Juicy simmer beef nicely complements the slightly bittersweet taste of Chinese broccol -kai-lan, feel free to use regular broccoli or bok choy if instead of Chinese broccoli.
- 10 1/2oz. Chinese broccoli (Kai-lan)
- 12oz. lean beef
- 2-3 tbsp olive oil for frying
- 1/2 tsp salt
- Barbecue sauce
- Wash the Chinese broccoli. Cut off the ends if not already trimmed, drain thoroughly.
- Cut the stalks diagonally into roughly 1-2 inches long pieces.
- Thaw the lean beef completely.
- Rinse and cut the beef across the grain into roughly chunks. Set aside.
- In a large saucepan, add enough water to cover the broccoli. Add the 1/2 tsp salt. Cover and cook for until the broccoli stalks are tender but still firm (3-4 minutes).
- Heat the wok to high heat, add oil, when oil is medium-high heat, add beef, and cook until per-side brown.
- Remove from the wok, set aside and keep warm.
- Reheat the wok with 1/2 tsp olive oil, add barbecue sauce and water if desired, whisk at low heat until aromatic.
- Re-add beef back wok with sauces; simmer for 1 minute until well coated.
- Pour beef on the top of Chinese broccoli to cover, enjoy hot with cooked rice or ramen noodles.