Sunday, June 3, 2018

Sunday Eats - Who Needs Chinese Takeout?


The photos are luncheon leftovers from yesterday, so the broccoli isn't as bright green but it was still just as tasty and every bit as good as takeout with less cost and a LOT less oil.

I'm sure most of you know how to stir-fry, but there is another Chinese cooking secret that is key to meat that is silky soft and lusciously tender.  It's called "velveting".  Sure, it's an extra step, but it's beyond easy and takes only minutes.  Once you're done that step the meat is ready for the normal stir-frying.

Beef and Broccoli Stir-Fry (Serves 4)

You start with a marinade

1 egg white
1 tablespoon Chinese rice wine
1 tablespoon oil
1 tablespoon cornstarch ½ teaspoon salt

Mix that up and slice your beef (1 pound of steak)

Beef has a grain to it; It's the direction that the major muscle fibers run in. The angle at which you hold your knife in relation to this grain while cutting has a pretty profound effect on the tenderness of the meat. Cut in the same direction as the grain, and your meat comes out tough and ropey. Cut against the grain, and you shorten the muscle fibers, effectively tenderizing the meat. So cut your steak up against the grain and place pieces in a bowl with your marinade that you’ve whisked together.

Let it marinate at least 30 minutes then you are ready for the "velveting step".  Add water to a depth of two inches into a large cook pot or saucepan.  Add 1 Tablespoon of oil.  Turn heat on high and bring to a boil  Reduce heat to medium LOW and immediately add the meat, stirring to spread out.  Bring water back to a gentle simmer and once it's barely bubbling cook an additional minute, stirring a few times.  Remove with tongs or a slotted spoon, draining well and setting aside on a plate or platter.

Make your Stir Fry Sauce:


Combine and set aside:

1/4 cup low sodium soy sauce
1 Tablespoon Hoisin sauce
1/3 cup bone broth or vegetable broth (you can use water if you don't have broth)
3 Tablespoons coconut sugar (or brown sugar)
 1 and ½ teaspoons oyster sauce
½ teaspoon crushed red pepper

Assemble Stir Fry Ingredients:

3 Tablespoons vegetable oil
1/2 teaspoon sesame oil
 ¼ teaspoon powdered ginger
 ½ teaspoons minced garlic (from a jar)
 half of a bag of frozen broccoli, thawed and patted dry (equivalent to half a head of fresh broccoli)
1/3 to ½  of a red pepper cut into bite-sized pieces
 1 small can sliced water chestnuts (drained)
 1 and ½ teaspoons cornstarch mixed with 1 tablespoons warm water

 1 small green onion for garnish (optional)

Getting Ready to Cook:

 Heat up a wok over medium heat with the oil. When the oil is hot (shy of smoking though as you don’t want it spattering) stir-fry the marinated beef in three batches, just until they are starting to crisp up on the edges (about 2 minutes). Cooking the beef without crowding makes for a more evenly cooked and tender outcome.

Remove the meat with tongs and set aside. Add the sesame oil to the oil left in the wok and stir-fry the garlic and ginger until fragrant.

 Add the broccoli, water chestnuts, and red pepper and stir-fry until they are tender with the broccoli still being bright green.

 Add the beef back to the wok with the prepared sauce. Simmer until the beef is cooked through (roughly 1 and 1/2 to 2 minutes).

Add the cornstarch mixture and cook for an additional minute, stirring constantly. Serve immediately over rice or “riced” cauliflower (if Paleo)

5 comments:

  1. Replies
    1. yep, I've learned quite a few things here.... :)

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  2. HMMM, never heard of velveting before.....

    ReplyDelete
  3. Grated fresh ginger in place of the ground (I keep my fresh ginger in the freezer until use and grate it frozen on the big holes of a box grater - you don't even need to peel) and cook it with the garlic

    ReplyDelete

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