from my column in Tampa Tribune
Tat-tat-taaaat-tat-tat-taaaat-tat! That, my friends, is the beautiful sing-song sound of Chef Martin Yan’s cleaver as he chops bok choy. In fact, everything about Martin is musical, from the lyrical harmony of his Chinese accent (yes, it’s real – I asked) to the way he rhythmically pulses the food processor. Brrrrrr-brr.brr-brrrrr.
I met Martin Yan last week at his special class held at Aprons cooking school, and it really was a childhood dream come true. When I was kid, I watched “Yan Can Cook.” Back then, in the 80’s, it was a big deal to me, not for the cooking aspect of the show, but because he was Chinese, with a thick accent, starring in his very own show on television. He created an entire brand empire around his kung fu-esque knife action and very funny, punny jokes.
But, putting showmanship aside, he gave the class very useful cooking tips:
- Tsingtao beer is great for steaming mussels
- If you;re running low on Hoisin sauce, just add a bit of soy sauce, sugar and Sriracha hot sauce to the bottle, close and shake to mix
- Don’t waste leftover bits of vegetables, seafood or meat -chop them up and simmer in canned chicken broth for an instant soup
- Deep-fried chiffonade strips of bok choy leaves makes a crisp, nutty and sweet topping for a stir-fry
You know what though, I don’t think I can fully express my admiration for the Yan man in words. I mean, this is the guy who’s hosted over 2,000 cooking shows, authored 28 cookbooks, carves a chicken in 18 seconds flat and minces a garlic clove in a split-second, single-handed thwack. He’s totally my kitchen super-hero and get this, he mentioned writing a blurb for the back of my cookbook! He showed me where Jackie Chan had blurbed the back of his book and called him a “man of perpetual motion.” And yes, he is.
Oh, please excuse that whoosh of air. That’s just silly me sucking up.
From “Martin Yan’s China” 
cookbook
PrintPan Seared Steak Rolls
8 ounces flank steak (4 inch x 6 inch piece) or 8 thin sliced sirloin (found at Publix)
Marinade
1 tablespoon soy sauce
1 teaspoon vegetable oil
freshly ground pepper
Sauce
1 tablespoon oyster sauce
1 tablespoon Chinese rice wine or dry sherry
2 cloves garlic, thinly sliced
¼ cup canned chicken broth
Filling
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 carrot, cut into 2 inch matchsticks
½ red bell pepper, cut into 2 inch matchsticks
2 ribs celery, sliced thin on diagonal
1 tablespoon soy sauce
1 teaspoon sesame oil
12 chives, cut into 3 inches long
4 ounces enoki mushrooms
2 teaspoons vegetable oil
2 teaspoons butter
¼ teaspoon sesame seeds
Freeze steak for 30 minutes until partially frozen. Slice steak against the grain, on the diagonal, into 8 equally thin pieces. Use a meat mallet to pound each piece of meat to 1/8 inch thick. If using thin sliced sirloin, skip this step.
Combine marinade ingredients in a bowl and add meat slices. Let stand 15 minutes to 2 hours.
In a separate bowl, combine sauce ingredients.
To prepare filling, heat a wok or skillet over high heat. When hot, add vegetable oil, swirling to coat the sides. Add garlic and ginger and fry for 20 seconds. Add carrot, bell pepper, celery and stir fry for 1 minute. Add soy sauce, sesame oil and stir. Transfer to bowl and let cool.
To make the beef rolls, lay beef slices out with short side facing you. Equally divide chives, enoki mushrooms and vegetable mixture among the pieces of meat. Roll the beef up, over the filling and secure with toothpick.
Place a large skillet over medium-high heat. Add the vegetable oil and butter, swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for 1 minute, turn roll. Add sauce to the pan. Cover and simmer over medium heat until beef is just cooked through, 1-2 minutes. Remove toothpick, sprinkle with sesame seeds to serve.
Yields 4 servings
***
Video
To see Martin in action – watch a 
video of him carving a chicken in 18 seconds!
{ 39 comments… read them below or add one }
Love this pic, are you loving it? Listen, I don’t eat meat – and I want to pick this little hunk up and BITE it! It looks juicy, thick, healthful, colorful, bright, and simple. No fluffer needed here.
I told you that garlic thing would blow your mind. I’ve never seen anyone ever do that with garlic before or since, and it just… freaks… me… out! As far as inspirations go, Martin Yan has got to be one to a great many chefs out there.
Aside from that, this recipe looks and sounds incredible. Of course, since I’ve got what seems to be a perpetual ball of fire in my backyard, I may actually try to make this by starting it out on the grill… Hopefully, it won’t require too much math.
I think it is so cool that he will write something for the book cover!! This dish looks delicious!
I got goose bumps reading that he will “blurb” on your book. How exciting:).
I think after this post, I am more in love Martin Yan
.
I don’t eat beef in any form other than chili but i think i might change my religion looking at those steak roles
and DH loves Tsing tao beer and I love mussels. We are made for each other, I tell ya :p
LUCKY! Everyday after school my mom, my sister and I would pile on to the couch and tune into the local PBS channel to catch YAN CAN COOK! We were in awe of his skill and how easy he made Chinese cooking look (this from a family who only needed to give their name to the local Chinese restaurant for them to know what we wanted). At the end of every show we would yell at the top of our lungs Martin Yan’s mantra along with him, “If Yan can cook, so can YOU!”
