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Photo of Chili beef and broccoli by WW

Chili beef and broccoli

8
Points®
Total Time
22 min
Prep
18 min
Cook
4 min
Serves
4
Difficulty
Easy
Flank steak is a very lean and flavorful cut of beef. Because it is also fairly inexpensive, it makes a great choice for a healthy, weeknight stir fry. Make sure you cut the flank steak slices against the grain to prevent the beef from being tough and chewy. The addition of a teaspoon of oil into the marinated beef also tenderizes the meat. Instead of chopping the broccoli florets yourself, save time and use the steam-in-the-bag variety from your produce section. If you cook the broccoli in their package according to its directions, you’ll save more time because you’ll have two less pots to clean.

Ingredients

Broccoli

3 cup(s), chopped, small florets

Uncooked lean flank steak

12 oz, trimmed

Fresh ginger

2 Tbsp, minced

Sherry (dry or sweet)

2 Tbsp, dry variety, divided

Less sodium soy sauce

1 tsp

Cornstarch

1 tsp

Table salt

½ tsp, divided

Peanut oil

2 Tbsp, divided

Sriracha chili sauce

2 Tbsp

Hoisin sauce

2 Tbsp

Onion

½ cup(s), chopped, thinly sliced

Instructions

  1. In a medium saucepan bring 4 cups water to a boil over high heat. Add broccoli and cook 1 minute or until water just returns to a boil. Drain in a colander and set aside.
  2. Cut beef along the grain into roughly 2-inch-wide strips. Cut each strip across grain into ¼-inch-thick slices. In a medium bowl, combine beef, ginger, 1 tablespoon of sherry, soy sauce, cornstarch, 1/4 teaspoon of salt, and stir to combine. Stir in 1 teaspoon of oil. In a small bowl, combine sriracha sauce, hoisin sauce and remaining sherry.
  3. Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water dropped onto the surface vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of peanut oil, add onions and stir-fry 10 seconds or until fragrant. Push onions to sides of wok, add beef and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting beef begin to sear. Then, using a metal spatula, stir-fry 1 minute, incorporating onions or until beef is lightly browned but not cooked through.
  4. Swirl remaining 2 teaspoons oil into wok, add broccoli, sprinkle on remaining 1/4 teaspoon salt, and stir-fry 30 seconds or until just combined. Swirl sriracha mixture into wok, and stir-fry 30 seconds to 1 minute or until beef is just cooked through and vegetables are tender-crisp. Yields 1 cup per serving.

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