Ginger Beef with Chinese Broccoli

    25 minutes

    You should be able to buy Chinese broccoli, also called kai-lan, at Asian shops. You can also substitute kale.

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    Serves: 2 

    • 40g fresh ginger
    • 1 1/4 teaspoons chicken stock powder
    • 3/4 teaspoons sugar
    • 1 teaspoon cornflour
    • 3 tablespoons water
    • 200g beef, sliced into strips
    • 400g Chinese broccoli or kale, sliced
    • 2 tablespoons oil

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Crush half the ginger in a garlic press and reserve the juice. Slice the other half. Mix the ginger juice, 1/4 teaspoon chicken stock powder, 1/4 teaspoon sugar, cornflour and 2 tablespoons water and mix well. Mix the beef with 1 teaspoon of sugar and the rest of the stock powder. Let marinate 10 minutes.
    2. Heat 1 tablespoon oil in a wok and sauted the sliced ginger until fragrant. Add the Chinese broccoli and stir-fry two minutes. Add 1 tablespoon water, cover with a lid and let cook for 1 minute. Remove and reserve.
    3. Heat 1 tablespoon oil in the wok and stir-fry the beef until medium well. Add the Chinese broccoli and ginger juice mixture, stir well and serve.

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