What’s happening, guys? here, and we’re going to make one of my favorite dishes, beef and broccoli, and let’s get into it. Make sure this water is at a simmer or a boil, and I’m going to throw this broccoli for a very, very short time.
Why You’ll Love This
This is my favorite authentic soy sauce, and it’s got a nice round flavor. Good soy sauce should not just be brackish and salty. It should have a nice complete flavor and savoriness, almost like a sweetness and aroma to it. I love this dish. Breakfast, lunch, or dinner, you can be taking takeout indoors.
Ingredients
For Blanching Broccoli:
- broccoli
- ice water
For Marinating Meat:
- baking soda
- cornstarch
- cooking soy sauce by
- pure sesame oil
For the Sauce:
- oyster flavored sauce by
- Chinese rice wine (a little sherry, a little white wine will work)
- chicken bouillon powder (chicken powder)
- water
For Cooking:
- garlic
- beef
- high temperature, low flavor oil
For Serving:
- white rice
- sesame seeds
- cilantro
- scallion
- microgreens
Instructions
- Make sure this water is at a simmer or a boil.
- Throw this broccoli for a very, very short time.
- You’ve got a nice giant bowl of ice water, and that’s going to stop that cooking process.
- Marinate your meat.
- Get that marinade in there.
- Make sure to get in there and really work that marinade in.
- Thin that (sauce) out with a little bit of water.
- Get that heat as high as possible.
- Let that wok or pan preheat for at least a few minutes.
- Go garlic.
- Very quickly, we’re going to go beef because we don’t want to burn that garlic.
- Take a second to really sear the meat and concentrating on that.
- Do my first toss now.
- Turn them over.
- Go broccoli.
- Make sure it’s drained very, very well.
- Get the broccoli to absorb the heat now.
- Give that beef a little break.
- Give it (the sauce) a stir because sometimes cornstarch settles.
- Start plating now.
- Go right over (with sauce).
- Put some sesame seeds on top.
- A little bit of cilantro there.
- Taste your food.
Cooking Tips
This equalizes the cooking time because the beef cooks really, really quickly because it’s cut really thin.
(Baking soda) That’s going to help tenderize your meat.
People make the mistake of using sesame oil to stir fry. That’s not the place. That will burn. It’s not the place to go there. So we want that in here.
Cornstarch helps sauce thicken and coat the dish.
Fundamentals of wok cooking. Number one, get that heat as high as possible. Let that wok or pan preheat for at least a few minutes. Number two, use the right oil. And I’m talking about a high temperature, low flavor oil.
Remember, brown food tastes good.
Serving Suggestions
I like white rice with my stir fry. So I’m going to use just plain old white rice.
Lots and lots of sauce.
I can put some sesame seeds on top.
A little bit of cilantro there.
You can’t have enough scallion.
How about some microgreens?
The beef is tender. The broccoli is adding a nice brightness to it. I love this dish. Breakfast, lunch, or dinner, you can be taking takeout indoors. I’m .