Sesame Beef and Broccolini

By cserumga

Per serving: 437 cal, 19g total fat, 79mg chol, 1382mg sodium, 30g carb, 6g fiber, 29g protein

Ingredients

• 3 Tbsp low-sodium soy sauce
• 2 Tbsp plus 2 tsp dry sherry, divided
• 2 Tbsp rice vinegar
• 2 Tbsp hoisin sauce
• 2 tsp chili garlic sauce or sambal
• 1 1/2 tsp light brown sugar
• 2 1/2 tsp cornstarch, divided
• 8 oz shoulder petite tender steak, thinly sliced, seasoned with salt and pepper
• 1 bunch proccolini, ends trimmed (8 oz)
• 1/4 cup water
• 4 tsp sesame oil, divided
• 1 cup sliced shiitake mushrooms, stems removed (3.5 oz)
• 1 large carrot, ribbon-sliced (about 1 cup)
• 1/2 cup sliced onion (about 1/2 medium onion)
• 2 tsp minced garlic
• 2 tsp minced fresh ginger
• 1 1/2 tsp toasted sesame seeds

Details

Servings 2
Cooking time 39mins

Preparation

Step 1

Combine soy sauc, 2 Tbsp sherry, vinegar, hoisin, chili garlic sauce, brown sugar, and 1/2 tsp corhstarch in a small bowl.

Whisk together 2 tsp sherry and 2 tsp cornstarch in a medium bowl; add steak and toss to coat.

Steam broccolini in 1/4 cup water in a wok, covered, over high heat until crisp-tender, 5 minutes. Transfer broccolini to a plate; wipe the wok dry.

Heat 2 tsp oil in the wok; add steak and cook until brown but slightly pink, about 2 minutes. Transfer steak to a plate.

Add remaining 2 tsp oil to the wok; stir in mushrooms, carrot, and onion, and cook until vegetables begin to soften, about 2 minutes. Stir in garlic and ginger and cook until fragrant, 30 seconds.

Add broccolini, steak, and soy sauce mixture; cook until sauce is thick and syrupy, about 1 minute. Garnish each serving with toasted sesame seeds.