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.
Ingredients needed 2 servings
Recipe
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.
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.
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