- 1-2lblean steak, sliced thinly into one inch long pieces.(i usually get the presliced “stir fry” steak at my grocery)
- 1bunchgai lan(about 2-3lbs, can be found in farmers market or ethnic grocer. Its a large leafy vegetable that tast)
- 6teaspoonsfish sauce
- 6teaspoonssesame oil
- 6teaspoonssoy sauce
- 4-6fresh garlic cloves, chopped finely(must be fresh, not jarred)
- Combine sauces and oil and marinate beef in them for about 30 minutes.
- It should cover all of the beef.
- If not add more in even amounts.
- Meanwhile wash gai lan well and cut into three to four inch pieces.
- (Note: seems to taste better when leaves and stalks are attached) 5-A Boil a large pot of water 5-B When water boils drop pieces of gai lan into boiling water and remove when desired softness.
- (I like mine a little crispy) Heat a frying pan or wok over medium high heat.
- When pan is hot, sauté garlic in about 1 tsp of oil until just lightly browned.
- Be careful– this will sizzle a lot.
- When garlic is browned dump in the beef with marinade and sauté until done.
- Serve over steamed rice, and Chinese broccoli.
- Use remaining sauce with rice and veggie.
- NOTE:This might be too salty for some.I suggest using a lite soy sauce instead of regular to reduce the salt content some.
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