🍽️ How to Make Jielan Niurou (Stir-Fried Beef with Chinese Broccoli)

🧆 Ingredients

• 300g beef (sirloin or flank, sliced)
• 200g Chinese broccoli (gai lan, chopped)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon cornstarch
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 tablespoons vegetable oil
• Salt to taste

🍳 Steps

1. Selecting and Preparing the Beef:

   • Choose high-quality beef (sirloin or flank). Look for beef with a bright red color and fine marbling for the best tenderness and flavor.
   • Rinse the beef under cold water and pat dry with paper towels.
   • Slice thinly against the grain to break up muscle fibers, ensuring tenderness.
   • Marinate the beef with soy sauce, Shaoxing wine, and cornstarch for at least 10 minutes. This step locks in moisture and flavor.
   • Tip: Partially freeze the beef for 20 minutes before slicing to make thin, even slices easier.

2. Preparing the Chinese Broccoli:

   • Select Chinese broccoli (gai lan) with firm stalks and vibrant green leaves. Avoid wilted or yellowing greens.
   • Rinse thoroughly under running water, paying attention to the base of the stems where dirt may collect.
   • Trim off any tough ends and chop into even pieces, separating thicker stems from leafy tops for even cooking.
   • Blanch the stems first in boiling water for 1-2 minutes, then add the leaves for an additional 30 seconds. This enhances color, reduces bitterness, and ensures a crisp-tender texture.
   • Immediately transfer to ice water to stop cooking and preserve the bright green color. Drain well.

3. Stir-Frying the Beef:

   • Heat a wok or large skillet over high heat until just smoking. Add 1 tablespoon of vegetable oil and swirl to coat.
   • Add the marinated beef in a single layer. Let it sear undisturbed for a few seconds before stir-frying briskly.
   • Cook until the beef is just browned but still tender (about 1 minute). Remove from the wok to avoid overcooking.
   • Tip: Stir-fry in batches if necessary to avoid overcrowding, which can cause steaming instead of searing.

4. Cooking the Greens and Aromatics:

   • Wipe the wok clean if needed and reheat with another tablespoon of oil.
   • Add minced garlic and ginger, stir-frying quickly until fragrant (about 10 seconds).
   • Add the drained Chinese broccoli stems first, stir-frying for 30 seconds, then add the leafy tops.
   • Stir-fry until the greens are bright and just tender-crisp, about 1-2 minutes.
   • Tip: Keep the heat high and toss constantly to preserve the vegetables’ crunch and color.

5. Combining and Final Seasoning:

   • Return the beef to the wok. Add oyster sauce and salt to taste.
   • Stir-fry everything together for 30-60 seconds, ensuring the sauce evenly coats the beef and vegetables.
   • Taste and adjust seasoning if needed.
   • Serve immediately, garnished with extra Chinese broccoli if desired.

Additional Tips:

• Prep all ingredients before you start cooking, as stir-frying is a fast process.
• Use a carbon steel wok for best results, but a heavy skillet works too.
• For extra flavor, add a splash of sesame oil at the end.
• Serve with steamed rice for a complete meal.

💡 Tips

• Slice beef against the grain for tenderness.
• Blanch Chinese broccoli for better texture and color.
• Do not overcook beef to keep it juicy.
• Serve immediately for best flavor.