JesseEatzA high-performance dinner blending Southern steakhouse quality with bold Asian aromatics and a hit of smoky heat.
In a medium bowl, whisk together the soy sauce, honey, ginger, and chili crunch oil to create the marinade. Add the sliced flank steak and toss to coat thoroughly. Let it sit for at least 15 minutes.
Slicing the steak while partially frozen makes it much easier to get those paper-thin restaurant-style strips.
Prep the broccolini by trimming the woody ends and slicing any thick stalks in half lengthwise so they cook evenly.
Heat 1 tablespoon of oil in a wok or large cast-iron skillet over high heat until it just starts to smoke. Add the broccolini and a splash of water, covering for 2 minutes to steam-tenderize, then remove and set aside.
You want a bright green color with just a bit of char on the edges.
Wipe out the pan and add the remaining tablespoon of oil. Working in batches if necessary, add the steak in a single layer. Let it sear undisturbed for 1-2 minutes to get a dark crust before tossing.
Add the garlic and the pre-cooked broccolini back into the pan with the steak. Pour in any remaining marinade from the bowl and toss everything together for 1-2 minutes until the sauce thickens and glazes the meat.
Remove from heat immediately. Garnish with toasted sesame seeds and sliced green onions before serving.
The key to this dish is the 'Wok Hei'—that breath of the wok. Get your pan screaming hot before adding the steak to ensure a deep sear without overcooking the center. If you don't have a wok, a heavy cast-iron skillet works wonders for holding that high heat. Serve this over cauliflower rice or quinoa for an even higher protein-to-carb ratio.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.