Beef with Broccoli
Beef with Broccoli
In this episode of Culinary Secrets Chef Tomm will show you the Secrets of beef with broccoli. I will reveal one of the Chinese mother sauces to you and also each you how and why the beef is always so tender.
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Brown sauce
Yield 1 Quart approximately
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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.
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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.
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Tenderizing Process Beef
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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.
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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.
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3 Tbs Water
Add in the water and stir until absorbed. Pick the meat up and slam into bowl 40-50 times.
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1 Eggs
Add in egg and mix until fully incorporated. Pick the meat up and slam into bowl 40-50 times.
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1 Tbs Oil
Add in Oil and mix until fully incorporated.
Store mixture overnight.
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Beef with Broccoli
One Serving
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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
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Slurry as needed
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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.
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I learned something today about how to tenderize meat.pretty cool
Merci chef tomm
U are so awesome Chef
Love all ur episode.
Chef Tomm; I have just found your website and I’m enjoying it very much.
What is this “slurry” you refer to in this recipe. I’ve watched the video several times and see no reference until you put it in the pan. Did I miss something, or is this from another recipe???
yummmy……. thanks for ur share i’d love to follow u.anyway happy new year ~~~~
Nate, a slurry is almost always cornstarch and a bit of hot water.
GREAT VIDEO! Very refreshing to see how the dish is actually made in an American style Chinese restaurant. Although they would have deep fried the broccoli too.
Can you please tell me what is in your slurry solution. Is it just equal parts corn starch and water? Or something else?
Thanks again! Great video!
Hello Dave, A slurry is cornstarch with cold water. This mixture is used to thicken sauces especially in the Asian cuisine.
Thank you Doan
I actually found 3 hours pretty adequate for this marinade. It tastes more than good enough. those 10 minute marination details in “cliche” asian recipes never work. But I thought corn starch went in last to “bind everything together”.