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Beef and Broccoli

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Beef and Broccoli Beef and Broccoli

Beef and Broccoli

Beef and Broccoli is one of the classic American Chinese dishes. It was invented in the 1800's, where immigrants from southern China would often adapt recipes from home and make use of local ingredients in North America. I remember eating this dish when my parents would take our family out for dinner at the local Chinese restaurant. The flavours and textures remain ingrained to memory and it was one of the first few dishes I had to make when I learned to cook Chinese food. I also have a memory of watching this dish being made on the show "Yan Can Cook", as a kid.

Having gained quite a bit of cooking experience since then, I've decided to create a spin on the recipe by applying some modern techniques and ideas to the dish. The idea for preparing the broccoli was inspired by the roasted broccoli at local hipster restaurants, and cooking the steak sous vide seemed like a natural fit. Although it diverges from the original version, it is just as delicious and enjoyable.

Note: We will be using the sous vide method to cook the steaks. Therefore, you will require a zip-top freezer bag, an immersion circulator and a container that is high enough to hold water, such as a medium-sized pot.

Beef and Broccoli
by Douglas

1 pound flank steak
Salt and pepperWater
1/3 cup tahini
1 clove garlic
2 Tablespoon lemon juice
1 Tablespoon olive oil1 head broccoliVegetable oil
1 Tablespoon light soy sauce
1 Tablespoon oyster sauce1 Tablespoon butterParmesan cheese Chili oil

If you have a large piece of flank steak, cut it along the grain so that you have pieces as wide as your palm. Start by seasoning the steak generously with salt and pepper, then place steaks into a zip-top freezer bag. Fill the medium-sized pot 3/4 full of water and dip the bag into the water, going no further than the top of the bag. This will push the air out of the bag and maximize the surface area between the meat and the water (also known as the water displacement method). Put the immersion circulator into the water and set the temperature for 125°F (i.e. cooked to rare, and you can increase to 135°F for medium-rare). Let it run for a minimum 45 minutes, or a maximum of 4 hours.

Meanwhile, add the tahini, garlic, lemon juice, and olive oil to a food processor and blend until smooth. Add water if the mixture still looks like a paste, until it has the texture of a smooth dressing. Load the dressing into a plastic squeeze bottle.

Wash broccoli and cut until you have a bunch of florets. Save the stems for another recipe. Place a medium-sized pot filled with water on the stove and set to high heat. Prepare a large bowl of ice and cold water and place next to the pot. Once the water is boiling, add a pinch of salt and a 2 tablespoons of vegetable oil. Drop the broccoli into the boiling water and let it cook for 60-90 seconds. Using a strainer, take the broccoli out of the boiling water and into the bowl of ice water. Once the broccoli has cooled, take them out of the bowl and on...
articulo visto
veces, esta semana
Beef and Broccoli Beef and Broccoli


Source of news: 37 cooks
Source of publication: 28-11-2016 18:55
visto: 0

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