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!