Gai Lan Chinese Broccoli And Beef Recipes

BEEF WITH CHINESE BROCCOLI

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.

CHINESE BROCCOLI (GAI LAN)

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.

GAI LAN (CHINESE BROCCOLI) AND BEEF

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.

DIM SUM STYLE GAI-LAN (CHINESE BROCCOLI)

Steps:

• Gai Lan: Rinse gai lan and trim the end of the stems. Bring eight cups of water to a boil in a large saucepan or stock pot. Stir in salt, baking soda, garlic and ginger. Add gai-lan. Cover and simmer about 4 minutes, until the gai lan turns bright green and is tender-crisp. Drain and serve drizzled with the oyster sauce and sprinkled with sesame seeds.
• Sauce: Mix oyster sauce with water or broth, mirin and sugar in a small saucepan. Bring to a boil to melt the sugar. Remove from heat.