Cantonese Recipe
Beef with Chinese Broccoli
Beef with Chinese broccoli pairs sliced beef with gai lan in a savory oyster-sauce-based stir-fry.
Recipe at a glance
| Purpose | High-frequency Chinese restaurant menu dish |
| Cuisine or format | Cantonese |
| Menu variation rule | Protein may be adjusted without creating a separate recipe family. |
Ingredients
- 12 oz sliced beef
- 1 lb gai lan, trimmed
- 2 garlic cloves
- 1 tablespoon light soy sauce
- 1 tablespoon oyster or mushroom sauce
- 1 teaspoon dark soy sauce, optional
- 1/2 cup stock or water
- Cornstarch slurry
- Neutral oil
- White pepper
Method
- Blanch or steam gai lan until crisp-tender.
- Marinate beef lightly with soy sauce and cornstarch.
- Stir-fry beef quickly.
- Add garlic and gai lan.
- Add oyster sauce, soy sauce, stock, and white pepper.
- Thicken lightly.
- Serve with rice.
Variations and substitutions
- For chicken, beef, shrimp, pork, tofu, or mixed seafood variants, keep the same sauce logic and adjust the cooking time for the protein.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For takeout-style dishes, sauce texture matters: the sauce should coat the food rather than become a thin soup.