Categories: Asian
Ingredients
- 8 oz broccolini, trimmed and halved on the bias
- 1/3 cup beef broth
- 1/4 cup balsamic vinegar
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tsp cornstarch
- 2 tsp toasted sesame oil
- 1 tsp grated fresh ginger
- 1 tsp grated garlic
- 1 tsp Dijon
- 1/2 tsp red pepper flakes
- 1/2 tsp minced orange zest
- 8 oz beef tenderloin filet, halved crosswise and lengthwise, seasoned with salt and pepper
- 2 tbsp olive oil
- 1 cup sliced onions
Directions
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Blanch broccolini in a pot of boiling salted water, 3 minutes; drain and dry in a salad spinner.
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Whisk together broth, vinegar, soy sauce, honey, cornstarch, sesame oil, ginger, garlic, Dijon, pepper flakes and zest.
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Sear medallions in 2 tbsp olive oil in a saute pan over high heat until browned on both sides, about 2 minutes per side; transfer to a plate and tent with foil.
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Add onion to same pan and stir-fry 2 minutes. Add broth mixture and boil until thickened. Stir in broccolini and cook 1 minute. Return medallions to pan and coat in sauce.
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Serve stir-fry over Scallion Rice.