March Recipes

Five-Spice Beef Stir-Fry

30 Minutes Or Less Badge
Wok flipping Five Spice Beef Stir Fry in the air
Hands On:
20 minutes
Total Time:
30 minutes


  • ½ cup Hy-Vee honey
  • ¼ cup hoisin sauce
  • 2 tbsp gingerroot, peeled and minced
  • 2 tbsp Chinese five-spice powder
  • 2 tbsp chili oil, plus additional for serving
  • 1 tbsp sesame oil
  • 4 clove(s) garlic, minced
  • 1 lb Hy-Vee Choice Reserve beef flat iron steak
  • 1 (8-oz.) pkg. dry udon noodles
  • 4 tbsp vegetable oil, divided
  • 3 ½ cups Hy-Vee Short Cuts broccoli, cut into bite-size florets
  • 1 medium orange bell pepper, seeded and thinly sliced
  • 1 small red onion, sliced
  • 1 zucchini, halved lengthwise and sliced
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Whisk together honey, hoisin sauce, ginger root, five-spice powder, 2 tablespoons chili oil, sesame oil, and garlic in a medium bowl. Pat steak dry with paper towels; thinly slice steak across the grain into bite-size strips. Add steak to honey mixture; toss to coat. Marinate at room temperature 10 minutes.
Cook udon noodles according to packaged directions. Drain; cover to keep warm.
Heat 2 tablespoons vegetable oil a large nonstick skillet over medium-high heat. Add beef and marinade; stir-fry 2 to 3 minutes or slightly pink in center. Transfer beef to a bowl.
Heat remaining 2 tablespoons vegetable oil in skillet. Add broccoli, bell pepper, and onion; stir-fry 2 minutes. Add zucchini; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Return beef and juices to the skillet; toss to combine. Add cooked udon noodles; gently stir to combine.
To serve, divide mixture among 4 serving bowls, drizzle with additional chili oil, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 37g 47%
Saturated Fat: 8g
Trans Fat: 0g
Cholesterol: 75mg 25%
Sodium: 1050mg 46%
Total Carbohydrate: 97g 35%
Dietary Fiber: 4g 14%
Sugars: 48g 96%
Protein: 35g 70%

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