You won't be able to stop making this fast and tasty weeknight dish!
by Lindsay Evans
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1/4 cup hoisin sauce
2 tbsp soy sauce
1 tsp rice wine vinegar
1 tsp toasted sesame oil
2 tsp Asian chili sauce or hot sauce
3 tsp cornstarch
1 lb boneless top sirloin steak, cut into strips
1 tbsp cornstarch
2 tbsp vegetable oil
1 tbsp finely chopped or grated ginger
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
6 asparagus spears, tough ends removed and chopped
2 cups broccoli florets
In a medium bowl, whisk together hoisin sauce, soy sauce, rice vinegar, sesame oil, hot sauce and cornstarch until well combined. Set aside.
Toss beef strips with cornstarch, shaking off any excess. In a wok or large deep skillet, heat 1 tbsp oil over high heat. Add beef and stir-fry for 3 minutes, or until browned but still pink inside. Transfer strips to a bowl. Add remaining tbsp oil to the pan. Add ginger and stir fry for 1 minute, until fragrant. Add pepper strips, asparagus and broccoli and stir fry for 4 to 5 minutes, until veggies start to soften and caramelize. Pour in reserved sauce and return beef to the pan. Continue to stir fry for 3 to 4 minutes, until beef is cooked through, sauce is thickened and veggies are tender-crisp.
Serve with steamed rice or noodles.