- 4
- 10 mins
- 16 mins
Ingredients
- 1/2 tsp (2 ml) cornstarch
- 1/3 cup (75 ml) orange juice, beef broth or bouillon
- 2 tbsp (30 ml) hoisin sauce
- 1/2 tsp sesame oil
- 2 tsp (10 ml) vegetable oil
- 12 ounces (375 g) sirloin steak, cut into bite-size strips
- 1 tbsp (15 ml) finely chopped or grated ginger
- 1 garlic clove, minced, about 1 tsp (5 ml)
- 3 cups (750 ml) small broccoli floret, about 2 heads
- 1/2 onion, cut in chunks and separated
- 1/3 cup (75 ml) sliced water chestnuts
- Finely ground black pepper to taste
- 1 tbsp (15 ml) toasted sesame seeds (optional)
Preparation
Step 1
In a small bowl or glass measuring cup, blend cornstarch with orange juice, hoisin and sesame oil, if using. Set aside. Prepare and measure out remaining ingredients. In a large nonstick frying pan or wok, heat vegetable oil over medium-high heat until pan is very hot. Add steak strips and stir-fry until meat changes color, about 2 minutes. Add ginger, garlic broccoli and water chestnuts. Continue to stir-fry until broccoli is tender-crisp, about 2 minutes.
Push meat-and-vegetable mixture to pan edges to make a well. Stir reserved hoisin mixture and pour into center of pan. Cook, stirring constantly, until sauce is slightly thickened, about 2 minutes. Toss mixture to coat evenly with sauce. Season with pepper to taste. If using orange juice, you may need to add salt. Serve over rice. Sprinkle with sesame seeds, if using, just before serving.