Beef and Broccoli with BIG TASTE - Simple Stir Fry

I can't resist dishes with a lot of sauce. Tender pieces of meat. Perfectly cooked

broccoli

with all the rich flavors of this sauce. It's so delicious. My mouth is watering just thinking about it. Hello everyone, I'm Flo, the guy is behind the camera and we. It's all about

simple

food, Simple Faith Beef and Broccoli is one of those classic westernized Cantonese-style dishes that you'll find on any takeaway menu. We used to have a lot of these Westernized Chinese restaurants in the city, but I don't think there are any. I really miss them, but it's okay because we're going to show you how to make a

beef

and

broccoli

stir

fry that is easy, that you can make at home, and that is a quick and tasty meal.

I am beginning. I removed with a pound of skirt steak and I like to use skirt steak for Chinese

stir

-fries because, first of all, it marinates really well and second of all, there's a different grain that I can cut because that's what we're going to do, we're just going to cut. cut them into smaller sections so it's easier to cut, and you want to cut this into thin slices and to make it easier to cut, it's actually if you throw it in the freezer for about 20 minutes before you start cutting, you can get them, you can really cut them.

It's a lot easier - wow, that's a lot of meat, man, it is - but, as always, it goes down quickly. Yes, we are adding a tablespoon of soy sauce, just regular soy sauce or light soy sauce. A spoonful of shaoxing wine. Shaoxing wine is a rice wine. and you can substitute sherry if you don't have this or even bourbon or whiskey which we found has done a good job so a tablespoon of this and then two teaspoons of cornstarch, the cornstarch will help make it more oh, what? what is the word velvety? Is it called velvety?

Yeah, and we're just going to stir this up and let it marinate while we prepare the rest of the ingredients, which is a broccoli, it sounds complex, I know, I love a

simple

stir fry, two ingredients is enough for me, but a lot of people like it. throw everything into a stir fry and you don't have to, that's a lot more work for one and you can get a really tasty dish with just a couple of ingredients so this is about a pound of broccoli and you can buy it just the crown or you can buy it with the stem if you have the stem.

We don't like to eat the stem, so we're going to stick with the broccoli florets and then cut them where it makes sense and then I'm going to cut these bigger ones because look, there's no way you're going to put them in your mouth. It's a challenge, I already washed this in case you're all wondering, so I've cut my broccoli into roughly equal sized pieces so it cooks evenly and I'm also going to mince two cloves of garlic and you can pass this through a garlic press, but since I have so much time today since this recipe is so easy, I'll just cut them by hand and that also gives us one less thing to wash.

Thanks it says that the dishwasher you can cut them as finely as you want or save them in larger pieces, it is completely up to you and this way If you have control over that, next we are going to prepare our sauce so that when we are cooking everything goes very quickly, like this that if you want to have the sauce ready, I will start with a quarter cup of

beef

broth and if I don't have beef broth, you can just use water in a quarter cup. We are adding a tablespoon of shaoxing wine. Two tablespoons of dark soy sauce.

Now someone a lot of people have been asking about, what is the difference between dark soybeans and regular soybeans? and dark soy is a good option, it is darker and will make your sauce a darker, richer brown color. It's also a little sweet and less salty, but it also has a deeper flavor, there's a lot of difference, but if you don't have dark soy. You can always use regular soy and two tablespoons of oyster sauce and one tablespoon of brown sugar and just stir this until the brown sugar dissolves and you're good to go. While I'm at it, I'm also going to make my cornstarch mixture now. so that it is also prepared, two teaspoons of cornstarch, this is your thickening suspension, and a tablespoon of cold water or room temperature water.

The cornstarch will only dissolve in cold water, not hot, and then we'll set this aside as well. It will go at the end, you will have to stir it again because the cornstarch will tend to settle to the bottom, just make sure to stir it well before putting it in the sauce. Today we will use my wok. I know a lot of people have been asking about my wok and unfortunately I don't have a link to it because I bought it in Chinatown over 20 years ago and it is handmade and stainless steel so it is one of a kind.

Let's see if we can find something similar to recommend, but in the meantime sorry, this is all I have. Well, I turn on my stove and you want it on medium high heat, it heats up very quickly when it's gas and if you don't have a wok. You can always use a large frying pan, no big deal, as soon as it's hot, add two tablespoons of vegetable oil and we're going to prepare half of the meat by the time you want it to be eighty percent cooked and we'll remove it. and we're going to make the next batch, we're going to add a tablespoon more of oil and we're going to make the next batch, so we're just going to brown one side first so it gets nice brown and then we're going to stir it.

I'm going to turn off the heat because it keeps it hot for much longer by removing the remaining meat. I just don't want the wok to continue burning while I prepare the rest of the ingredients, turning it. We lower the heat to a simmer adding a tablespoon of oil and then we are going to prepare the garlic and cook it for about 30 seconds until you start to smell the fragrance of the garlic. You don't want the garlic to burn, that's why we have it. over low heat, okay, we're going to put our broccoli in, stir this in and then you're going to add the sauce, just pour it all over, put the lid on, turn the heat up a little bit to medium low and we're going to let this cook for about four to five minutes. , depending on how soft you want your broccoli, so check to see if it's tender with a fork and if that's the right texture for you, then you can move on to the next step, okay, yeah, it's pretty soft now, okay, so with a fork.

The tender went for about four to five minutes, but since we like it a little softer, I left it there for another two minutes. We are going to set the broccoli aside while we add our mixture. Remember to stir it well. medium and heat it up let's add our meat again, in turn, the heat goes back up, okay, turning off the heat adding two teaspoons of sesame oil, I'm just stirring it, oh, that's a fragrant sauce, my friend, oh My God. It smells so good, seriously, I wish there was smell-or-sight so everyone can smell this, actually, okay, is everyone ready for the

taste

?

A simple stir fry like this made according to our preference, which is more sauce or, if possible, and the vegetables. It's not super raw and difficult to digest, so this is a great pairing for rice as it is the delivery vehicle for the wonderful in your mouth. The beef is nice and tender, the flavors just pop and the broccoli looks nice and tender. Wow, I don't know how. describes the mouthfeel of broccoli, but that when you start to chew it you don't find much resistance when chewing it, it just passes and it's not mush either, it's somewhere between one of the best things about broccoli and a dish that has a lot of sauce, the sauce seeps into the entire small surface area of ​​the broccoli florets and when you put it in your mouth it's like, wow dude!

What's going on here? All the sauce is stuck to the broccoli, so when you rock that with rice so good, spicy, great textures, fantastic, amazing, thanks friend, I hope you enjoyed all these simple and homemade Chinese dishes. We will finally publish our cookbook very, very soon, so stay tuned and we will do that. I'll make sure this recipe is there too, but in the meantime, for simpler recipes like this one, I'll see you there.