Stir-fried Beef Flank with Gai Lan and Garlic 蒜蓉芥蘭炒牛腩

A classic Cantonese stir-fry featuring tender slices of beef flank quickly wok-fried with crisp gai lan (Chinese broccoli) and fragrant garlic, all coated in a savory sauce.

Nutrition (per serving)

Ingredients

• 300g beef flank, thinly sliced against the grain
• 400g gai lan (Chinese broccoli)
• 4 cloves garlic, minced
• 10g ginger, sliced
• 1 tbsp light soy sauce (for marinade)
• 1 tbsp Shaoxing wine (for marinade)
• 0.5 tsp sesame oil (for marinade)
• 1 tbsp cornstarch (for marinade)
• 1 tbsp cooking oil (for marinade)
• 1 tbsp light soy sauce (for sauce)
• 1 tbsp oyster sauce (for sauce)
• 0.5 tsp sugar (for sauce)
• 0.25 tsp white pepper (for sauce)
• 0.5 tsp sesame oil (for sauce)
• 0.5 tbsp cornstarch (for sauce, mixed with 50ml water)
• 50ml water (for sauce)
• 3 tbsp cooking oil (2 tbsp for beef, 1 tbsp for blanching gai lan)

Steps

1. Slice beef flank thinly against the grain. Marinate with light soy sauce, Shaoxing wine, sesame oil, cornstarch, and cooking oil for at least 15 minutes.
2. Wash gai lan thoroughly. Trim tough ends and separate leaves from stems. If stems are thick, halve them lengthwise.
3. Bring a pot of water to a boil. Add cooking oil and a pinch of salt (optional). Blanch gai lan stems for 1-2 minutes, then add leaves and blanch for another 30 seconds to 1 minute until tender-crisp. Drain and set aside.
4. Prepare the sauce mixture: Combine light soy sauce, oyster sauce, sugar, white pepper, sesame oil, and cornstarch mixed with water in a small bowl.
5. Heat cooking oil in a wok over high heat until smoking. Add marinated beef and stir-fry quickly until about 80% cooked and lightly browned, about 1-2 minutes. Remove beef from wok and set aside.
6. In the same wok, add a little more oil if needed. Sauté minced garlic and sliced ginger until fragrant, about 30 seconds.
7. Return blanched gai lan to the wok and stir-fry for 1 minute.
8. Return the beef to the wok. Pour in the prepared sauce mixture.
9. Toss everything quickly to combine and allow the sauce to thicken, about 1 minute.
10. Serve immediately.

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