Spicy Beef and Broccolini Stir-Fry

Julia Levy
Updated
Get the recipe for Spicy Beef and Broccolini Stir-Fry.

What’s not to like about DIY, healthier Chinese takeout that you can cook up in 20 minutes? This warming family-friendly meal packs plenty of color on each plate. Lightly-cooked broccolini and Fresno chiles still retain some of their fresh crunch, and they’re not drenched in sauce. Instead, a glossy sauce made from beef broth, soy sauce, sugar, and cornstarch gets drizzled over the veggies, beef, and rice for a bit of savory-sweet satisfaction. The rice can be made a day ahead and reheated, and it’s perfectly okay to substitute brown rice for white, or even udon or soba noodles.

Yields: 4

Nutrition

Calories 430

Fat 18g

Sat Fat 5g

Cholesterol 88mg

Fiber 2g

Protein 38g

Carbohydrate 27g

Sodium 915mg

Sugar 8g

Ingredients

  • 1 cup long-grain white rice

  • 3 tablespoons toasted sesame oil, divided

  • 1¼ lb. flank steak, thinly sliced against the grain

  • 1 pound broccolini, trimmed and cut into 2-in. pieces

  • 1 small Fresno chile, thinly sliced crosswise, optional

  • 3 cloves garlic, thinly sliced

  • 1 cup beef broth

  • 3 tablespoons soy sauce

  • 1½ tablespoons light brown sugar

  • 2 teaspoons cornstarch

Directions

  1. Cook rice according to package directions.

  2. Meanwhile, heat 1 tablespoon oil in a large skillet over high. Add beef and cook, tossing often, until only slightly pink, about 3 minutes. Transfer to a bowl.

  3. Add broccolini and remaining 2 tablespoons oil to skillet. Cover and cook, uncovering to toss halfway through, until bright green, about 4 minutes. Uncover and cook, stirring often, until tender and charred, about 2 minutes more. Add chile, if desired, and garlic; cook until softened and fragrant, about 1 minute. Transfer to another bowl.

  4. Whisk together broth, soy sauce, sugar, and cornstarch. Add to skillet and bring to a boil; cook until thickened and glossy, about 1 minute. Serve broccolini and beef over rice, drizzled with sauce.