How to Make Stir-Fried Beef and Gai Lan
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- เผยแพร่เมื่อ 21 ก.ย. 2024
- Our take on this ever-evolving Chinese American staple features a 2:1 ratio of leafy gai lan to supple filet mignon, along with a good dose of briny oyster sauce.
Get the recipe: cooks.io/3MZlqfa
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I just love how Lan speaks, so elegant, so clear
It's hard to beat Lan, never disappoints. :)
Plus she reached out to experts, so it's a top notch dish.
I’m disappointed
How come?@@shakhster8382
Lan is a great instructor. So concise and humble, always letting the dish speak for itself. Also, she’s looking really elegant this season
Lan is a splendid teacher who has inspired me to create some amazing dishes. Thanks for your hard work and inspiration.
Lan is so good about consistently giving measurements, time, descriptions of consistency and appearance, and all the details we need to really learn.
Lan & Martin... A lovely pairing from ATK. My Cantonese-attuned taste buds (thanks to my dearly wedded Chinese family) are welcoming this recipe. Bless you, Lan! I'm making my grocery list now. 😊❤😊
Hi Dawn🌹🌹
How are you doing?
Wow! Lan Lam got advice from Martin Yan and Grace Young?! You're darn right I'm going to try this at home!
Same. I met Martin Yan in person, when he visited my hometown. Warm-hearted and kind chef.
Yan Can Cook! So Can Lan!
So excited to get another Lan episode.
Lan is the best on ATK. A cook’s cook!
Beef and Gan Lan , 2 nutrition packed ingredients. looks delicious!
The filet mignon is unnecessary extravagance here. Use a less expensive cut of meat like skirt, cut it against the grain in thin slices, then use a velveting technique or marinade. It will be plenty tender.
filet is tasteless.
Restaurants use cheap cuts with attempts at tenderizing that have flavor
Consulting Martin Yan on this? LEGITNESS!!!!
Martin Yan!!! 🥰 I love gai lan. It’s one of my FAVORITE greens
Trust me, add a teaspoon of black vinegar. It adds so much more character to the dish.
Absolutely
I’m so going to try this. Thank you for sharing
Black vinegar changed my life. If you can measure it properly it's amazing.
I may have made a mistake or two.. "Ok, vinegar is the first word in the name of this recipe now."
Or a quality balsamic
@@st33phnme too love black vinegar
So excited to get another Lan episode. ❤❤❤
Thank You! Ms. Lan Lam 🙇🏻 … i grew up watching Mr. Martin Yan as well. He is a Legend.
Ah yes, my favorite two ladies on ATK...Hello Ms. Lan!💞
I am a big fan of Lan, but damn, she actually met Martin Yan who I was a big fan of while I was younger!
Looks great Lan, Happy New Year!
This was good to know, because it had to be done in steps or tougher vegetables must be used, like corn, carrots, celery, etc., that can withstand longer cooking.
Bridget, your hair looks amazing here!
finally actual gai lan and not broccoli
I love watching your videos. You give great instructions and tips! Your Beef and Garlic looks so delicious snd I know it is because YOU made it. You bring back so so many memories. I have seen Martin Yan in person and he is amazing! His knife skills are incomparable.❤ I have always admired him.
Thank you for this video and starting my day on a lovely note. ❤
I love this channel ❤ Whenever I reference it to my friends they call me a Foodie 😂 I don't think I can make any of this stuff
Bet you could... ATK teams put in the research so your efforts will succeed better than you might imagine. Just give it a try and enjoy it - you'll surprise yourself! Good luck! 😊
love you Lan!!!
Looks great but should’ve given an alternative for the filet mignon.
You can use flank.
If you use something like sirloin or other tougher pieces of meat you can add a 1tsp of baking soda to help tenderize the meat.
No, white lady. Wok hei comes from food gently kisses the flames of the stove by wok tossing. This is very hard to achieve at home and why it doesn’t taste the same as a restaurant because home stoves don’t reach the high temperatures of a commercial stove where the flames are like a jet engine and engulf the wok. The best way to achieve this at home is to use a blow torch to finish the food. Think of it like grilling where food tastes so good because it touched fire.
I'm surprised she didn't add baking soda to the beef marinade. It's a key ingredient to keep the beef tender. Slices of lean beef that thick cooked for 90 sec would not be very tender. Would still be OK though.
