Beef Stir-Fried with Chinese Broccoli (牛肉炒芥蘭)

牛肉炒芥蘭, or Beef Stir-Fried with Chinese Broccoli (Gai Lan), is a classic dish in Chinese cuisine that combines the rich flavor of beef with the crunchy, slightly bitter taste of Chinese broccoli. It’s a perfect balance of textures and flavors, enhanced with garlic and oyster sauce for depth. Here’s how you can make it at home.

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Course Main Course

Cuisine Chinese

Ingredients

For the Beef:

300 g beef such as flank steak or sirloin, thinly sliced against the grain
1 tablespoon soy sauce
1 teaspoon cornstarch
1 tablespoon vegetable oil

For the Gai Lan (Chinese Broccoli):

500 g Gai Lan washed and cut into bite-sized pieces
2 tablespoons vegetable oil
3 cloves garlic minced
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon sugar
1/4 cup water
Salt to taste

Instructions

Marinate the Beef:

In a bowl, combine the thinly sliced beef with soy sauce and cornstarch. Let it marinate for at least 15 minutes to tenderize and flavor the beef.

Prepare the Gai Lan:

Blanch the Gai Lan in boiling water for about 1 minute to soften slightly. This step helps to preserve its vibrant green color. Drain and set aside.

Cook the Beef:

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry until it's just cooked through, about 2-3 minutes. Remove the beef from the wok and set it aside.

Stir-Fry the Gai Lan:

In the same wok, add another 2 tablespoons of vegetable oil and heat over medium-high heat.
Add the minced garlic and stir-fry until fragrant, about 30 seconds.
Add the blanched Gai Lan to the wok. Stir-fry for about 2 minutes, then add oyster sauce, soy sauce, sugar, and water. Mix well and cook until the vegetables are tender but still crisp.

Combine Beef and Gai Lan:

Return the cooked beef to the wok with the Gai Lan. Stir well to combine and heat through, making sure the beef is coated with the sauce. Season with salt to taste.