Ingredients:
2 tablespoons light soy sauce, plus 1 tablespoon
1 tablespoon cornstarch, plus 1 teaspoon
¼ teaspoon red pepper flakes
Juice of 1 lime
½ pound top sirloin steak, preferably certified Angus beef, trimmed and cut approx 1/8-inch thick, against the grain
1 pound Chinese broccoli, ends trimmed
¼ cup low-sodium chicken broth
1 teaspoon light brown sugar
1 teaspoon sesame oil
2 tablespoons vegetable oil
4 scallions, white and green parts, cut into 2-inch pieces
1 tablespoon minced fresh ginger
4 garlic cloves, minced
4 heads baby bok choy, cut crosswise
1 red bell pepper, halved, seeded, and thinly sliced
Chopped fresh cilantro, for garnish
Procedure:
In a small bowl, combine 2 tablespoons of the soy sauce, 1 tablespoon cornstarch, limejuice, and red pepper flakes. Mix with a spoon to dissolve the cornstarch. Put the steak in a baking pan, pour the marinade over the meat, toss to coat, and set aside.
To prepare the broccoli: Bring a pot of salted water to a boil, also have ready a bowl filled with water and ice.
Cut the broccoli into bite-size pieces and cook them in the boiling water for about 1 minute. Drain and refresh the broccoli in the ice water to stop from cooking.
Once the broccoli is completely cool, drain from the ice water, pat dry with paper towels, and set aside.
In a small bowl, make a quick sauce by combining the broth, remaining 1 tablespoon of soy sauce, remaining 1 teaspoon of cornstarch, sugar, and sesame oil. Mix with a spoon to dissolve the cornstarch. Set aside.
To prepare the stir-fry: Put a wok over medium-high heat and coat with 1 tablespoon of the vegetable oil. Remove the beef from the marinade. Working in batches, stir fry the beef until medium rare about 1 to 2 minute, tossing constantly. Remove the cooked beef to a side platter, repeat with the remaining beef. Keep the wok on the heat.
Coat the wok with the remaining 1 tablespoon of vegetable oil. When the oil is hot, add the scallions, garlic, ginger, bok choy, and red bell pepper. Cook, stirring, until the vegetables become tender, about 1 minute. Add the blanched broccoli, tossing to incorporate. Return the beef to the wok and pour in the sauce, tossing to coat. Cook for 1 minute until the sauce is thick. Garnish with cilantro and serve.
Show: Recipe Rehab
Recipe Author: Chef Govind Armstrong
Photograph By: Chef Govind Armstrong/Recipe Rehab
Photograph Retouched By: Recipe Spy
Source: http://reciperehab.com/blog/post/get-chef-govind-s-beef-with-chinese-broccoli