Ingredients
¼ cup hoisin sauce
¼ cup water
2 tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
2 tablespoons vegetable oil
1 flank steak, (about 1 1/2 pounds), sliced thin
1 pound broccoli florets, cut into 1-inch pieces, stems peeled and cut into 1/4-inch rounds
2 carrots, peeled and cut into 1/4-inch rounds
1 tablespoon grated fresh ginger
1 tablespoon sesame seeds, toasted (see note)
Directions
1
Combine hoisin, water, soy, and chili-garlic sauce in bowl; set aside. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until just smoking. Cook half of steak until browned, 1 to 2 minutes per side. Transfer to plate and repeat with additional 2 teaspoons oil and remaining steak.
2
Add remaining oil, broccoli stems, and carrots to now-empty skillet and cook, covered, until nearly tender, about 5 minutes. Stir in ginger and cook for 30 seconds. Add hoisin mixture, broccoli florets, and any accumulated beef juices and simmer until sauce is thickened and vegetables are tender, 3 to 5 minutes. Stir in beef and sprinkle with sesame seeds. Serve.