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Quick Weeknight Broccoli and Beef
Ozzie_Isaac
Posts: 20,690
Made a quick meal last night. Broccoli and Beef. It was cold and blowy outside, so my cooking times were extended even with 60K BTUS. I should have pulled out the 160K BTU burner, but wasn't really thinking that far ahead.
Very simple recipe. Thin slice some beef, against the grain. Try to keep pieces ~1" long. Toss the beef in some cornstarch
Steam some broccoli, not all the way cooked, but starting to get tender.
Make a sauce: soy sauce, honey, brown sugar, ginger, garlic, some water, cornstarch slurry
(Use a low sodium soy, I used my Yamasa Usukuchi Shoyi which is more forward and very salty. It made the final dish just on the verge of being too salty. THis was a mistake on my part.). Just get sauce boiling and simmer for 5 minutes or so. Cook down to consistency you want. I was in a rush, so didn't really cook it down.
Put some oil in wok, get smoking hot.
Add beef (this beef had a lot of water content, and it was so windy outside it took too long to boil off the water, so i drained it out. Usually I do not have to do this.). Cook beef till crispy edges. Need a lot of heat to do this without completely over cooking.
Add in the broccoli and the sauce. Toss it all.
Serve with rice.
From start to finish was about 1hr. The actual cooking portion was probably 7 minutes.
Isn't a pretty fancy dish, but a dish that everyone likes.
Very simple recipe. Thin slice some beef, against the grain. Try to keep pieces ~1" long. Toss the beef in some cornstarch
Steam some broccoli, not all the way cooked, but starting to get tender.
Make a sauce: soy sauce, honey, brown sugar, ginger, garlic, some water, cornstarch slurry
(Use a low sodium soy, I used my Yamasa Usukuchi Shoyi which is more forward and very salty. It made the final dish just on the verge of being too salty. THis was a mistake on my part.). Just get sauce boiling and simmer for 5 minutes or so. Cook down to consistency you want. I was in a rush, so didn't really cook it down.
Put some oil in wok, get smoking hot.
Add beef (this beef had a lot of water content, and it was so windy outside it took too long to boil off the water, so i drained it out. Usually I do not have to do this.). Cook beef till crispy edges. Need a lot of heat to do this without completely over cooking.
Add in the broccoli and the sauce. Toss it all.
Serve with rice.
From start to finish was about 1hr. The actual cooking portion was probably 7 minutes.
Isn't a pretty fancy dish, but a dish that everyone likes.
Maybe your purpose in life is only to serve as an example for others? - LPL
Comments
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Looks tasty. We all need some new quick weeknight meal ideas. I need to dig out my wok.
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I’d hit it."I've made a note never to piss you two off." - Stike
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What is the difference between velveting with corn starch vs baking soda , so many variations it’s confusingVisalia, Ca @lkapigian
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lkapigian said:What is the difference between velveting with corn starch vs baking soda , so many variations it’s confusing
https://www.youtube.com/watch?v=SGP36xcUnOs
He uses both for different reasons.Maybe your purpose in life is only to serve as an example for others? - LPL
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Ozzie_Isaac said:lkapigian said:What is the difference between velveting with corn starch vs baking soda , so many variations it’s confusing
https://www.youtube.com/watch?v=SGP36xcUnOs
He uses both for different reasons."I've made a note never to piss you two off." - Stike -
I still think Kenji is @nolaegghead DoppelgängerVisalia, Ca @lkapigian
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I was going to say “I’d hit it” but JIC beat me to it.I love beef and broccoli. Yours looks great.
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Throw some chopped fermented black beans and fresh chili in the mix, thank me latercanuckland
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lkapigian said:What is the difference between velveting with corn starch vs baking soda , so many variations it’s confusing___________
"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
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Botch said:lkapigian said:What is the difference between velveting with corn starch vs baking soda , so many variations it’s confusing
Restaurant trick: marinate sliced beef with baking soda overnight, it tenderises and bulks up the slices. Don't go overboard though, could turn mushy and taste pH'ish.
canuckland -
Canugghead said:Botch said:lkapigian said:What is the difference between velveting with corn starch vs baking soda , so many variations it’s confusing
Restaurant trick: marinate sliced beef with baking soda overnight, it tenderises and bulks up the slices. Don't go overboard though, could turn mushy and taste pH'ish. -
Canugghead said:Botch said:lkapigian said:What is the difference between velveting with corn starch vs baking soda , so many variations it’s confusing
Restaurant trick: marinate sliced beef with baking soda overnight, it tenderises and bulks up the slices. Don't go overboard though, could turn mushy and taste pH'ish.Maybe your purpose in life is only to serve as an example for others? - LPL
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That looks great to me!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
I use a Kenji recipe weekly. Thanks for sharing!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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Very nice cook.
Velveting is a game-changer. I have tried water velveting shrimp, and chicken (from Kenji's book), and it elevates the dish, IMO.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Great cook, and another new technique to try out.-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
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