Gai lan chao niu rou (芥兰炒牛肉), or "beef with Chinese broccoli", is a Cantonese dish made with flank steak and gai lan, or Chinese broccoli, stir-fried and served with an oyster sauce-based sauce. It is the basis of the Chinese-American dish, beef with broccoli.
The exact origin of the dish is unclear but the ingredients provide a basic outline. Beef was not traditionally part of the Chinese diet, but it became more common in the late Qing dynasty and Republican period (late 19th to mid-20th century), especially in urban areas around Hong Kong and Guangdong (Canton). Gai lan was developed as a tender variant of Brassica oleracea during this time, as well.