Ingredients

1 bunch of gai lan cut into even pieces

8 oz – beef flank  (or skirt) steak

4 tbsp oil

5 tbsp water

3 cloves garlic; sliced.

2 thick slices of ginger

2 green onions

Marinade

1/4 tsp salt

1/4 tsp sugar

2 tbsp dark soy sauce

1 tsp chinese wine

1/2 tsp corn starch

1 tbsp water

a couple good cranks of freshly ground black pepper

1 tsp oil

Sauce

5 to 6 tbsp water

1/2 tsp corn starch

1 1/2 tbsp oyster sauce

1/4 tsp salt

Steps

1. Slice beef thinly against the grain and make 1″ pieces. Add marinade ingredients to beef and stir well. Marinade for 15 minutes.

2. Heat wok until just about smoking. Add 2 tbsp oil and swirl. Add ginger and stir fry for 10 secs. Add gai lan. Stir fry for a minute. Turn down heat to medium (3 to 4 on stove top), add 5 tbsp water and cover for 5 minutes or until tender. Set aside on plate.

3. Reheat wok until hot. Add 2 tbsp oil and swirl. Add garlic and stir for 5 seconds. Add beef and stir fry quickly. Squirt chinese cooking wine on meat while stir frying.

4. Add sauce to beef. Quickly mix together. Spoon beef onto gai lan. Serve immediately.

Based on Aunt#3’s cookbook recipe