Big Beef and Garlic Italian Stir-Fry

From Rachael Ray: 365 No Repeats

Coarse salt
1 bunch broccoli rabe, coarsely chopped
4 Tbsp extra-virgin olive oil (EVOO)
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 tsp crushed red pepper flakes
2 Tbsp balsamic vinegar
1/2 C shaved Parmigiano-Reggiano, shaved from a wedge 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. Drain in a colander, scatter on a cookie sheet or large plate to quick-cool, then reserve.

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 3-4 minutes. Keep an eye on it; garlic can go from golden brown to burned very quickly. Once the garlic is golden brown, remove it with a slotted spoon to a plate lined with a paper towel.

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 2-3 minutes. Give it time to caramelize. If you force it, you will rip the meat and make it tough. Once it is well browned on one side, stir the beef and continue to cook 1 more minute. Remove the beef from the skillet with a slotted spoon and reserve it on a plate.

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. Add the reserved broccoli rabe, toss, and stir to combine. Season with salt and pepper and continue to cook for 2 minutes. Add the reserved beef and garlic. Add the balsamic vinegar and cook 1-2 more minutes to finish cooking the beef. Turn off the heat and add the parsley. Toss it all together and serve immediately, garnishing each serving with shaved Parmigiano curls. Serve with hot crusty bread.