Stir Fried Beef and Gai Lan

Yield: 2 servings
Cook Time: 45 minutes

Ingredients

• 1 (4-ounce) center-cut filet mignon, trimmed

• 8 ounces gai lan, stalks trimmed

• 2½ teaspoons Shaoxing wine or dry sherry, divided

• 1 1/2 teaspoons soy sauce, divided

• 2 teaspoon cornstarch, divided

• 1/2 cup plus 4 tablespoons chicken broth, divided

• 1 tablespoon oyster sauce

• 3/4 teaspoon toasted sesame oil, divided

• 1 tablespoon vegetable oil, divided

• 1 teaspoon grated fresh ginger

• 1 teaspoon minced garlic, divided

Directions

1. 1. Cut beef into 2 equal wedges. Transfer to plate and freeze until very firm, 20 minutes. While beef freezes, prepan 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 im 4-inch-thick pieces. Set aside. When beef is firm, stand I piez on its side and slice against grain 4 inch thick. Repeat with remaining pieces. Transfer to bowl. Add ½ teaspoon Shaoxing wine, ½ teaspoon soy sauce, and 1 teaspoon cornstarch and toss until beef is evenly coated. Set aside.

2. In second bowl, whisk together ½ cup broth, oyster sauce, ¼ teaspoon sesame oil, remaining 2 teaspoons Shaoxing wine, remaining 1 teaspoon soy sauce, and remaining 1 teaspoon cornstarch; set aside. In third bowl, combine 2 teaspoons vegetable oil, ginger, and ½ teaspoon garlic.

3. Heat ½ teaspoon vegetable oil in 14-inch flat-bottomed wok or 12-inch nonstick skillet over high heat until just smoking. Add stalks and cook, stirring slowly but constantly, until spotty brown and crisp-tender, 2 to 3 minutes. Transfer to bowl.

4. Add remaining ½ teaspoon sesame oil, remaining ½ teaspoon vegetable oil, and remaining ½ teaspoon garlic to wok and cook, stirring constantly, until garlic is fragrant, about 10 seconds. Add leaves and cook, stirring frequently until vibrant green, about 45 seconds. Add remaining 4 tablespoons broth and cook, stirring constantly, until broth evaporates, 1 to 2 minutes. Spread evenly on serving dish.

5. Add ginger-garlic mixture to wok and cook, stirring constantly, until fragrant, about 20 seconds. Add beef and cook, stirring slowly but constantly, until no longer pink, about 1½ minutes. Return stalks to wok and add oyster sauce mixture. Cook, stirring constantly, until sauce thickens, 20 to 40 seconds. Place mixture on top of leaves. Serve.