Sunday, May 15, 2011

Stir-fried Beef with Chinese Kale

Stir-fried Beef with Chinese Kale

Other than my mother being Italian, my stepmother is Chinese, and when I saw the Chinese kale sitting in our CSA box, I instantly knew what it was and what to do with it. Chinese kale is used for dim sum, a traditional Chinese late morning meal that is often taken with tea. At dim sum, you can get all kinds of food; boiled, fried, steamed, baked, and broiled.  There are sweet dumplings and savory dumplings that contain either meat or vegetables or both.  I have gone many times to dim sum with my stepmom and her family and I love it every time. I often see this exact recipe below at the dim sum restaurant we go to, only it’s called Chinese broccoli (Chinese broccoli is the same as Chinese kale, but the kale is just picked a little earlier).  I hope you get a taste of dim sum from this recipe!

Stir-fried Beef with Chinese Kale
6 cups of Chinese Kale, chopped
    (leaves and stems included)
2 cups of beef, thickly sliced
2 tablespoons of Olive oil
2 tablespoons of Oyster Sauce
2 tablespoons of Soy Sauce
1 tablespoon of Garlic, chopped
A pinch of Sugar
  1. Set a wok or heavy pan over high heat, wait till it is hot.
  2. Add olive oil, and wait till it is even hotter.
  3. Add the beef and fry to your liking.  Remember frying the beef too long will make it very tough, 2-3 minutes is usually enough to make the beef medium-rare.
  4. Remove the beef from wok and store it to the side.
  6. Now put the wok back on medium-high heat and wait for it to get warm again.
  7. Add the chopped garlic, stir till aromatic.
  8. Add Chinese kale, stir the kale and garlic together.
  9. Add the oyster sauce, soy sauce, and sugar.
  10. Add the beef back in and stir fry to combine well.
  11. Serve and enjoy!

No comments:

Post a Comment