Stir-Fried Beef and Gai Lan for Two

Name: Stir-Fried Beef and Gai Lan for Two
Yield: Serves 2
Cuisine: Chinese
Ingredients: 1 (4-ounce), center-cut filet mignon, trimmed; 8 ounces, gai lan, stalks trimmed; 2½ teaspoons Shaoxing wine or, dry sherry, divided; 1½ teaspoons, soy sauce, divided; 1 teaspoon, cornstarch, divided; ¼ cup plus 2 tablespoons, chicken broth, divided; 1 tablespoon, oyster sauce; ¾ teaspoon, toasted sesame oil, divided; 1 tablespoon, vegetable oil, divided; ¾ teaspoon, grated fresh ginger; ⅜ teaspoon, minced garlic, divided

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Appears in Cook's Illustrated May/June 2022

My 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.

SERVES2

TIME45 minutes

WHY THIS RECIPE WORKS

Our take on this ever-evolving Chinese American standard features gai lan (Chinese broccoli) and filet mignon: The luxe cut is ideal for quick, high-heat cooking; is readily available in small portions; and just needed a brief chill in the ...

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