Here’s what you’ll learn:
- How to choose and buy the freshest Chinese broccoli (gai-lan)
- The perfect marinade recipe
- Secrets to no-fail Chinese stir fries
Chinese Broccoli (Gai-Lan)
Chinese broccoli should be almost all stem and green leaves. Look for Chinese broccoli with minimal open flowers (lots of open white flowers means that the Chinese broccoli is past its prime and bitter.
You can also tell from the cut stems if the Chinese broccoli will be perfect or too old. See the bottoms of these cut stems? It’s milky-translucent and smooth. If the bottoms of the stem have a hard white circle in the middle (instead of smooth, milky and translucent) it will probably be past its prime and taste tough and bitter.
Photo below is Chinese Broccoli…see the beautiful stem-bottoms?
For this Broccoli Beef Noodle Stir Fry recipe, you can use ANY type of noodles. Really, spaghetti noodles are fantastic in this dish. I happened to have Japanese style egg-noodles, so that’s what I used! Cook your noodles according to package directions.
While the noodles are cooking, marinate the beef slices in soy sauce, cornstarch, sugar, oyster sauce and rice wine. If you don’t have rice wine, use dry sherry or any dry white wine will do. The sugar and the oyster sauce will help the meat caramelize.
You want beautiful, carmelized meat in your stir fry?
Here’s the secret. DO NOT CROWD THE MEAT! Single layer, ladies and gents!
Once you add it to the wok or frying pan, LEAVE THE THING ALONE. Resist the temptation to shake, move it around or flip…until the first side has a chance to caramelize. Then flip.
See the nicely caramelized bits?
Once the meat finishes cooking, remove to a plate. Now it’s time for Chinese Broccoli (Gai Lan).
Stir fry for a minute, scooping up the oils at the bottom of the wok all over the Chinese Broccoli. Bathe the oil over the Chinese Broccoli.
Now turn heat down, add 1/4 cup of water or browth and cover to let steam.
A couple of minutes later…test the Chinese Broccoli to see if done! A knife should pierce easily into the steam.
Now its the cooked noodles turn to take a bath in the sauce.
See it absorb all the juicy bits?
Now return the beef and broccoli to the wok and serve!!
Yum.
Chinese Broccoli Beef Noodle Stir Fry Recipe
Ingredients
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 3 tablespoons Shaoxing wine, sake or dry white wine
- 1 tablespoons sugar
- 1 tablespoons tapioca starch or cornstarch
- 1 teaspoon dark sesame oil
- 1 pound beef sirloin, thinly sliced
- 1 pound fresh or 10 ounces dried noodles
- 2 tablespoons vegetable oil
- 3 large cloves garlic, crushed and finely chopped
- 1.25 cups chicken or vegetable stock
- 1 pound Chinese broccoli or regular common broccoli, cut into bite-size chunks or florets
- Freshly ground black pepper
Instructions
- In a medium bowl, whisk together 1 tablespoon each soy sauce, oyster sauce and rice wine. Add the sugar and continue to whisk until completely dissolved. Stir in the tapioca starch and continue stirring until smooth. Add the sesame oil and beef, and mix well. Marinate for 20 minutes. Drain and discard the excess marinade.
- Bring a large pot of water to a boil. Cook the noodles until 1 minute shy of done and drain. (We'll finish cooking the noodles at the end).
- Heat 1 tablespoon of the vegetable oil in a skillet or wok over high heat and stir-fry the garlic until fragrant, about 1o seconds. Add the beef and stir-fry until tender, 1 to 2 minutes. Transfer to a plate. Add the remaining tablespoon of oil and when hot, add the Chinese broccoli, stir frying so that the oil coats the Chinese broccoli. Pour in the 1/4 cup of the stock, turn the heat to medium-low and cover with a tight fitting lid. Cook the Chinese broccoli until tender, 3 to 5 minutes. Transfer the Chinese broccoli to the same plate.
