Chinese Broccoli (Gai Lan) & Beef

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Chinese Broccoli (Gai Lan) & Beef
Serves 4
Chinese broccoli is also referred to as gai lum, kailaan, white-flowering broccoli, Chinese kale or gai lan. It is similar to regular broccoli, but milder in taste and grown on a longer stalk. Its texture when raw or cooked is the same as regular broccoli, making it ideal to use raw in salads, steam cooked as a side dish, as an ingredient in a vegetable stir-fry, a meat stir-fry, or added to other cooked dishes.
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  1. 1 bunch Gai Lan, fresh
  2. 1 lb. Top Round Steak, thinly sliced
  3. 1/4 cup Vegetable Oil
  4. 1 med. bunch Green Onions, sliced 1/2"
  5. 3 Tbsp. Soy Sauce
  6. 1/2 cup Water
  7. 1/4 cup Sherry
  8. 1 Tbsp. Sugar
  9. 1 tsp. Ginger, grated fresh
  10. 2 tsp. Cornstarch
  11. 4 cups Hot, Steamed Rice
  1. Wash Gai Lan, trim off old leaves & slice into angled strips.
  2. Heat 2 tablespoons of the oil in a wok or skillet (electric skillet or wok 350°).
  3. Add beef and sauté; remove beef and set aside.
  4. Add remaining 2 tablespoons of oil to the skillet.
  5. Sauté the broccoli and onions for 5 minutes.
  6. In a small bowl or measuring cup, stir together the water, soy sauce, wine, and cornstarch; add sugar and ginger.
  7. Pour mixture over vegetables; add meat and cover the pan.
  8. Reduce heat to a simmer, cook until broccoli is tender, about 5 to 10 minutes.
  9. Serve broccoli beef over hot, steamed, cooked rice.
Nino Salvaggio