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1
In a large sealable container (or zip bag), add the coconut milk, brown sugar, fish sauce, soy sauce, lime juice and oil.
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2
Stir to combine and tuck the flank steak into the mixture.
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3
Seal the bag, smash it around a little to coat the steak, put it into the refrigerator and marinate 3 hours, up to overnight.
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4
Place a large cast iron skillet or grill-pan over high heat with a bit of neutral oil (veg or peanut) in it.
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5
Remove the flank steak from the marinade (reserve the marinadeyoull use it in a bit), shaking to remove excess marinade, and place it on the pan for 4-5 minutes on each side for medium-rare.
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6
I dont recommend cooking past medium-rare as flank tends to get tough if over-cooked.
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7
Remove it from the skillet and wrap in tin foil to rest.
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8
Pour leftover marinade and peanuts into a saucepan and bring to a boil.
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9
Then turn heat down to a simmer and add the broccoli and toss around a bit.
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10
Cover and cook just until bright green but still crunchy in the center, around 2 minutes.
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11
Remove the broccoli and peanuts from the pan using a slotted spoon and set aside.
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12
Let the coconut marinade continue to simmer until reduced and deep brown.
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13
It should coat the back of a spoon when ready.
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14
Slice flank into very thin slices, cutting against the grain, and at a slight diagonal so that the slices are wide.
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15
Toss the meat with the broccoli and thickened coconut and peanut mixture.
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16
Taste for seasoning and add salt if needed.
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17
Spoon onto a platter or serving dishes and top with basil leaves and extra lime wedges.
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18
I serve with lots of spicy Sriracha as it tends to go well with these flavours.
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19
To stretch the dish out and provide something a bit more filling, serve with rice or rice noodles.
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20
Recipe adapted from Donna Hay Magazine.