- Add the remaining cup of stock and the remaining 2 tablespoons each of soy sauce, oyster sauce, and rice wine to the same skillet and bring to a boil over high heat.
- Add the noodles and cook until the liquid has almost completely evaporated, leaving the noodles lightly moistened,2 to 3 minutes. Return the beef and broccoli to the skillet and toss to mix the ingredients thoroughly. Season with pepper to taste and serve.
Notes
Noodles Every Day.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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Thanks for sharing that information. You wrote a wonderful post.
Tried it tonight using tenderloin. Fantastic
tried this recipe tonight… worked very well :O)
Thanks for sharing your recipe and it looks like a fantastic recipe. I cannot wait to give it a try! It’s looks so delicious and yummy. Thanks for sharing your information.
I made this beef and broccoli last weekend and it was delicious and my hubby loved it too. Followed your recipe exactly. Thanks!
Thank you Kathleen! jaden
I haven’t put broccoli cause I don’t eat it broccoli and used baguio beans it’s taste great though.. I love the recipe my family too.. thank you..
This looks quite easy and will be a keeper.
I think I will make ths for my daughter and her family….she has a 22 month old and 7 month old twins, so she is verrrrrrrry busy.
I think she’ll like this recipe as well, quick and filling.
Thx Jaden, yer a sweetfaht, I mean heart!!!
Kathleen – LOL! Tell all the babies hello for me!
Thanks for the wonderful recipes that I’ve gotten from your site I Started by trying the Microwave rice which turned out to be fantastic I just did your beef Chinese broccoli and noodles which was very easy delicious and very satisfying so thank you so much and I’m glad I found you Nicholas Morales
Thanks so much Nicholas!
Hi, Jaden! I planted Gai Lan from seed last year. They grew up fine and then big fat green caterpillars came and ate up all the leaves. Poor me never got to eat them. I let the stems continue to grow and their flowers were so pretty. 😀
Oh no! Those dang caterpillars! I had to constantly monitor our vegetables in the garden – the caterpillars eat so fast. We’d pick them off the leaves and throw them to our hens who loved the treat.
Hello
What can I sub for corn starch? Really want to make this and I have all ingredients except this!
Hi there! You can just make this without cornstarch – the sauce will be watery (but still delicious). The cornstarch is a thickener.
This looks great. I’m thinking about trying it with chicken. Do you think it would be fine and, if so, do you think I should make any other changes in combination with the chicken?
Chicken would be perfect, as long as you slice the chicken thinly. Thicker slices will require an extra 30 seconds of cooking time (really depends on how you slice)
Ms. Cyr,
Are you or were you ever a teacher?
Surrey, BC.
I want to try this, but I am curious if the oyster sauce gives the stir fry a fishy flavor. I don’t like seafood at all, so I’m a little nervous.
Not at all! You can’t taste fish or oysters. It’s a sweet, salty and savory flavor.
Do you have a dark shrimp and lobster sauce recipe that you could share with us? Thank-you Kent and Brenda.
Hi Kent and Brenda – I do not yet! Sounds like I need to start testing a recipe for you! :=)
Hi. If I use the Chuka soba noodles do I boil them first? I have a pack and they almost look like they are fried already.
Cook the noodles according the package instructions first.
This is so good that after I made it, immediately started sending the recipe to everyone I know. It’s easily my favorite new-to-me recipe of the past year.
Thank you so much for posting this online.
Anyone thinking of trying this: Do. You won’t regret it, I promise!
Thanks so much Sarah! =Jaden
I made this tonight (college student) and it is honestly one of the best things I have EVER had the pleasure of making. Also, I think it goes great with a side of toasted sour dough bread, but that may just be me. Thanks!!
I am not a great cook at all, but I decided to take a stab at this and it turned out great! I personally used corn starch, dry white wine, chicken stock, and regular broccoli as my options and it turned out fantastic. I only used 12 oz of chow mein noodles instead of 16 oz and it was still too much. I would reduce my amount of noodles to improve the ratio. Great recipe!!
