Kai Lan, Beef and Black Bean Stirfry

1) Marinate the beef slices with soy sauce, oyster sauce, garlic oil, sugar and corn starch. Set aside.

2) Prepare the kailan by peeling off the leaves from the stems and skinning the tough outer layers of the stems. You can do this with a sharp knife or a vegetable peeler.

3) Bring a pot of water to boil and add about 2-3 Tablespoons of salt and 1 Tablespoon corn oil to the water. As it boils, prepare a tub of ice cold water.

4) When the water comes to a rolling boil, blanch the kailan. You want them to still be bright green, soft but not soggy (about 1 to 2 minutes max). Once done, transfer the kailan to the ice cold water to keep them crisp.

5) In a hot pan, heat up 1 Tablespoon of oil and sear the beef slices. Do not take more than 1 minute per side (mine was slightly overdone and became tough). Remove the beef slices onto a plate.

6) With the pan still hot, add in 1 teaspoon of oil. Fry the garlic and beans together for a moment until fragrant. Add the broth/water and let the beans simmer until reconstituted for about 2-3 minutes.

7) Once the sauce has reduced, add the kailan and stir. Finally add the beef slices and pepper. Do a few quick stirs and serve.

**Note: Lee Kum Kee has a fantastic Black bean Garlic Sauce that cuts down cooking time.