- 1/2 lb. London broil
- 1/4 C. extra-virgin olive oil
- 3 garlic cloves, minced
- 3 t/ peeled and minced fresh ginger
- 8 scallions, sliced on the diagonal into
- 1 lb. (about 20 leaves) Swiss chard,
1/2-inch wide, shredded
- 2 t. sesame oil
- 4 T. soy sauce
- 2 T. sugar
The 30 Minute Kosher Cook
Makes 4 Servings
Slice the steak on the diagonal as thinly as
possible. Set aside.
In a medium skillet, over high heat, heat
the olive oil and add the garlic, giner, and
scallions, stirring for 1 minute.
chard and cook for 2 minutes, then add 1/2
cup of the stock, and stir until chard is
wilted, about 3 minutes.
Transfer the mixture to a bowl.
In a wok, over high heat, heat the remaining
stock and sesame oil, add the meat, soy
sauce and sugar, and cook, tossing to brown
the meat evenly. Add the reserved chard
mixture and toss until heated through, about
3 minutes. Serve with white or brown rice.
(You can substitute other vegetables in this
stir-fry, such as mushrooms, broccoli, green
bell peppers, and savory cabbage.)
**I have a wonderful memory of--many, many
years ago, before I was married--sitting at
a cozy little table at Lou Seigel's
Restaurant in New York, my mouth watering as
I watched our personal waiter grill and
carve our London broil at our table. It was
that much more special, knowing that I was
elevating my soul by eating a kosher London
broil in a kosher restaurant, where I knew
the animal had been treated humanely and
slaughtered according to Jewish Law (which
is, by the way, one of the most humane ways
of slaughtering: the animal dies instantly),
and where I would make a "bracha" before
eating, thanking G-d for creating everything
by His word.
The bracha (blessing) for
London broil is "sheHakol"