¼ cup dry Sherry
¼ cup low-sodium beef broth
3 TBS low-sodium soy sauce
2 TBS hoisin sauce
1 TBS cornstarch
½ tsp Kosher salt
12 oz. flank steak, cut into ¼-inch-thick slices
3 TBS peanut oil, divided
1 TBS minced fresh ginger
1 TBS minced garlic
½ tsp crushed red pepper flakes
1 bunch broccolini, ends trimmed, about 8 oz.
1 ½ cups shiitake mushrooms, stemmed and halved OR 5 oz. sliced shiitake mushrooms
Toasted sesame seeds
Combine sherry, broth, soy sauce, hoisin sauce, cornstarch, and salt in a bowl. Add steak, tossing to coat; cover and refrigerate 15 minutes.
Preheat a wok or large, non-stick skillet, over medium-high; add 2 TBS oil. Remove half of beef with a slotted spoon (reserve marinade), and stir fry until brown, about 2-3 minutes. Transfer to a platter. Remove the remaining beef with a slotted spoon; stir fry and add to first batch.
Add remaining peanut oil to pan. Stir fry garlic, ginger, red pepper flakes for 10 seconds. Add broccolini and continue stir frying about 2-3 minutes. Add mushrooms; stir fry for 2-3 minutes more. Return steak to wok with accumulated juices AND reserved marinade. Toss to coat. Cook until sauce thickens and bubbles, 1-2 minutes. Serve over rice. Garnish with toasted sesame seeds and sliced scallions.