Broccoli, Mushroom & Beef Stir-Fry
This healthy beef and broccoli stir-fry recipe has a Korean-inspired gochujang sauce. Because stir-fries cook up quickly, have all the ingredients prepped and next to the stove before you turn on the heat. Serve over brown rice or rice noodles.
- ¼ 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
- 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.
MAKE AHEAD TIPS
- People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.