Mongolian Beef with Broccolini

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

Sliced scallions

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.

Serves 4

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