BEEF WRAPPED GAI LAN (CHINESE BROCCOLI)

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Ingredients

The Beef:

1 tablespoon sugar
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon fish sauce
2 tablespoons white wine
2 tablespoons honey
2 teaspoons sesame oil
2 teaspoons garlic power
2 teaspoons cornstarch
1 teaspoon black pepper

2 pounds very thinly sliced sirloin or other tender beef, gently pounded to an even ¼” thickness and cut into even pieces approximately 5-6” x 3-4”

The Rolls and Sauce:

6 large scallions 1 ½ – 2 pounds Chinese broccoli (gai lan)
2 tablespoons canola oil
2 tablespoons butter
2 tablespoons oyster sauce
½ cup water

3 cups cooked sushi rice, cooked to package directions

2 tablespoons scallions, chopped for garnish

Instructions

Combine all the marinade ingredients (except the beef) in a large bowl and whisk to combine. Place the beef in the marinade and toss to fully coat each slice. Cover and marinate in the fridge for at least 1 hour or up to 24 hours. Bring to room temperature for at least 30 minutes before cooking.

Fill a large deep skillet with water and bring it to a boil.

Cut the dark green leaves off the scallions and place them in the boiling water for 1 minute until they are just limp. Remove and set aside. Chop the white of the scallion and set those aside as well.

Keep the water boiling. Cut the thick stems off the Chinese broccoli and place the leaves with thin stems in the boiling water and cook until just tender, about 2 minutes. Drain and let cool. Cut in half lengthwise, about 4-5”, just a little longer than the short side of the beef.

Place a piece of the marinated beef on a cutting board with the short side facing you, add in a few pieces of Gai Lai leaves, roll tightly jelly-roll style. Using the scallion ‘strings’ tie one around the center of each roll, securing with a double knot.

Heat the oil in a large skillet over medium high heat. Place the beef rolls in the hot oil, seam-side-down, and sear on all sides until browned. Remove and tent with foil to keep warm while you prepare the sauce.

Add the butter and chopped scallions to the pan drippings from the beef and cook for 30 seconds, until fragrant. Add the leftover juices from the meat marinade, oyster sauce, and water. Mix well and bring to a boil. Add the beef rolls back to the skillet and baste with the sauce. Cook for one more minute until the sauce thickens and coats the beef.

Serve the beef rolls hot over rice drizzled with more sauce.