Ingredients
- 12 ounces broccoli spears, stems peeled and cut into 1/4-inch dice, flowers cut into bite-size pieces
- 1 cup coconut milk
- ½ cup beef broth
- 1 tablespoon red curry paste
- 6 teaspoons vegetable oil
- ¼ teaspoon fresh minced chili pepper
- 1 medium onion, sliced thin
- 2 large stems bok choy, cut into 1/4-inch slices
- 1 marinated flank steak (see above), sliced thinly against the grain
- Nutritional Information
Nutritional analysis per serving (6 servings)
213 calories; 16 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 11 grams protein; 25 milligrams cholesterol; 94 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six servings
Preparation
- 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.
- 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.
- 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.
- Working quickly, pour the coconut milk mixture over the beef and vegetables, stirring constantly to distribute well. Serve over steamed basmati rice.
25 minutes
Dining and Cooking