How is cooking Broccolini different from cooking Broccoli?

Broccolini cooks a little faster than regular broccoli because the stems are thinner and more tender. In most stir fry recipes, broccolini only needs about 2 to 3 minutes while broccoli often takes 3 to 5 minutes depending on the size of the florets. You can also use the entire stem, just trim off the dry bottom half inch. Broccoli stems are much tougher and are usually trimmed off for cooking.

Can I use regular broccoli instead of broccolini?

Yes. Regular broccoli works well, though it may need slightly longer cooking time depending on the size of the florets. If you prefer a more classic version, your Instant Pot Beef and Broccoli and Teriyaki Beef and Broccoli both use traditional broccoli.

Can I make the sauce ahead of time?

Yes. The sauce can be mixed ahead and refrigerated. Just whisk it again before using since the cornstarch will settle.

How do I keep the beef tender?

Slice it thinly against the grain and avoid overcooking it. A hot skillet and quick cooking help keep it tender.

Beef and Broccolini Stir Fry with Savory Homemade Sauce ⋆ Deb's Daily Dish

Description

This Beef and Broccolini Stir Fry is a quick skillet dinner with tender strips of beef, tender broccolini and a rich, savory sauce. It’s easy enough for a busy weeknight but flavorful enough to feel like your own personal take out meal.

Ingredients

Units Scale

1 1/2 pounds top sirloin, sliced thin against the grain
1 tablespoon avocado, canola, or vegetable oil

Sauce

1 cup low sodium beef broth
1/2 cup low sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon rice wine vinegar
2 tablespoons brown sugar
2 teaspoons garlic powder (or garlic paste)
1 teaspoon ground ginger (or ginger paste)
2 tablespoons cornstarch
1 large bunch broccolini (about 3/4 pound), 1/2 inch bottom stem trimmed
Optional: crushed red pepper flakes, sesame seeds, sliced green onions

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Instructions

Slice the beef thinly against the grain.
In a bowl, whisk together: beef broth, soy sauce, oyster sauce, rice vinegar, brown sugar, garlic, ginger, and cornstarch until smooth. Give it a taste and adjust as preferred by adding more sugar, soy sauce or some red pepper flakes.
Heat oil in a large skillet over medium-high heat.
Add beef in a single layer and cook until browned. Don't move around the first minute, allowing it to sear. Remove from skillet. *
Add broccolini and cook until crisp-tender, about 2-3 minutes. Add a splash of broth if needed to help steam slightly.
Remove broccolini.
Pour prepared sauce into skillet and bring to a simmer until thickened.
Return beef and broccolini to skillet and toss until evenly coated.
Sprinkle with sesame seeds or slice green onions if desired.
Serve over rice or noodles.

Notes

*I usually like to place the beef in the freezer for about 15-20 minutes before slicing. It makes the beef easier to slice thinly.

* If all the beef doesn't lay flat in the skillet without overlapping, cook it in two batches.

*Store leftovers in the refrigerator in a covered contained. Reheat in a skillet on low until hot. You can also reheat on a plate covered with parchment or food safe plastic wrap.

*Freeze in an airight container for up to 3 months. Defrost overnight in the refrigerator and reheat as above.