BEEF BROCCOLI 400g beef tenderloin cut into strips salt and pepper cornstarch brown sugar grated ginger soy sauce broccoli baking soda salt Sauce: garlic soy sauce oyster sauce chicken powder brown sugar slurry (cornstarch + water) salt and pepper black vinegar

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Meron tayong kanya-kanyang comfort dishes or comfort cuisines.

In my case, palagi ako nagkagrave ng Chinese food.

Lalo nakapag-stressed ako or pagod ako, Chinese restaurant palagi ang aking takbuhan.

And one of my comfort Chinese restaurant dishes is Beef with Broccoli.

Kaya lutuin natin iyan today.

Super dali nito and I will start by cooking the broccoli

because a lot of people are cooking this, they focus on the beef.

We already forget how to perfectly cook the broccoli.

So for the broccoli, I'm just going to blanch it.

Just as simple as this.

I'm heating here water, I'm boiling the water.

And this is approximately 1 liter or more and I will just put a pinch of baking soda.

Why are we putting baking soda?

Because the baking soda will turn the water into alkaline.

So it will balance the pH of this water.

What it does is when you cook the broccoli here or you blanch it, the chlorophyll is pre-preserved.

That is what makes your vegetables green.

That's why you will notice, you will see the transformation when I put it here.

You just put a pinch because if you put too much baking soda, it would be bad.

The taste would be different and you will notice that instead of achieving a crunchy broccoli or crunchy vegetables, it would be soggy.

I'm also going to put some salt for the flavor.

So you want to wait until the water boils so that when you put your broccoli, it's heat would be tempered.

It won't get cold.

So let's wait for a bit.

Alright, so once the water starts to boil, you put your broccoli already.

When you put it there, you will see the transformation already.

So there it is, right? See.

It became very green.

So there.

So you just blanch it there for around a minute.

I will be the one to say first that it's not my method.

Adding baking soda is not healthy, bla bla bla.

Again, this is my technique.

I learned this from a Chinese restaurant in the US.

It's up to you on what technique you think is healthier and more beneficial for you.

I respect that because when it comes to cooking, in the techniques in cooking, we have our own beliefs and

the key word is just respect.

It's really our own, right?

So there, I am removing it already and I don't want to overcook it.

Some Chinese restaurants especially the ones that have Michelin star,

they will soak it in ice bath.

In the water that has ice.

So that the broccoli would be really crunchy but I don't have Michelin star and

our ice is just a bit today so I won't soak it.

I will remove this already and we start cooking the beef.

So there.

So now that we have cooked the broccoli, it's already blanched.

Let's start with the beef.

This is really easy.

So I have here beef tenderloin.

So the beef tenderloin, I have already sliced it as thin as this.

It shouldn't be too thin that you can't feel it.

The one that still have, you know that, it still have thickness.

Okay, like this.

But again, because right now, the number one concern is really the budget.

The price because beef tenderloin is really expensive.

So you may also use Sukiyaki cut.

The one that you can buy in the supermarket that is sliced as thin as this.

You can also use sirloin although to be honest, sirloin is also hard sometimes.

When it's sirloin, you also slice it as thin as this.

Your best option really is tenderloin.

So I have here beef tenderloin, I won't use all of it.

I just slice it a while ago.

I just need around 400 grams, half a kilo.

Okay, so this is it.

For my beef, I'm going to season this with salt and pepper.

I will get some pepper.

Just some salt.

Black pepper.

I will put it a bit of soy sauce, just a splash of soy sauce.

And I will put it cornstarch.

The cornstarch will absorb the excess moisture from your meat.

What it will do while you're cooking this, it will avoid the water from your meat while you cook this.

Because the meat really holds, the fibers of your meat holds moisture.

When you cook that in a not so hot temperature or not so hot pan, it will naturally absorb water.

On the Chinese restaurants, that's why their stir-fries are perfectly cooked

is because they use a high pressure cooker, the one that has a strong fire.

When you put your meat there, it's really nicely caramelized.

But for us, it's just for our house.

Team house, we don't have that at home.

Well, if you have that at home, then you should do it.

Right?

So this is the technique, you put some cornstarch.

And I will also put it a bit of oil.

So this, you may leave it overnight but make sure that you will return it.

I will also put it a bit of brown sugar, just a bit.

And then I will heat up my wok.

I also forgot, when I was testing the recipe, they said that the beef has a bit of smell.

Maybe you didn't put ginger, I didn't put it.

