Curried Beef And Bitter Greens

• 12 ounces broccoli spears, stems peeled and cut into 1/4-inch dice, flowers cut into bite-size pieces
• 1 cup coconut milk
• 1/2 cup beef broth
• 1 tablespoon red curry paste
• 6 teaspoons vegetable oil
• 1/4 teaspoon fresh minced chili pepper
• 1 medium onion, sliced thin
• 2 large stems bok choy, cut into 1/4-inch slices
• 1 marinated flank steak (see above), sliced thinly against the grain

1. Bring a medium pot of salted water to a boil.
2. Add the broccoli stems and boil for 2 minutes.
3. Add the florets and boil for 1 minute.
4. Drain and plunge into a bowl of ice water.
5. Drain and set aside.
6. Combine the coconut milk and beef broth, then whisk in red curry paste.
7. Heat 3 teaspoons of the oil in a wok or large skillet over high heat.
8. Add the chili pepper and cook briefly.
9. Add the onion and stir for 1 minute.
10. Add the broccoli florets and stems and toss for 2 minutes.
11. Add the bok choy and stir over high heat for 4 minutes.
12. Remove from wok and set aside.
13. Wipe out the wok.
14. Return to high heat, add the remaining oil and when it is hot, quickly stir-fry the beef.
15. Add the vegetables and toss.
16. Working quickly, pour the coconut milk mixture over the beef and vegetables, stirring constantly to distribute well.
17. Serve over steamed basmati rice.

broccoli, coconut milk, beef broth, red curry, vegetable oil, chili pepper, onion, choy, flank steak

Taken from cooking.nytimes.com/recipes/6800 (may not work)