Thanks Chelsea!
Wow. I needed a quick and easy recipe to use some broccoli that were about to turn bad and this one was perfect. Easy to follow, few ingredients and awsome tips. I’m with the flu and my taste buds are a little off but still this dish tasted really good, I now want to make it again when I’m recovered to taste it in all it’s glory! Thank you so much!
This is my favourite recipe ever! Only noodles that are better than my mum’s cooking!
Made this tonight using flank steak instead of the sirloin but it turned out amazing regardless! The meat was SO tender. Thanks for the recipe, I can’t wait to try out more of your dishes!
So what do you do with the sesame oil? Did I miss it?
First paragraph in the instructions! 🙂
Looks great, but do you think that I could use fish sauce instead of the oyster sauce? Thanks for your reply 🙂
Absolutely. You might want a touch of sweet as well – so try 1 teaspoon fish sauce + 1 tablespoon honey. You can always adjust with more fish sauce/honey if you need.
I’m making this for lunch today. I’m sure my kids will like this. Thank you for sharing!
Yum! Now I know what I’m using that hydroponic Chinese broccoli I’m getting ready to harvest for! Man, I really LOVE Chinese broccoli! It has such a great taste and texture. More people should try it: it’s really easy to grow too. Thanks for the recipe! I really like it in a chicken stir fry with shitakes too.
This has turned out really YUM!! Going to try more of your recipes! Thanks Jaden.
Made this tonight and whole family loved it. I cheated though. I needed to make something quick and I had head of broccoli and some pre-cooked packaged Asian stir fry strips – not the frozen kind though. I still marinated them and followed same steps. Next time will use the fresh beef and Chinese broccoli. Thanks
I think someone has borrowed an image of your broccoli beef noodle: http://www.essshiii.com/lunar-new-year-chinese-broccoli-beef-noodle-stir-fry/
Drats! Thanks for letting me know!
You’re welcome. You might want to check out the blog’s shrimp fried rice, dumplings, marbled eggs, etc. too. I feel crummy doing this, but I also don’t think it’s fair to people folks like you who work hard producing original material.
I’ve made this twice now, once with flat egg noodles and regular broccoli and beef and the second time with the noodles from the picture (my crazy big grocery store had them!) and I found gai lan and subbed in chicken. I have to say that both times and both ways were a big hit! I love gai lan! It’s much better than regular broccoli! It’s got more of the things I like about broccoli. So I can highly recommend this recipe and that you can use chicken in it if beef is not available!
Hi Jaden! This looks so wonderful and my local Asian market sells the broccoli…my question: If I want to make a bit more (say, double), would you then cook the meat in batches? What about more broccoli?
Can’t wait to give this a try! Thank you!!
Hey Jaden,can you tell me how to make braised honey chicken wings?
Hey i was wondering where can i buy sake? Is it chinese sauce?
Great recipe. Made it tonight. Serves more like 2 in my opinion.
i made this last night falow every step but it tasted to salty i used every ingredient that it said in the recepie. any suggestion.
hi! how long does this meal take to cook and prepare as i only have an hour! thanks!
I really want to make this for dinner tomorrow night, it looks fantastic! My only thing is that I absoluuuutely love those egg noodles you used in the dish. I really do not want to settle for regular noodles, mainly because I am allergic to gluten. Do you know of any similar noodle carried in Midwestern American chain grocers that is very common to find? I am just dying to make this for my family. We have a chinese place across the street, but it isn’t too great. I love cooking & this is calling out to me, haha.
Hi Michele, unfortunately, the egg noodles have gluten. 🙁
I recently discovered chinese broccoli (Gai-Lan) when I visited my local asian grocery store. Not knowing what they were and saw some yellow flowers, I felt a bit intimidated to grab a bunch.
I am a huge fan of greens and really want to try the recipe.
Do I have to remove those flowers or is it okay to leave them on?
