Beef and Broccoli is the product of a longing: Chinese immigrants to the United States wanted their fried kailan back, thick-stemmed greens whose shiny blue-green leaves taste bitter. When fried briefly, the leaves become as velvety as spinach, while the stems retain their bite. But in the new home there was only the fat, chunky relative: broccoli. They used it instead of kailan – and thus invented the most popular American-Chinese dish in the world.

Ingredients for 4 persons:

For the sauce:

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