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Lunch / Dinner

Steak & Broccolini Stir-Fry

Stir-fry makes the best weeknight dinner — a little prep, a quick trip to the skillet or wok, and a lot of flavor. This Steak & Broccolini Stir-Fry is no exception, with ginger, tons of colorful veggies, and a flavorful sauce. The pungent ginger balances the richness of the steak. And the shiitakes add a sense of extra “meatiness” to the dish.


4 servings

Total Time

40 minutes

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Test Kitchen Tip

Mise en place [MEEZ-ahn plahs], having all of your ingredients prepped and ready before starting to cook, helps meals, especially stir-fries, come together quickly and efficiently.


Whisk together sherry, broth, soy sauce, cornstarch, brown sugar, and sesame oil. Add steak and marinate while preparing other ingredients.

Combine ginger, garlic, and pepper flakes for the aromatics.

Heat 2 Tbsp. peanut oil in a cast-iron wok or large skillet over high until smoking. Stir-fry half the steak (reserving marinade) until slightly browned, 12 minutes, then transfer to a plate; repeat with remaining steak.

Add remaining 1 Tbsp. peanut oil to wok; stir-fry aromatics until fragrant, 30 seconds. Add broccolini, onions, and carrots to wok; stir-fry 34 minutes. Add bell pepper and mushrooms to wok; stir-fry 23 minutes. Add steak and remaining marinade to wok; stir-fry until marinade thickens, 2 minutes.

Top stir-fry with scallions and sesame seeds and serve with rice.


Slicing is easier if you freeze the steak for 30 minutes. Slice it against the grain or it will curl.


Marinating the steak adds flavor and it coats and protects the meat from overcooking at a high heat.

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