This recipe works in a 14-inch wok, but a 12-inch carbon-steel or cast-iron skillet can be used. If gai lan* is unavailable, you can use broccolini, substituting the florets for the gai lan leaves. Do not use standard broccoli. Serve with brown rice.
GATHER YOUR INGREDIENTS
1 (8-ounce) center-cut filet mignon, trimmed
1 pound gai lan, (Chinese broccoli) stalks trimmed or substitute with Rabbe/Rapini or broccolini
5 teaspoons Shaoxing wine or dry sherry, divided
1 tablespoon soy sauce, divided
2 teaspoons cornstarch, divided
¾ cup chicken broth, divided
2 tablespoons oyster sauce
1½ teaspoons toasted sesame oil, divided
2 tablespoons vegetable oil, divided
1½ teaspoons grated fresh ginger
¾ teaspoon minced garlic, divided
INSTRUCTIONS
Cut beef into 4 equal wedges. Transfer to plate and freeze until very firm, 20 to 25 minutes. While beef freezes, prepare gai lan. Remove leaves, small stems, and florets from stalks; slice leaves crosswise into 1½-inch strips (any florets and stems can go into pile with leaves); and cut stalks on bias into ¼-inch-thick pieces. Set aside. When beef is firm, stand 1 piece on its side and slice against grain ¼ inch thick. Repeat with remaining pieces. Transfer to bowl. Add 1 teaspoon Shaoxing wine, 1 teaspoon soy sauce, and 1 teaspoon cornstarch and toss until beef is evenly coated. Set aside.
In second bowl, whisk together ½ cup broth, oyster sauce, ½ teaspoon sesame oil, remaining 4 teaspoons Shaoxing wine, remaining 2 teaspoons soy sauce, and remaining 1 teaspoon cornstarch; set aside. In third bowl, combine 4 teaspoons vegetable oil, ginger, and ¼ teaspoon garlic.
3. Heat 1 teaspoon vegetable oil in wok over high heat until just smoking. Add stalks and cook, stirring slowly but constantly, until spotty brown and crisp-tender, 3 to 4 minutes. Transfer to bowl.
4 Add remaining 1 teaspoon sesame oil, remaining 1 teaspoon vegetable oil, and remaining ½ teaspoon garlic to wok and cook, stirring constantly, until garlic is fragrant, about 15 seconds. Add leaves and cook, stirring frequently, until vibrant green, about 1 minute. Add remaining ¼ cup broth and cook, stirring constantly, until broth evaporates, 2 to 3 minutes. Spread evenly on serving dish.
5 Add ginger-garlic mixture to wok and cook, stirring constantly, until fragrant, about 30 seconds. Add beef and cook, stirring slowly but constantly, until no longer pink, about 2 minutes. Return stalks to wok and add oyster sauce mixture. Cook, stirring constantly, until sauce thickens, 30 to 60 seconds. Place mixture on top of leaves. Serve.
Note: read the rice’s package to review cooking times. Some wholegrain require extended cooking time maybe 35-40 minutes or more. You’ll want your rice ready when the main ingredients are finished. Use water or perhaps vegetable broth as part of the required liquids or half water – half broth.
*
*A type of plant in the Brassica family, source of a leaf vegetable
Gai lan, kai-lan, Chinese broccoli, or Chinese kale is a leafy vegetable with thick, flat, glossy blue-green leaves with thick stems, and florets similar to broccoli.