Curried Beef And Bitter Greens
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12ounces broccoli spears, stems peeled and cut into ¼-inch dice, flowers cut into bite-size pieces
- 1cup coconut milk
- ½cup beef broth
- 1tablespoon red curry paste
- 6teaspoons vegetable oil
- ¼teaspoon fresh minced chili pepper
- 1medium onion, sliced thin
- 2large stems bok choy, cut into ¼-inch slices
- 1marinated flank steak (see above), sliced thinly against the grain
Nutritional analysis per serving (6 servings)
212 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 11 grams protein; 102 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a medium pot of salted water to a boil. Add the broccoli stems and boil for 2 minutes. Add the florets and boil for 1 minute. Drain and plunge into a bowl of ice water. Drain and set aside.
- Step 2
Combine the coconut milk and beef broth, then whisk in red curry paste. Heat 3 teaspoons of the oil in a wok or large skillet over high heat. Add the chili pepper and cook briefly. Add the onion and stir for 1 minute. Add the broccoli florets and stems and toss for 2 minutes. Add the bok choy and stir over high heat for 4 minutes. Remove from wok and set aside.
- Step 3
Wipe out the wok. Return to high heat, add the remaining oil and when it is hot, quickly stir-fry the beef. Add the vegetables and toss.
- Step 4
Working quickly, pour the coconut milk mixture over the beef and vegetables, stirring constantly to distribute well. Serve over steamed basmati rice.
Private Notes
Comments
Where is the recipe for the marinated steak?
For those asking, from original article: 18 garlic cloves, smashed, peeled, coarsely chopped 3 tablespoons sherry vinegar 3 tablespoons fresh lemon juice 3 tablespoons dark soy sauce 3 tablespoons olive oil 3 tablespoons black peppercorns, smashed 2 2.5 to 3 lb flank steaks 1) Combine all seasonings, rub into steaks. Marinate overnight in fridge. 2) Heat a large cast-iron skillet until almost smoking. Brush off excess marinade. Cook steak 2-3 min per side, until rare. Let sit a min, slice.
For those asking, from original article: 18 garlic cloves, smashed, peeled, coarsely chopped 3 tablespoons sherry vinegar 3 tablespoons fresh lemon juice 3 tablespoons dark soy sauce 3 tablespoons olive oil 3 tablespoons black peppercorns, smashed 2 2.5 to 3 lb flank steaks 1) Combine all seasonings, rub into steaks. Marinate overnight in fridge. 2) Heat a large cast-iron skillet until almost smoking. Brush off excess marinade. Cook steak 2-3 min per side, until rare. Let sit a min, slice.
The flank steak recipe is at the link at the top: The Cook's Night In.
I used curry powder and cumin but added too much and the sauce became muddied in taste and texture, though still edible. A caveat.
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