Gai Lan Beef Broccoli Woks of Life

Beefiness with Chinese Broccoli

Posted:8/01/2015 Updated:vi/02/2021

Stir fried Beef and Broccoli is a favorite Chinese dish all over the western world, but in China, everyone prefers Chinese broccoli, known every bit jie lan (Mandarin) or gai lan (Cantonese). This is no surprise, every bit many Chinese vegetable dishes are made with leafy green vegetables.

Much of the time, vegetable dishes are made without whatsoever meat, but we do similar our beefiness. If yous're on board with that, and so this beef with Chinese broccoli recipe will definitely be up your alley!

Don't go u.s.a. incorrect. We're large fans of the more mutual accept-out beefiness with broccoli version of this dish–just Chinese broccoli is a pleasant change on the dinner table.

If you like the taste of broccoli, broccoli rabe, or savor leafy light-green vegetables in full general, so you will admire Chinese broccoli. When cooked properly with ample amounts of tender beef, it may only become your favorite stir-fry. (Fifty-fifty better than the classic beef and broccoli that everyone knows and loves.)

A few points:

• There is no pre-blanching of the Chinese broccoli required for this recipe. Nosotros usually don't blanch our leafy greens unless, of class, we are making blanched Chinese Broccoli with oyster sauce. In my opinion, Chinese leafy greens are best eaten with a slightly crunchy texture. By cooking the greens directly in the wok, yous also don't lose whatever of those vitamins in a pot of humid h2o.
• Fresh ginger is not just a groovy complement to Chinese broccoli, it is a must. You'll meet that restaurants offer beef with Chinese broccoli always include a few ginger slices.
• Another important betoken is the sauce amount. Sarah likes extra sauce, Kaitlin is indifferent to the sauce argue, and Judy and I like less sauce. And then we compromise. When it'south simply Judy and me, we omit the craven stock and use less cornstarch slurry to end the dish. When Sarah is around, we cook this Chinese beef with broccoli with the chicken stock (or beefiness stock) and have more gravy to pour over the rice. It's how nosotros keep the peace.
• If you tin't observe Chinese broccoli, you can always substitute broccolini, which tin can be plant in many grocery stores these days (broccolini is actually a cross between Chinese broccoli and regular former broccoli).

At present that you've been briefed, here's how to make this dish!

Recipe Instructions

Trim off any excess fat and fibrous membrane from the flank steak, and use a sharp knife to piece ¼-inch thick pieces most 2½ inches wide at a 45 degree bending. Exist sure to cut the beefiness against the grain.

If your pocketknife skills are non that practiced, identify the beef into the freezer until information technology is house only not frozen; slicing the beef will exist much easier!

Add 1 teaspoon each of cornstarch, oil, and soy sauce to the beefiness in a bowl. Utilise your hands to massage these ingredients into the beef and ready bated to marinate for twenty minutes. For more than complete information on preparing beef, see Bill'southward post on How to Slice and Velvet Beef for stir fries.

After the beefiness has marinated, heat a wok over loftier heat. Add a tablespoon of oil. When the oil starts to smoke, sear the beef for xxx-sixty seconds, just until browned. Remove from the wok and set bated.

Add 2 more tablespoons of oil to the wok forth with the ginger. Let the ginger caramelize for 15 seconds. Add the garlic and Chinese broccoli, and stir-fry for one minute, making certain the vegetables are cooking evenly. The Chinese broccoli will starting time turning a bright light-green.

Add the beef, oyster sauce, soy sauce, salt, sugar, sesame oil and hot chicken stock and stir-fry until mixed thoroughly.

(Use hot chicken stock and then you don't kill the stir-fry party going on in the wok by reducing the temperature of the ingredients. Nothing worse than adding cold craven stock then having to wait minutes for the liquid to get back to a boiling, sizzling state.)

If you lot're using beef stock for this beef with Chinese broccoli, make sure it is a plain beef stock without any western spices, or cooked with carrots, celery or onions or the season of your final dish will exist off and will not taste authentic.

