Print This Recipe Written by Chacha on Jun 7th, 2012 in Beef, Beef Stir-fry, Beef Strips, Chinese, Meats, Recipe | No Comments


  • 1 (1 1/2-pound) beef chuck steak, sliced into thin strips
  • 2 tablespoons canola oil
  • 2 carrots, sliced about 1/4-inch thick
  • 2 stalks celery, sliced about 1/4-inch thick
  • 1/2 medium yellow onion, sliced
  • 8 ounces white button mushrooms, sliced
  • 1 tablespoon freshly minced ginger root
  • 1 tablespoon freshly minced garlic
  • 1 head broccoli, cut into florets
  • 1 (16-ounce) package lo mein noodles, cooked according to package directions or rice
  • Hoisin sauce, recipe follows

Hoisin Sauce:

  • 1/4 soy sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon chopped ginger
  • 1 teaspoon chopped garlic
  • 1 teaspoon hot sauce
  • 1/4 cup light brown sugar
  • 2 tablespoons cider vinegar
  • 1/8 teaspoon pepper


For the Hoisin Sauce, in a medium bowl, whisk all the sauce ingredients until well blended. Add half to the stir-fry and save the remaining half for the next time you make a stir-fry. The extra hoisin sauce will last up to 2 weeks in a sealed container stored in the refrigerator.

In a wok or large skillet over high heat add the canola oil. Add the beef and cook until browned, about 3 minutes. Set aside on a plate.

To the same pan the beef was cooked in, add the carrots, celery, onions, mushrooms, ginger, garlic, and broccoli and stir-fry until slightly tender but not soft, about 3 minutes. Add the beef back to the skillet along with half of the hoisin sauce, and toss to coat the beef. Arrange the lo mein noodles or rice on a serving platter and top with the beef stir-fry.

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