Beef and Broccolini Stir-Fry
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This quick and easy Beef and Broccolini Stir-Fry delivers tender, juicy steak, crisp veggies, and a savory sauce for a perfect weeknight meal.
Servings: 4
Ingredients
For the Beef Marinade
- 1 pound flank steak, sliced thinly (1/8-inch to 1/4-inch thick *SEE NOTES)
- 1/4 teaspoon baking soda, optional
- 2 teaspoons cornstarch
- 2 teaspoons vegetable oil (I use avocado oil)
- 1 teaspoon soy sauce
For The Sauce
- 1/2 cup low sodium chicken stock or water, warmed
- 1/4 cup low-sodium soy sauce
- 1 Tablespoon honey or brown sugar
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
- 1 teaspoon Sambal Oelek (optional)
- 2 teaspoons cornstarch
For the Stir-Fry
- 3 tablespoons vegetable oil, divided
- 1 large bundle of broccolini (about 6 to 8 stalks), sliced lengthwise if thick
- 1/4 cup water
- 3 cloves garlic, minced
- 1 (1-inch) piece of ginger, minced
- 3 green onions, white and light green parts, thinly sliced (optional)
Instructions
- Toss the sliced beef with baking soda, cornstarch, oil and soy sauce. Set it aside to "marinate" while you prepare the other ingredients. TIP: Once you've added the baking soda, do not let it sit for longer than 15 minutes as this could change the texture of the beef.
- In a medium-sized bowl, combine broth (or water), soy sauce, honey, oyster sauce, sesame oil, Sambal Oelek (if using), and cornstarch. Whisk until smooth and set aside.
- Set a large skillet or wok over high heat. Add 2 tablespoons oil and heat until it shimmers and is about to smoke. Add beef to the pan in a single layer and cook without stirring until the bottoms of the pieces are crisp and golden, approximately 60 to 90 seconds. (If necessary, cook the beef in batches.) Turn the beef pieces over and cook the other sides, stirring occasionally, about 2 minutes more for medium-rare. Transfer to a large platter.
- Lower heat to medium-high and add the broccolini to the pan. Let cook, undisturbed, for 1 minute so the stalks get slightly browned. Flip the stalks over and drizzle in the 1/4 cup of water to help it steam. Cook for another 2 minutes or until broccolini is slightly tender, but still has a crispness remaining. Transfer to the platter with the beef.
- Add the remaining tablespoon of oil and the garlic and ginger. Cook until fragrant, 30 seconds or so. Pour sauce into hot pan, let it simmer, stirring constantly while it thickens, for just 30 seconds, or so.
- Return the beef and broccolini to the pan and toss to warm through and coat thoroughly with the with the sauce, about 1 to 2 minutes. Remove from heat and add the chopped scallions, if using. Serve over white rice or noddles and enjoy!
Notes
To slice the steak – Slicing at an angle, cut the beef into 2-inch strips, against the grain, into very thin pieces. TIP: If possible, freeze the steak for 15 to 20 minutes. This will make it a lot easier to slice thinly.
Don’t add the sauce when the pan is smoking hot. When you add the sauce to the hot pan, you want the liquid to bubble slightly so it thickens and coats everything. But if it’s too-too hot, the sauce will burn, or dry up too quickly before it has a chance to glaze the food. Make sure you lower the heat and wait for the pan to cool slightly before adding the sauce. You can always bring up the heat a little more, if necessary.
Don’t overcook the beef. We want really tender juicy beef and the small pieces will not take long to cook. Especially if using lean beef like flank, try not to overcook it so it doesn’t dry out.
The dish might taste slightly salty on its own. But paired with rice, or other neutral-tasting side, the salinity is perfectly dispersed and toned down.
This is not supposed to be a very saucy dish. If you want a little more sauce, add a 1/4 cup more broth or water to the sauce, along with a an additional tablespoon soy sauce and a teaspoon honey.
To Sotre: Leftovers can be stored in an air-tight container in the fridge up to 4 days. Reheat gently on the stovetop until heated through.