Quick Weeknight Broccoli and Beef

Ozzie_Isaac

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.

lkapigian

Wok This Way!

DoubleEgger

Looks tasty. We all need some new quick weeknight meal ideas. I need to dig out my wok. 

JohnInCarolina

I’d hit it.

lkapigian

What is the difference between velveting with corn starch vs baking soda , so many variations it’s confusing 

Ozzie_Isaac

lkapigian said:

What is the difference between velveting with corn starch vs baking soda , so many variations it’s confusing 

Honestly, I don't know.  When I want do a specific technique or style I always defer to Kenji.

https://www.youtube.com/watch?v=SGP36xcUnOs

He uses both for different reasons.

JohnInCarolina

Ozzie_Isaac said:

lkapigian said:

What is the difference between velveting with corn starch vs baking soda , so many variations it’s confusing 

Honestly, I don't know.  When I want do a specific technique or style I always defer to Kenji.

https://www.youtube.com/watch?v=SGP36xcUnOs

He uses both for different reasons.

Having followed his approach recently with beef (to make my own beef and broccoli, coincidentally) - all I can say is, ho lee chit.  It makes a huge difference vs. not doing anything to the beef.  It turns out super tender and moist.

lkapigian

I still think Kenji is @nolaegghead Doppelgänger 

shtgunal3

I was going to say “I’d hit it” but JIC beat me to it. 

I love beef and broccoli. Yours looks great.

Canugghead

Throw some chopped fermented black beans and fresh chili in the mix, thank me later

Botch

lkapigian said:

What is the difference between velveting with corn starch vs baking soda , so many variations it’s confusing 

I don't think using baking soda; it raises the pH of the meat so it browns better (I could be wrong).  And velveting often uses an egg white too, I've tried that but it's not worth the bother, to me.  

Canugghead

Botch said:

lkapigian said:

What is the difference between velveting with corn starch vs baking soda , so many variations it’s confusing 

I don't think using baking soda; it raises the pH of the meat so it browns better (I could be wrong).  And velveting often uses an egg white too, I've tried that but it's not worth the bother, to me.  

Corn starch here as well.
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.

DoubleEgger

Canugghead said:

Botch said:

lkapigian said:

What is the difference between velveting with corn starch vs baking soda , so many variations it’s confusing 

I don't think using baking soda; it raises the pH of the meat so it browns better (I could be wrong).  And velveting often uses an egg white too, I've tried that but it's not worth the bother, to me.  

Corn starch here as well.
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.

Interesting. I always wondered why restaurant beef and broccoli was so bad sometimes. Your description is spot on from my experience. 

Ozzie_Isaac

Canugghead said:

Botch said:

lkapigian said:

What is the difference between velveting with corn starch vs baking soda , so many variations it’s confusing 

I don't think using baking soda; it raises the pH of the meat so it browns better (I could be wrong).  And velveting often uses an egg white too, I've tried that but it's not worth the bother, to me.  

Corn starch here as well.
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.

Not a fan of mushy phishy taste.

bluebird66

That looks great to me!

smbishop

I use a Kenji recipe weekly.  Thanks for sharing!

caliking

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. 

Stormbringer

Great cook, and another new technique to try out.