How to Make Stir-Fried Beef and Gai Lan

Byamazingfoodstv


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.

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35 Comments

  5. 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. ❤

  27. 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.

  28. 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.)

  32. 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.

  34. 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.

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