Kenny – The buds are fine to eat. The flower buds should be tight and compact – there should be buds not open flowers. Lots and lots of open flowers means the stalk is older and past its prime for eating and it will be more bitter and chewy.
This was SO delicious!! Thanks for the great recipe!
Any idea on stores that carry that broccoli? Does Whole Foods?
I have been shamelessly cooking up your recipes and wish to thank you immensely for making my life easier with your recipes . They are a perfect blend of ease,simplicity, nutrition and taste
Hi,
I was wondering if I could substitute broccolini for the gai lan? It is not very easy to find in my area of town.
Thanks, and it looks like a fantastic recipe. I cannot wait to give it a try!
Made this dish tonight for Chinese New Year. Really tasty. Thanks!
Yum!!! Thanks for the recipe, it was most excellent.
Can I substitute rice wine with rice vinegar? I know they’re remotely similar, but each are employed with different processes.
Many thanks!
Thank you a bunch for sharing this with all people you actually know what you’re speaking approximately! Bookmarked. Please additionally visit my website =). We can have a hyperlink alternate contract between us
can i use pork fillet instead and for how long to cook it. Have tried many times the beef and absolutely delicious,beef very expensive here in cyprus. Thanks
My husband was craving this kind of dish so I made it for the first time tonight and I am sorry to say we did not care for it. we followed the recipe and not sure what happened but everyone asked me to go back to my standard beef and broccoli that I normally serve over rice. I ended up tossing the rest of the left overs.
I made this for dinner tonight, with a few variations. I did not have access to Chinese Broccoli, so I used the regular variety and used spaghetti noodles. It was delicious! My husband who denies anything oriental that touches his plate loved it! Thank you for a recipe that looks and tastes like a Chinese restaurant dish!
Thank you Shannon!
What a quick & easy weeknight meal! Had some flank steak on hand so used that instead and also omitted the wine because I didn’t have any but it still came out great! Next time I will try with different veggies.
Any recipe I try from steamykitchen rocks! Thank you! 🙂
I would really like to make this, but I have a seafood allergy and oyster sauce or fish sauce is not something I can use. Is there anything I can substitute for that?
Try vegetarian oyster sauce, which is made from mushrooms.
Actually, some of the cheaper oyster sauce on the shelves these days have no oysters in them. Look at the ingredients.
Just saw this on pinterest and am totally in love! Beef and Broccoli is one of my favorite dishes!
Made this a third time (within a month). I had been leaving out the tablespoon of tapioca starch. Included it this time and the sauce turned out gloppy. So I’ll keep an closer eye on the sauce and add some extra chicken stock if necessary. Really love this dish!
This made for a wonderful dinner and great leftovers. Thanks for the recipe! I followed the recipe precisely. Beef sirloin was just the right cut for the dish. Seasoning was good and there was plenty of sauce. I also like the suggestions of other comments to add something crunchy and sweet at the end, and will try that soon.
Just made this for dinner for myself, It was amazing. Only thing is, I added two extra cloves of garlic (I love garlic) And also added snowpeas with the broccoli and spring onion at the end. So happy i have leftovers and will definatly be making this again.
Thanks Louise!
Has anyone tried this with other vegetables; such as adding shredded carrots, soy beans, snow peas, or peppers?
Unfortunately I did not have any wine but I prepared this dish anyway and it was delicious, luckily I had leftovers!
Thank you for this wonderful dish. 🙂
This looks AMAZING! If you store the leftovers, will they get soggy from the sauce they soaked up?
Hi Lindsay, no not at all!
I am Chinese American and can never really get enough flavor for my fried noodles, this was my first attempt at your receipe and the result is absolutely delicious!! Thank you so much for sharing!
this reminds of what i used to eat when i was little. its easy to make, and delicious! hopefully i live next to a 99 ranch market when im in college so that i can eat this all day long! wo fei chang xi huan niu rou mien!lol
this reminds of what i used to eat when i was little. its easy to make, and delicious! hopefully i live next to a 99 ranch market when im in college so that i can eat this all day long! wo fei chang xi huan niu rou mien!
