Beef and Chinese broccoli stir-fry (芥蓝牛肉)
Tasty, succulent and easy to cook, beef & Chinese broccoli is a classic Cantonese stir-fry. Follow my tips and tutorial video to cook it to perfection.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 200 g beef, preferably flank or skirt (7oz, see note 1)
- 1 tsp ginger, julienned
- 1 tsp light soy sauce
- 1 tsp Shaoxing rice wine
- 1 tsp cornstarch
- 1 tbsp water
- 1 tsp cooking oil
- 300 g Chinese broccoli (Gai lan/Kai-lan) (about 6-7 stems)
- 2 tsp cornstarch
- 2 tbsp water/stock
- 1/2 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tbsp cooking oil
- 4 clove garlic, sliced
Instructions
- 1
Cut the beef into thin slices across the grain. To make cutting easier, you may freeze the beef for 1-2 hours until it becomes semi-frozen.
- 2
Put the beef slices into a bowl. Add ginger, cornstarch, light soy sauce, Shaoxing rice wine and water. Rub with hands or mix with a pair of chopsticks until no more liquid can be seen. Pour in the oil then mix to coat.
- 3
Separate the stem and leafy parts of the Chinese broccoli. Cut the stems into 3 cm/ 1 inch sections.
- 4
Mix all the ingredients for the sauce. Set aside.
- 5
Heat 1 tbsp of oil in a wok over high heat. Add the garlic then the stem part of the broccoli. Fry for about 1 min.
- 6
Stir in the leaves. As soon as they wilt, transfer everything to a plate (keep the heat on).
- 7
Pour the remaining 1 tbsp of oil into the empty wok. Add the marinated beef. Fry until the meat loses its pinkness.
- 8
Stir in the broccoli. Then pour in the sauce (stir well beforehand as the starch tends to sink to the bottom).
- 9
Turn off the heat as soon as the sauce becomes thick. Dish out and serve immediately.