Chinese Broccoli W/ Beef Recipe

Slice and marinate

Thinly slice the flank steak across the grain into roughly 1/8–1/4-inch strips. In a bowl combine 1 tbs light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch and 1/2 tsp sesame oil. Add the beef, toss to coat evenly, and let marinate at least 10 minutes (up to 30 minutes).

Velvet and sear

Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon vegetable oil and swirl to coat. Add the marinated beef in a single layer and stir-fry quickly for about 1–2 minutes until just browned but still tender. Remove beef to a plate and set aside (do not overcook).

Prepare gai lan

While the beef marinates, wash the Chinese broccoli thoroughly. Trim tough ends and cut into 2–3 inch lengths, keeping thicker stems halved lengthwise so pieces cook evenly.

Blanch (optional for tender stems)

Bring a pot of water to a rolling boil and add a pinch of salt. Blanch the gai lan for 30–45 seconds until bright green and slightly tender, then immediately transfer to an ice bath to stop cooking. Drain well. (If you prefer stir-frying from raw, skip blanching and add a splash of stock during stir-fry and cook a bit longer.)

Aromatics

Have garlic sliced, ginger julienned and scallion whites separated from greens. These will be added during the stir-fry.

Make the sauce

In a small bowl whisk together 1.5 tablespoons oyster sauce, 1 tablespoon light soy sauce, 1/4 cup chicken stock (or water), 1/2 teaspoon sugar and 1/2 teaspoon dark soy (if using). In a separate tiny bowl mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry; set aside.

Stir-fry together

Return the wok to high heat and add a small splash of oil if the wok is dry. Add the garlic, ginger and scallion whites and stir-fry for about 10–15 seconds until fragrant. Add the blanched gai lan (or raw pieces if not blanched) and toss for 30–45 seconds. Pour in the prepared sauce and stir to coat. If the vegetables were raw, add a tablespoon or two of stock and cover for 30–45 seconds to help them steam and soften.

Finish with beef and thicken

Return the seared beef and any accumulated juices to the wok. Stir to combine. Give the cornstarch slurry a quick stir and pour it into the wok while tossing; the sauce will thicken within 15–30 seconds and cling to the beef and gai lan. Drizzle 1/2 teaspoon sesame oil and adjust seasoning with white pepper and a tiny pinch of salt or additional soy if desired.

Plate and garnish

Turn off the heat, sprinkle the scallion greens over the dish, toss lightly and transfer to a serving plate. Serve immediately with steamed rice.