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Oyster Beef and Chinese Broccoli

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This is a typical Cantonese-style beef stir-fry originated from Guangdong province in China. Chinese broccoli, often called kai lan or gai lan in Cantonese, is a very popular Chinese leafy green vegetable commonly used in beef stir-fries or simply blanched and served with oyster sauce. If I want to whip up something healthy and tasty, this will definitely be my favourite dish to cook easily. For many stir-fried Chinese leafy greens with or without meat, oyster sauce is a must have ingredient to make a simple and delicious meal. For my gluten free recipe, Chinese broccoli is blanched briefly to retain its crunchiness and top with beef stir-fried with oyster sauce.


Oyster Beef and Chinese Broccoli


Chinese broccoli or kai lan, also often referred to as Chinese kale or flowering kale, is a cruciferous vegetable that belongs to the same cabbage family as broccoli, cabbage and kale, known as Brassica Oleracea. Kai lan typically has smaller stems and white flowers and looks much leafier. Kai lan is packed with nutrients, it is an excellent source of vitamin A, C and K. It is not only a good source of folate (folic acid), calcium and iron, but also has very high level of dietary fiber. Health benefits of Chinese broccoli include promote healthy eyes, bones, cardiovascular and respiratory systems. The dietary fiber content also helps relieve indigestion and constipation. Like all member of the cabbage family, Chinese broccoli also contains some cancer-fighting compounds called glucosinolates which can be broken down into highly active isothiocyanates, consuming these cruciferous vegetables may lower the risk of some cancer.


Gluten Free Beef and Chinese Broccoli



GF Oyster Beer and Chinese Broccoli

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4 Responses

  1. Camilla @FabFood4All
    | Reply

    This sounds and looks absolutely delicious, wish I was having this for dinner tonight!

  2. Elizabeth
    | Reply

    Oh my, this does sound rather fantastic!

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