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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

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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

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Stir-fried beef recipe from https://thewoksoflife.com/beef-with-chinese-broccoli/

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Yang Chow Fried rice recipe adapted from "101 Asian Dishes You Need to Cook Before You Die" by Jet Tila (St Martins Press, 2017)

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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. 

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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.

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