Time
Spice
Serves
40 min
mild
2
Calories
Carbs
Fiber
Fat
Protein
670
80g
11g
23g
30g
Ingredients
1/2 lb flank steak
1 bunch gai lan or broccoli rabe
3 scallions
3 shallots
6 garlic cloves
1/4 cup rice wine
1/8 cup soy sauce
2 tbsp oyster sauce
2 tbsp honey
2 tbsp sesame oil
1/2 c jasmine riceEquipment
stockpot
serrated knifePreparation
Fill a large stockpot with water and place on high heat to blanch the gai lan.
Combine the rice wine, oyster sauce, honey, and tamari in a shallow bowl that is large enough to fit the steak. Place the steak in the bowl and coat with the marinade. Marinade the steak for at least 30 minutes.
Set a saucepan with a lid on high heat with 2/3 c of water and 1/4 teaspoon of salt. While waiting for the water to boil, place the jasmine rice in a bowl and fill it with water. Swish your hands in the rice until the water becomes cloudy, and then drain. Repeat two more times.
Once the water has reached a boil, add the rinsed rice. Stir the pot to ensure that the rice is submerged. Cover and reduce the heat to low. Cook the rice for 16 minutes, then remove from heat. Keep the lid on the pot until ready to serve.
Finely slice the shallots, scallions, and garlic.
Once the water in the stockpot is boiling add the gai lan, and cook for 3 minutes to blanch. Transfer to a plate for later use.
Finely slice the marinated beef with a serrated knife.
Don't throw away the marinade!
Coat the bottom of a large skillet or sauté pan with sesame oil and place on high heat. Once the oil is very hot, add the steak (in batches) and sear for 1 minute on each side. Transfer the steak to a plate for later use. Reserve any fat in the pan for cooking the shallots and garlic.
Add the shallots, garlic, and scallions to the pan. Sauté until the they are tender and have browned.
Squeeze the water from the blanched gai lan. Add the gai lan to the pan along with the marinade. Let the gai lan cook for 4 minutes, and then add the beef. Once the beef has been coated in the pan sauce, remove the pan from heat.
Serve the beef and broccoli with the jasmine rice.
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