3 minutes. Set aside on a plate.
- To the same pan the beef was cooked in, add the carrots, celery, onions, mushrooms, ginger, garlic, and broccoli and stir-fry until slightly tender but not soft, about 3 minutes. Remove half the vegetables and reserve for the online round 2 recipe: Cold Noodle Salad. Add the beef back to the skillet along with half of the hoisin sauce, and toss to coat the beef. Reserve half of the lo mein noodles for the round 2 recipe: Cold Noodle Salad. Arrange the remaining half of the lo mein noodles on a serving platter and top with the beef stir-fry.
- Hoisin Sauce: In a medium bowl, whisk all the sauce ingredients until well blended. Add half to the stir-fry and save the remaining half for the next time you make a stir-fry. The extra hoisin sauce will last up to 2 weeks in a sealed container stored in the refrigerator.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 979 |
| Total Fat | 39 g |
| Saturated Fat | 13 g |
| Carbohydrates | 109 g |
| Dietary Fiber | 10 g |
| Sugar | 18 g |
| Protein | 52 g |
| Cholesterol | 199 mg |
| Sodium | 313 mg |
Reviews
Best stir fry ever
Loved it. It was a nice change from the ordinary! Lots of flavor and pretty easy to make!
From the reviews I was so hopeful this would be the beef with broccoli that I love. I have to add I am a great cook, love this dish but it does not measure up to Chinese take out let alone go above that level. I had to add chili oil and soy sauce to add enough flavor. On to other recipes
It was confusing to have a 2nd recipe for leftovers in the main recipe but I ignored that. I used all the vegetables and hoisin sauce but still the flavor was not great.
It was confusing to have a 2nd recipe for leftovers in the main recipe but I ignored that. I used all the vegetables and hoisin sauce but still the flavor was not great.
Best stir-fry that I’ve run into. The sauce was absolutely great! Be sure to use hot sauce with a kick. I used Tapatio, just the right kick.
I followed the recipe but did not save anything for the second recipe as she suggests. Added some zucchini because I had it, sliced the beef and put a bit of the sauce in it and let it sit for a few minutes while I cut the veggies. Really added flavor to the meat. Then I used the rest of the sauce in the end.
The sauce is simply amazing, the fresh flavors of the garlic and ginger was perfect. I will make this again and again. I would make it for company it was soooo good.
The sauce is simply amazing, the fresh flavors of the garlic and ginger was perfect. I will make this again and again. I would make it for company it was soooo good.
very good sauce and easy to make. Other than the taste, what I liked most about this recipe is the flexibility of the sauce. It can be be used with chick or pork as well as beef or as a base for stir fry vegetables.
So good! The hoison sauce Sandra made was just divine! I loved it. Thanks Sandra, another keeper in my recipe book!
OH So Good ! It was quick and easy. I was truly in and out of the kitchen in 30 minutes. My husband loved this recipe. I used the entire recipe. I did not reserve anything for the round 2 recipe. I also used all of the Hoisin Sauce. The sauce was perfect.just the right amount of sweet & spicy.
Delicious! I used this recipe as a basis for homemade Beef with Broccoli, so I used only broccoli. If you do this, when you cook the broccoli, stir fry for a bit, then add about 1/2 cup water and cover to steam until tender. The sauce is great and I’ll use it for other combinations. I used rice vinegar and agree with a previous reviewer that it isn’t quite strong enough. This recipe is a keeper! A tip on slicing the beef – if it is about 1/2 frozen it is much easier to slice very thin.
Yum! I feel like I’m a pretty accomplished ‘home’ cook, but for some reason beef stir-fries elude me. This one was just great. The sauce–SO much better than crap from the jar! I think this is why I shy away from stir-fries…I’ve never really known how to make a really good sauce for Asian-inspired stir-fry. I used red and yellow peppers, red onions, mushrooms, and snow peas for my veggies. And I used all of the sauce from the recipe and tossed in the 2nd half when I tossed in the noodles, which I cooked a tad bit too long. (I forgot they were rice noodles… Otherwise, perfect recipe. I garnished with lots of green onions. Oh, I also didn’t have fresh ginger on hand, so I just used a pinch of dry in the sauce and 1/8 tsp. in the actual stir-fry. It was perfect.