30-Minute Cocoa Beef Stir-Fry
A unique twist on classic beef stir-fry featuring an unexpected cocoa-infused sauce that adds rich, subtle chocolate notes without sweetness. The Hershey's cocoa powder blends with soy sauce and beef broth to create a complex, savory glaze that coats tender beef strips and crisp vegetables. Perfect for adventurous home cooks looking to surprise dinner guests with an innovative fusion of Asian stir-fry techniques and chocolate elements. The combination works beautifully - the cocoa deepens the umami flavors rather than making the dish dessert-like.
Ingredients
- 2 cups beef broth
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons HERSHEY'S Cocoa
- 2 teaspoons garlic, minced
- 1 ½ teaspoons ground ginger
- 1 teaspoon red pepper flakes, crushed
- 1 pound boneless top round or flank beef steak
- 3 tablespoons vegetable oil, divided
- 1 ½ cups large onion, cut into pieces
- 1 cup carrot, sliced
- 3 cups fresh broccoli florets and pieces
- 1 ½ cups sweet red pepper, sliced
Instructions
- 1
Stir together beef broth, soy sauce, cornstarch, cocoa, garlic, ginger and red pepper flakes and set aside
- 2
Cut beef steak into quarter-inch wide strips
- 3
Heat large skillet or wok over high heat until hot
- 4
Drizzle oil into pan and heat, then add beef strips and stir-fry until well browned
- 5
Remove beef from heat and set aside
- 6
Drizzle remaining oil into pan, add onion pieces and carrots and stir-fry until onion is crisp but tender
- 7
Add broccoli and red pepper strips and cook until crisp-tender
- 8
Return beef to pan and add broth mixture
- 9
Cook and stir until mixture comes to a boil and thickens
- 10
Serve over hot rice with additional soy sauce and cashew pieces if desired
Tips
Cut beef against the grain for maximum tenderness in the stir-fry
Keep the heat high throughout cooking to achieve proper searing and prevent vegetables from becoming mushy
Have all ingredients prepped before starting as stir-frying moves quickly once begun
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Beef can be sliced and vegetables prepped up to 1 day ahead
Best served immediately over steamed rice while hot
Common Mistakes
Keep heat high to avoid steaming vegetables instead of stir-frying
Don't overcrowd the pan or beef won't brown properly
Substitutions
Gluten-Free Swaps
General Alternatives
similar tenderness
FAQ
Can I make this less spicy?
Reduce or omit the red pepper flakes entirely. The cocoa sauce will still provide rich flavor without the heat.
What type of rice works best?
Jasmine or long-grain white rice works perfectly. Brown rice or cauliflower rice are healthy alternatives.
Can I freeze the cooked stir-fry?
Yes, freeze up to 3 months but vegetables may become softer upon reheating. Best enjoyed fresh.