A classic Cantonese Dish that is healthy, simple to make. Very tasty with succulent beef and crispy Chinese broccoli. Perfect weeknight Dinner for all.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Dinner, Lunch, Main
Cuisine: Chinese
Diet: Gluten Free
Keyword: Beef, Beef Stir-Fry, Chinese Broccoli, Dairy Free, Egg Free, Gai Lan, Gluten Free, kai Lan, Low Carb, Nut Free, Stir-Fry
Combine beef with marinade in a large bowl and mix well.
Prepare and mix the sauce ingredients in a separate bowl.
Fill a medium pot with half full of water and bring to a boil, then turn the heat to low.
Add 2 tablespoons extra virgin olive oil into the boiled water and briefly blanch the Chinese broccoli for 50 seconds or until the vegetables turn bright green. Remove and place on a serving plate. Blanch in 2 to 3 batches.
Heat up a wok with 2 tablespoons of extra virgin olive oil, stir-fry the beef on medium to high heat for 3 minutes or until nearly cooked through. Remove beef and set aside. Clean wok with kitchen paper towel.
Heat up the wok with 2 tablespoons of extra virgin olive oil, pan fry the garlic cloves on low heat until lightly golden brown. Remove and set aside.
Then add garlic and ginger, and stir-fry until lightly golden on low heat. Return the beef to the wok. Add the sauce and stir-fry for another 2 minutes or until the beef is cooked through.
Place the beef and sauce on top of the Chinese Broccoli, garnish with the pan fried garlic cloves and serve immediately with steamed rice.