| Level: | Intermediate |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 7 broccoli stems, peeled, 6 sliced thin, 1 sliced extra-thin on a mandoline
- 3 cups beef broth
- 3 bell pepper tops (preferably 1 red, 1 green, 1 yellow), stemmed and diced fine
- 1/4 cup sweet chile sauce, such as Mae Ploy
- One 1-pound flat-iron steak
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- Salt and pepper
- Oil, for grill grates and deep-frying
- Chopped fresh chives, for garnish
Instructions
- Prepare a grill or grill pan for medium-high heat.
- Simmer the 6 thinly sliced broccoli stems (reserve the extra-thinly-sliced stem) in the beef broth to infuse the broth, 15 minutes. Strain out the broccoli pieces and discard.
- Meanwhile, stir together the pepper tops and sweet chile sauce in a small bowl.
- Sprinkle the steak all over with the soy sauce, brown sugar and some salt and pepper.
- Lightly oil the grill grates and then grill the steak to the desired doneness, 3 to 4 minutes per side. Let rest.
- Fill a large Dutch oven halfway with oil; slowly heat to 350 degrees F on a deep-fry thermometer. Fry the reserved broccoli until golden brown.
- Divide the finished broth among 4 bowls. Thinly slice the steak and divide it among the bowls. Spoon on the pepper-sweet chile relish, and top with the fried broccoli stem chips.
- Garnish with chives.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 287 |
| Total Fat | 15 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 26 g |
| Cholesterol | 66 mg |
| Sodium | 1700 mg |
Reviews
First of all 7 broccoli stems is a ridiculous amount of broccoli to buy, especially if you discard the stems afterward. I simmered the broccoli for at least an hour and though it did get the flavor it never thickened nor got the golden color. It just came out very flat, broccoli flavored beef broth.