1 bunch of broccoli rabe or broccoli, coarsely chopped
4 tablespoons extra-virgin olive oil
5 large garlic cloves, carefully cracked from the skins and very thinly sliced
2 pounds flank steak, thinly sliced against the grain
Coarse black pepper
1 medium yellow onion, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
1/2 teaspoon crushed red pepper flakes
2 tablespoons balsamic vinegar
A handful of fresh flat-leaf parsley, chopped
1/2 cup shaved Parmigiano-Reggiano, shaved from a wedge of Parm using a vegetable peeler
Crusty bread, warmed, to pass at the table
Bring a medium sauce pot of water to a boil, salt it, then add the broccoli rabe and cook for 5 minutes.
Add the EVOO to a large nonstick skillet and arrange the sliced garlic in an even layer. Turn the heat on medium low and slowly brown the garlic, about 3 to 4 minutes. Keep an eye on it; the garlic can go from golden brown to burned very quickly.
Turn the heat up to high. Once the oil ripples and begins to smoke, add the beef to the pan in an even layer and season it with salt and pepper. Do not move the beef for at least 2 to 3 minutes. Give it time to caramelize. If you force it, you will rip the meat and make it tough.
Return the skillet to the heat and add the onions, bell peppers, red pepper flakes, salt, and pepper. Cook, stirring frequently, for 3 minutes, or until the onions and peppers are tender.
This was a really good stir fry. I liked the flavors of the garlic and balsamic. I couldn't find broccoli rabe, so I made the recipe call for broccoli or broccoli rabe. I also couldn't afford the flank steak, so I just bought the special of the week. I think is was bottom round. It was $5 as opposed to $18.