I used to watch Yan Can Cook and Americas Test Kitchen on KQED
Perfect timing! I had an envie for an Asian beef dish. Gathering ingredients now! ❤
Please let us know how it came out! 😉
Try the using skirt instead of filet mignon.
@@dizzyboy92 Yes. I thought it was odd using filet mignon.
I grow up watching Master Yan as well .
Will a pre-seasoned cast iron wok - flat bottom - on induction ever produce this flavour ?
Tried this dish. Fabulous
Delicious! OMG
My Dad is a chemical engineer. Her thought process is like his. This is harder than it looks.
Excellent 👌❤ very interesting video nice sharing ( from India)
Jasmine rice is totally a star pair for stir fry
Now a positive comment. It looks delicious! I wish I could find gai lan near me. My favorite Asian market doesn’t really carry fresh produce. I can get dried scallops and shrimp but no garlic chives, gai lan, eggplant, lotus or bamboo, etc. I’m closer to Providence but would have to drive to Boston for an HMart or other privately owned market.
Awesome
Frozen tater tots in the ATK kitchen! Hersey!
Love you Lan
1:10 I saw those frozen tots in your freezer
Happy Year of the Dragon L Lan!
Lan. Best thing on ATK since CK.
"Wow, this stir-fried beef recipe is a game-changer! The beef was so tender, and the sauce was perfectly balanced with just the right amount of sweetness and heat. Loved the crunch of the veggies, too. It's super quick and easy to make, perfect for a weeknight dinner. Definitely adding this to my regular rotation! 🍜🥢👌"
Thank you so much!
I Love Lan❤
Grace Young coined the term "wok hei"??? I am deeply skeptical. I can't imagine that all those Cantonese chefs and home cooks picked up the term from a San Franciscan cookbook author. Surely she just introduced it to non-Cantonese audiences?
I raised an eyebrow at that too. This is worth digging into
@@picard1233 What seems most likely is that Young coined the translation "breath of the wok." Chinese friends confirm that she did not invent the phrase "wok hei."
@@megworley6374 ohh got it. Now that makes more sense. Thanks for asking around
@@megworley6374 Yes. I'm 69 and I do remember my mom talking about the wok hei with a dish we were eating when I was a young kid. We were at a banquet for Chinese New Year in San Francisco.
Yeah, doesn't matter much anyway. This isn't wok hei. Not enough heat. "Wok hei" is some weird obsession of newbies who think like there is some magic of Chinese food. Damn, it's just some beef and broccoli cooked up together with standard Chinese style seasonings.
Grace Young did coin the English "stir fries" though, didn't she? That's another weird one. Like, "I like to eat rice with a stir fry!" Oh, so you mean you mixed up some ingredients and cooked them, and then you ate rice, like normal?
But if we just said it was some meat and a vegetable sautéed together, with normal seasonings (salt, pepper, soy sauce) I guess it wouldn't have that Special Oriental Eastern Magic /s Just look at how the onlooker is wowing, "Oooh, sesame oil! yup yup, that's *Chinese* food!"
I like the bed of leaves tip. I like a bot of dark soy to make it darker.
Wait a minute.... Do I actually see a bag of frozen tater tots in the America's test kitchen freezer? LMAO 1:09
For tater tot casserole ( except when you just crave tater tots 😂)
with a bit of baking powder, the beef will be even softer.
🔥🔥🔥🔥🔥🔥🔥
@1:11 Chekov's tater tots
My only complaint is the use of a silicon spatula to stir-fry in a wok instead of a proper wok shovel or chuan. Other than that, it was a nice change from the usual beef and broccoli, which I eat quite often.
But how much more effective would a chuan work in a flat-bottomed wok?
@@richardjoyce1 Very effective. I use one in my flat bottom wok on a regular basis.
@@richardjoyce1 you need more heft to scoop the ingredients. silicons are just meh. Small and soft. And the shape doesn't help you to flip your ingredients.
She might nod have had everything she needed there at the shoot.
@@ianxiris1990 I doubt there is any kitchen utensil in existence that they do not have at the ATK kitchens.
Can you use a regular cooking pot?
I wish, but you've really got to use a wok for this style of cooking. Or a very large and thick pan, but that's not ideal
I wouldn't. Woks are cheap and useful in so many ways.
