Authentic Chinese Beef and Broccoli Stir Fry (Gai Lan Chao Niu Rou)

Ingredients

• 1 lb sirloin tip (sliced into 1/4 inch thick pieces; rib eye, flank steak, or chuck also work)
• 0.33 tsp baking soda (used for tenderizing tough cuts; omit if using rib eye or flank)
• white pepper (to taste; black pepper is a valid substitute)
• 1 tsp dark soy sauce (for color)
• 1.5 tbsp Chinese cooking wine (Shaoxing wine; can be replaced by dry sherry)
• salt (to taste)
• 0.5 tsp sugar (or honey)
• 1 lb Chinese broccoli (Gai Lan; washed and trimmed)
• 1 tbsp satay sauce (for authentic Cantonese flavor)
• 1 tsp fish sauce (adds savory depth)

Steps

1. 1

   Prepare the beef by removing any silver skin from the sirloin tip to ensure a better texture.

2. 2

   Cut the beef into a few large pieces, then slice it against the grain into 1/4 inch thick slices.

3. 3

   Place the sliced beef in a bowl and add 1/3 teaspoon of baking soda to tenderize the meat. Do not exceed this amount to avoid an alkaline taste.

4. 4

   Season the beef with white pepper to taste and add the dark soy sauce for color.

5. 5

   Add 1.5 tablespoons of Chinese cooking wine (or dry sherry) to the beef.

6. 6

   Add a pinch of salt and 0.5 teaspoon of sugar (or honey) to the marinade.

7. 7

   Mix the beef thoroughly with the marinade and let it sit while you prepare the vegetables.

8. 8

   Wash the Chinese broccoli (gai lan) and separate the thick stems from the leaves. Slice the stems diagonally so they cook at the same rate as the leaves.

9. 9

   Heat a wok or large skillet over high heat with a tablespoon of oil. Stir-fry the beef in batches until browned and just cooked through, then remove and set aside.

10. 10

    In the same wok, add the broccoli stems first, followed by the leaves, stir-frying until vibrant green and tender-crisp.

11. 11

    Return the beef to the wok. Add the satay sauce and fish sauce, tossing everything together quickly over high heat until well combined and fragrant.

Notes

If you are using a naturally tender cut like rib eye or flank steak, you can skip the baking soda. For a non-alcoholic substitute for the cooking wine, you can use water or broth with a splash of rice vinegar.

Nutrition per serving

• main
• stir-fry
• beef
• broccoli
• Cantonese
• high-protein
• dinner