SCALLION PANCAKES WITH BEEF & GARLICKY CHINESE BROCCOLI AND SOY DIPPING SAUCE

This better-than-takeout meal includes several components but each is incredibly easy to prepare. If you make the dough, blanch the greens and prepare sauce beforehand, you’ll only have a little quick cooking to do just before serving. PANCAKES 3 cups (750 mL) all-purpose flour ½ tsp (2 mL) salt

1½ cups (375 mL) hot water

1 bunch green onions, chopped

3 to 4 tbsp (45 to 60 mL) vegetable oil, for cooking SAUCE ½ cup (125 mL) soy sauce

2 tbsp (30 mL) rice-wine vinegar 1 tsp (5 mL) sesame oil GREENS 1 bunch long-stemmed Chinese broccoli or baby bok choy (cut in half), trimmed 2 tbsp (30 mL) vegetable oil for cooking 1 head garlic, chopped BEEF 2 to 3 sirloin steaks, 3 lbs (1.5 kg) in total ½ tsp (2 mL) each of salt and freshly ground black pepper

1 to 2 tbsp (15 to 30 mL) vegetable oil, for cooking 1 Whirl flour with salt in a food processor. With motor running, slowly pour in water. Whirl until water is added and mixture begins to come together. Add onions. Whirl just until mixed. Turn onto a generously floured surface. Roll into 2 balls. Shape each into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour. If making ahead, refrigerate for up to 1 day.

2 Meanwhile, prepare sauce by stirring soy sauce with vinegar and oil in a serving bowl. If making ahead, sauce will keep well, covered and refrigerated for up to 1 week.

3 To prepare greens bring a large pot of water to a boil. When boiling, cook greens just until slightly tender. Plunge into a bowl filled with ice water. Drain well. Pat dry. If making ahead, greens will keep well, covered and refrigerated for up to 1 day.

4 An hour before serving, sprinkle steaks with salt and pepper and bring to room temperature.

5 Meanwhile, prepare pancakes. Cut each disc into 3 and shape into thin pancakes on a generously floured surface. You should have 6 pancakes in total. Stack between layers of parchment paper. Heat 3 to 4 tbsp (45 to 60 mL) oil in a medium frying pan set over medium heat. Cook 1 pancake at a time, until golden, 2 to 4 minutes per side. Remove to paper-towel-lined plate. Repeat with remaining pancakes and more oil as needed. Cut each into 6 wedges and serve warm.

6 To prepare steak, heat 1 to 2 tbsp (15 to 30 mL) oil in a large grill or frying pan on medium-high heat. When shimmering, add steak. You may need to cook in batches depending on pan size. Cook steak until seared and mediumrare, about 3 to 4 minutes per side. Remove to a carving board. Loosely cover with foil. Let rest for 15 minutes, allowing juices to redistribute before thinly slicing.

7 To cook greens, heat 2 tbsp oil in a large frying pan on medium-high heat. Add garlic, then greens. Sauté until warm and coated, about 3 minutes.

8 Serve sliced steak, pancakes and greens with sauce for dipping. Serves 6 to 8