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

1. Blanch broccolini in a pot of boiling salted water, 3 minutes; drain and dry in a salad spinner.

2. Whisk together broth, vinegar, soy sauce, honey, cornstarch, sesame oil, ginger, garlic, Dijon, pepper flakes and zest.

3. 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.

4. 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.

5. Serve stir-fry over Scallion Rice.

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