Beef & Broccolini Recipe

Make the sauce

In a bowl whisk together 1/2 cup low-sodium soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, 1 tbsp mirin (or dry sherry), 1 tsp rice vinegar and 1 tsp sesame oil until sugar is dissolved.

Prepare slurry

In a small cup dissolve 1 tbsp cornstarch into 1/4 cup (60 ml) water, whisk to a smooth slurry. Reserve both the sauce and slurry separately.

Slice and season

Slice 1 lb flank or skirt steak thinly across the grain into 1/8- to 1/4-inch strips. Pat dry with paper towels. Toss the beef with 1 tbsp cornstarch, 3 minced garlic cloves and 1 tbsp grated ginger to evenly coat — the cornstarch helps with browning and creates a slightly glossy finish.

Sear the beef

Heat a large skillet or wok over high heat until very hot. Add 2 tbsp vegetable oil and swirl. Working in a single layer (cook in two quick batches if necessary to avoid steaming), add the beef strips in a single layer and let them sear undisturbed 45–60 seconds to develop color, then stir-fry another 30–45 seconds until mostly cooked but still tender. Remove beef to a plate and tent loosely with foil.

Finish with sauce

Reduce heat to medium-high. Return the skillet to heat, add the prepared sauce and bring to a simmer. Stir the reserved cornstarch slurry once (it may settle) and add to the simmering sauce while stirring; cook 30–60 seconds until sauce thickens and becomes glossy. Return the seared beef and any accumulated juices to the pan and toss to coat for 1 minute until beef is heated through and coated in sauce. Taste and adjust seasoning with a pinch of salt if needed.

Garnish

Turn off heat and stir in 1 tsp toasted sesame oil if desired. Garnish with 1 tbsp toasted sesame seeds and 2 sliced green onions before serving.

Prep broccolini

Trim the woody ends from 12 broccolini stalks and rinse under cold water. If stalks are thick, slice them lengthwise so they cook evenly.

Blanch or quickly sauté

Option A - Blanch: Bring a large pot of salted water (1 tsp kosher salt) to a boil. Add broccolini and cook 1–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, drain and pat dry. Option B - Sauté: In the same hot skillet after removing beef (wipe out excess oil if burnt and reheat), add 1 tbsp neutral oil over medium-high heat, add broccolini and stir-fry 2–4 minutes until crisp-tender and slightly charred on tips. For either method, season lightly with a pinch of salt.

Combine with beef

If you blanched the broccolini, add it to the skillet with the thickened sauce and return beef to the pan, tossing everything together 1 minute so broccolini warms and is well coated. If you sautéed the broccolini in the skillet, add the thickened sauce and beef back in and toss to combine until heated through.