I like to
use flank steak here; its full beefy flavor stands up to the marinade. Feel
free to moderate the heat by reducing the number of chiles. Serves 4.
tamarind concentrate or undiluted pulp from compressed tamarind
1/4 cup soy sauce
2 Tbs. granulated sugar
Juice of 1 lemon
3 cloves garlic, crushed and finely minced
1 to 2 dried red chiles (more or less to taste), cored,
seeded, and crumbled
1 lb. flank steak, thinly sliced across the grain
Oil for stir-frying
1 bunch bok choy (about 1 lb.), cut into 3/4-inch slices
1 small head broccoli, cut into small florets (about 2 cups)
Cooked rice (optional)
In a small
bowl, combine the tamarind, soy sauce, sugar, and lemon juice.
the sugar is dissolved.
garlic and chiles.
beef in a shallow dish, pour the marinade over it, and marinate in the
refrigerator for about 30 minutes, turning several times.
meat from the marinade and drain it well so it’s not dripping wet; reserve the
Heat a wok
or large heavy skillet until very hot.
Add a small
amount of oil and swirl the pan to coat.
half of the meat and cook over high heat, tossing and stirring constantly, just
until the meat is no longer pink, about 1 minute.
to a bowl and keep it warm.
the rest of the meat, again transferring it to the bowl.
When all the meat is cooked and removed from the pan, add a
bit more oil to the pan.
hot, add the bok choy and broccoli.
the vegetables until hot and slightly wilted, about 3 minutes.
the bowl with the meat.
marinade into the wok and bring it to a boil over high heat.
slightly thickened and glossy.
meat and vegetables to the wok and stir gently to coat with sauce.
immediately, with rice if you like.
information (per serving): Size : with 1 cup cooked rice, Calories (kcal): 580,
Fat (kcal): 19, Fat Calories (g): 170, Saturated Fat (g): 7, Protein (g): 39,
Monounsaturated Fat (g): 9, Carbohydrates (mg): 62, Polyunsaturated Fat (mg):
3, Sodium (g): 1210, Cholesterol (g): 75, Fiber (g): 5.