Stir-fried Beef with Kai-Lan 芥蘭炒牛肉

Tender slices of beef are quickly stir-fried with crisp Kai-Lan in a savory oyster sauce, creating a classic Cantonese dish that is both satisfying and flavorful.

Nutrition (per serving)

Ingredients

• Flank steak or sirloin: 350g, thinly sliced against the grain
• Kai-Lan (Chinese Broccoli): 350g, trimmed and cut into 5cm pieces
• Garlic: 3 cloves, minced
• Ginger: 15g, sliced thinly
• Vegetable Oil: 3 tbsp (for stir-frying)
• Sesame Oil: 0.5 tsp
• For Marinade:
• Shaoxing Wine: 1 tbsp
• Light Soy Sauce: 1 tbsp
• Cornstarch: 1 tbsp
• Sugar: 0.5 tsp
• White Pepper: 0.5 tsp
• Vegetable Oil: 1 tbsp (for coating beef)
• For Sauce:
• Oyster Sauce: 2 tbsp
• Light Soy Sauce: 0.5 tbsp
• Dark Soy Sauce: 1 tsp
• Sugar: 1 tsp
• White Pepper: 0.25 tsp
• Water or Chicken Broth: 80 ml

Steps

1. Prepare the beef: Slice the beef thinly against the grain. In a bowl, combine the beef with light soy sauce, Shaoxing wine, cornstarch, and vegetable oil. Mix well and marinate for at least 15 minutes.
2. Blanch Kai-Lan: Bring a pot of water to a boil. Add Kai-Lan and blanch for 1-2 minutes until vibrant green and tender-crisp. Drain immediately and set aside.
3. Prepare the sauce: In a small bowl, whisk together oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, and water or chicken broth. Set aside.
4. Stir-fry beef: Heat vegetable oil in a wok or large skillet over high heat until smoking. Add the marinated beef and stir-fry quickly for 1-2 minutes until browned and almost cooked through. Remove beef from the wok and set aside.
5. Aromatics and Kai-Lan: Add the remaining vegetable oil to the wok (if needed). Add minced garlic and ginger slices, stir-fry until fragrant, about 30 seconds. Add the blanched Kai-Lan and stir-fry for 1 minute.
6. Combine and Sauce: Return the cooked beef to the wok with the Kai-Lan. Pour in the prepared sauce. Stir-fry quickly for another 1-2 minutes until the sauce thickens and coats all ingredients evenly.
7. Serve: Transfer to a serving platter and serve immediately with steamed rice.

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