Stir-fried Beef and Gai Lan! Super delicious hosting tender succulent sirloin and juicy Gai Lan (Chinese broccoli). Talk about easy breezy, this dish comes together in no time at all!
Song of the day: "Ain't We Funkin' Now" by Brothers Johnston
After years of trying I finally found it!
Have you ever thought to yourself after eating at a Chinese restaurant, "how do they get their beef or chicken so tender and moist?" I was one of those, until now! Funny they say some things take time, this one took some 45 years.
It just so happened I was talking to someone about cooking and somehow the conversation turned to Asian food. I have to say I love it! Anyway I asked that same question about how to achieve that texture and moisture in the proteins in stirfrys, and I was given the answer. This person was of Chinese descent and told me his mother had the secret and he was going to share it with me. I was like a kid in a candy store!
Are you all wondering too? The secret is baking soda, yes baking soda. That simple, who would have thought. I am so excited to share this recipe with you, so let's get into the kitchen, and gather up the ingredients. Let's get woking!
Ingredients for Stir-fried Beef and Gai Lan:
A really simple recipe today everyone. Here is our list of ingredients:
- top sirloin steak
- baking soda
- water
- Shoaxing cooking wine
- light soy sauce
- dark soy sauce
- oyster sauce
- vegetable broth
- white pepper
- corn starch
- Gai Lan Choy/Chinese greens
- minced garlic
- grated ginger
- sesame oil/vegetable oil
Let's gather up some kitchen stuff
This is what you will need for equipment to do this Stir-fried Beef and Gai Lan:
- wok
- large pot
- wooden spoon
- some chop sticks
- whisk
- some bowls
- plastic wrap
Time to mix up our sauce for this dish
This is really easy, in a medium bowl whisk together these ingredients:
- light soy
- dark soy
- sesame oil
- vegetable broth
- oyster sauce
- white pepper
- cornstarch
The secret to tender succulent beef
This is how we get the ball rolling:
- Firstly, take the sirloin steak and cut it into ⅛ inch thick strips perpendicular to the grain. More so, place the strips in between plastic wrap and give it a good pounding, then place in a bowl.
- Secondly add baking soda and water and massage that beef with the utmost love and tenderness. Only good thoughts, please! Let that sit for 15 minutes.
- Next add soy sauce, some oyster sauce, and sesame oil. Mix it up and let sit for another 15 minutes in the fridge covered in plastic wrap.
While the beef is getting all flavored up, time to do the Gail Lan
Our beef is in the fridge, now we need to cut and clean the greens:
- Simple, cut off the end stalks and separate some of the leaves and give this 3 to 4 rinses.
- Boil some water in a large pot and place the Gail Lan in. Just 5 minutes or so with some stirring and then we take it out allowing it to drain in a sieve over a bowl.
Time to cook up the meat of the Stir-fried Beef and Gai Lan!
- In a wok heat up vegetable oil and some sesame oil. Get it nice and hot, then toss in the marinated beef.
- With a pair of long chopsticks move the beef around the wok. Once it has a wonderful golden caramelized color take it out and place in a bowl. Set aside.
Deglazing the wok!
Turn the heat to a medium and in that same wok that you cooked the beef drizzle the Shoaxing wine all around the sides of the wok, so that it gets all those flavor bits back into the bottom of the wok!
It is all about the sauce for this Stir-fried Beef and Gai Lan!
This is a very important step, throw in the garlic and ginger, let that sizzle a bit. Now pour in the sauce that we mixed up. Get a spoon and stir. When you see it starts to thicken, toss in the beef and also the blanched Gai Lan and toss it up in the wok.
Some helpful tips!
If your sauce is to runny mix up some more cornstarch and water and pour it into the wok. If you sauce is to thick add some broth. Just make sure you let it cook out, and keep stirring!
We are done, time to plate!
It's all in the presentation!
In Edmonton we have this old Chinese restaurant located downtown. Inside, it seems like you stepped back in time to the days of the Orient Express. You sit down to plate upon plate of deliciously prepared food, however, it is always placed in a beautiful plate. Today I am doing the same as I want this Stir-fried Beef and Gai Lan to be restaurant worthy! Does that not take you to your favorite Chinese restaurant?
Aromas of sweetness garlic and salty!