No it’ll end up steaming because the walls are too high. You can use a stainless steel pan BUT the walls are too shallow. The ingredients can fall out of the pan as you do the stir fry movements
I wouldn't use a pot, but a saucier shape is a good alternative.
@@picard1233 Yep, food falling out of my pans is a big problem for me. /s
But can she cut and chop as fast as Martin?
I am trying to watch my carbs. Do you think in general, I can add more of the vegetables in stir fries and skip the rice? Will it be too salty. If so, I guess I can cut back on the soy sauce and oyster sauce.
Try adding a bunch of cabbage or cauliflower rice.
@@fishroy1997 Great idea. I will try that. As I get older, my glucose level is increasing so I must try to keep that and sodium level under control
@@katec4096Eat more meat, much more. You will get more benefits as you move higher in meat consumption. Best benefits are achieved when 100% of your diet is meat, aka carnivore.
@@hugoanderkivi Hi. Because I am also a cardiac patient, I must balance my cholesterol level too. As you get older, life gets more complicated.
@@katec4096 In this case, you should especially do carnivore to fix your ailments. Cholesterol is essential for the body's functioning and is one of the most important molecules. Without it, you would die instantly. It is tightly regulated by the liver, and dietary intake is largely irrelevant (liver needs to work less hard if you attain it from diet). Everything you've heard about cholesterol, LDL, HDL, etc. is completely wrong. I recommend looking up Professor Bart Kay; he is an expert in nutrition, cardiovascular pathophysiology, and exercise science. Your age is not the determiner; this applies across all ages. The species-appropriate diet for humans is only meat, i.e. carnivore.
I am aways on the lookout for the Chinese food videos. That do not use any cooking wine, not even mirin. I have an allergic reation to wine in all forms. I have rice, white, apple cider vinegars. But can't find the substitutions for the wine.
MARTIN YAN!!!!!
Need to use chopsticks at the tasting. Good recipe otherwise.
There was one thing I never understood about Martin Yan. When he marinated protein in a teaspoon of this and a half teaspoon of that. I watched you “mix” the filet in a ridiculously small amount of marinade and even you couldn’t manage to get that 8 ounces of filet coated. Forget evenly coated I could see 75% of that beef wasn’t even TOUCHED by that scant amount of marinade. What’s wrong with even a tablespoon spoon of each thing? It’s not going to significantly change the cost of the dish and each piece of meat would actually be touched. I understand you’ve got sauce finishing the whole dish but that marinade is doing nothing. (And yes, I have followed similar recipes in the past that confirm my opinion here.)
where do you buy gai lan
Asian grocery stores almost always has it.
I brought some from an International Store named “Dat Moi”. The “99 Ranch Market” is another store that you may have in your area.
@@ariesone1878 thank you
I can get them in Asian Markets.
silicone spatula didn't seem sufficient
👍
I *LOVE* broccoli, but I lament how often it replaces gai lan in Asian recipes here in the States. Just as an example... Pad See Ew with gai lan is (imho) absolutely superior to the version served with broccoli, yet it's rare to find the gai lan version here, and it makes me so sad every time!
Kitchenaid artisan or ankarsrum assistent what are the bust buy for longevity and durability but also making the best bread doughs? Should be a torture/stress test of thoose two back to back and see who gives out first.
At about 12:00 it looks like a corner of that plastic spatula has melted off. Plastic utensils and woks are not compatible.
@@sandrah7512 What's the point of using a silicon ("plastic") spatula with a wok? The only reason I could think of a Chinese cook doing that is if they were cooking at 3am and wanted to be super quiet and not wake anyone.
You don't cook with a rubber spatula when using a wok
It's not rubber, it's silicone but whatever.
Let’s double the cost , and use filet.
filet is tasteless.
Restaurants use cheap cuts with attempts at tenderizing that have flavor
Could you address the rice mold growth.
?????
Mold problems in all grains is a problem the world over. They are connecting major health problems in Central America over mold in corn used to make tortillas.. buying organic doesn't mean there is no mold.. after all mold is organic.. Best bet is to minimize all grain intake.
Filet minot for stir fry …really? I can think of a better cut more suitable for stir fry and better use of the filet
Amazing dish aside, the make-up artist needs to up his or her game. Both Bridget and Lan look much older than they are.
Hi Joyce🌹🌹
How are you doing?
