芥蓝 牛肉 - Beef stir fry with gai-lan

芥蓝 牛肉 - Beef stir fry with gai-lanIngredients:200 gr beef (flank/skirt)3 cm jahe1 tsp light soy sauce1 tsp Shaoxing rice wine1 tspcornstarch1 tbsp water1 tsp oil300 gr gai lan / Chinese broccoli5 cloves of garlic2 tbsp oilIngredients sauce:2 tsp cornstarch2 tbsp water1/2 tsp dark soy sauce1 tbsp oyster sauce1 tsp sesame oilPreparation:Cut the meat into thin slices. Remove the leaves from the stems of the gai lan and cut the stems into 3 cm pieces. Cut the garlic into thin slices. Cut the jahe julienne. Mix the ingredients for the sauce well.Mix the meat with the jahe, the soy sauce, the rice wine, the cornstarch and the water and stir until the moisture is absorbed. Then mix in the teaspoon of oil.Heat 1 tbsp oil in a pan and fry the garlic and stems for 1 minute. Then add the leaves and fry until soft and set it aside.Then add the remaining oil and fry the meat until it changes colour. Then add the gai lan again and then stir in the sauce and stir until the sauce thickens. Serve.