I love when you stir fry. Stage by stage of cooking builds these aromas in the kitchen. The sweetness of the wine and oyster sauce, then the garlic and ginger, all put together in the tang of the soy sauces. Absolutely mouthwatering!
I'm so excited for this beef and Gai Lan stir fry!
I have waited 45 years for this. I have to say the sheen on the beef is spot on and it does look like the restaurant quality I have had. Only one way to find out. Get those chopsticks and dive in. Just a quick thank you. I spent years watching "Woking with Yan", "Yan Can Cook", and "East meets West" with Ming Tsai. Thanks to you I developed some technique for Asian cuisine! A big thank you to my Uncle Johnny for introducing me to Chinese food! Now let's eat!
Wow, that beef is incredible. Almost like butter, just melts in your mouth. The Gai Lan is so tender with the stems sporting some crispness. The best of both worlds one might say. It is so juicy I have to wipe my chin. You bite in and it is like an explosion in your mouth. Absolutely fantastic. I love the sauce not too salty, with some sweetness. The garlic and ginger perfectly balanced and that wine just pulling it all together. I also love the hint of sesame from the oil. This is just perfect with some steamed rice which I have as a side.
Sorry gotta go, just enjoying this Stir-fried Beef and Gai Lan too much! I hope you are too!
Cheers!
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Stir-fried Beef and Gai Lan
Stir-fried Beef and Gai Lan! Super delicious hosting tender succulent sirloin and juicy Gai Lan (Chinese broccoli) with a sweet/salty umami sauce! Talk about easy breezy, this dish comes together in no time at all!
- Total Time: 45 minutes
- Yield: serves 2-3 people 1x
Ingredients
Beef:
- 7 ounce top sirloin steak
- ¼ tsp baking soda
- 3 Tbsp water
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 1 Tbsp oyster sauce
- 1 Tbsp vegetable oil
Veggies:
- 500 g baby Gai Lan Choy (Chinese broccoli)
- 2 cloves garlic
- 1 Tbsp grated fresh ginger
- 1 Tbsp vegetable oil
- 1 tsp sesame oil
Sauce:
- 1 Tbsp light soy sauce
- 1 Tbsp dark soy sauce
- 1 Tbsp oyster sauce
- ½ cup vegetable broth
- 1 tsp white pepper
- 1 tsp sesame oil
- ¼ tsp granulated sugar
- 2 Tbsp Shaoxing cooking wine
Instructions
Beef:
- Cut the sirloin steak against the grain into ⅛ inch thick strips.
- Place the strips a few at a time in between plastic wrap and pound with a meat tenderizer on both sides. Do this with all the beef, then place in a bowl.
- Sprinkle beef with the ¼ teaspoon baking soda and drizzle in the 3 tablespoons water. Massage that into the beef then cover with plastic wrap and place in fridge for 15 minutes.
- Take out of fridge and add 1 tablespoon light soy sauce and 1 tablespoon oyster sauce. Mix that up well. Re-cover with plastic wrap and place back in fridge for another 15 minutes.
Greens:
- Take the Gai Lan and trim the stem, and also separate the leaves a bit. Place in a caldron and rinse 3-4 times. Fill a large pot ⅔ with water. Bring to a boil and toss Gai Lan in. Boil for 5 minutes then take out and let drain in a sieve over a bowl.
Sauce:
- In a medium bowl combine light soy, dark soy, oyster sauce, vegetable broth, white pepper, sesame oil, sugar, and corn starch. Give it a good whisk, set aside.
Cooking the beef:
- Drizzle oil in wok, turn heat to high, and when wok is nice and hot, toss in the beef.
- With chopsticks turn and move beef all around the wok to make sure it cooks evenly. When it is nice and golden brown and caramelized, take it out of the wok. This takes about 3 minutes.
Pulling it together:
- In the same wok you just took the beef out turn heat down to a medium heat.
- Pour the Shoaxing wine in a circular motion on the sides of the wok deglazing all those bits inside the wok to the center.
- Drizzle in vegetable oil and sesame oil and then toss in the garlic and ginger. Let that sizzle for a minute.
- Pour in the sauce and let that simmer up about 2-3 minutes. When it starts to thicken, throw in the beef and blanched Gai Lan. Give it a good toss to get it all flavored up. Simmer for 2 minutes Turn off heat and plate.
- Ready to serve with some lovely steamed rice!
