Gai Lan Chinese Broccoli and Beef
Savor the perfect combination of tender beef flank steak and vibrant Gai Lan in this classic Gai Lan Chinese Broccoli and Beef stir-fry. Marinated in a flavorful blend of soy sauce, oyster sauce, and Shaoxing wine, the beef is seared to perfection before being tossed with crisp-tender Chinese broccoli and aromatic garlic and ginger. A hint of sesame oil and a dash of white pepper elevate the dish, creating a savory, umami-packed experience. This quick and easy recipe, ready in just 30 minutes, pairs beautifully with steamed white rice, making it an ideal choice for a wholesome weeknight dinner. Packed with authentic Chinese flavors, this stir-fry is both satisfying and simple to prepare, perfect for recreating a restaurant-style meal at home.
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Recipe Information
Ingredients
- 450 grams beef flank steak
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, minced
- 300 grams Gai Lan (Chinese broccoli), trimmed and cut into 2-inch pieces
- 2 tablespoons water
- 1 teaspoon sesame oil
- 0.25 teaspoons white pepper (optional)
- 4 servings cooked white rice (for serving)
Instructions
Slice the beef flank steak thinly against the grain into bite-sized pieces. Place the beef in a bowl.
In the bowl with the beef, add 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, and 1 teaspoon sugar. Mix well to coat the beef evenly. Let the beef marinate for 15 minutes.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Once the oil is hot, add the marinated beef in a single layer. Cook for 1-2 minutes per side until just browned but not fully cooked through. Remove the beef from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the Gai Lan to the wok and stir-fry for 2 minutes. Pour in 2 tablespoons of water, cover, and let steam for another 2 minutes until the Gai Lan becomes tender but still crisp.
Return the beef to the wok and add the remaining 1 tablespoon of soy sauce and 1 tablespoon of oyster sauce. Stir well to combine all ingredients.
Drizzle 1 teaspoon of sesame oil and a pinch of white pepper (if using) over the stir-fry. Stir briefly to incorporate.
Remove from heat and serve hot over cooked white rice.
Nutrition Facts
Calories |
2245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 220.2 g | 80% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 10.2 g | ||
| Protein | 152.5 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 2697 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
