Chinese Broccoli (Gai Lan) & Beef
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 bunch Gai Lan, fresh
- 1 lb. Top Round Steak, thinly sliced
- 1/4 cup Vegetable Oil
- 1 med. bunch Green Onions, sliced 1/2"
- 3 Tbsp. Soy Sauce
- 1/2 cup Water
- 1/4 cup Sherry
- 1 Tbsp. Sugar
- 1 tsp. Ginger, grated fresh
- 2 tsp. Cornstarch
- 4 cups Hot, Steamed Rice
- Wash Gai Lan, trim off old leaves & slice into angled strips.
- Heat 2 tablespoons of the oil in a wok or skillet (electric skillet or wok 350°).
- Add beef and sauté; remove beef and set aside.
- Add remaining 2 tablespoons of oil to the skillet.
- Sauté the broccoli and onions for 5 minutes.
- In a small bowl or measuring cup, stir together the water, soy sauce, wine, and cornstarch; add sugar and ginger.
- Pour mixture over vegetables; add meat and cover the pan.
- Reduce heat to a simmer, cook until broccoli is tender, about 5 to 10 minutes.
- Serve broccoli beef over hot, steamed, cooked rice.
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