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Lunch / Dinner

Steak & Broccolini Stir-Fry

This Steak & Broccolini Stir-Fry has great flavor — the pungent ginger balances the richness of the steak. And the shiitakes add a sense of extra “meatiness” to the dish.

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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, 1–2 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 3–4 minutes. Add bell pepper and mushrooms to wok; stir-fry 2–3 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.

Nutritional Facts

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