In this episode I will teach you how to make the classic dish beef with broccoli. I will teach you everything from the tenderizing technique to how to make one of the Chinese mother sauce.
Brown sauce
Yield 1 Quart approximately
1T Oil
½ Bunch green onion
1 Knob ginger roughly sliced
3cloves Garlic
2.5C Soy sauce
½ C Dark soy sauce
10oz Oyster sauce
½ C Sugar
¼C Rice wine
½C Ketchup
1/4tsp Red food coloring
Mix all ingredients together and place in a container.
Method:
Place oil into wok and stir fry the onion, ginger and garlic until aromatic, do not brown. Add
the remaining ingredients, cool, refrigerate and let sit overnight. At this point the sauce is
extremely salty. This can be stored for quite some time due to the salt content. When ready
to use add approximately 1 quart of white chicken stock. Taste, to make sure the salt content
is good. You may need more or less chicken stock depending on your salt enjoyment.
Tenderizing Process Beef
1pound Flank steak cleaned and sliced thin
¼ tsp Salt
1/8 tsp White pepper
½ tsp Baking soda
½ tsp Soy sauce
Place meat in bowl. Add all ingredients and mix until incorporated. Pick the meat up and
slam into bowl 40-50 times, don’t worry you won’t break it. This will help tenderize the
meat.
3 Tbs Water
2oz Corn starch
Add in slurry and mix until fully incorporated. Pick the meat up and slam into bowl 40-50
times.
3 Tbs Water
Add in the water and stir until absorbed. Pick the meat up and slam into bowl 40-50 times.
1 Eggs
Add in egg and mix until fully incorporated. Pick the meat up and slam into bowl 40-50
times.
1 Tbs Oil
Add in Oil and mix until fully incorporated.
Store mixture overnight.
Beef with Broccoli
One Serving
8oz tenderized beef
1Tbs fry oil or as needed
2 dry, fried chilies
1tsp finely chopped ginger
1tsp finely chopped garlic
6oz Brown sauce
4oz blanched broccoli
Slurry as needed
Method:
Place beef in the deep fryer at 300˚F and cook until golden brown. Make sure you
move the beef around or it will stick to the fryer. Remove from oil and place in a bowl with
absorbent paper. Put aside. Put one T of oil in the wok and add in chilis, garlic and ginger
and cook until very aromatic Be careful not to burn! Add in sauce and stir until garlic and
ginger is fully incorporated. Add in meat and stir until the sauce coats the meat. Add the
broccoli and stir until the broccoli is fully covered by the sauce. Adjust thickness of sauce
with slurry in necessary. Serve with pork fried rice.