Of course this was during the time when the internet was in its infancy and the idea of just downloading and printing out a recipe that you had just seen on tv was unheard of. I think Martin Yan is to our generation what Julia Childs was to our parents generation, that friendly, memorable character who made us feel both completely comfortable and, at the same time, completely inept in our cooking skills. But our ineptitude was ok, because they said it was.
Congrats on the book cover text by Martin Yan! That’s really major. I agree with Other Dan: Martin Yan is an all-around accomplished, successful chef, and that he’s recognized you is a tribute to your hard work.
I also got my acquiantaince to cooking through Yan, and also Jacques Pepin, both on public television in the Bay Area in the 1980s. Today, our house is filled with an Asian-French mix of cooking and eating, which is always fun, even if not always in sync with the different cultures.
I’ll definitely try this recipe this weekend.
I improvised this for our little pet project for you…hehe.
By the way, good idea about Amazon, I will get one up myself, too.
What a wonderful experience for you! I would’ve been jumping up and down and grinning the whole time. (I did that once when I met the author of my all-time favorite novel and I’m sure she thought I was completely daft.)
I used to watch Martin Yan with my mom growing up…we loved him, and you’re right, we loved his movement…so busy yet controlled. Very exciting! I’m glad your experience was a good one meeting him!
I love Martin Yan’s little tips. Congrats on the cookbook!
The steak rolls look so delicious in the pictures.
Will try this recipe to impress bf soon… ^^
Wow, thes elook absolutely delicious! I’ve totally starred them to try. Thanks!
Why don’t you just call these SEX? (actually, they look better than that)
I have just bookmarked this recipe. It looks too good to be missed. And congrats on the Martin Yan’s blurb on your coming book!
Wow–that’s so exciting! The steak rolls look delish.
Hmm, those steak rolls look so juicy! Martin Yan is my childhood hero too. I used to love watching his shows because he was the only Asian guy on public television cooking. He’s like the Energizer Bunny, he keeps going and going and going.
Those pan seared steak rolls look so tasty!
I think I’m pretty dumb here,
At first I thought you can just cut the steak into thin slices without freezing it…
Hahahaha at least that means I learned something from your awesome blog!!
That sounds like a wonderful experience and that’s exciting news about the blurb on your book. Oh, and not to mention those delicious looking steak rolls…YUM!
A blurb on your book? That’s awesome!
OMG! Those rolls look incredible! I can’t wait to give them a try. It must have been so cool to take a class from Martin Yan! I’m jealous!
Those are beau-ti-ful!!! When I read steak rolls…I didn’t think the steak would be doing the actual rolling. That would make a great appetizer or dinner!
First, please let me say your site is great! Second, I couldn’t agree more that Martin is a wonderful chef and a very nice man. I live in Northern California and I have had the pleasure of speaking with Martin. As well that my mother went on two of his trips to China. She adored him. Now if I could only meetyou and get you to do a cooking segment in Sacramento!!
These look like some pretty amazing little treats. Really different.
those looks like a good entree! and juicy too.
These look lovely and delicious.
Yummy! Great picture.
Looks so juicy and good!!!
i’m so drooling over the steak and enoki mushroom in between…
and,
i love your new layout, it’s a winner!
Of all the chef’s in the world, he’s the one I would like to watch (and learn) in person. That must have been fantastic!
And the steak rolls look wonderful!
i consider this porn. so so inappropriate for a single gal really missing her ex!
niiiice!
I remember him in the 80’s. The cooking show that was being aired in the Philippines was “Wok With Yan”. He’s really good.. and you’re right about him being a Kitchen Superhero… As to your food… it’s superb as usual.. hmmnn… mouthwatering.
Looks so yummy. I’m so going to try it this week.
Just found your site from your post on Family Travel site. So glad I found it. Looking forward to learning more wonderful recipes from you.
-Amy @ The Q Family
The pictures of these are beautiful, and they sound great. However, in the last couple crazy weeks of school, we are so on the take-out train (especially with one parent in the house limping, and the other with bronchitis). The plate under the rolls is a nice compositional touch. I never think of things like that. 18 seconds flat? How many do you think he did before getting that fast?
Whoa, I LURVE Martin Chan, loved watching the show when I was a kid. Glad to hear he is a cool guy, and will tuck away that tip on the bok choy.
DROOL~~~~~~~
I wish I had this for dinner instead of the sushi take out!
o.O AAAH! this looks so delicious!
I tried this recipe and was totally blowb away by its flavors. Wow! I even deconstructed the recipe and made a whole meal, steak with veg (using the same recipe) and rice. Finger licking good!
I’m your newest fan! I’ve been all over your site for the past hour now. I think I like your sense of humor as much as your recipes; exercises to pick out fish…hilarious!.
I’ve watched Martin Yan as long as any TV chef. He’s been my hero since showing me how to blow dry shrimp before cooking.
You two are made for each other, if the food network doesn’t pick you up, let’s do a show together.
cheers,
R
When I saw this recipe I knew I had to try it. Absolutely amazing. It was really really flavorful and tender. I served mine over rice, with more of the sauce drizzled over the rice. I didnt have chicken broth, so I subbed white wine. Also, I didnt have enoki mushrooms or any other mushrooms, so I used bean sprouts..I sauteed them with the veggies and it was perfect. Your picture looks a million times better than mine. I linked to your blog.