I finally got into wok cooking and there’s no going back. Check out my fast and SUPER tasty takeout inspired beef & broccoli recipe. You can get my favorite cookware from Made In today with a 10% off discount using my link https://madein.cc/BRIAN
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— RECIPE — makes 4 portions
▪1lb/.5kg beef flank steak or sirloin
▪5g or 1t soy sauce
▪5g or 1t shao-hsing chinese cooking wine (sub with dry sherry or white wine)
▪10g or 2 1/4t sesame oil
▪2g or .5t sugar
▪2g or 3/4t corn starch
▪2g or .5t baking soda
▪350g/12oz broccolini or broccoli cut into small pieces
▪¼ large white onion, sliced
▪10g/3-5 cloves garlic, grated
▪10g or 1-1.5Tbsp ginger, grated
▪Stir fry sauce (see recipe below)
▪Cornstarch slurry (3g/1teas corn starch mixed with 30-40g water/couple of Tbsp)
▪High smokepoint oil (canola, peanut, etc)
Cut steak with the grain into 3 2.5”/6-7cm wide strips. Turn each strip 90 degrees and slice thinly on a bias. Pieces should be approx 1”x ⅛”x2” (2.5x.3x5cm). Place meat in colander and rinse well with water.
Place rinsed and drained meat in a bowl and add soy, cooking wine, sesame oil, sugar, corn starch, and baking soda. Mix well to coat.
I’m using a seasoned 12” carbon steel wok which is recommended for the high heat of this recipe, but if you don’t have one, use a large cast iron or 12-14” nonstick at a lower temp (450F/230C).
Place pan over high heat to preheat to at least 550F/285C (mine was over 600F).
Add a squeeze of oil around the outside of the wok. Add half of the marinated beef. Stir and toss to coat with the oil, moving it around/tossing often. Do this for about 60-90 sec or until browned and cooked about 80-90% through. Transfer beef to a bowl, add another squeeze of oil followed by second half of raw/marinated beef to wok. Cook, stirring and tossing frequently for 60-90 sec. Transfer to cooked beef bowl.
Return wok to high heat. Add splash of water and wet towel with tongs to remove any stuck-on beef gunk from pan. Add squirt of oil followed by half of broccolini and half of onions. Stir and toss to cook for 60-90sec or until charred around the edges and are tender but still snappy. Transfer to bowl with cooked beef. Return wok to high heat, add squeeze of oil and the rest of the broccolini and onions, cook for 60-90 sec. Add garlic and ginger, moving/stirring constantly. Add previously stirfried beef and veg.
Toss to combine for about 15-20 sec. Add stirfry sauce around inside edges of wok. Add 2-3 spoons of cornstarch mixture. Toss and stir together to combine. Serve with rice.
—
STIR FRY SAUCE
▪10g or 2.5t sugar
▪30g or 1.75Tbsp soy sauce
▪45g or 2.5Tbsp oyster sauce (sub with hoisin)
▪30g or 1.75Tbsp shao-hsing cooking wine (sub with dry sherry or white wine)
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CHAPTERS
0:00 Meat, veg, and sauce prep
4:47 More about my Wok (ad)
5:52 Cooking the beef and broccoli
9:43 Plate up
10:04 Let’s eat this thing
#beefandbroccoli #takeout #wokcooking
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41 Comments
way too much sugar
Separate totes for each cuisine is my favorite tip
Great, but not 15 mins though… or even close 🙄
Never rinse your beef… Tip from Alberta, Canada. Beef capital of the country.
thank you for your detailed explanation on your videos.
Burnt oil in the beginning? An absolute no no.
STOP ADDING SUGAR
What is a way to reduce the amount of sugar? Is there a substitute ? Thank you , great video!
Can I marinate this overnight? We're a family of 4, my wife and I work until late. Want to prepare everything ahead of time, will be for dinner tomorrow. Thanks in advance for an answer!👍
Brian buys a wok
Uncle Roger has entered the chat
Did a test run of this for lunch today. Awesome!!!! Going into the rotation for sure. I'd like to make it a bit less salty and I'm wondering where the best place to reduce soy sauce would be or what would be the best way to make it a bit less salty?
Do you post the ingredients anywhere?
why does he use grams and inches at the same time choose a system
Waaaay too much sugar. Goddamn.
No way is that healthy, probably taste good but its not healthy.
Tried a lot of different recipes, but this one really worked.
Vielen Dank
Please be clear. 15 min cook time (+ prep time)
almost burnt down my house
Love the dish and the tote tip!
Looks amazing, any good alternatives to the cooking wine that has no alcohol?
Apparently in China you can drink the rice wine, as it doesn't have the added salt. They do this for the imported stuff so it can be sold as a grocery item. As far as I know the real is unavailable unless maybe carried by some specialty liquor stores. I've made 3x now, about to start 4th batch. Better than any takeout I've ever had. People at work who tried agreed. Thanks B!.
I just made this today and everyone loved it! So much better than anything I've had from takeout restaurants! Thank you for this simple yet delicious recipe!
Made this today. I will never order this take out ever again. This version is spot on. Well Done Bri.
I have heard they salt it so line cooks stay on their best behavior lol.
Made this dish tonight following the recipe and video to the gram. So easy to follow, with each step explained which really helped to give me a greater understanding and more confidence during the cook. I've never cooked meat so tender and the dish as a whole was better than traditional take away. Served with rice, super tasty and will defiantly be cooking this again. Thanks for the recipe.
If you get regular broccoli blanch it before you fry it up. Thank me later.
On some real sh!t, that flank steak looks sexy!
Best part of this video was when he freed me from needing to ever peel my ginger again. Seriously my least favorite part of prepping.
the broccoli looks overcooked. flimsy and lifeless.
YOU JUST WIPED ALL THE FLAVOR FROM THE BEEF. wow how do you have a million views and subscribers, i will never know! a lot of mistakes are made from this single video. from wiping the flavor, not doing your vegies first/blanching and overcooking! im asian so i know! i grew up with this!
This looks amazing
Appreciate this! Do we not need to refrigerate open oyster and fish sauce? Just curious since you seem to keep yours in the pantry 🙂
Kitchen prep alone will take you like 20-30 minutes
0:47 Hang on, 1 1/2 pounds or 1/2 kg?… they are 2 very different weights
Just use a wok induction stove with the right wok…great enough for the avg home cook. You won't even need to worry about the wok smoke from the gas stove LOL
The wine and sauce do, in fact, make this particular dish, along with many others, impractical for home cooking. To justify having that wine in the house, you would have to cook these food REGULARLY, or face wasting the wine. Because as we all know, wine does not last forever on the shelf. I ahv3e looked into making dishes like these for many years, but I can never justify the waste. I can never justify waste at all, actually. I mean, who commits to waste? Just by purchasing the wine you commit to wasting it. What rational being does that?
Rincing the beef : thanks for the chuckles…
One thing that I do at home that some may have access to is to sear everything on a hot griddle and then finish everything on a wok to combine
Made this tonight. Excellent. With the cost of Chinese takeout this is a new go to for the family. Thank you.
I would adore a video on any of these: Sesame Chicken, General Tso's, Hunan or Szechuan anything, Mongolian beef
7:27 that is flavour, don't wipe it away, add some oil and then the broccoli and stir it around a bit