TAKEOUT BEEF & BROCCOLI IN 15 MINUTES
I finally got into wok cooking and there's no going back. Check out my fast and SUPER tasty takeout inspired beef & broccoli recipe. You can get my favorite cookware from Made In today with a 10% off discount using my link
Shout out to the master, @JKenjiLopezAlt and his book The Wok for the inspo and knowledge:
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-- RECIPE -- makes 4 portions
▪1lb/.5kg beef flank steak or sirloin
▪5g or 1t soy sauce
▪5g or 1t shao-hsing chinese cooking wine (sub with dry sherry or white wine)
▪10g or 2 1/4t sesame oil
▪2g or .5t sugar
▪2g or 3/4t corn starch
▪2g or .5t baking soda
▪350g/12oz broccolini or broccoli cut into small pieces
▪¼ large white onion, sliced
▪10g/3-5 cloves garlic, grated
▪10g or 1-1.5Tbsp ginger, grated
▪Stir fry sauce (see recipe below)
▪Cornstarch slurry (3g/1teas corn starch mixed with 30-40g water/couple of Tbsp)
▪High smokepoint oil (canola, peanut, etc)
Cut steak with the grain into 3 2.5”/6-7cm wide strips. Turn each strip 90 degrees and slice thinly on a bias. Pieces should be approx 1”x ⅛”x2” (2.5x.3x5cm). Place meat in colander and rinse well with water.
Place rinsed and drained meat in a bowl and add soy, cooking wine, sesame oil, sugar, corn starch, and baking soda. Mix well to coat.
I’m using a seasoned 12” carbon steel wok which is recommended for the high heat of this recipe, but if you don’t have one, use a large cast iron or 12-14” nonstick at a lower temp (450F/230C).
Place pan over high heat to preheat to at least 550F/285C (mine was over 600F).
Add a squeeze of oil around the outside of the wok. Add half of the marinated beef. Stir and toss to coat with the oil, moving it around/tossing often. Do this for about 60-90 sec or until browned and cooked about 80-90% through. Transfer beef to a bowl, add another squeeze of oil followed by second half of raw/marinated beef to wok. Cook, stirring and tossing frequently for 60-90 sec. Transfer to cooked beef bowl.
Return wok to high heat. Add splash of water and wet towel with tongs to remove any stuck-on beef gunk from pan. Add squirt of oil followed by half of broccolini and half of onions. Stir and toss to cook for 60-90sec or until charred around the edges and are tender but still snappy. Transfer to bowl with cooked beef. Return wok to high heat, add squeeze of oil and the rest of the broccolini and onions, cook for 60-90 sec. Add garlic and ginger, moving/stirring constantly. Add previously stirfried beef and veg.
Toss to combine for about 15-20 sec. Add stirfry sauce around inside edges of wok. Add 2-3 spoons of cornstarch mixture. Toss and stir together to combine. Serve with rice.
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STIR FRY SAUCE
▪10g or 2.5t sugar
▪30g or 1.75Tbsp soy sauce
▪45g or 2.5Tbsp oyster sauce (sub with hoisin)
▪30g or 1.75Tbsp shao-hsing cooking wine (sub with dry sherry or white wine)
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
CHAPTERS
0:00 Meat, veg, and sauce prep
4:47 More about my Wok (ad)
5:52 Cooking the beef and broccoli
9:43 Plate up
10:04 Let’s eat this thing
#beefandbroccoli #takeout #wokcooking
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Basics: Beef and Broccoli (西兰花炒牛肉)
Beef and broccoli! In Guangdong a bit more classic of a combination might be Beef with Gailan, but especially these days beef with broccoli is as classic of a homecooking combination as any.
A fair warning that this ‘6th anniversary’ video can get a little… sassy at parts. Please do not take anything in this video as a critique of any individual creator.
