Gai lan niu rou (芥兰牛肉)
China
Juicy beef in a fragrant sauce with Chinese broccoli — a classic Cantonese dish, quick to prepare and full of flavor.
Ingredients
- 200 g beef
- 1 tsp ginger
- 1 tsp light soy sauce
- 1 tsp rice wine
- 3 tsp corn starch
- 3 tbsp water
- 1 tsp vegetable oil
- 300 g Chinese broccoli
- 0.5 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 4 pcs garlic
Steps
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Slice the beef into thin strips against the grain. If desired, freeze the meat for 1‑2 hours until semi-frozen, which makes slicing easier.
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Transfer the beef to a bowl, add ginger, 1 tsp corn starch, light soy sauce, rice wine, 1 tbsp water and 1 tsp vegetable oil. Mix thoroughly until the marinade fully coats the meat.
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Separate the stems from the leaves of the Chinese broccoli and cut the stems into pieces about 3 cm long.
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Prepare the sauce: combine 2 tsp corn starch, 2 tbsp water, 0.5 tsp dark soy sauce, 1 tbsp oyster sauce and 1 tsp sesame oil. Mix well.
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Heat 1 tbsp vegetable oil in a wok over high heat. Add garlic, then the broccoli stems, stir-fry for about 1 minute.
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Add the broccoli leaves, quickly stir-fry until wilted, then transfer everything to a plate, leaving the wok hot.
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In the heated remaining 1 tbsp vegetable oil, add the marinated beef and stir-fry until the meat loses its pink color.
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Return the broccoli to the wok, pour in the pre-made sauce and mix well until the sauce thickens.
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Remove from heat, divide the dish onto plates and serve immediately.