What's happening guys , Jett here and we're gonna make one of my favorite dishes , beef and broccoli .
And uh let's get into it .
Make sure this uh water is at a simmer or a boil .
And I'm gonna throw this broccoli for a very , very short time .
Now , this is the shocking part .
You've got a nice giant bowl of ice water and that's gonna stop that cooking process .
Nice bright green and I'm just kind of taking that raw edge flavor .
Uh I want the broccoli sweet .
I still want it really crunchy , but I just don't want that raw taste .
This equalizes the cooking time because the beef cooks really , really quickly because it's cut really thin .
The blanching of the broccoli is done .
Let's move on to the meat .
So we're talking about beef and broccoli .
So another very authentic Chinese technique and trick that they don't teach you , but I will because I care is going to be marinating your meat .
First thing is gonna be baking soda that's gonna help tenderize your meat .
Second thing is going to be uh corn starch .
So let's get into the flavoring .
It's very crucial panda brand cooking soy sauce by not just any soy sauce y'all .
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 , almost like a sweetness and aroma to it .
And then we've got pure sesame oil going in and I just want that for aroma .
People make the mistake of using sesame oil to stir fry .
That's not the place sesame oil burns , it's not the place to go there .
So we want that in here .
Let's get that marinade in there .
It's not a lot and it doesn't need to be remember all this is gonna be absorbed by the beef .
So make sure to get in there and really work that marinade in .
Let's make sauce .
So the soul of this sauce is going to be panda brand oyster flavored sauce by Lee .
And you kind of don't need much more than this because that's gonna give you that savoriness , that sweetness , that really complete flavor .
A little bit of Chinese rice wine .
If you don't have Chinese rice wine , a little cherry , a little white wine will work .
Um Another kind of secret Chinese ingredient is using a chicken boon powder .
All right , or what we call chicken powder that's getting really thick .
So let's thin that out with a little bit of water .
And that's just gonna give us a better viscosity .
It's gonna spread the flavors around and it's gonna help , uh , give us a sauce that sticks because water and cornstarch makes slurry .
Another fancy cooking word cornstarch helps sauce thicken and coat the dish .
Fundamentals of walk .
Number one , get that heat as high as possible .
Let that walk 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 .
I see wispy white smoke .
That means I have mere seconds to get cooking .
We're gonna go garlic and very quickly we're gonna go beef because we don't want to burn that garlic .
You have a tremendous amount of 4 to 500 degree surface area .
Let's use that because that is gonna be the key to getting food brown and remember brown food tastes good .
I'm taking a second to really sear the meat and concentrating on that .
So I'm looking for a medium rare in the meat but beautiful color on the outside and I think I'm there .
So I'm gonna do my first toss .
Now I see some pink still , which is good .
I just want to get rid of like the ultra rare bit .
So I'm gonna turn them over .
So now let's go broccoli , make sure it's drained very , very well .
Let's get the broccoli to absorb the heat .
Now we just have beef a little break .
So the tossing is really getting everything to kind of sear and singe and we call that and now it's time for sauce .
Let's give it a stir because sometimes cornstarch settles .
And what I'm looking for is this sauce to pull together .
Corn starch activates when you start to see the sauce simmer a little bit .
All right .
And I know that once those little bubbles start to form the corn starch is pulling this together and I'm gonna start plating .
I am old school .
I like white rice with my stir fry .
So I'm gonna use just plain old white rice right here .
I'm gonna go right over lots and lots of sauce .
Look at that , all that flavor really is coming from , uh , that oyster flavored sauce .
I can put some sesame seeds on top , a little bit of cilantro there .
But I am a scallion , crazy person .
You can't have enough scallion .
And because I'm fancy , how about some microgreens ?
It's only one way to know if I've done a good job .
You gotta taste your food .
It's really has that savory sweetness and 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 , take out indoors if you like this recipe .
Go to LKK dot com .
I'm Jet Tila and we'll see you later .