I made this last night & I’m having the leftovers for lunch! I had to add a little Kitchen Bouquet at the end because my noodles didn’t have quite the luscious golden brown color yours had. This could have been because I used an entire pound of dried spaghetti, rather than 10 ounces or because I was working in a nonstick pan…I’d guess it’s a combination of the two. Aside from that, this was a perfect dish that I will be keeping. It provided 6-8 servings at my house.
made this for dinner tonight with spaghetti noodles and it turned out great. the whole family enjoyed it. thank you!
I just made this and OMGeeeeeee! That was beyond great! It’s just me tonight, but I feel like going back in my kitchen and finishing off the rest of it, lol. Thank you so much for this recipe!
i am going to try this for chinese new year dinner with the fam!
Made this tonight and it was perfect. Looking forward to trying others – do you have a couple of favorites?
Best…. Steve
Thank you for this recipe! I have never attempted Chinese style cooking before and must admit that I thought I had screwed up the recipe 🙁 But then I sat down and started to eat and it was sooo delicious! I used baby bok choy instead with regular broccoli as I could not find gai-lan in this small town and noodles were a little flatter, but your directions made it so delicious! Thank you!
HiJaden!
I’m a big big big fans of yours! Been following you for long but this is my first comment. I wonder about the type of soy sauce that you use. I live in Indonesia. We have basically two kinds of soy sauce here: sweet thick soy sauce and light salty sauce. I can also get my hands on Malaysia’s dark soy sauce ( which is different from Indonesia’s sweet thick soy sauce ). Which kind did you use for this dish?
Thanks a lot!
I use the light salty soy sauce.
Hi Jaden!
This recipe looks divine, and I want to make it, but all I have right now is flank steak on hand. Do you think that would be ok in this recipe?
absolutely.
I did that tonight — no oyster sauce, so I subbed in a bit of fish sauce, but also some teriyaki sauce. Don’t know how accurate the flavor was to the original, but I have two kids (aged 10 and 12) and they simply SNARFED this up and asked for seconds.
I don’t have oyster sauce on hand. Can I sub fish sauce? Thanks!
Instead of oyster sauce, just a touch of fish sauce plus more soy sauce.
thank you
Sorry can we actually make that 10 people?
Recipe is for four servings! Is this the only dish you are serving or will there be other food? If you have more food, I’d just double the recipe.
How much servings is this? How much more ingredients and modifications would we need to serve 15?
I’ve never tried nor made Chinese Broccoli in that way. Colors and the taste match perfectly. Looks really delicious. I will try it as soon as possible. My friends will love it. Thanks a lot!
OMG Jaden! That looks amazing. I wrote about one of my favorite herbs in honor of this week’s summer fest. It’s anise hyssop, and the post is found here:
http://blog.healthy-green-lifestyle.com/anise-hyssop.html
Thanks!
I have a belly full of this right now – yum! My steak turned out so-so and I was wondering if one could use your method of making so-so steak turn out great with a salt bath? Just curious. Sad for the rest of the family that I only have leftovers for one!!
Thanks Torri! No, not for stir fries (too thinly sliced) You might want to buy your beef from another store next time.
I’m sorry, but I made this and my husband didn’t like it at all. We’re Chinese-American, and he knows good Chinese food when he tastes it. I won’t be making this for him again.
That’s too bad! The recipe is straight from Chef Corrine Trang’s very popular book. I’ve made this dish multiple times and we absolutely love it.
What went wrong in your cooking? If you give me some hints on what you didn’t like about the recipe, it will help!
Gorgeous! Best recipe for beef stir fry I have ever tried. My friends asked me what restaurant it came from!
This recipe makes me feel like a stir fry professional and it is so good.
I made this tonight, and my husband and I both loved it. I marinated the beef for a few hours, and it was super tender. Udon (buckwheat) noodles worked beautifully. Thanks for a winner!
