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1) Marinate the beef slices with soy sauce, oyster sauce, garlic oil, sugar and corn starch. Set aside.
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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.
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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.
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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.
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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.
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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.
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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.
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**Note: Lee Kum Kee has a fantastic Black bean Garlic Sauce that cuts down cooking time.
