🥦🥩 Stir-fried beef with Chinese kale・Hong Kong style classic crispy and tender stir-fry

Editor's Preface

Stir-fried beef with Chinese broccoli is a classic staple at restaurants, food stalls, and even family dinners! The Chinese broccoli is vibrant and tender, while the beef is smooth and juicy, making it a superb dish to enjoy with rice. Perfect for children and seniors, this dish is also perfect for their health. Our editor personally explains all the details of marinating the beef, stir-frying, and controlling the heat, using the most detailed instructions to help even novice cooks achieve restaurant-quality results!

Ingredients preparation

• 200g sliced ​​beef (sirloin, fillet, or shoulder can be used)

• 1 bunch of Chinese kale (about 300g)

• 2 cloves of garlic (sliced)

• 2 slices of ginger

• 1.5 tablespoons light soy sauce

• 1/2 tablespoon dark soy sauce (for coloring)

• 1/2 teaspoon granulated sugar

• 1 teaspoon cornstarch

• a little sesame oil

• Pepper to taste

• 2-3 tablespoons water or chicken broth

• 2-3 tablespoons oil

Detailed steps

🥩 1. Marinate beef to make it tender

• Slice the beef thinly against the grain, add 1 tablespoon of soy sauce, a pinch of sugar, pepper, 1/2 teaspoon of cornstarch, a few drops of sesame oil, and finally 1/2 tablespoon of oil, mix well by hand and marinate for 10-15 minutes.

• Editor’s tip: Cornstarch + oil = locks in moisture and makes the shoes slippery, so cutting against the grain won’t damage the shoes.

🥬 2. Prepare the green kale

• Wash the Chinese kale and cut into oblique sections (the stems can be patted for better flavor).

• Bring water to a boil, add half a teaspoon of salt and some oil, remove the stems and cook for 1 minute, then remove the leaves and cook for 20 seconds.

• Immediately pass through the cold river to lock in the green and drain the water.

🧄 3. Stir-frying skills

• Heat oil in a wok and sauté ginger and garlic slices until fragrant.

• Stir-fry the beef in batches until it changes color and then serve (70% done).

• Add oil to a pan and stir-fry kale for 30 seconds.

• Add water/chicken soup and stir. After the kale becomes soft, add beef, dark soy sauce and a little sugar and stir quickly.

🍳 4. Drain and serve

• You can add 1 tablespoon of cornstarch water to thicken the dish so that the sauce is sticky (depending on your taste).

• Once done, serve immediately on a plate and sprinkle with chopped green onions or sesame oil for flavor.

Editor's Tips

• Beef only needs to be cooked to 70% doneness; if it is overcooked, it will turn into a shoe.

• Adding salt and oil to blanch the kale can lock in its color and make it refreshing. Rinse it with cold water immediately after blanching.

• Do not fry too long when reheating to avoid losing its crispness.

• If you like variations, you can add carrot slices or scallop shreds.

Eating experience 😋

The beef is slippery and juicy, the kale is green and crisp, and the meat and vegetable sandwich is satisfying. Every bite is full of the aroma of the wok and the beef juice, and it is perfect for eating with rice!

summary

Stir-fried beef with Chinese kale is easy to make, but it requires careful attention to detail. With some practice, you can make it restaurant-quality. Let's get started tonight and enjoy! 🥦🥩🍚