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Home > Stir-fried chile beef and broccoli

Stir-fried chile beef and broccoli

Recipe Information

Servings 4
Preparation Time 20 Minutes
Cook Time 10 Minutes
Total Time 30 Minutes
Difficulty Easy
Main Ingredient Beef; Broccoli
Category Meat; Vegetables
Meal Lunch; Dinner
Type Main Dish
Cuisine Chinese
Cook Method Boiling; Saut�ing
Diet Low Calorie; Low Carb; Low Cholesterol; High Protein


  • 5 cups bite-size broccoli stems, cut into 1/4-inch pieces

  • 12 ounces flank steak, trimmed

  • 1 tablespoon garlic, minced

  • 1 tablespoon fresh ginger, minced

  • 2 teaspoons reduced-sodium soy sauce

  • 2 teaspoons plus 1 tablespoon Shao Hsing rice wine 

  • 1 1/2 teaspoons cornstarch 

  • 1/2 teaspoon salt 

  • 1/8 teaspoon freshly ground pepper 

  • 2 tablespoons hoisin sauce 

  • 1 tablespoon hot chile sauce, plus more to taste

  • 2 tablespoons canola oil, divided

  • 1 small onion, thinly sliced



  • Steam the broccoli for about 1 minute and drain.

  • Cut the steak into bite-sized pieces and combine it with the, garlic, ginger, soy sauce, 2 teaspoons of rice wine, cornstarch, salt, and pepper in a bowl. Mix the hoisin sauce, chile sauce, and remaining rice wine in another bowl.

  • Heat a wok over high heat and add 1 tablespoon of oil. Add the beef in one layer and sear for 1 minute. Then stir-fry for 1 minute or until lightly browned but not cooked through. Remove from the wok.

  • Add the remaining oil into the wok with the onion and cook about 30 seconds or until just translucent. Add the broccoli, and stir until just combined. Return the beef and any juice to the wok and stir in the hoisin sauce mixture. Stir-fry about 1 minute or until the beef is just cooked through. Serve with more chile sauce, if desired.


Nutrition (per serving)

  • Calories: 246 cal

  • Total fat: 12g

  • Saturated fat: 3g

  • Monounsaturated fat: 5g

  • Cholesterol: 53mg

  • Sodium: 469 mg

  • Potassium: 866 mg

  • Carbohydrate: 13g

  • Fiber: 3g

  • Sugars: 2g

  • Protein: 22g