Once the liquid comes to a boil, push the beefiness and vegetables away from the middle of the wok and stir in the cornstarch slurry gradually to thicken the sauce. Employ simply what you need! Mix everything until the beef and Chinese broccoli are thoroughly coated. For more tips on thickening stir fry sauces, see our post on How to use corn starch in Chinese cooking.

If you like more sauce, you can increase the chicken or beef stock, seasonings and cornstarch appropriately.

Plate and serve your beef with Chinese broccoli over hot steamed rice.

Prep: 25 minutes

Cook: five minutes

Full: 30 minutes

• ▢ eight ounces flank steak (225g)
• ▢ one teaspoon cornstarch
• ▢ 1 teaspoon oil
• ▢ 1 teaspoon soy sauce
• ▢ 3 tablespoons oil (divided)
• ▢ 3 slices fresh ginger (or more than if yous like)
• ▢ 2 cloves garlic (sliced)
• ▢ 16 ounces Chinese broccoli (one bunch - washed, cut into iii-inch pieces, and drained of excess h2o)
• ▢ i tablespoon oyster sauce
• ▢ one teaspoon soy sauce
• ▢ ¼ teaspoon table salt
• ▢ 1/eight teaspoon saccharide
• ▢ ¼ teaspoon sesame oil
• ▢ ¼ cup hot craven stock (60 ml) or beefiness stock
• ▢ 2 tablespoons cornstarch (mixed into a slurry with ii tablespoons water)

• Trim off any excess fatty and fibrous membrane from the flank steak, and employ a sharp knife to slice ¼-inch thick pieces about 2½ inches wide at a 45 degree angle. Be sure to cut the beef against the grain. If y'all're knife skills are not that proficient, place the beefiness into the freezer until it is firm but not frozen; slicing the beef will be much easier!

• Add ane teaspoon each of cornstarch, oil, and soy sauce to the beef in a basin. Use your hands to massage these ingredients into the beefiness and set aside to marinate for 20 minutes.

• Subsequently the beef has marinated, heat a wok over high estrus. Add a tablespoon of oil. When the oil starts to fume, sear the beefiness for 30-60 seconds, simply until browned. Remove from the wok and prepare aside. Add 2 more tablespoons of oil to the wok along with the ginger. Let the ginger caramelize for 15 seconds. Add the garlic and Chinese broccoli, and stir-fry for 1 minute, making sure the vegetables are cooking evenly. The Chinese broccoli volition start turning a bright dark-green.

• Add the beefiness, oyster sauce, soy sauce, table salt, sugar, sesame oil and hot chicken stock and stir-fry until mixed thoroughly. (Use hot chicken stock so you don't impale the stir-fry party going on in the wok past reducing the temperature of the ingredients. Zero worse than adding common cold chicken stock and then having to wait minutes for the liquid to get back to a boiling, sizzling state.)

• In one case the liquid comes to a boil, push the beefiness and vegetables abroad from the heart of the wok and stir in the cornstarch slurry gradually to thicken the sauce. Utilize only what you lot need! Mix everything until the beef and vegetables are thoroughly coated. If you lot like more than sauce, you lot can increase the chicken or beef stock, seasonings and cornstarch accordingly.

• Plate and serve over hot steamed rice.

Calories: 264 kcal (13%) Carbohydrates: xvi chiliad (v%) Protein: 17 g (34%) Fatty: fifteen g (23%) Saturated Fatty: ii thou (ten%) Cholesterol: 34 mg (11%) Sodium: 538 mg (22%) Potassium: 689 mg (20%) Fiber: 4 1000 (xvi%) Sugar: 3 m (3%) Vitamin A: 945 IU (19%) Vitamin C: 136 mg (165%) Calcium: 86 mg (9%) Iron: 2 mg (11%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While nosotros do our best to provide nutritional data as a general guideline to our readers, we are not certified nutritionists, and the values provided should exist considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional data in any recipe. Various online calculators also provide unlike results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition estimator to make up one's mind nutritional data with the actual ingredients and quantities used.

About Bill

Bill is the dad of The Woks of Life family. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family unit'south Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Specializes in all things traditional Cantonese and American Chinese takeout.

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