In the spirit of white-boy takeout, I decided to do a play on white-boy at home asian cooking (doesn’t roll off the tongue quite as nicely) I can remember back when I was in college, I made a stir fry at home and thought that I was actually cooking something asian. Oh how far off I actually was. This time around, I tried to apply some of my cooking techniques that I learned over the years to make something really tasty.
I happened to have an entire, perfectly medium rare rib-eye sitting in my fridge that I knew I had to use. That’s really the only shortcut I took in this recipe. If I was starting with raw meat, I would have marinated a bit (bulgogi style) and then seared it off in the pan quickly. Other than that, all of the steps and ingredients apply. The chinese broccoli tastes very similar to broccoli rabe so I think it would substitute nicely.