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Stir-Fried Beef and Broccoli - Emeril Lagasse


Recipe courtesy of Emeril Lagasse.

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Rate this recipe 4.4/5 (24 Votes)


  • 2 tablespoons minced garlic
  • 4 teaspoons grated ginger
  • 4 teaspoons Chinese black vinegar (I used dark red wine vinegar)
  • 2 tablespoons soy sauce
  • 3 teaspoons hoisin sauce
  • 3 teaspoons orange blossom honey
  • 4 tablespoons peanut oil, divided
  • 2 pounds beef flap steak, thinly sliced across the grain* (Flank or
  • skirt steak works)
  • 4 tablespoons cornstarch
  • 2 large heads broccoli, cut into florets and blanched
  • 1 1/2 teaspoons red pepper flakes
  • Steamed white rice, for serving (I used brown rice)


Servings 4
Preparation time 15mins
Cooking time 25mins
Adapted from


Step 1

1. Combine the garlic, ginger, vinegar, soy sauce, hoisin sauce and honey.
2. Mix well and set aside until ready to use.
3. Preheat a wok or a large skillet.
4. Once it has reached a medium heat, add 1/2 of the peanut oil.
5. Dredge the beef in the cornstarch, lightly shake off any excess cornstarch and add 1/2 of the beef to the pan.
6. Cook for 2 to 3 minutes.
7. Add 1/2 of the broccoli to the pan and shake frequently.
8. Add 1/2 of the sauce and stir to evenly coat the beef and broccoli.
9. Cook until the sauce thickens about 5 minutes.
10. Repeat the process with the other half of the ingredients.
11. Serve immediately with steamed white rice.

*It will be easier to slice the beef in thin strips if it has been partially frozen.

Chef's Note: this may be able to be done in 1 batch if using a very large wok or skillet.

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