12
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1
2
2
1/4
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1
2
1/3
3
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1/2
1
2
1/3
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2
1/4
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oz
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t
T
T
t
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#
cl
in
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c
t
T
t
---
T
t
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Beef, lean (1)
-- Marinade
Soy Sauce
Rice Wine (2)
Cornstarch
Pepper, black
---------
Gai Lan (3)
Garlic
Ginger Root
Scallions
-- Sauce
Stock
Soy Sauce
Oyster Sauce
Salt
----------
Oil
Sesame Oil.
|
Prep - (40 min)
- Slice BEEF across the grain into strips about 1/8 inch thick
and about 1/2 inch wide.
- Mix all Marinade items and massage into Beef. Let
stand for at least 20 minutes.
- Strip leaves and tender tops from GAI LAN. Cut leaves into
fairly large pieces. Split large stems in half lengthwise and cut all
diagonally (including leaf stems) to lengths of about 1-1/2 inches.
Keep leaves and stems separate.
- Crush GARLIC and chop fine. Slice GINGER very thin and
chop fine. Slice SCALLIONS, white and light green parts, thin
on a diagonal. Mix all.
- Slice dark green Scallion tops about 1/4 inch wide and
set aside.
- Mix together all Sauce items.
Run - (15 min)
- In a wok or spacious sauté pan heat Oil and fry
Garlic mix stirring until garlic threatens to color, then stir
in Beef. Fry stirring until beef has lost its raw color, being
careful the fond that sticks to the pan does not burn, because it is
the thickener for the dish.
- Stir in the Gai Lan Stems and fry stirring for about 3
minutes, then stir in Gai Lan Leaves and Scallion tops.
Fry stirring until coated with oil.
- Stir in Sauce mix. Bring to a boil and simmer covered over
moderately low heat just until stems are crisp tender (about 7 minutes).
The largest pieces should still have decent crunch. During this time
scrape up the fond to incorporate it into the sauce. Stir in more
stock if needed for the desired consistency. Since I serve this as a
single main dish with rice, I keep the sauce more liquid than for a
Chinese style serving.
- Stir in Sesame Oil until well distributed and turn off heat.
- Serve hot with plenty of steamed long grain rice.
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