INGREDIENTS
5 cups bite-size broccoli florets (12 ounces), stems cut into 1/4-inch pieces
12 ounces flank steak, trimmed
1 tablespoon minced garlic
1 tablespoon minced ginger
2 teaspoons reduced-sodium soy sauce
2 teaspoons plus 1 tablespoon dry sherry, divided
1 1/2 teaspoon cornstarch
1/2 teaspoon salt
1/8 teaspoon ground pepper
2 tablespoons hoisin sauce
1 tablespoon Sriracha or hot chile sauce (more to taste if you desire)
2 tablespoons peanut oil or canola oil, divided
1 small red onion, thinly sliced
MAKE IT
1. Steam broccoli over an inch of boiling water in a large saucepan fitted with a steamer basket until bright green, about 1 minute. Transfer to a colander to drain
2. Cut steak with the grain lenghwise into 2 inch wide pieces. Cut each strip across the grain into 1/4 inch think slices. Combine the steak garlic, ginger, soy sauce, 2 teaspoons sherry, cornstarch, salt and pepper in a medium bowl. Stir to combine. Mix hoisin sauce, chile sauce, and the remaining 1 tablespoon of sherry in a small bowl.
3. Heat a 14 inch flat bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil. Carefully add the beef in one layer. Cook undisturbed for 1 minute, letting it begin to sear. Then, stir-fry until lightly browned but not quite cooked through, about 1 minute. Transfer to plate.
4. Swirl the remaining 1 tablespoon oil into the wok, add onion and cook until just translucent, about 30 seconds. Add the broccoli and stir until just combined, about 15 seconds. Return the beef and any juice to the wok. Stir the hoisin sauce mixture again and swirl it into the work. Stir-fry until the beef is just cooked through, about 1 minute. Season with more chile sauce, if desired.
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