1 leftover steak or cooked steak (about 1 1/4 lb.), cut in half lengthwise, center
gristle removed, cubed
2 Tbsp. Olive oil
I bag of frozen broccoli or 1 head broccoli (about 1 1/2 lb.),
trimmed, halved lengthwise
1 cup frozen peas
2 Tbsp. toasted sesame oil
2 tsp. crushed red pepper flakes
1 tsp. toasted sesame seeds, plus more for serving
2 tablespoons chopped mint or cilantro
Steamed rice and hot sauce (for serving; optional)
Finely grate 2 tsp. orange zest from 1 orange into a small bowl. Cut all oranges in half; set aside.
Add five-spice powder, brown sugar, and 2 tsp. kosher salt to bowl with zest and stir to combine. Rub steak all over with spice mixture.
Heat oil in a large sauté pan over high.
Arrange broccoli in an even layer in same skillet and heat over high. Cook, undisturbed, until well charred, about 3 minutes. Toss and continue to cook until tender and slightly charred all over, about 3 minutes more. Add In peas and cook for 1-2 minutes. Add in cubes cooked steak. Toss and mix. Char oranges in the hot pan. Transfer oranges to a plate. Transfer vegetables and steak to a large bowl.
Squeeze in juice from 2 orange halves over. Add sesame oil, red pepper flakes, 1 tsp. sesame seeds, and remaining 1/4 tsp. kosher salt and toss to coat.
Transfer steak and vegetables to a platter. Top with scallions, sea salt, and remaining sesame seeds. Serve with charred orange halves to squeeze over, rice, and hot sauce alongside, if desired.
Budino in Italian means pudding but this is more like a molten cake, moist and almost gooey in the middle when served warm from the oven. I like to serve the budino with a scoop of homemade Banana Chocolate-Chunk Ice Cream (in my cookbook, Cooking From the Hip), but it's also great with creme anglaise and fresh raspberries or strawberries.