Gai Lan (Chinese Broccoli) and Beef

Combine sauces and oil and marinate beef in them for about 30 minutes.

It should cover all of the beef.

If not add more in even amounts.

Meanwhile wash gai lan well and cut into three to four inch pieces.

(Note: seems to taste better when leaves and stalks are attached) 5-A Boil a large pot of water 5-B When water boils drop pieces of gai lan into boiling water and remove when desired softness.

(I like mine a little crispy) Heat a frying pan or wok over medium high heat.

When pan is hot, sauté garlic in about 1 tsp of oil until just lightly browned.

Be careful-- this will sizzle a lot.

When garlic is browned dump in the beef with marinade and sauté until done.

Serve over steamed rice, and Chinese broccoli.

Use remaining sauce with rice and veggie.

NOTE: This might be too salty for some. I suggest using a lite soy sauce instead of regular to reduce the salt content some.