Main ingredients 🥩
Beef tenderloinKailan (Chinese broccoli)Soy sauceOyster saucePotato starchEggScallion oil
Hwang Jin-sun's Sogogi Kailan
A high-end stir-fry that brings together the crisp texture of kailan, a special vegetable, and the tenderness of beef tenderloin, enhanced through traditional Chinese meat tenderizing.
🙋 Recommended for
- ⭐ Those looking to move beyond common vegetable dishes and experience unique, exotic Chinese ingredients.
- ⭐ Those who prefer stir-fried beef that melts softly in the mouth without any toughness.
- ⭐ Those who want to fully enjoy the deep, savory flavors of fragrant scallion oil and oyster sauce.
Ingredients needed 🛒2 servings
- Beef tenderloin, as needed
- Kailan (Chinese broccoli), generous amount
- Salt, to taste
- Soy sauce, as needed
- Cooking wine (cheongju or soju), a little
- Egg yolk, 1
- Potato starch, a little
- Scallion oil, as needed
- Oyster sauce, as needed
- Mi-won (MSG), a little
Recipe 🍳
- Since the thick stems of kailan are tough, split them lengthwise into quarters, then cut into bite-sized lengths. Separate the tender leaves and set them aside.
- Cleanly trim the silver skin and sinew from the surface of the beef tenderloin, then slice it into thick, bite-sized pieces.
- To the sliced tenderloin, add salt, mi-won, soy sauce, cooking wine, and egg yolk. Gently massage the seasonings into the meat without mashing it, to create a base marinade.
- Add potato starch to the seasoned meat to bind any moisture, then finally drizzle in a little scallion oil to coat the surface, like a seal.
- Generously heat scallion oil in a pan over high heat. Once hot, add the slower-cooking kailan stems first and begin stir-frying.
- Once the stems start to soften, add the kailan leaves and sequentially add cooking wine, a little more scallion oil, soy sauce, oyster sauce, and mi-won. Let the seasoning sauce simmer for a moment.
- Add the marinated tenderloin to the pan and stir-fry quickly over high heat with the crisp kailan, taking care not to ruin the meat’s tender texture. Serve immediately.
- Split the kailan stems, separate leaves, and slice. Slice the beef tenderloin and marinate.
- First stir-fry the tough kailan stems in scallion oil, then add the leaves and sauce, and bring to a boil.
- Add the marinated tenderloin and stir-fry quickly over high heat to preserve texture and juiciness.
Cooking tips 💡
- The cooking speeds of kailan stems and leaves differ significantly, so always stir-fry the stems first until they soften, then add the leaves for uniform texture.
- Adding scallion oil at the final step of the meat marinade prevents the slices from sticking together and seals in the juices.
- Tenderloin becomes tough if overcooked, so maintain a quick cooking pace and use a light tossing motion when stir-frying.
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