I watched Martin yan a few times, he is just a so so chef. As a Chinese myself, I wouldn’t follow this cooking method. The gailan didn’t look cooked, for one thing! And who use filet mignon ? Flank steak is the right choice.
Should've had the Pang duo cover this recipe. Lan is a great teacher but she's hardly as entertaining.
@@sandrah7512 you said it better than me!
😋🥩🥦🍚🥢🎉
💕👍 🙋♀️ 🇫🇷
Rubber spatula!?! Booo!
filet is tasteless.
Restaurants use cheap cuts with attempts at tenderizing that have flavor
Filket mignon ? Too expensive for this family dish. You are to high end viewers.
Who the heck is going to spend $$$ for filet mignon on a stir fry?
I'm sure it tastes good with this recipe, but how about keeping recipes within reach of people working with a budget, aka, most of your viewers?
I was going to comment on this. Cheap cuts, sliced thinly, will be 95% as good. You can even substitute with pork, such as pork neck.
I thought it was odd that she was using filet mignon for stir frying. As someone had commented that a skirt steak could have been used. That cornstarch helps break down the beef to make it more tender.
what is vegetable oil????
Seriously,?
oil is not made from "vegetables" its usually made from some kind of seed... e.g. corn , canola, peanut, safflower etc... so which one is it?? @@theoriginalbridgetconnors
really? oh that terrible... I boycott palm oil due to destruction of orangutan habitat... @@asanokatana
Poison, simply.
soybean oil
So disappointed with Lam for using a rubber spatula to stir fry. And also Bridget for not noticing. And also the rest of ATK for not noticing. 😢
I suspect Lam is using the ATK recommended 13.5” high-heat spatula by Rubbermaid - I use it for stir frys and other high-heat cooking and it works very well. But, I agree that I’d never use a regular rubber spatula. 😊
@@rbhat1982 Even if it is a high heat spatula, you need something with an edge to really move the food around. Otherwise, the food might stick or at least not move completely and burn under the high heat.
That’s true, something with a metal edge would definitely help with that. 😊
@@katec4096ya perfect use metal so you can add metal shavings to the dish.. or wood that gets moldy... her food didn't stick and it moved around just fine you knit pickers..
@@brianhearden459 It did stick. When she put the beef in, all that material that she pretended was "fond." That gets scraped away. And, you're supposed to put the beef in the hot oiled wok and let it sit there and don't touch it for a bit. Then you lift it from underneath with the spatula. There have never been "metal shavings" in a dish. It's what all Chinese cooks use every day.
Doesn't this belong in the "Hunger Pangs" segment?
It is too watery, and a bit of sugar is missing to balance out saltiness of the beef and earthiness of the Gai Lan
The mixing of the marinade on the meat made me sad. Weak effort.
As a non american can someone please explain the need for a presenter?
Typical atk video consists of her walking in to shot (usually from left), talks like an 80s daytime commercial and other than making hungry noises during cooking doesn't contribute much.
This is a mess. Insufficient meat (and filet mignon? Seriously?! $50 a lb to make stir-fry? No thanks), insufficient garlic and ginger (should've been double). No black bean paste. Rapidly stirring the meat at first when you're supposed to let the meat sit still in the wok initially to get some char on it and let water sizzle off. Adding sesame oil during cooking and not at the end, so most of the toasted, rich flavor of the oil dissipates by the time it's served. Plus this recipe realistically feeds no more than two people. Sorry but I have a hard time believing Martin Yan was anywhere involved here. For a far better recipe, go visit Marion Grasby's channel.
Of course it's a mess. They'll always put Chinese food through this weird "American Cook" lens of *their* technique and what they needlessly assume some fictional "Americans" expect, and they get Asian faces to the project the authenticity. Fear of oil...
I died as soon as I saw that rubber cake spatula thing.
Entirely too fancy for me.
Kenji Beef Brocoli was way better
This may be good tasting but it feels so "clinical" not something I'd like to make for family. Hope you understand.
Is this woman a carnivore? I've never seen her in a recipe without a hefty amount of meat.
The fact you call 8 oz of meat a "hefty amount of meat" makes me laugh
I am dubious of anyone who spends time with John "Herman Munster" Kerry.
?????
I’ve always thought that the elusive 𝒘𝒐𝒌 𝒉𝒆𝒊 flavor is only possible through a Chinese restaurant’s jet-rocket fire stove😅 Thanks for this!🥰