So now, let's put some grated ginger.

Not only it will remove the smell, this will also add an oriental aroma, flavor to your dish.

Okay.

So there, it's already getting hot.

The secret is that aside from cornstarch, the pan has to be extremely hot.

So there, you can see that it's smoking so I will open my exhaust.

Just to make sure that we won't have the smell of smoke here.

And then you put it already.

So there.

So there.

It's not getting watery.

And you get that nice caramelization.

Just here, you want to make sure that the beef is really cooked

because this is not an Italian restaurant or French restaurant or steakhouse

that you will assume that people would like it medium well or medium.

Remember, Chinese restaurants, Chinese dishes is for the family.

It's a family affair.

So the kids, the children, some of them are not used to or don't want to eat raw food with blood.

Okay.

Now next, you just push it on the side.

Get some garlic.

It's already here, you're gonna put the sauce directly here.

Cooking oil.

Some oyster sauce.

Splash of soy sauce, just a splash of soy sauce.

Some brown sugar.

Just a bit.

Others don't like it too sweet.

Me too, I don't like it too sweet.

Splash of Chinese black vinegar, just a splash.

Because some people don't really like the flavor but me, I really like this.

And just a pinch of chicken powder.

You can put slurry if the flavor is a bit salty or strong.

This is already a staple in Chinese cookery, slurry.

Okay, I turn off the fire already.

Let's taste it.

I will put more slurry, it's a bit too much.

Okay, this looks perfect.

Let's taste it again.

Perfection, it's so delicious.

Now next, let's plate it.

You have the option, you may include the broccoli on it.

But me, I have a technique of doing it.

That the broccoli or plating it, that the broccoli won't soak on the sauce

because some people, they just want the right balance of the vegetables, the meat, and the sauce.

So let's do it like this.

I'm looking for my plate, wait.

The plate is here.

Okay, so this is how I do it.

It's like you're gonna make a bouquet.

You just put your broccoli on the side first.

It's already cooked.

Nice and crunchy.

So the broccoli, you eat it raw, okay?

When you eat it raw, it's so fancy, right?

Things are different now.

When you eat raw broccoli, you eat raw carrots.

What you eat is tomato.

You're so fancy.

When you soak the broccoli, you're not fancy.

You don't know how to do it, right?

I realized that it's so cheap to be fancy now, you can't even buy gasol.

Right?

You can't even buy gasol because I attended a party before, it's not here.

I attended a party, my God!

It's their party.

It's all raw broccoli and you're gonna dip it on the dressing, on the hamas.

And I'm looking for what to eat, it's already that.

And that's how fancy it is.

It's so cheap to be fancy now, right?

My God!

But we're not fancy today, that's why we cook it.

So there, you're like that, right?

13:24.800 --> 13:25.800

It's expensive, right?

How much did you buy it for?

It's expensive, right?

It's expensive, right?

That's why if you're gonna go to Baguio, you buy it there already.

It's fancy because the broccoli is expensive, I bought it on the grocery store.

So there, you line it like that.

Then you put this on the middle.

I won't put any garnish because what I want to stand out really is just the beef and the broccoli.

Because it's beef with broccoli, right?

My sibling told me to put carrots, bell pepper.

It's beef with broccoli, right?

It's not that it's beef with broccoli and carrots, right?

It's not that it's beef with broccoli and bell pepper, right?

When it's beef and broccoli, they are the two that are together.

Don't get confused.

When you know that they are together, don't get confused, right?

When two people or two things are meant to be together.

Please, don't get confused, right?

So the beef with broccoli, it's just the two of them.

Let's not get confused anymore.

I'm sure many of you can relate, right?

You know food teaches us a lot of lessons in life.

That unfortunately, some people, they never learn.

Just kidding.

Okay, so there.

This is my beef with broccoli.

So there is a beef with broccoli or rice.

It's just rice that we can dip.

But let's taste the beef on its own first.

Oh my!

So tender, so tasty.

So perfectly cooked, now with broccoli.

So good.

This is what we want, right?

The one that is not sad.

The one that is not broccoli, as you can see.

It's so tender.

Now, the beef, the broccoli and the rice.

Oh my!

It's so hard.

It's really hard, right?

When the rice is getting soggy.

Let's not wait anymore.

You cook already.

There's no need for you to look for a Chinese restaurant

because when you crave for this, you can easily prepare it at the comfort of your own kitchen.

I'm going to see you all soon.