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Hong Kong Beef & Broccoli

This Little Goat went to Hong Kong
  • This Little Goat went to Hong Kong


4 servings


20 minutes

active time

20 minutes



1 ½ lb. flank steak

1/3 cup + 3 Tbsp This Little Goat went to Hong Kong, divided

Kosher salt

Cooking oil, such as canola or vegetable oil

1 shallot, thinly sliced

4 cups broccoli florets

1 Tbsp white sesame seeds, toasted



Using a sharp knife, carefully slice the flank steak across the grain into thin slices, about ¼-inch thick. (For easier slicing, freeze the meat for about 10 minute before slicing). Add to a mixing bowl and season on all sides with kosher salt. Toss with about 2-3 Tablespoons Hong Kong sauce.

Preheat a large skillet or wok to high heat and coat with a drizzle of cooking oil. Once the oil is very hot, add in the steak (you should hear it sizzle). Sauté until the meat is deeply caramelized on both sides, about 3-5 minutes. Transfer to a plate to rest.

Add another Tablespoon of oil to the skillet used to cook the beef and once hot, add in the shallot, broccoli and a pinch of salt. Sauté until the broccoli is tender and beginning to brown, about 4-5 minutes. Return beef to the pan along with about 1/3 cup Hong Kong sauce. Bring to a boil and continue stir frying for about 1-2 minutes more, allowing the sauce to thicken and flavors to meld.  

Toss with toasted sesame seeds and transfer to a serving bowl. Serve warm. 

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