• 3 cups uncooked broccoli, small florets
• 12 oz uncooked lean flank steak, trimmed
• 2 tbsp Ginger root, minced
• 2 tbsp Sherry (dry or sweet), dry variety, divided
• 1 tsp Low sodium soy sauce
• 1 tsp Cornstarch
• ½ tsp table salt, divided
• 2 tbsp Peanut oil, divided
• 3 tbsp Sriracha chili sauce
• 2 tbsp Hoisin sauce
• ½ cup uncooked onions, thinly sliced

1. In a medium saucepan bring 4 cups of water to a boil over high heat. Add broccoli and cook 1 minute or until the water just returns to a boil. Drain in a colander and set aside.
2. Cut beef along the grain into roughly 2-inch-wide strips. Cut each strip across the grain into ¼-inch-thick slices. In a medium bowl, combine beef, ginger, 1 tablespoon of sherry, soy sauce, cornstarch, 1/4 teaspoon of salt, and stir to combine. Stir in 1 teaspoon of oil. In a small bowl, combine sriracha sauce, hoisin sauce and remaining sherry.
3. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water dropped onto the surface vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of peanut oil, add onions and stir-fry 10 seconds or until fragrant. Push onions to sides of the wok, add beef and spread evenly in one layer in the wok. Cook undisturbed for 1 minute, letting beef begin to sear. Then, using a metal spatula, stir-fry 1 minute, incorporating onions or until beef is lightly browned but not cooked through.
4. Swirl remaining 2 teaspoons oil into the wok, add broccoli, sprinkle on remaining 1/4 teaspoon salt, and stir-fry 30 seconds or until just combined. Swirl sriracha mixture into wok, and stir-fry 30 seconds to 1 minute or until beef is just cooked through and vegetables are tender-crisp. Yields 1 cup per serving of Chili Beef and Broccoli. Enjoy!