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Beef and Chinese broccoli stir-fry

Beef and Chinese broccoli stir-fry

Tasty, succulent and easy to cook, beef & Chinese broccoli is a classic Cantonese stir-fry.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine Chinese
Servings 2 servings
Calories 475 kcal

Equipment

  • wok
  • bowl
  • Knife
  • chopsticks

Ingredients
  

For the beef

  • 200 g beef, preferably flank or skirt 7oz, see note 1
  • 1 teaspoon ginger, julienned
  • 1 teaspoon light soy sauce
  • 1 teaspoon Shaoxing rice wine
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon cooking oil

For the vegetable

  • 300 g Chinese broccoli (Gai lan/Kai-lan) about 6-7 stems

For the sauce

  • 2 teaspoon cornstarch
  • 2 tablespoon water/stock
  • ½ teaspoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil

You also need

  • 2 tablespoon cooking oil
  • 4 clove garlic, sliced

Instructions
 

Marinate the beef

  • Cut the beef into thin slices across the grain. To make cutting easier, you may freeze the beef for 1-2 hours until it becomes semi-frozen.
  • Put the beef slices into a bowl. Add ginger, cornstarch, light soy sauce, Shaoxing rice wine and water. Rub with hands or mix with a pair of chopsticks until no more liquid can be seen. Pour in the oil then mix to coat.

Prepare the vegetable & sauce

  • Separate the stem and leafy parts of the Chinese broccoli. Cut the stems into 3 cm/ 1 inch sections.
  • Mix all the ingredients for the sauce. Set aside.

Stir-fry the dish

  • Heat 1 tablespoon of oil in a wok over high heat. Add the garlic then the stem part of the broccoli. Fry for about 1 min.
  • Stir in the leaves. As soon as they wilt, transfer everything to a plate (keep the heat on).
  • Pour the remaining 1 tablespoon of oil into the empty wok. Add the marinated beef. Fry until the meat loses its pinkness.
  • Stir in the broccoli. Then pour in the sauce (stir well beforehand as the starch tends to sink to the bottom).
  • Turn off the heat as soon as the sauce becomes thick. Dish out and serve immediately.

Notes

Flank steak and skirt steak are the best cuts of beef for quick stir-fries. If using other tougher cuts of beef, you need to tenderise it before marinating. Please check out the method in the post content above.

Nutrition

Serving: 1servingCalories: 475kcal
Keyword Beef and Chinese broccoli stir-fry, beef recipes, Cantonese stir-fry, easy stir-fry, quick dinner
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