Hi, I’m thinking of making this recipe sometime very soon. Since the recipe calls for beef is it ok to use beef stock instead? I thought maybe beef stock might go hand in hand with the stir fried beef. Or is it just better to use chicken stock instead? I want my gravy to be perfect. Also does this make a lot of gravy and enough to soak the noodles? Cos I don’t want my noodles to be swimming in gravy and end up being too soft but I do want a bit more gravy; just enough to coat the noodles. Hope you can reply asap.
Btw, I made your chinese chicken salad and the dressing was really top notch. And my entire family really liked the fried wonton strips…I left some in a bowl so that they won’t go soft in the salad and dressing. They were still remarkably crispy even after 1 hour! Thanks for the recipe.
Hey Lilian-
I’ve never been a fan of how canned/commercial beef broth tastes – which is why I always use veg or chicken broth when I’m using store-bought. But you’re welcome to use it.
I also don’t like lots of gravy – I favor light, clean flavors – which is one of my philosophies in cooking Chinese stir fries. I think you’ll be happy with the recipe.
Thanks for the quick reply. Yeah I think I’ll stick with the chicken stock…just suggested to use beef stock instead. I don’t like too much gravy either just enough to coat the noodles. I’ll try this recipe tmr and I’ll let u know how it turns out.
Cooked this the other day for dinner and it turned out to be so tasty! My husband came back from work a little late and the noodles had soaked up the gravy but still tasted absolutely yummy – so he says!
I made this for Chinese New Year and all I can say is I’ve finally found the fried noodle recipe I’ve been looking for. I always go to make noodles stir fries and they never come out like I dream but this one was EXACTLY what I crave. The first time I made it exactly the way you wrote it (even used the same exactly noodle brand!). Tonight I made it with a combo of shrimp and beef, with regular broccoli and snow peas, and some random Chinese wheat noodles I had lying around. So good. This will definitely be in the biweekly rotation!
Just made this for Chinese NY. Delicious! If anyone’s a big carb fan like me, the recipe works just as well with 2 pounds of fresh noodles (all else the same). Thanks for sharing.
i really loved your thing and i tried it but it taste like heaven thank you
I’m going to pick up some Chinese broccoli tomorrow and give this a go sometime this week. I’ll make sure to give proper credit if I post it on my blog – I think we all know how pissed off you get when people steal things from the little mishap this week haha
just made this for dinner and it was great, thank you
Put the kids in charge of snow peas next year. I was amazed out how easy they grow�even I didn’t kill the plants.
hi, love your website! must read! it is a good idea to cook the beef and broc with noodle… my 2 little boys with love it( they r pretty much the same age as yours). thank you!
Love this recipe – I know it will be a winner with the whole family! Thanks for the info on Summer Fest; I’ll join in on the tomatoes.
A classic! Looks so good and thanks for the tips!
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This recipe looks great…I stumbled onto your website from a mention by Deb on SmittenKitchen and it looks great!
Do you think there is a good substitution for the oyster sauce? My youngest can’t have anything with shellfish, but I’d love to try this recipe. Thought I would ask you before experimenting since I don’t have a lot of experience with Asian sauces.
Thanks!
I wonder if these are crispy like the “leung mein wong”(twice fried yellow noodles) we get in C’town? Love, love, love gailan. So much. Mm. Mm.
I joined with a rather unattractive entry, kitchen-sink soup. But it did use beans (white and green) and greens (escarole) – It was better tasting than looking!
White Bean and Escarole Soup.
Great recipe! I love this dish. I’ve always wondered why Chinese broccoli tastes so good sometimes and so awful at other times. Thanks–I’ve been enlightened.
hi jaden! i think this is my first comment on your blog, but i’m a huge fan, am enjoying following you on twitter, and more than anything, extremely grateful for how generous you are with your tips and advice. thanks for letting new food bloggers like me benefit from your experience.
i just put up a post this week singing the praises of wild arugula. but any arugula will work in the recipe i’m contributing this week to summerfest:
“arugula, celery and chevre salad”
your entry reminded me how much i love gai-lan. must.make.soon.
