Servings:four.

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.

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Preparation

In a small bowl, combine the tamarind, soy sauce, sugar, and lemon juice. Stir until the sugar is dissolved. Add the garlic and chiles.
Put the beef in a shallow dish, pour the marinade over it, and marinate in the refrigerator for about 30 minutes, turning several times.
从腌料中取出肉，然后将其排干，这样就不会湿润；保留腌料。加热炒锅或大型重煎锅，直到非常热。加入少量油，然后将锅旋转涂上。加入大约一半的肉，用高火煮，不断扔和搅拌，直到肉不再是粉红色，大约1分钟。将其转移到碗中，保持温暖。重复其余的肉，再次将其转移到碗中。
When all the meat is cooked and removed from the pan, add a bit more oil to the pan. When it’s hot, add the bok choy and broccoli. Stir-fry the vegetables until hot and slightly wilted, about 3 minutes. Transfer to the bowl with the meat. Pour the marinade into the wok and bring it to a boil over high heat. Cook until slightly thickened and glossy. Return the meat and vegetables to the wok and stir gently to coat with sauce. Serve immediately, with rice if you like.

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特雷西克|2008年10月7日

I made this recipe mostly as directed, but I substituted Chinese broccoli for the broccoli & bok choi. It was good (in fact it is better for lunch today), but a little too tart and a little too liquidy for my taste.I think the imprecise measurement for the lemon juice is unfortunate ("juice of one lemon" as opposed to "one Tbsp lemon juice"), as is the lack of instruction that you may need to add more sugar to adjust the recipe to your taste.I found it unpleasantly tart (my lemon may have been juicier than expected), and had to add more soy sauce and sugar to counterbalance it. And I like things tart!If I make it again I may omit the lemon juice entirely and just add some lemon zest.Perhaps because of the additional soy sauce, it became too liquidy and did not reduce to glossiness, I had to add some cornstarch to thicken it.