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Lunch / Dinner

Sesame Beef & Broccolini

Inspired by a traditional Chinese takeout dish, this full-flavor recipe is so simple you’ll never need to dial for delivery again. Beef and broccoli is standard Chinese fare. Here, broccoli is swapped out for broccolini, which is a cross between broccoli and Chinese kale. For the beef, look for shoulder petite tender steak — it’s a lean cut of meat with great beefy flavor. If you can’t find it, you can substitute with sirloin steak. Regardless of the cut you choose, partially freeze the meat first, just until firm but not frozen solid, about 30 minutes. This makes it easier to thinly slice the meat against the grain. And tossing the dish with a spicy hoisin mixture gives it loads of flavor, taking it from bland to bold and delicious.

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Ingredients

COMBINE:

WHISK:

STEAM:

HEAT:

Chili garlic sauce is traditionally used in Chinese cooking and sambal oelek in Indonesian, but they're basically interchangeable. Sambal is a tad spicier.

Instructions

Combine soy sauce, 2 Tbsp. sherry, vinegar, hoisin, chili garlic sauce, brown sugar, and ½ tsp. cornstarch in a bowl.

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

Steam broccolini in ¼ 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. Top servings with sesame seeds.

So it cooks quickly, remains tender, and doesn't curl, thinly slice the meat against the grain.

So it cooks quickly, remains tender, and doesn't curl, thinly slice the meat against the grain.

Before stir-frying, the broccolini just needs to be steamed briefly in the wok, covered, until crisp-tender.

Before stir-frying, the broccolini just needs to be steamed briefly in the wok, covered, until crisp-tender.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

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