Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 25m
Yield Six servings
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 102 milligrams, Sugar 3 grams, TransFat 0 grams
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