We all know the popular Beef and Broccoli dish and definitely had created or own versions in one way or another, some put extra vegetables like carrots or mushrooms, some uses other meat like chicken or pork but in this instance I will be using a different type of broccoli and it is the Chinese Broccoli.
Chinese broccoli also known Kai-lan, a leafy vegetable with thick stems and a small number of tiny flower heads similar to the ones you see in broccoli. Broccoli and kai-lan belong to the same species Brassica oleracea that’s why its flavour is nearly similar but with a hint of bitterness. A very popular vegetable in the Chinese cuisine so you will not have a hard time looking for this vegetable in Asian shops.
A really nice variation to the common beef and broccoli especially if you love green leafy vegetables. How about you have you got your own version of Beef and Broccoli?
Ingredients
500g beef tenderloin, cut in thin strips
1 bunch Kai-lan
3 tbsp oyster sauce
2 tbsp soy sauce
1/4 cup + 2 tbsp Chinese wine
1 tsp cornstarch
2 tsp tapioca starch
4 cloves garlic, minced
1 pc shallot, thinly sliced
freshly ground black pepper
1/2 tsp baking soda
1/4 cup water
salt
peanut oil
sesame oil
Method
1. In a pot boil water with oil and pinch of salt.
2. Once boiling add kai-lan quickly cook for 60-90 seconds. Drain, rinse with cold running water then set aside.
3. Mix beef with cornstarch, 2 tbsp Chinese wine, salt and baking soda. Set aside.
4. Heat up the wok in high heat add oil and sauté garlic and shallots.
5. Add the beef and quickly stir fry, still in high heat.
6. Mix together water, tapioca starch, oyster sauce, soy sauce and Chinese wine. Pour mixture into the wok and bring to a boil
7. Add kai-lan, then mix to evenly distribute sauce then turn heat off. Serve.
Yum, Raymund, I intend making this SOON!
I like beef and broccoli a lot and have been looking for a good recipe — thanks for coming through for me again, Raymund.
I love beef and broccoli but it has always been the Americanized version. I’ve never seen the kai-lan before… I hope that I can find some here in Oregon. Looks delish!
I could eat plateful after plateful of this great meal Raymund.
Mandy
I want to find Kai Lan!!
I’ll take the beef! Broccoli and I just can never quite seem to get along. Both the kids like it though!
Interesting kids love broccoli than the adults
What a classic. Looks fantastic!
Looooks so yummy!! Will try this version soon
May I ask which chinese wine you used?
I used Shaoxing
Thanks!!!
We don’t eat beef. At all.
But is it a crime to confess the deliciousness of this recipe?
Interesting! Haven’t used tapioca nor baking soda in a very beloved dish! Must try!!
picture looks so real.. like you can just grab it and eat it from the screen..
What a delicious looking plate of food!!! I’ve never had Chinese Broccoli. It looks more leafy which appeals to me more than the traditional huge broccoli stalks. I’ll have to keep an eye out for it.
I love Chinese broccoli, but I usually use regular broccoli when I stir fry with beef. You always make delicious food and take great pictures that make us hungry!!!
I like to make my beef and broccoli with extra veggies
I tend to sub in regular broccoli simply because the Asian market that sells veggies is a 20 min drive versus a 1 min drive to my local store 
I don’t think mine really “glistens” like yours in the photo (jealous)! It looks so tasty
it is called Gai-Lan
and they very good, but leafier than the regular ones.
Yum! I’ve made my beef both ways, alternating American broccoli or kai-lan. Delicious either way. And beautiful green color! That’s key with Chinese cooking… my mom always said don’t cook your vegetables so much that they lose the vivid green.
To make it even greener is to shock (ice bath) the vegetable greens after blanching, this makes is stop the cooking process, make the colours vivid as well as retaining is crispiness.
looks delicious! love to try it but is there any substitute for kai-lan? Hard to find it here.
As far as I know its either Broccoli or kailan works best with this recipe, its the nutty firm texture and taste of those vegetables which makes it work