I love the vibrant greens of the broccoli! Beautiful! I would love to participate in this week but I am too busy getting ready for my holiday to do much cooking at all, so…. will just have to enjoy everyone elses dishes!
Oh wow, that looks so good! I love chinese broccoli so will definitely be giving that a go. Would it work with any other meat?? I went with a simple risotto for my post this week http://www.rosylipsandlavender.com/2009/08/summer-fest-week-3-risotto.html Rosy xx
Yeah! Another stir-fry recipe! I’ve got my own version for this week’s post:
http://abeachhomecompanion.blogspot.com/2009/08/summer-fest-09-green-beans.html
A Way To Garden’s post reminded me of my kale post from a couple months ago:
http://abeachhomecompanion.blogspot.com/2009/05/kale-not-just-for-decor-anymore.html
Good job everybody!
my favorite Chinese vegetable. Oh no, I take it back – my third favorite (long beans and kong xing tsai). Anyways, the pic of your adorable kid, begs the question: Are all chinese vegetables weeds? My sister thinks so.
Oh, Jaden, that looks delish! I love how you demonstrated the whole delectable technique too 🙂 That just makes me want to hurry up and make it … Hmmm, I did have a stirfry planned for later this week.
I love the photos on your site. Meat looks meatier, greens looks greener, somehow everything just manages to look so more more intense without being over the top.
As usual, Jaden, your photos make me want to plunge fork to screen. Caramelized beef, a steamy wok and those sexy greens? Oh, my. I’m no gardener, but we have great Chinese markets around – picking up the broccoli tomorrow, and I know what’s for dinner. Thanks for another delicious Summer Fest dish!
This looks brilliant Jaden. Great photos as always.
I love simple, fresh and vibrant so here’s my masterpiece
http://thehealthyirishman.com/2009/08/heirloom-tomato-salad-with-cilantro-pesto-beans/
This looks so good and easy to cook after a busy day!! 🙂
that looks awesomely awesome and is making me super hungry – in mid afternoon no less. thanks…
Here’s my week 3: I made a green bean & farro salad that’s got a blob of goat cheese. Can’t go wrong with goat cheese, right?!
That looks delish! Gotta try that this weekend 😉
Our family loves to eat this dish.. and I agree about not overcrowding the meat. I think most stir fry dishes fair because of overcrowding issues.
Mmmm, I love broccoli beef. Somehow I’ve never made it with gai lan before! Love the caramelizing tips for the beef. I try so hard not to fidget with my food while it’s cooking 🙂
I’ve been trying all kinds of greens that I’ve never had before through our CSA. Our first week we got 4 shopping bags full of 8 different greens and I was a little overwhelmed. I began playing with dressings and came up with a tasty buttermilk dressing and some beautiful lacy parmesan bowls.
http://dianasaurdishes.com/06/fresh-greens-with-buttermilk-salad-dressing-in-parmesan-lace-bowls/
But my absolute favorite new recipe for greens is swiss chard and goat cheese soup. I’ve been making it by the gallon and freezing it for winter!
http://dianasaurdishes.com/06/vegetarian-night-creamy-swiss-chard-soup-with-goat-cheese/
Gai Lan is one of my absolute favorite vegetables! I can’t wait to try your recipe.
Back in February, when I found myself drowning in the San Francisco Fog, I made a Fava Bean Stew with Arugula and Meyer Lemon (Beans and Greens!). It was simple, hearty, warming, and utterly satisfying – just what I needed. You can view the recipe and photo here:
http://www.porktopurslane.com/search/label/Dried%20Fava%20Bean%20Stew%20with%20Arugula%20and%20Meyer%20Lemon
Aww, broccoli beef noodles, what a classic! Your version turned out great and the gai lan looks so fresh!
