Steak Broccoli Chili Hoisin (Print Version)
Seared steak and broccoli in zesty chili hoisin sauce—quick, flavorful, and perfect for weeknight dinners.
# Ingredients:
→ Main
01 -
450 g ribeye steak, sliced into strips
02 -
2 cups (about 150 g) broccoli florets
03 -
1 medium onion, thinly sliced
04 -
3 cloves garlic, minced
→ Sauce
05 -
1 tablespoon water
06 -
1 tablespoon soy sauce
07 -
2 tablespoons brown sugar
08 -
1 teaspoon honey
09 -
1 teaspoon Chinese five spice powder
10 -
3 tablespoons hoisin sauce
11 -
1 tablespoon dry sherry wine
12 -
1/2 teaspoon laoganma chili crisps
13 -
1/2 teaspoon chili-infused sesame oil
→ Seasoning & Oil
14 -
1/2 teaspoon ground black pepper
15 -
Salt and black pepper, to season steak
16 -
2 tablespoons olive oil
# Instructions:
01 -
Bring a large pot of water to a boil. Add broccoli florets and blanch for 2 minutes. Drain immediately and set aside.
02 -
Heat olive oil in a large cast iron skillet over medium-high heat. Season steak strips with salt and pepper. Working in batches, sear steak on each side for approximately 2 minutes until browned. Remove from skillet and set aside.
03 -
Reduce heat to medium. In the same skillet, add onions and garlic; sauté for 1 minute. Add soy sauce, water, hoisin sauce, sherry wine, brown sugar, honey, Chinese five spice, laoganma chili crisps, ground pepper, and chili-infused sesame oil. Stir to combine and bring to a gentle simmer.
04 -
Return seared steak and blanched broccoli to the skillet. Toss to coat in the sauce and cook for 2 more minutes, stirring frequently, until the sauce thickens and glazes the meat and vegetables.
05 -
Plate immediately. Serve hot alongside freshly steamed rice if desired.
# Notes:
01 -
For optimal tenderness, slice the ribeye steak against the grain before searing.
02 -
Blanching broccoli ensures it retains a vibrant colour and crisp texture.