0:00 - The purpose of this video
0:56 - On handling broccoli
1:45 - On handling beef
5:08 - The whys and hows of restaurant stir-frying
8:15 - Adjusting to a home-kitchen
12:06 - Is this Better Than Takeout? A rant
BEEF MARINADE
* Beef – loin, flank, round (牛外肌肉), 175g
* Salt, ¼ tsp
* Sugar, ½ tsp
* Cornstarch (生粉), ½ tsp
* Black pepper powder (黑胡椒粉), ¼ tsp
* Baking soda (苏打粉), ¼ tsp
* Soy sauce (生抽), ½ tsp
* Dark soy sauce (老抽), ½ tsp
* Liaojiu a.k.a. Shaoxing wine (料酒/绍酒), ½ tsp
* Oyster sauce (耗油), ½ tsp
* Water, 3 tbsp
* Oil, ½ tbsp
(you can optionally swap the baking soda with papain – if so, use 1/8 tsp; you can also add egg white – if so, add a half an egg white)
Thinly slice the beef into 2-3mm sheets. Add all the other ingredients except the oil – mix very well, 1-2 minutes, until the water is absorbed. Add the oil, mix well.
Marinate for at least 2 minutes and up to 60 minutes.
PORK MARINADE
* Lean pork (瘦肉) – e.g. loin, 175g
* Salt, ¼ tsp
* Sugar, ½ tsp
* Cornstarch (生粉), ½ tsp
* White pepper powder (白胡椒粉), ¼ tsp
* Soy sauce (生抽), ½ tsp
* Liaojiu a.k.a. Shaoxing wine (料酒/绍酒), ½ tsp
* Oil, ½ tbsp
Thinly slice the pork into 2-3mm pieces. Add all the ingredients except the oil, mix well. Add the oil, mix well.
SAUCY STIR FRY
* Broccoli, one small head, ~250g post trimming
* Marinated Beef or Pork from above
* Oil for pre-frying:
If passing through oil in a skillet, ~0.75 cups, or enough to fill a skillet to 0.5cm-1cm depth
If ‘pre stir-frying’, 3-4 tbsp
If passing though oil in a wok, ~2 cups, or enough to submerge a skimmer or a spider
* Oil for cooking: 3-4 tbsp
* Garlic, 3 cloves, minced
* Ginger, ~1cm, minced
* Liaojiu, a.k.a. Shaoxing wine (料酒/绍酒), 1 tbsp
* Soy sauce (生抽), 1 tsp
* If you want a saucy stir fry, prepare:
Water, 5 tbsp
Oyster sauce (蚝油), 1 tbsp
Cornstarch (生粉), 1 tbsp
Sugar, 1 tsp
Salt, 1/8 tsp
MSG (味精), ¼ tsp
* If you want a not saucy stir fry, prepare:
Water, 1 tbsp
Oyster sauce, 1 tsp
Cornstarch, ½ tsp
Sugar, ½ tsp
Salt, 1/8 tsp
MSG, ¼ tsp
* Oil, for sheen, ~1/2 tbsp of the cooking oil
Cut the broccoli into small florets. Blanch for 90 seconds, then strain and rinse with cool water to stop the cooking process.
If passing through oil in a skillet, heat the oil up to 190C, then add in the broccoli. Cook for 45 seconds, flipping a pieces here or there to help cook evenly. Strain, reserving the oil for stir frying.
If doing a simple pre-stir fry, fry the beef (or pork) over a high flame for about 90 seconds, or until it looks obviously cooked.
If passing through oil in a wok, heat the oil up to 165C, then add in the beef. Cook for 30-45 seconds, strain.
If stir-frying in a wok, first longyau: get your wok piping hot, shut off the heat, add in your oil (3-4 tbsp) and give it a swirl to get a non-stick surface. Swap the flame to medium-low and immediately add in the garlic and ginger, fry until fragrant (~30 seconds). Swirl in the wine and give a quick mix.
If stir-frying in a skillet, add in the oil and swap the flame to medium-low. Immediately add in the garlic and the ginger, fry until fragrant (~60 seconds). Swap the flame to high. Scooch the aromatics and the oil to one side of the pan. Add the wine to the other side of the pan and cover. Cook for ~10 seconds covered, jiggling the skillet, then uncover.
Either way, add in the beef and give a brief fry, ~15 seconds. Then swirl in the soy sauce, and after a brief mix add in the broccoli. Swap the flame to medium-low add in the sauce. Once thickened, ~15-30 seconds, heat off and add the oil.
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):