Spicy Steak & Broccolini
Yield: 6 servings
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Prep Time: 20 minutes
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Cook Time: 10 minutes
Ingredients
- 1 ½ lb. beef tenderloin, cut into 2-inch cubes
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 3 tablespoons avocado oil, divided
- 2 cups multicolored mini sweet peppers, cut into thin rings
- ¼ pound broccolini, cut into 3-inch sections
- 2 large shallots, chopped
- ¼ cup Nakano® Seasoned Rice Vinegar
- 1 tablespoon sugar
- 1 teaspoon sambal oelek (Asian chili garlic sauce)
- ¼ teaspoon kosher salt
- 2 teaspoons grated fresh ginger
Directions
- Combine first 5 ingredients in medium bowl.
- Heat 1 tablespoon oil in large nonstick skillet on medium high. Add vegetables; cook 3 min. or until tender crisp. Transfer to clean bowl.
- Heat 1 tablespoon oil in same skillet on high until shimmering. Add half the beef in a single layer. Cook, undisturbed, 2 min. or until bottoms are browned. Stir. Cook 1 min. or until outer surfaces are no longer pink. Transfer to bowl with vegetables. Repeat with remaining oil and beef.
- Return beef and vegetables to skillet on medium high. Combine remaining ingredients in small bowl. Add vinegar mixture to pan. Cook 2 min. or until sauce is slightly thickened.
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