Thursday, May 29, 2014

Easy Stir-Fried Beef and Broccolini from @LucyBurdette

LUCY BURDETTE: As usual, it's been a busy week re-entering real life after vacation. Cooking was not my first priority. But I'd snagged a handsome bunch of broccolini at the farmer's market that I wanted to use. (Broccolini is a relative to broccoli, with long thin stalks and smaller florets.)

Lucy to her husband: How does cheesy polenta with steamed broccolini sound?

John (face falling): It sounds fine. I'm glad I'm not cooking so it's fine.

But I could see it wasn't really fine, and he is a good sport about eating about anything I serve and then cleaning up. (Besides that, we have an anniversary coming up tomorrow!) So I made a quick trip to the grocery story and added...meat!

And, I wanted an excuse to use our Japanese souvenirs--new chopsticks and chopstick holders. Aren't they adorable?


1/2 lb beef (I used a small steak), sliced
1 bunch broccolini
1 bunch scallions, cut into inch-long pieces
1-inch chunk ginger, peeled and chopped
1 heaping tsp cornstarch
1 tsp sesame oil
 1-2 Tbsp soy sauce

2 Tbsp sherry
1 cup or more beef broth

Slice the steak and marinate it in the cornstarch, soy sauce, sherry, and sesame oil.

Prepare the scallions, broccolini, and ginger (you could add chopped garlic if you like)

Stir fry the scallions and ginger in hot oil until brown and fragrant. Set that aside.

Add the broccolini to the hot skillet along with 1/3 cup or so of the beef broth and steam until almost tender. Set that aside.

Drain and reserve the marinade, and then add the beef to the skillet (more hot oil first). 

To the reserved marinade, add the other 2/3 cup beef broth. When the beef is almost cooked, add the vegetables back into the pan with the marinade. 

Cook several minutes until bubbly. Serve over brown rice.

Lucy Burdette is the author of the Key West food critic mysteries, including DEATH WITH ALL THE TRIMMINGS--coming in December! Follow her on Pinterest, Facebook, and Twitter 
Lucy (aka Roberta) and John 22 years ago


  1. That sounds SO good, Roberta. Much better than polenta. :-)

  2. A delicious sounding recipe. (Although cheesy polenta is pretty darned tasty, too!)

    Have a marvelous anniversary celebration. May is a good month for them--I just had mine.

    1. Sorry for the delay.
      42 years!

    2. Yay for you guys--you were a child bride:)

    3. Yes indeed! And we were so blase' that we figured we'd have the wedding (outside in my mother's backyard where, interestingly, everything was in bloom at once, lilacs, daffodils, tulips, forsythia, etc.) and then in 5 years get divorced and use that as the reason for another party!
      We have found much better reasons to celebrate in all these years.

  3. Looks delicious, Lucy/Roberta! I can't wait to try it. The chopstick holders are adorable and I love the wedding photo. Happy Happy1

  4. What a sweet picture! I'm with John, this sounds much ore delicious. In fact, I have almost everything at home to make it. Yum! Love the cute chopstick rests!


  5. Happy anniversary!!! How wonderful. Ah, the things we do for love. The chopsticks holders are adorable!!! May you have plenty of great new memories!

    Daryl / Avery

  6. thanks ladies--I love the kitties, my favorite thing from the trip. And lots of good new memories--yes! xo