Stir-Fried Beef and Gai Lan

Name: Stir-Fried Beef and Gai Lan
Cuisine: Asia, Chinese
Ingredients: 1 (8-ounce), center-cut filet mignon, trimmed; 1 pound, gai lan, stalks trimmed; 5 teaspoons Shaoxing wine or, dry sherry, divided; 1 tablespoon, soy sauce, divided; 2 teaspoons, cornstarch, divided; ¾ cup, chicken broth, divided; 2 tablespoons, oyster sauce; 1½ teaspoons, toasted sesame oil, divided; 2 tablespoons, vegetable oil, divided; 1½ teaspoons, grated fresh ginger; ¾ teaspoon, minced garlic, divided

Main Courses
Asia
Chinese
Fruits & Vegetables
Meat
Vegetables
Beef
Weeknight

By Lan Lam ･ Appears in Cook's Illustrated May/June 2022, America's Test Kitchen TV

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.

SERVES 4

TIME 55 minutes

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