1 hour, Serves 2-4

  • For the beef and marinade:
  • 3/4 pound stir-fry beef
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon Shaoxing wine, or dry sherry
  • 2 teaspoon vegetable oil
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon ground white pepper
  • For the Sauce:
  • 2 tablespoons water
  • 1 teaspoon seasame oil
  • 2 teaspoons oyster sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon cornstarch
  • For the stir-fry:
  • 1/2 pound Chinese broccoli (gai lan), cut into 3 sections on the diagonal if regular gai lan or in half on the diagonal if baby gai lan
  • 2 tablespppons vegetable oil, divided
  • 8 cloves garlic, chopped very coarsely
  • Cooked soba noodles or white or brown rice, for serving


For the beef and marinade: In a medium bowl, combine beef with all marinade ingredients. Mix well and let stand 30 minutes.

For the sauce: In a small bowl, combine sauce ingredients and set aside.

For the stir- fry: Fill a wok halfway with water, season with salt, and bring to a boil. Add Chinese broccoli and cook until crisp-tender, about 1 minute for regular gai lan and 30 seconds for baby gai lan. Drain and set aside.

Wipe wok dry, then return to heat. Add 1 tablespoon oil and heat over high heat until smoking. Add beef, spreading it out in an even layer with a spatula, and cook without moving until lightly browned on bottom, about 1 minute. Continue to cook while stirring regularly until about halfway cooked through, about 2 minutes longer. Transfer to a bowl and set aside.

Add remaining 1 tablespoon oil to wok and heat over high heat until smoking. Add shallots and garlic and cook, stirring constantly, until softened, about 1 minute. Add Chinese broccoli and cook, stirring frequently, for 1 minute. Season with salt.

Return beef to wok and toss to combine. Stir sauce to combine. Continue to cook, stirring, until the sauce begins to thicken, about 1 minute. Transfer to a serving platter immediately and serve with white rice.