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:
Buy our winning Chef’s Knife:
Buy our winning Wok:
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at
If you like us, follow us:
35 Comments
Leave a Reply
You must be logged in to post a comment.
Delicious! OMG
Filket mignon ? Too expensive for this family dish. You are to high end viewers.
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!🥰
Jasmine rice is totally a star pair for stir fry
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. ❤
Lan is so good about consistently giving measurements, time, descriptions of consistency and appearance, and all the details we need to really learn.
Wait a minute…. Do I actually see a bag of frozen tater tots in the America's test kitchen freezer? LMAO 1:09
So excited to get another Lan episode. ❤❤❤
filet is tasteless.
Restaurants use cheap cuts with attempts at tenderizing that have flavor
Tried this dish. Fabulous
Excellent 👌❤ very interesting video nice sharing ( from India)
silicone spatula didn't seem sufficient
Thank You! Ms. Lan Lam 🙇🏻 … i grew up watching Mr. Martin Yan as well. He is a Legend.
Happy Year of the Dragon L Lan!
Ah yes, my favorite two ladies on ATK…Hello Ms. Lan!💞
Will a pre-seasoned cast iron wok – flat bottom – on induction ever produce this flavour ?
Let’s double the cost , and use filet.
Filet minot for stir fry …really? I can think of a better cut more suitable for stir fry and better use of the filet
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.
I grow up watching Master Yan as well .
Lan. Best thing on ATK since CK.
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. 😊❤😊
At about 12:00 it looks like a corner of that plastic spatula has melted off. Plastic utensils and woks are not compatible.
Frozen tater tots in the ATK kitchen! Hersey!
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!
I just love how Lan speaks, so elegant, so clear
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.
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.)
Love you Lan
Consulting Martin Yan on this? LEGITNESS!!!!
love you Lan!!!
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.
I Love Lan❤
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.
Should've had the Pang duo cover this recipe. Lan is a great teacher but she's hardly as entertaining.