Authentic Beef With Chinese Broccoli

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Chinese broccoli {gai lan}
1 lb	454g / 16oz	Flank steak
3 tablespoons	45ml	Vegetable oil
1		Garlic clove - minced
1 teaspoon	5ml	Minced fresh ginger
1		Scallion - green and white parts, minced
1 tablespoon	15ml	Dark soy sauce
1/4 cup	59ml	Unsalted or low-sodium chicken stock - or water
1 tablespoon	15ml	Brandy
1/2 teaspoon	2.5ml	Sugar
2 teaspoons	10ml	Roasted sesame oil
		Marinade
1 tablespoon	15ml	Dark soy sauce
1 tablespoon	15ml	Cornstarch
2 teaspoons	10ml	Dry white wine

Recipe Instructions

Wash the broccoli well in cold water, separating the leaves and tender hearts and the stalks. Peel the thicker stalks, if necessary. Set aside.

Make the marinade: Mix the soy sauce, cornstarch, and wine in a bowl. Slice the beef across the grain into 1/4-inch-thick pieces, each about 1 1/2 inches long. Combine with the marinade and let stand at least 10 minutes.

Heat 1 tablespoon oil in a wok and stir-fry the broccoli stalks, about 30 seconds to 1 minute, then add the leaves and hearts and stir-fry another 30 seconds, tossing frequently. Remove to a bowl and set aside.

Return wok to the heat and add the remaining 2 tablespoons oil. Over medium-high heat, stir-fry the garlic, ginger, and scallion for 30 seconds, or until aromatic. Add the beef and stir-fry until browned, tossing frequently. Add the soy sauce, stock, brandy, and sugar, then the broccoli, tossing to blend and heating the broccoli. Turn off heat, drizzle with sesame oil, and serve.

Source:
BEYOND BOK CHOY by Rosa Lo San Ross (c) 1996

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