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Spicy Steak & Broccolini

Yield: 6 servings | Prep Time: 20 minutes | Cook Time: 10 minutes


  • 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
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  1. Combine first 5 ingredients in medium bowl.
  2. Heat 1 tablespoon oil in large nonstick skillet on medium high. Add vegetables; cook 3 min. or until tender crisp. Transfer to clean bowl.
  3. 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.
  4. 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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