Recipe Library
Broccoli, Mushroom & Beef Stir-Fry
Sizzling flank steak joins crisp broccoli florets and scallions in a glossy sauce of gochujang, ginger, lemon, and sesame that tastes spicy, savory, and bright. Each bite delivers tender beef against vegetables that stay snappy under the rich, peppery glaze.
- Total
- 27 min
- Prep
- 15 min
- Cook
- 12 min
- Serves
- 4
Nutrition per Serving
- Calories
- 341
- Protein
- 29g
- Carbs
- 12g
- Fat
- 20g
- Fiber
- 4g
- Sugar
- 3g
- Sodium
- 526mg
Ingredients
- 1/4 cup gochujang (Korean hot pepper paste)
- 2 tablespoons lemon juice
- 1 tablespoon grated fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 1 tablespoon toasted sesame oil
- 2 teaspoons sugar
- 3 tablespoons peanut oil or canola oil, divided
- 1 pound flank steak, trimmed
- 4 cups 1-inch broccoli florets
- 1 bunch scallions, trimmed and cut into 1-inch pieces
- 3 cloves garlic, minced
- 4 cups sliced mushrooms
Instructions
- To prepare sauce: Combine gochujang, lemon juice, ginger, soy sauce, sherry, sesame oil and sugar in a small bowl. Place near the stove.
- To prepare stir-fry: Heat a 14-inch flat-bottom carbon-steel wok over high heat. (You'll know it's hot enough when a bead of water vaporizes within 1 to 2 seconds of contact.) Add 1 tablespoon oil and swirl to coat. Add steak and stir-fry until just cooked, 2 to 4 minutes. Transfer to a large plate.
- Swirl in another 1 tablespoon oil; add broccoli and scallions. Stir-fry for 2 minutes.
- Swirl in the remaining 1 tablespoon oil; add garlic and mushrooms. Stir-fry until the vegetables are tender, 2 to 4 minutes more.
- Return the steak to the wok. Add the reserved sauce and cook, gently stirring, until well coated and hot, 1 to 2 minutes.