Beef with Kailan (Chinese Broccoli)
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Beef with Kailan (Chinese Broccoli) Recipe
Flank is the most value-for-money cut of beef you can use for this stir-fry: the beef will remain tender after cooking, as long as it is not over-cooked. You can also use more premium cuts such as tenderloin, sirloin, or ribeye.
- 150 grams beef flank sliced thinly & diagonally against the grain
- 150 grams kailan (Chinese broccoli) separate leaves from stems; stems slice thinly & diagonally; bigger leaves cut into smaller pieces
- 1/2 + 1 tbsp cooking oil divided
- 3 shallots sliced thinly
- 3 thinly sliced ginger julienned
- 2 cloves garlic minced
- 3 chilli padi or half finger-length red chilli de-seeded & sliced thinly
- cornstarch solution combine 1 tsp cornstarch with 1 tbsp water in a small cup
- 1 tsp oyster sauce
- 1 tsp sesame oil
- 2 dashes white pepper powder
(B) SAUCE (combine in a small cup)
- 1/4 cup water
- 1/2 tbsp light soy sauce
- 1 tsp fish sauce
- 1 tsp fine brown sugar
- 1/2 tbsp Chinese wine
1. Marinate sliced beef in (A) for 20 minutes or overnight in fridge.
2. Pre-cook beef. Heat 1/2 tbsp oil in wok, pan-fry beef until 3/4 cooked. Dish them out on a plate and set aside.
3. Stir-fry aromatics. Carefully clean the pan with paper towel, then heat the pan and add the remaining oil. Stir-fry shallots, ginger, garlic and chilli briefly until aromatic.
4. Cook & serve. Add kailan stems, stir-fry for 1-2 minutes, or until they start to soften. Then add the kailan leaves and sauce ingredients (B). Stir-fry until the leaves are wilted. Return the previously cooked beef back to the wok and stir-fry briskly. Let the contents simmer, thicken with cornstarch solution and serve.