芥蓝 牛肉 - Beef stir fry with gai-lan
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芥蓝 牛肉 - Beef stir fry with gai-lan

200 gr beef (flank/skirt)
3 cm jahe
1 tsp light soy sauce
1 tsp Shaoxing rice wine
1 tspcornstarch
1 tbsp water
1 tsp oil
300 gr gai lan / Chinese broccoli
5 cloves of garlic
2 tbsp oil

Ingredients sauce:
2 tsp cornstarch
2 tbsp water
1/2 tsp dark soy sauce
1 tbsp oyster sauce
1 tsp sesame oil

Cut the meat into thin slices. Remove the leaves from the stems of the gai lan and cut the stems into 3 cm pieces. Cut the garlic into thin slices. Cut the jahe julienne. Mix the ingredients for the sauce well.
Mix the meat with the jahe, the soy sauce, the rice wine, the cornstarch and the water and stir until the moisture is absorbed. Then mix in the teaspoon of oil.
Heat 1 tbsp oil in a pan and fry the garlic and stems for 1 minute. Then add the leaves and fry until soft and set it aside.
Then add the remaining oil and fry the meat until it changes colour. Then add the gai lan again and then stir in the sauce and stir until the sauce thickens. Serve.
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