Food & Entertaining - Garden to Table

Recipes for your Asian greens

What to do with your harvest of Asian veggies

Beef with Chinese broccoli

Makes 4 servings

The authentic version of this popular take-out dish uses gai lan—or Chinese broccoli—a rich deep green vegetable with a more delicate, subtle flavour than conventional broccoli. Every part, from the wide leaves to the stems, buds and flowers, may be used. Serve with steamed rice.

2    tbsp. (30 mL) soy sauce
1    tbsp. (15 mL) cornstarch
2    tsp. (10 mL) dry white wine, such as Sauvignon Blanc
1    lb. (450 g) flank steak, sliced across the grain into ¼-inch (5-mm) pieces
3    tbsp. (45 mL) canola oil
One bunch Chinese broccoli, rinsed, leaves and hearts separated from stalks (if some stalks are too thick, use a vegetable peeler to thin them out)
1    large clove garlic, minced
1    tbsp. (15 mL) fresh ginger, minced
1    green onion, finely chopped
¼    cup (60 mL) chicken broth
2    tbsp. (30 mL) sherry or dry white wine
½    tsp. (2 mL) granulated sugar
2    tsp. (10 mL) sesame oil

Combine 1 tbsp. (15 mL) soy sauce, cornstarch and wine in a medium-sized mixing bowl; add steak and marinate for about 15 minutes.

In a wok or skillet, heat 1 tbsp. (15 mL) of oil over medium-high heat; stir-fry broccoli stalks for about 45 seconds. Add leaves and hearts; stir-fry for another 30 seconds. Transfer to a bowl and set aside.

Add remaining oil to wok and, over medium-high heat, cook garlic, ginger and green onion for another 30 seconds.

Add steak and any accumulated marinade; stir-fry until browned.

Add remaining soy sauce, broth, sherry, sugar and broccoli; toss together thoroughly, making sure broccoli is heated through.

Remove from heat and drizzle with sesame oil.

Ready to get growing? Learn how to grow Asian greens at home

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