This is literally a visual feast. Here is my recipe this week, Green Beans tossed w/ toasted walnuts, sea salt and olive oil. Simple & Delicious! http://www.thenaptimechef.com/2009/04/napping-on-easter-sunday-dinner-series.html
Holy moly that looks delicious… thanks for the recipe!
I just love, love, love pictures of kids and vegetables where the veggies is bigger than the kiddo!
‘Lazy Housewife’ beans are now on my “must-plant-every-year” list. Visit http://plantedathome.com/blog/2009/08/11/here-come-the-lazy-housewives/to read how I turn them into quick pickles, a savory side…even a martini garnish!
What a fabulous stir-fry dish! I love beef & broccoli, too!
This is certain to be a new favorite in our house – all the right flavors, and noodles too!
So glad you mentioned about the hard white circle inside past-its-prime broccoli. We once found that in our broccolini and had no idea what it was. Very unappetizing and inedible. Thanks for the info.
Bookmarked! I’ll be making this one soon. And my husband will swoon. Thanks!
The caramelized beef looks champ Jaden! I can never get my beef to look like that…thanks for sharing the tips and secrets! 🙂 Saving this now…
Wow, Jaden…. that looks so delicious! I love how you get the boys involved in the garden.
I did a little Asian-inspired dish, too, for this week’s Summer Fest:
http://penandfork.wordpress.com/2009/08/11/sesame-soy-glazed-green-beans/
Man, that is some monster broccoli!
My take on summerfest this week: http://jekyllian.blogspot.com/2009/08/home-making.html
That looks fabulous, Jaden. Will definitely be making that one!
RibDog
this looks fantastic! gai-lan is my favorite thing to order at dim sum–it is a great palate cleanser between dumplings.
here’s my (somewhat different) take on this week’s summerfest selection:
http://thecosmiccowgirl.wordpress.com/2009/08/11/smoked-paprika-roasted-chickpeas-and-why-my-head-is-different/
Jaden, the photo of your final dish jumps right off the page! AMAZING! It has me craving that dish and God only knows how hard it would be to find the ingredients in the countryside of Umbria, lol. Guess I’ll have to wait until we are back in Florida in December.
I recently made a rustic tart using bietola (swiss chard) you can find here at http://tinyurl.com/l84ro9
As for beans, I am not sure if we are talking the same kind of beans, but here is a delicious borlotti bean soup I made recently at http://tinyurl.com/lb6r6m
Deb
http://www.umbrian-farmhouse.com
Wow, the greens really pop in this. I love broccoli but rarely buy the Chinese version. I’m missing out on those gorgeous greens.
My contribution is zucchini bisque. Like with Chinese broccoli, I find the younger the plant the better. Zucchini past its prime is more like sponge than vegetable.
http://christie-corner.blogspot.com/2009/08/summerfest-week-3-zucchini-soup.html
This recipe is a perfect opportunity for me to branch out into (the less culinarily represented half of) my boyfriend’s culture!
Here’s our Summerfest contribution, Five Bean Salad from Guanajuato!
Wow. This looks like exactly what I want for lunch today!
Chinese Broccoli is unavailable in my town but Broccoli Raab is all over the place this season. Do you think that it would work here?
of course! similar flavor and size. decrease broccoli cooking time by 1 minute.
We just made Vietnamese Bo La Lot – Betel Leaf Wrapped Beef. Now betel leaves are some greens you don’t use every day but perhaps maybe you should try! 🙂
I’ve been contemplating growing some Gai-Lan this fall and this post made me add it to our fall seed order. That looks delicious!
My post is about an iconic Southern meal – cornbread, greens & shelly peas:
http://tnlocavore.typepad.com/tennessee_locavore/2009/08/greens-peas-cornbread-oh-my.html
this beef nodlle makes my eyes sparkle with joy of wanting to chopstick into it withour anyone’s permission! hehehehe nice being naughty this days! 🙂