Cantonese beef with gai lan
Chinese Cooking Demystified · ♥ 8.9K likes · 233.5K views · 9 min video
Read about beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 150 g beef
- 250 g Gailon (as transcribed)
- 3 cloves garlic
- 1 inch ginger
- 1 tbsp liaojiu aka Shaoxing wine
- ½ tbsp toasted sesame oil
Soak and rinse the gai lan; separate the stems and peel off the fibrous bits.
Freeze the beef about half an hour, then slice into thin sheets.
- seasoning sauce
Smash the garlic; peel and smash the ginger. Mix a basic seasoning sauce for the stir fry.
Blanch the gai lan until it deepens in color, then shock it under running water.
- frying oil
Pass the marinated beef through the frying oil for twenty seconds, then leave it in a strainer so excess oil drips off.
Passing the beef through oil
Heat the wok piping hot (long yau) to drive off moisture, then stir fry the aromatics, add Shaoxing wine, the gai lan, a quick mix, the beef, a quick mix, then the seasoning sauce over a lower flame so the cornstarch does not stick.