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
Hoisin Sauce:
- 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
Directions
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.
Use the leftovers from this recipe to make Cold Noodle Salad.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 24 reviews
By Gourmet cooking
Michigan
on February 16, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By dacubz_11438515
Homer Glen, IL
on November 18, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By Mama Amy
Utah
on October 30, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 24 reviews