TAKEOUT BEEF & BROCCOLI IN 15 MINUTES

Today , I'm gonna show you how to make take out quality beef and broccoli in less than 15 minutes .

Using a cooking technique that I used to think wasn't practical for home cooks to get started .

I'll need some beef today .

I've got £1 of beef .

Flank steak .

Flank steak is great for Chinese stir fries because it's loose straight mussel grain stays tender when cooked with very high heat .

Another great option if you can't find flank steak would be some type of sirloin steak .

This is sirloin flap , but any type of sirloin that you can find would work well now to prep this flank .

So I'm gonna cut it into 3 , 2.5 inch wide strips like this .

Then I'll turn one of them 90 degrees and slice it thinly on a bias .

Cutting the beef like this gives us more surface area and more surface area means faster cooking and more browning .

I'll cut all three strips into pieces that are about one inch tall , an eight inch thick and two inches wide .

Once I've got the whole pound and a half or half kilo of meat sliced like this , I'm gonna move the bowl over to the sink and rinse off the meat .

This is mainly an opportunity to give this meat a little bit of tough love and break down some of the proteins structure to make it more tender .

This is also the first step in a process called velvety which Chinese chefs use to make tougher cheaper cuts of meat , much more tender in the face of aggressive high heat cooking .

The next step is the marination with a base .

So once my beef is massaged and washed like this , I'll add in 5 g or a splash of soy sauce , 5 g or a splash of Chinese cooking wine more on what that is and subs for it in just a second .

Then 10 g of sesame oil , 2 g of sugar , 2 g of corn , starch and then 2 g of baking soda .

The baking soda is the active ingredient in this process called velvety .

The main mechanism as far as I understand it is that bases like baking soda , stop meat proteins from linking together while cooking that basically makes them easier to chew .

Also known as more tender .

The opposite of this would be using an acid like lime juice to cook meat in ceviche .

Once I've given this beef a thorough massage and it's all covered in marinade .

I'm gonna set it off to the side for 5 to 10 minutes while I quickly prep out the rest of this dish today .

And most days when I'm making in stir fry , I choose to use broccolini .

Broccolini can be kind of pricey and I know not everyone's gonna have access to it .

So , of course , Western style broccoli would work great or Chinese broccoli if you can get that as well , whatever type of broccoli you have in total , we need about 12 ounces or 350 g cut into pretty small pieces that are no larger than 1.5 to 2 inches on the floret side and a half inch on the stem side .

Next , I'll take a quarter of a large white onion and slice it thinly .

I've been really digging the sweet roasty flavor of onions in high stir fries lately .

And for me , beef is almost always made better with a few onions nearby .

Next , my aromatics for that , I'll grab my trusty micro plain and zest a knob of unpeeled ginger .

I've said it a few times on the channel already and I'll repeat it .

You don't need to peel ginger .

If you're grading it , the skin is thin and doesn't taste like anything .

I've also got five cloves of garlic here and I'm gonna give those a grate as well .

In total .

I need 10 g of both garlic and ginger pulped up like this .

Lastly , our stir fried sauce for that .

I'll combine 10 g of sugar , 30 g of soy sauce , 45 g of oyster sauce or hoisin .

If you can't get oyster and then 30 g of choosing Chinese cooking wine .

If you haven't heard of it , choosing is a fermented rice wine that has a distinctive amber color and a musty aged aroma .

The bottle that I have has added salt in it , which is very surprising when you're expecting to taste something called wine .

Either way it makes this dish taste awesome .

Just keep an eye on the salt level .

An alternative here would be dry sherry if you have that on hand .

I generally do because I think it's essential in dishes like chicken pot pie or French onion soup .

But if you don't have that white wine would also work a quick start to combine .

And that's our sauce .

One detail that I wanna share about making Asian dishes is that the thing that usually slows me down is having to track down all of the different bottles of things that I need to make the sauce or the marinade .

So to make that easier and faster , I started keeping all of my Asian stuff in one tote so that I can just pull it out of my pantry and put it away as one unit .

Now , the last little bit of prep for this dish is gonna be to combine a teaspoon of corn starch and like 2 to 3 tablespoons of water or about 30 to 40 g .

Cornstarch is an essential part of thickening Chinese stir fry sauces and having it as a standalone slurry as opposed to mixed directly into the sauce allows us to throttle the amount of thickening up or down after the sauce is in the pan , keeping us from making it gloppy and over thicken .

Now , once I've got all my prep sorted out , it's time to get down to for that .

I'm gonna grab my well seasoned 12 inch carbon steel walk while cooking at home is something that I existed pretty heavily .

Until recently .

I thought it wasn't practical for the home cook .

Basically , if you've seen most of my videos , you'll know that I traditionally have preferred to adapt stir fry recipes for non-stick pans .

Mainly because I figured that that's the tool that most people watching these videos have in their kitchen and I still stand by those recipes as being good .

But once I actually got a walk and started cooking with it three or four times a week to figure it out , I realized that walks are awesome and they're much easier to work with than I thought this particular walk is from the Cookware Company and sponsor of this part of the video made in , made in , asked me a few months back , what cookware of theirs I would be most interested in .

