BEEF WITH CHINESE BROCCOLI
This beef with Chinese broccoli recipe is a bit of a change-up from regular beef and broccoli. You can also substitute broccolini in this dish if you like but it's worth the time to seek out Chinese broccoli for this dish!
Provided by Bill
Categories Beef
Time 30m
Number Of Ingredients 15
Steps:
- Trim off any excess fat and fibrous membrane from the flank steak, and use 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 you're knife skills are not that good, place the beef into the freezer until it is firm but not frozen; slicing the beef will be much easier!
- Add 1 teaspoon each of cornstarch, oil, and soy sauce to the beef in a bowl. Use your hands to massage these ingredients into the beef and set aside to marinate for 20 minutes.
- After the beef has marinated, heat a wok over high heat. Add a tablespoon of oil. When the oil starts to smoke, sear the beef for 30-60 seconds, just until browned. Remove from the wok and set 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 will start turning a bright 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 so 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 chicken stock and then having to wait minutes for the liquid to get back to a boiling, sizzling state.)
- Once the liquid comes to a boil, push the beef and vegetables away from the middle of the wok and stir in the cornstarch slurry gradually to thicken the sauce. Use only what you need! Mix everything until the beef and vegetables are thoroughly coated. If you like more sauce, you can increase the chicken or beef stock, seasonings and cornstarch accordingly.
- Plate and serve over hot steamed rice.
Nutrition Facts : Calories 264 kcal, Carbohydrate 16 g, Protein 17 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 34 mg, Sodium 538 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
GAI LAN (CHINESE BROCCOLI) AND BEEF
My Chinese roommate taught me to make this yummy dish. Mostly because she got tired of making it for me as I can't get enough of it. This is so good and your house will be filled with wonderful smells. If you like garlic this is a must.
Provided by Pepper Monkey
Categories Steak
Time 1h
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine sauces and oil and marinate beef in them for about 30 minutes.
- It should cover all of the beef.
- If not add more in even amounts.
- Meanwhile wash gai lan well and cut into three to four inch pieces.
- (Note: seems to taste better when leaves and stalks are attached) 5-A Boil a large pot of water 5-B When water boils drop pieces of gai lan into boiling water and remove when desired softness.
- (I like mine a little crispy) Heat a frying pan or wok over medium high heat.
- When pan is hot, sauté garlic in about 1 tsp of oil until just lightly browned.
- Be careful-- this will sizzle a lot.
- When garlic is browned dump in the beef with marinade and sauté until done.
- Serve over steamed rice, and Chinese broccoli.
- Use remaining sauce with rice and veggie.
- NOTE: This might be too salty for some. I suggest using a lite soy sauce instead of regular to reduce the salt content some.
Nutrition Facts : Calories 290.8, Fat 27.1, SaturatedFat 3.9, Sodium 4836.5, Carbohydrate 7.3, Fiber 0.5, Sugar 2, Protein 6.4
GAI LAN (CHINESE BROCCOLI ) WITH OYSTER SAUCE
Very quick and delicious preparation for gai lan or kai lan. Gai lan is sometimes referred to as Chinese broccoli. The stalks are thinner than regular broccoli and as a bonus you also get to eat beautiful yellow gai lan flowers that are often bundled together. This dish is often served at dim sum restaurants. Cooking time is very, very quick and should not be overcooked.
Provided by Rinshinomori
Categories Vegetable
Time 8m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash the gai lan and trim the ends of stalk (about 1/2 inch) and discard the ends.
- Mix the chicken stock, sake, and sugar in a small bowl and set aside.
- In a large wok or pan heat 1 1/2 T vegetable oil over medium heat. Add the garlic cloves and cook until lightly golden about 1 to 2 minutes. Be careful you do not burn the garlic.
- Turn the heat to high and add the ginger and cook for 15 to 20 seconds and add gai lan stalks.
- With a large spoon or spatula scoop up the oil and bathe the gai lan stalks for about 1 minute.
- Pour the chicken stock mixture and immediately cover the wok or the pan with a tight fitting lid.
- Turn down the heat to medium and let gai lan steam for about 3-4 minutes. You should be able to easily pierce with the stalks with a fork.
- Remove the gai lan to a plate, leaving any remaining stock mixture in the wok or the pan and add oyster sauce and sesame oil. Cook for about 1 minute on medium high and pour the sauce over the cooked gai lan and serve.
Nutrition Facts : Calories 77.6, Fat 6.5, SaturatedFat 0.9, Cholesterol 0.5, Sodium 390.9, Carbohydrate 3.5, Fiber 0.1, Sugar 0.8, Protein 0.7
CHINESE BROCCOLI (GAI LAN)
While most families have a main dish for breakfast, lunch and dinner, when it was time to eat at my grandfathers house there was several dishes on the table. A typical Chinese style dinner consisted of a fish dish, chicken dish, soup dish and at least three vegetable dishes-one of them being Gai Lan. This was a staple in my...
Provided by Nicole Fleming
Categories Other Snacks
Time 30m
Number Of Ingredients 9
Steps:
- 1. Mix water, wine and sugar for the base in a separate bowl and set aside. Wash Gai Lan, trim 1 inch off the stem and discard. Cut Gai Lan into 2 inch pieces.
- 2. Heat oil in wok or roast pan until oil is hot. Add garlic cloves. Toss until golden brown (you don't want your garlic to burn). If it starts to burn, turn the heat down. When Garlic becomes golden brown, add ginger slices tossing for 30 seconds.
- 3. Add the Gai Lan to the pot, tossing stems in first and then the leaves. You want the Gai Lan to be coated evenly with infused oil.
- 4. Add base to the pot, toss quickly and cover. Turn heat down to med-high and let steam 3-4 minutes.
- 5. When the Gai Lan looks cooked through, pick out the ginger and throw out. Plate the Gai Lan and Garlic on a plate.
- 6. With the remaining stock in the pot (about 3 tbsp worth), add oyster sauce and sesame oil and cook until it bubbles. Pour over plated Gai Lan.
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- In a large bowl, add sliced beef, with 1 tsp sesame oil, cornstarch, soy sauce, sugar, and rice wine. Mix well and let it marinate for at least 15 minutes.
- Cut off the hard piece at the bottom of the stems and trash. Now cut the vegetable in about 2 inch length, but keep the stem parts in one section, and the leafy section in another section.
- Heat 1 tbsp oil in a wok or skillet on high heat, and add smashed garlic. Let it cook for about 30 seconds, and then add the beef slices. Stir fry for about a minute or until beef is slightly browned, and then remove from heat, set aside.
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