How to make it

  • Trim beef of fat, and slice against the grain into thin slices.
  • Whisk together wine, sugar, soy sauce and grated ginger root in a bowl.
  • Add beef, and marinate for 30 minutes.
  • Trim about 1/2 inch from rapini stems and discard.
  • Slice remaining stems into 1-inch pieces and reserve stems and leaves separately.
  • Set aside about a third of the rapini leaves and sliver them.
  • Heat 1/4 cup oil in wok or deep skillet on high heat.
  • Working in batches, carefully add slivered rapini and fry for 30 seconds to 1 minute or until crispy.
  • [Do not be alarmed, they crackle and hiss a bit. ]
  • Drain on paper towels.
  • Season with salt.
  • Add more oil to the pan if necessary to make 2 tbsp.
  • Remove beef from marinade and season with salt and pepper.
  • When oil is very hot add beef to oil.
  • Do not crowd the pan.
  • Work in batches, if necessary.
  • Stir-fry until cooked on the outside but rare in middle, about 1 minute per batch.
  • Remove meat and reserve.
  • Wipe out pan. Return to heat and add 1 tbsp oil.
  • When hot, add rapini stems and onion to oil and stir-fry 1 minute.
  • Add 2 tbsp water, cover and cook 1 minute.
  • Add leaves, cover and steam for 1 more minute.
  • Stir in stock, vinegar and oyster sauce.
  • Return meat and any juice.
  • Stir everything together and drizzle in just enough cornstarch mixture to thicken sauce.
  • Bring to boil stirring until thickened, then stir in sesame oil.
  • Place in serving dish and garnish with slivered rapini.

Reviews & Comments 1

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    " It was excellent "
    m11andrade ate it and said...
    Love broccoli rabe with anything!!!
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