Categories: Casseroles- One Dish Meals- Stir Fry- Pot Pies

Ingredients

• 1 1/2 lb. Chinese broccoli (gai lan)
• for marinade:
• 1 Tbsp. dark soy sauce
• 1 Tbsp. cornstarch
• 2 tsp. dry white wine
• 1 lb. flank steak
• 3 Tbsp. vegetable oil
• 1 garlic clove, minced
• 1 tsp. minced fresh ginger
• 1 scallion, green and white parts minced
• 1 Tbsp. dark soy sauce
• 1/4 cup unsalted or low-sodium chicken stock or water
• 1 Tbsp. brandy
• 1/2 tsp. sugar
• 2 tsp. roasted sesame oil

Directions

1. Wash the broccoli well in cold water, separating the leaves and tender hearts and the stalks. Peel the thicker stalks, if necessary. Set aside.

2. Make marinade: Mix the soy sauce, cornstarch, and wine in a bowl. Slice the beef across the grain into 1/4 inch thick pieces, each about 1 1/2 inches long. Combine with the marinade and let stand at least 10 minutes.

3. Heat 1Tbsp. oil in a wok and stir-fry the broccoli stalks, about 30 seconds, tossing frequently. Remove to a bowl and set aside.

4. Return wok to the heat and add the remaining 2 Tbsp. oil. Over medium-high heat, stir-fry the garlic, ginger, and scallion for 30 seconds, or until aromatic. Add the beef and stir-fry until browned, tossing frequently. Add the soy sauce, stock, brandy and sugar then the broccoli, tossing to blend and heating the broccoli. Turn off heat, drizzle with sesame oil, and serve.

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