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Beef and Broccolini


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Rate this recipe 4.1/5 (12 Votes)


  • 2 tbsp minced ginger
  • 2 tbsp Dark soy sauce
  • 2 tbsp hot chili oil
  • 1 tbsp light brown sugar
  • 1 tbsp sesame seed oil
  • 1 tsp red pepper flakes
  • 2 tbsp Black Bean Sauce
  • 1 tsp onion powder
  • 1/2 cup melted butter
  • Kosher salt
  • 2 small bunches Broccolini
  • 3/4 pound trimmed skirt teak or flank steak
  • 8 ounces Shitake Mushrooms, clean and sliced thin
  • Freshly ground pepper
  • 2 tbsp EVVO



Step 1

1. Combine the minced ginger and next 7 ingredients in bowl of food processor;pulse until mixture is a coarse paste, add melted butter;pulse until smooth.
2. Cook mixture in a small saucepan over low heat for 20 minutes, stirring often; remove from heat;keep warm. Sauce may be covered and refrigerated for 3 days
3. Steam Broccolini for 2 to 3 minutes until tender;drain, drizzle with EVVO , season with salt and pepper, Keep covered to keep warm
4. Heat a large non stick skillet coated 1 tbsp extra virgin olive oil. Add steak and mushrooms, brown steak on each side for about 5 minutes, add sauce to coat.
4. Serve with Broccolini and Brown Rice


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