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BEEF - TENDERLOIN - Sesame Beef and Broccolini
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| Serves 2 (about 4cups) COMBINE: | |
| 3 Tbsp. | low-sodium soy sauce |
| 2 Tbsp. | dry sherry |
| 2 Tbsp. | rice vinegar |
| 2 Tbsp. | hoisin sauce |
| 2 tsp. | chili garlic sauce or sambal oelek |
| 1 1/2 tsp. | light brown sugar |
| 1/2 tsp. | cornstarch |
| WHISK: | |
| 2 tsp. | dry sherry |
| 2 tsp. | cornstarch |
| 8 oz. | shoulder petite tender steak thinly sliced, seasoned with salt and black pepper |
| STEAM: | |
| 1 bunch | broccolini, ends trimmed (8 oz.) |
| 1/4 cup | water |
| HEAT: | |
| 4 tsp. | sesame oil, divided |
| 1 cup | sliced shiitake mushrooms, stems removed (3.5 oz.) |
| 1 large | carrot, ribbon-sliced (about 1 cup) |
| 1/2 cup | sliced onion,, (about 1/2 a medium onion) |
| 2 tsp. | minced fresh garlic |
| 2 tsp. | minced fresh ginger |
| 1 1/2 tsp. | toasted sesame seeds |
Combine soy sauce, 2 Tbsp. sherry, vinegar, hoisin, chili garlic sauce, brown sugar, and 1/2 tsp. cornstarch in a small bowl.
Whisk together 2 tsp. sherry and 2 tsp. cornstarch in a medium bowl; add steak and toss to coat.
Steam broccolini in 1/4 cup water in a wok, covered, over high heat until crisp and tender, 5 minutes. Transfer broccolini to a plate; wipe the wok dry.
Heat 2 tsp. 0iI in the wok; add steak and cook until brown but slightly pink, about 2 minutes. Transfer steak to a plate.
Add remaining 2 tsp. 0iI 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. Garnish each serving with toasted sesame seeds.
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