Ginger Garlic Beef with Kailan

Ingredients

• about 450 g Beef Sirloin
• 1 bunch Kailan (Chinese Broccoli)
• 2 tbsp Ginger
• 4 cloves Garlic
• 3 tbsp Soy Sauce
• 2 tbsp Oyster Sauce Substitute
• 1 tbsp Cornstarch
• 2 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice the about 450 g Beef Sirloin thinly against the grain into pieces about 0.635 cm thick. In a medium bowl, combine the sliced beef with 3 tbsp Soy Sauce and 1 tbsp Cornstarch. Mix well to coat the beef evenly, then let it marinate for 10 minutes.
2. 2Wash the 1 bunch Kailan (Chinese Broccoli). Cut off the tough bottom ends of the stems. Chop the kailan into bite-sized pieces, about 3.81 cm long, separating the stems from the leaves if they are thick.
3. 3Peel and mince the 2 tbsp Ginger and 4 cloves Garlic. Prepare a wok or large pan by placing it over medium-high heat. Add 2 tbsp Vegetable Oil to the pan. Once the oil is shimmering, add the minced ginger and garlic and stir-fry for 30 seconds until fragrant, being careful not to burn them.
4. 4Add the marinated beef to the hot wok with the ginger and garlic. Stir-fry the beef for 2-3 minutes, or until it is browned on all sides. The beef should be cooked through but still tender.
5. 5Add the chopped kailan stems to the wok and stir-fry for 1 minute. Then, add the kailan leaves and continue to stir-fry for another 2-3 minutes, until the kailan is tender-crisp and bright green. You should hear a gentle sizzle as it cooks.
6. 6Pour in the 2 tbsp Oyster Sauce Substitute and stir everything together to coat the beef and kailan evenly. Cook for an additional 30 seconds to allow the sauce to heat through.
7. 7Remove the wok from the heat and serve the Ginger Garlic Beef with Kailan immediately.

Substitutions

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