Beef & Chinese Broccoli Stir-Fry
Ingredients
For the beef:
200 g (7 oz) beef, preferably flank or skirt, thinly sliced against the grain
1 teaspoon ginger, julienned
1 teaspoon light soy sauce
1 teaspoon Shaoxing rice wine
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon cooking oil
For the vegetable:
300 g (about 6–7 stems) Chinese broccoli (Gai lan / Kai-lan)
For the sauce:
2 teaspoons cornstarch
2 tablespoons water or stock
½ teaspoon dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
You also need:
2 tablespoons cooking oil
4 cloves garlic, sliced
Instructions
Marinate the beef
In a bowl, combine beef slices with ginger, light soy sauce, Shaoxing wine, cornstarch, water, and 1 teaspoon oil.
Mix well and let marinate for 15–20 minutes.
Prepare the Chinese broccoli
Wash thoroughly. Trim the ends and separate the stems from the leaves.
Cut thick stems lengthwise so they cook evenly.
Make the sauce
In a small bowl, whisk together cornstarch, water/stock, dark soy sauce, oyster sauce, and sesame oil. Set aside.
Blanch the Chinese broccoli (optional but recommended)
In boiling water, blanch stems for 1 minute, then add leaves for another 30 seconds.
Drain and set aside.
Cook the beef
Heat 1 tablespoon of cooking oil in a wok or skillet over high heat.
Add marinated beef and stir-fry until just browned (about 2–3 minutes). Remove from pan and set aside.
Stir-fry veggies
In the same wok, add the remaining 1 tablespoon of oil.
Add sliced garlic and stir-fry until fragrant.
Add Chinese broccoli, toss for 1–2 minutes.
Combine everything
Return beef to the wok.
Pour in sauce mixture, stirring quickly until it thickens and coats beef and vegetables (about 1–2 minutes).
Serve
Serve hot with steamed rice.