Spicy Beef with Steamed Rice and Bok Choy
Recipe adapted from www.foodtv.ca
2 lb. flank steak, in one piece
1 teaspoon sesame oil (5 ml)
2 teaspoon chopped Thai chile (10 ml)
1/4 cup lime juice (60 ml)
2 teaspoon sugar (10 ml)
1 tablespoon sliced lemongrass (15 ml)
1 teaspoon freshly grated ginger (5 ml)
1/2 teaspoon freshly cracked black pepper (2 ml)
2 cups basmati rice (500 ml)
3 1/2 cups water (875 ml)
salt, to taste
1 tablespoon sesame oil + 1 tablespoon. vegetable oil (30 ml)
8 cloves garlic, sliced thinly
4 cups baby bok choy, cleaned
2 tablespoon soy sauce (30 ml)
Whisk together sesame oil, chile, lime juice, sugar, lemongrass, ginger and pepper in a small non-reactive bowl. Place flank steak into a shallow dish and cover with the marinade. Put in fridge and marinate over night. (If in a hurry, just use a tender cut like strip loin or tenderloin and only brush on marinade before grilling.)
Preheat a grill on high heat. Take beef out of marinade and season with salt. Grill beef to medium rare, 6-7 minutes per side for medium rare. Let rest for 5 minutes.
Rinse rice before cooking. Place rice, water and salt into a small saucepan and bring to a boil. Reduce heat to a simmer, place a tight fitting lid on and cook until all of the water has been absorbed, about 12 minutes. Turn off the heat and continue to steam for about 5 more minutes.
Heat sesame oil and vegetable oil in a wok. Add garlic slices and sauté for about 1 minute. Add soy sauce and bok choy and stir fry until it begins to wilt.
poon some of the steamed rice onto a plate. Put some of the bok choy down next and then slice beef and lay on top of bok choy. Drizzle with some more of the dressing.