Beef Wrapped Gai Lan
So, last week I made a delicious noodle dish for the Lunar New Year thanks to some amazing produce from the folks at Melissa’s Produce. Well, I’m back this week with another awesome Asian-inspired dish. This week we use beef and gai lan!
Now, I love a good shrimp recipe. But my first love when it comes to Chinese or Thai food has always been beef! I just love a good Mongolian Beef dish. Not only is the beef sliced super thin, but it’s also usually so tender that it melts in your mouth. Then add the savory sauce it’s marinated in and you have a delectable dish that’s a perfect way to celebrate the new year. But it’s not just the beef that’s lip-smacking good, it’s the veggies too. Often with Mongolian Beef, you’ll find broccoli or snow peas. But Mongolian Beef isn’t the only beef option when it comes to Asian dishes. There are several other possibilities out there. Recipes like this one which use gai lan, also known as Chinese broccoli.
I love gai lan. I’ve been eating it for years; ever since my college roommate introduced me to it at a dim sum restaurant. Growing up, whenever I had dim sum, there was plenty of har gao, dumplings, pork buns and egg rolls. All meat-based bites that disappeared almost as quickly as they landed on the table. I had no idea that veggies were even an option at a dim sum restaurant until my roommate ordered the Chinese broccoli. The waitress brought over a plate that was piled high with sautéed gai lan (Chinese broccoli) that was swimming in a savory oyster sauce. It was so good! Now every time I eat at a dim sum restaurant, I order a plate. So, you can imagine my reaction when Melissa’s sent me several pounds of it. I was thrilled!
But like I said, I’ve only ever had it sautéed as a side dish. It never even occurred to me to include it in an entrée. Again, Melissa’s came to my rescue with this unusual recipe that combines my two Asian-themed food loves: beef and gai lan. This time the gai lan is boiled and rolled up inside a thin strip of beef that’s marinated in a savory mixture of soy sauce, sesame oil, sugar and rice vinegar. Served over steamed rice, you’ve got an entrée worthy of celebration. But better than that, like most foods of the Lunar New Year, gai lan is symbolic. Where dumplings and noodles symbolize wealth and longevity, gai lan symbolizes harmony. Something families all over the world strive for, especially during this time of year. Unlike some Asian recipes though, this Beef Wrapped Gai Lan is so easy, there’s no reason not to make it. And with just a few simple ingredients it’s a meal that can be whipped up and put on the table in minutes.
Ingredients
- 4 teaspoons oyster sauce, divided
- 1-1/2 teaspoons sugar
- 1-1/2 teaspoons soy sauce
- 1-1/2 teaspoons fish sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon corn starch
- 1 pound pre-sliced tender beef
- 1 pound gai lan
- 3 scallion stalks
- 1-1/2 teaspoons vegetable oil
- 1 tablespoon butter
- 1/4 cup water
Instructions
- Mix together 3 teaspoons of oyster sauce and the next 7 ingredients through the corn starch in a small bowl and set aside.
- Place the sliced beef in a resealable plastic bag. Add the sauce to the bag and seal. Massage the sauce into the beef and let marinate for at least 20 minutes or up to overnight.
- Once you're ready to make the meal, bring 2-3 cups of water to a boil. Blanch the green parts of the scallions. Transfer to a paper towel and let cool.
- Add 1-2 teaspoons of salt to the water along with the gai lan leaves and cook until tender. Drain and let cool. Cut in half lengthwise.
- Mince the white part of the scallions.
- Place one piece of beef on a flat surface. Add 2-3 pieces of gai lan leaves. Roll tightly and double knot with the green scallion string.
- Add oil to a large skillet over medium heat. Sear the beef rolls until all sides are browned, set the rolls aside.
- Add butter and white parts of the scallion to the same skillet and cook for 30 seconds. Stir in the leftover juices from the meat marinade, water and remaining oyster sauce until combined.
- Place the seared beef rolls back into the skillet and cook until all the liquid is absorbed. Serve with steamed rice.