Notes
If your sauce is too runny, mix up equal portions of corn starch to water and pour it in. Make sure to keep stirring and turn off heat when desired thickness is achieved.
If your sauce is too thick, add some broth and stir.
You can use broccoli if you can't find Gai Lan or any other green like baby bok choy.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: stovetop
- Cuisine: Chinese
Keywords: Chines cuisine, stir-fried beef and gai Lan, oyster sauce, baking powder, soy sauce, white pepper, beef and greens, corn starch, sesame oil
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
Heather says
Had to use some regular broccoli and bok choy- but overall so tasty sauce was delicious!
★★★★★
That sounds delicious love both and yes it works just as well. So happy you tried this, and enjoyed it so much!
Cheers!
anna says
I too made it using regular broccoli and it was super tasty! Easy recipe and clear to follow instructions, perfect weekday dinner!
★★★★★
Hi Anna, that's wonderful, it is such a wonderful stir fry and your right perfect for a weekday dinner!
Devan says
Hey guys,
So this beef and gai lan looks awesome and reminds me of all of the delicious food Chinese food I used to eat in Toronto's Chinatown. BUT what's really caught my eye is how crystal clear your photography is! WOW!
You've got some seriously stunning photos that make browsing this recipe extra fun.
Love your site btw, and keep up the great work guys!
Devan
★★★★★
Hey Devan, wow thank you so much. What a beautiful compliment. I could only imagine the food in Toronto's Chinatown. I would be in my glory! Thanks for sharing, and so happy you like our site!
Happy cooking!
Mikayla says
Well I am so excited to have this 'secret' that you had shared with you and have now shared with all. It works, felt like I was eating at the restaurant or had brought in take out!
★★★★★
Hi Mikayla, I know right, so simple, who would have thunk! lol. So happy you tried it and now you can say that you have achieved the ultimate stir fry status!
Have a wonderful week!
veenaazmanov says
A unique side dish bursting with flavors. Would love to give this a try. Looks so tempting too.
★★★★★
Hi Veena, please do, it is so delicious and works with other proteins too! I absolutely love the tenderness of juiciness of the beef and with that Gai Lan utterly amazing!
Let me know how you make out!
Cheers!
Amanda says
This is a tasty dish! I’ve made it a couple times and used petite sirloin and filet. Both meats work so well in this dish! It’s becoming one of my favorites!
★★★★★
Hi Amanda, those cuts sound amazing, I am imagining the tenderness, juiciness, and flavor. Just amazing and fabulous! So happy it is one of your favorites!
Happy cooking!
Leslie says
This stir-fried beef and gai lan recipe is definitely a keeper! Gotta keep this in my monthly meal rotation!
★★★★★
That's a great idea, I am going to do that too. Enjoy it so much! The other day I did fillet chicken thighs. It was incredible. The surface got all caramelized and the inside was juicy and buttery. This method is a keeper for sure. I did it with bok choy, carrots and onions!
Superb!
Thanks for trying this, I am so grateful. Sharing the Chinese food love!
Cheers!
Moop Brown says
This recipe looks incredibly tasty, flavorful and tender. Definitely something I have to try.
★★★★★
Thanks Moop!
I just am so excited that this secret worked. It has changed my stir-fry game for sure. So excited for you to try. Send us a note so curious to see what you think of this!
Happy stir-frying!
Sara says
Oh how I love a good stir fry recipe! It is youth sports season and we live at the soccer fields. Stir fries are an easy way to get everyone fed fast! I will be trying this one ASAP!
I totally understand Sarah, I had my kids both in soccer and baseball. Your so right when you say this is a great quick easy meal to get the kids fed and out the door. So excited for you to try, and go team go!
Cheers!
Freya says
I don’t eat meat but used a beef substitute instead and it was still an amazing dish!
★★★★★
Hi Freya, totally respect that. So happy you tried it and made it to suit you. I to sometimes use tofu or seitan, and your right so so delicious. I have a friend who has a vegetarian restaurant and he does some pretty amazing delicious dishes that are vegan and vegetarian.
Thanks a bunch so happy you enjoyed it!
Silvia says
I love this dish, beef and broccoli go so well together. This stir fry is full of flavor and very easy to prepare. I will be making it over and over again.
★★★★★
Hi Silvia, That makes us so happy to hear you enjoyed this. It has also become a regular at our lunch or dinner table.
Thank you so much for trying it!
Cheers!