Recipe Ingredients
Stir-fry Beef with Chinese Broccoli and Yang Chow Fried Rice
Stir-fried Beef and Chinese Broccoli
500g stir fry beef
2 teaspoons cornflour
1 teaspoon oil (canola or vegetable oil)
2 teaspoons light soy sauce
3 tablespoons oil (canola or vegetable oil)
3 cloves garlic, sliced
2.5cm ginger, chopped
1 bunch Chinese broccoli, washed and cut into 10cm lengths
2 tablespoons oyster sauce
2 teaspoons soy sauce
1/2 teaspoon sesame oil
1/2 cup chicken stock
4 tablespoons cornflour
​
Yang Chow Fried Rice
2 tablespoons oil (canola or vegetable oil)
2 eggs, lightly beaten
4 cups cooked long grain or jasmine rice
100g Lup Cheong, diced
12 raw prawns, shelled and deveined
1/2 teaspoon salt
2 tablespoons soy sauce
1 teaspoon chicken stock powder
3 tablespoons oyster sauce
1/2 teaspoon white sugar
2 green onions, cut diagonally in slices
pinch white pepper
Equipment you need
Wok
Stirring Utensils
Bowl for marinating meat
Serving dishes
4 serving bowls
​
​
Stir-fried beef recipe from https://thewoksoflife.com/beef-with-chinese-broccoli/
​
Yang Chow Fried rice recipe adapted from "101 Asian Dishes You Need to Cook Before You Die" by Jet Tila (St Martins Press, 2017)
​
Eastern Asian Recipes | Asian Food
Gai Lan Chao Niu Rou (Stir-fry beef with Chinese Broccoli) is a stir-fry dish where beef is marinated and then stir-fried along with Gai Lan and a sauce. Stir frying is a Chinese cooking technique where ingredients are cooked over a high heat with very little oil, usually in a wok.
​
The wok, for stir-frying was believed to have been invented during the Han Dynasty. Wok translated means “cooking pot”. As there was a shortage of fuel and oil, the wok was an ideal design as you needed little oil. It was also portable and could be used to cook a meal for a large number of people. Stir-fried dishes were common even in the palace and in officials’ residences. The original word for stir-fry was chao, it wasn’t until 1945 that the term stir-fry was coined.
Gai Lan Chao Niu Rou or Stir-fry beef with Chinese Broccoli has morphed into a dish called Beef and Broccoli stir-fry in Western countries due to the fact that you can’t always get Lai Lan, so broccoli is substituted.