And since I've been walk curious for a long time , I finally got one , I'm basically a walk guide now .

And one of the things that I really love about this carbon steel walk in particular is that it acts kind of like a hybrid between a cast iron and a stainless steel pan and like a cast iron pan .

It can be seasoned to have a natural nonstick surface and can cook pretty much anything a nonstick pan can besides being a great vehicle for stir frying .

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Now , I'll drop this walk over high heat on my most powerful burner .

And then very importantly , I'll turn on my hood vent just like searing other things indoors with high heat , cooking with a walk is super smoky .

So if you don't have proper ventilation , hm maybe do this with lower heat in a nonstick pan or choose a different recipe up to you .

Now , once this walk is ripping hot or somewhere above 5 50 F , it's time to cook this thing .

First , I'll add a long squeezer of , I smoke point oil like canola or peanut around the edge of the walk about a tablespoon's worth .

And then I'll add in half of my marinated beef right into the center of the walk from there .

I'll come back with some silicone to tip tongues or a wooden spoon and give this an aggressive stir and toss to get it evenly coated with the oil in total .

I'll be cooking this first half of the beef for 60 to 90 seconds , depending on the heat of the walk and how fast the beef takes on color .

I'll toss it every 20 to 30 seconds to get some new meat touching the pan and to get some of that walk flavor into the meat .

When the meat hits the edges of the hot pan , the steam on it's gonna vaporize and some of the oil on it is gonna sizzle up and that makes it taste super dynamic , kind of smoky and very alive .

After 60 to 90 seconds , this meat has some nice browning on the outside and it's cooked about 80 to 90% through .

So I'm gonna scoot this over to a bowl to hang out and then I'll drop my walk back at the stove .

A long squeezer of oil .

Then in goes the second half of my beef and same deal as before a quick toss in about 60 to 90 seconds of very very aggressive high heat cooking .

Once this beef's got some good color and is mostly cooked through .

I'll move it over to the holding bowl with round one and then drop the walk back on the burner over high heat .

At this point .

As you can see , the walk is all gunked up with beef stuff and we need to get that out of here so it doesn't burn .

So I'll add a small splash of water to deglaze the walk and then use a damp paper towel to wipe it out thoroughly .

I'll give this another 30 seconds to get back up into the danger zone , heat wise .

And then in goes another rough tablespoon of oil around the edges and then half of my broccolini and half of my onions .

Next , I'll jump in just like before to give these veggies a thorough shake down to get them evenly coated with oil and to give them a heavy dose of that smoky hot wok flavor .

And if you're wondering , hey , bri , can I still make this recipe in a nonstick pan ?

Well , yes , you can make something that is approximately what we're going for here .

But with a nonstick pan , you're stuck below 4 50 F and that's just not hot enough to open up the wild dynamic flavors of these high heat Asian stir fries .

It's kind of like cooking a pizza at 400 versus six 50 F .

The one in the hotter oven is just gonna be better in terms of texture and flavor .

And we have a life to it that you just can't get with less intense heat .

Once the broccoli and onions are charred around the edges and have a snappy tenderness to them , I'll move them over to the bowl with the beef and then drop the pan one last time .

Another tablespoon squirt of oil and then I'll add in my second half of broccoli and onions .

I'll give those another 60 to 90 seconds to get the tasty snap of a walk fried veggie .

And then once they're well fried off , I'll add in my garlic and ginger .

Now , quick toss to get those opened up , but be quick about it because this is a 600 degree pan and that finely grated stuff is gonna burn in about 20 seconds .

Next , I'll add in all of my previously stir fried beef and vegetables and they're gonna bring along a little bit of moisture to deglaze the pan and get the ginger and garlic steaming .

Instead of burning from here , I'll give this a fold and a toss to get everything combined for maybe 15 to 20 seconds .

And then in goes my stir fry sauce .

Notice that I'm pouring this around the edges of the hot wok .

That's so I can get some instantaneous evaporation and caramelization .

It kind of like Sears the sauce and brings a ton of flavor along the way .

Once the sauce is in I'll add in 2 to 3 tablespoons or about 30 g of my thin corn starch slurry .

I didn't use all of it as you can see , I'll save the rest for if it's looking a touch thin .

And from here I'll give this one last set of tosses and folds to get this sauce reduced , thickened and glazing up the meat and veggies .

You guys , this dish is miles better than pretty much anything you can get take out and it only takes 15 minutes .

Start to finish .

It's sweet .

It's salty .

It's mommy and has a ton of clean steak beef flavor .

Plus I think this dish is a great introduction into Walk cooking .

As is this book on Walk Cookery by Culinary Demi God .

J Kenji Lopez alt .

This recipe is a slightly tweaked variation of Kenji's from the book and he's awesome .

This book is awesome and it's one of the best I've read in a long time link in the description .

Anyways , beef and broccoli is easy to make and tastes mega dope .

I hope you guys try it soon .

Let's eat this thing .