Fusion Chinese Beef and Broccolini with Honey Walnuts
It is a quick meal that satisfies stir fry cravings, but incorporates flavors like honey and walnuts into a traditional Chinese stir fry dish.
This recipe has just a handful of ingredients and incorporates Chinese prep work like velveting the beef to enable the beef to stay tender while cooking. It's a well-rounded meal, with protein from beef, minerals from broccolini, and healthy fats from walnuts.
Ingredients 16
250 g steak, thinly sliced
250 g broccolini, trimmed
1 knob ginger, finely chopped
1 tbsp neutral oil
Sauce
2 tbsp oyster sauce
1 tbsp corn starch, mixed with water to form a slurry
1 tbsp soy sauce
50 ml water
Candied Walnuts
50 g walnuts
1 tbsp honey
1 tsp olive oil
Beef Marinade
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp shaoxing wine
1 tbsp sugar
1⁄4 tbsp baking soda
1⁄4 tbsp cracked pepper
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Method 7
Marinate using , , , , , and for 10 minutes.
In a small bowl, mix , , , and together.
In a small pan, add 1 teaspoon of and heat on medium. Add and and stir continuously until the honey is heated through and has glazed the walnuts (2 minutes). Turn off heat and set walnuts aside.
In a wok or pan, add and heat on medium. Once hot, fry until almost cooked. Remove beef from the wok.
In the same pan, add and . Add 50 ml of water and continue cooking with lid on until broccolini is almost cooked (2 minutes).
Pour in sauce mixture and mix together.
Once sauce is thick, add and honey walnuts back into the pan and mix everything together. Remove from heat and serve to enjoy.
Always Hungry Club's tips
Choosing & Preparing the Beef:
Look for a tender cut like flank, sirloin, or ribeye, and slice it thinly against the grain to maximize tenderness. A quick marinade with soy sauce, a bit of sugar, and cornstarch helps lock in moisture and flavor before stir-frying.
Stir frying tips:
Use a wok or large skillet so you have ample room to toss and sear everything. Heat the pan properly before adding oil, and be sure not to overcrowd it; work in batches if needed to avoid steaming instead of browning.
Handling the Broccolini:
Broccolini has thinner stalks than standard broccoli, making it ideal for stir-frying. If you prefer more tender stalks, blanch them briefly (about one to two minutes in boiling water) before stir-frying, and aim for a crisp-tender texture that pairs well with the saucy beef.
Honey Walnuts:
Lightly toast the walnuts first to enhance their natural sweetness and crunch. Once coated with honey, spread them out on parchment paper or foil to cool so they don’t clump together. You can make the honey walnuts in advance and store them in an airtight container; if they soften, quickly re-toast them.
Balancing Flavors:
Chinese-inspired stir-fries often rely on a sweet-savory balance, so adjust the honey and soy sauce levels to your taste. If you want a bit of heat or brightness, add a pinch of chili flakes or a squeeze of fresh lime.
Serving Suggestions:
Serve the beef and broccolini over steamed jasmine rice or noodles to soak up the sauce. A side of pickled vegetables or an Asian-style slaw offers a nice, fresh contrast, and garnishing with green onions or sesame seeds adds extra color and flavor.
Storage & Reheating:
Any leftovers should go into an airtight container and into the fridge for up to three days. Reheat gently in a hot pan or the microwave, adding a splash of water or broth if the sauce has thickened. Keep the honey walnuts separate until serving so they remain crunchy.
Make It Your Own:
Broccolini can be replaced with standard broccoli florets, baby bok choy, or snap peas for variety. You can also adjust the sauce to be lighter by reducing the cornstarch or thickener, or substitute the beef with chicken or tofu if you want a different protein.
