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It's make your own takeout (MYOTO) night! This stir-fry has three main ingredients: flank steak, LOTS of broccolini and scallions, which Rach combines in a fragrant sauce of Shaoxing, soy and sesame oil sauce. The dish takes just minutes to cook and tastes just as good as, if not better, than anything you can order, so put down that phone. "You are not going to get this out of a takeout box," says Rach. "You're gonna make this!" Serve with white rice or Chinese noodles (wide rice or flour noodles are great) cooked to package directions and garnish with toasted sesame seeds and chopped chives, if you like. 

For more MYOTO inspiration, check out Rach's Chicken Chow Fun and Lo Mein with Flank Steak, Pork, Chicken, Shrimp or Tofu.


For the Marinade and Beef:
  • 2 tablespoons Shaoxing or dry sherry
  • 1 tablespoon each dark soy sauce and light soy sauce
  • 1 tablespoon peanut oil
  • 1 tablespoon cornstarch
  • 1 ¼ pounds flank steak
  • Fine sea salt and black pepper
For the Sauce:
  • 1 cup beef or chicken bone broth or stock
  • ¼ cup Shaoxing or dry sherry
  • 2 tablespoons each light soy sauce and dark soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon sesame oil
To Prepare:
  • 4 tablespoons peanut oil
  • 1 bunch large scallions, trimmed of roots and tough edges of tops
  • 2 generous bunches broccolini, cut into generous bite-sized pieces and thicker stalks cut in half lengthwise, or a large head of broccoli cut into thin florets and stems into batons
  • 2 inches ginger, peeled and cut into thin matchsticks or chopped
  • 6 cloves garlic, chopped
  • 1 jalapeno (optional), chopped and seeded for less heat


Serves: 4


Combine marinade ingredients, except for the meat, salt and pepper, in bag. Freeze meat for 7 to 10 minutes, slice and pat dry. Season very lightly with salt and pepper.  

Add meat to marinade and let stand 30 minutes or more.  

For the sauce, in a bowl, whisk up ingredients and reserve.

Rachael Ray 12-Inch Cast Iron Frying Pan

Rachael Ray 12-Inch Cast Iron Frying Pan

Rachael Ray

To prepare, heat a large cast-iron skillet over medium-high to high heat and add a thin layer of oil, scant turn of the pan. Add scallions, char evenly all over 3 minutes and remove to platter. Chop into 1-inch pieces once cool enough to handle.  

Add another tablespoon oil, turn of the pan, if needed, add the pieces of meat from the marinade and brown until crispy and shellacked-looking. Do this in two stages, if necessary, to avoid crowding the pan. Remove to platter.  

Add remaining oil, 2 turns of the pan, add broccolini and stir-fry 3 to 4 minutes. Add the ginger, garlic and jalapeno (if using), stir a minute, then add sauce and stir. Add beef and its juices and scallions, toss and serve with Chinese noodles or rice.