So for the marinade for the beef
in the beef and broccoli, in a big plastic food storage bag
that I sit upright inside a bowl, just for stability,
so that we don't have to wash the bowl, hello,
I'm going to take a couple of fat splashes
of light soy sauce.
Light soy sauce is actually,
dark soy sauce is thicker and sweeter,
light soy sauce is actually saltier,
so we're not going to add extra salt to the meat
'cause there's already some in the light soy.
To that, we're going to combine Worcestershire,
which is made with anchovies, so it's salty, too,
and a couple of spoonfuls, a big, rounded one is fine,
of some cornstarch.
It's the corn flour, or cornstarch,
that helps crisp the beef as it cooks up in the oil.
Couple of fat splashes of peanut oil,
you want a high temp cooking oil,
'cause we're cooking this over high temperature heat
in a cast iron skillet,
and then we're going to add,
instead of black pepper, Szechuan pepper,
you can get this right at the regular grocery store,
sometimes it comes in grinders,
or you can get it already ground,
and like a half a palmful of granulated garlic.
Mix everybody up in the bag,
and I'm gonna slide this off the side
so I can talk to you about the meat.
I like to ask for really small, six-ounce portions
of thin sirloin steaks.
I keep these in the freezer,
they defrost super quickly, and if I'm bringing them
straight home from the market or the butcher counter,
and I wanna cook them that night,
I put them in the freezer just for a couple of minutes
to firm them up, why?
Because when we slice meat very thin,
like for a stir-fry, for instance,
you want to be able to cut it safely
against the grain in very thin strips.
Putting it in the freezer for a couple of minutes
gives it more stability,
and makes it easier for the knife to travel through,
so that's a fun tip.
I'm gonna put all of our meat, four portions, into our bag.
Before we get to the broccoli and the veg,
we're going to make the sauce, so we have the sauce on hand.
Of course, the sauce begins
with black bean sauce from the grocery store,
you know, from the Asian
or international foods aisle of the market.
It's Chinese fermented black bean sauce,
to that, I've got about a half a cup in the bowl here,
I'm gonna add a couple of squirts of sriracha,
or any hot sauce or spicy paste,
like sambal oelek, if you prefer.
I would start with two tablespoons,
that's not gonna be too spicy,
especially if you're using sriracha,
and you can go up from there,
and then, a fat splash of,
this is Chinese rice wine, or dry sherry.
I'd say about 1/4 of a cup,
and then you're going to wanna thin that out
with a little beef stock or bone broth, whisk it up,
and this sauce is going to go down
over everything when we're done.
So now we're gonna take the marinated beef
and let it get crisp, so cook it in two or three batches
depending on the size of your pan.
Screaming hot heat, high heat, high temperature cooking oil,
your marinated meat, I'm gonna get the beef browned,
we'll get it out of the pan.
When we come back, we'll do the veggies
and combine them with the sauce.
I added some cornstarch to our sauce, too,
that'll help gloss the sauce and thicken it like that.
We're gonna stir-fry the broccoli
in the drippings of the meat, and it'll start to lift off
all of those great snibbly-bits from the bottom of the pan,
a.k.a. the fond, so these guys are gonna cook
'til they're tender-crisp,
you want them to stay nice and green,
don't let them go too far, and then to the broccoli,
we're gonna wilt in some beautiful leeks,
or a big bunch of scallions.
So, we're using the light greens and the whites
of a couple of fat leeks.
We're gonna use a couple of small,
these little bird's eye chilis.
I also have a couple of inches of ginger root
that you peel up with a teaspoon,
and cut that into matchsticks.
All of that's gonna go in with our broccoli
once the broccoli just starts to get tender for us.
So I poured in all of our black bean sauce
over the broccoli, and the leeks with the ginger
and the garlic, and the chiles,
and we just added back in all of our beef,
so now we have beef and broccoli with black bean sauce,
and to go along with it, a little white or jasmine rice.
Pop that in this dish,
(grunts) wow, that's heavy.
Look at that, isn't that gorgeous?
(audience cheering)
Gorgeous.
(audience cheering)
(audience clapping)