Five spice beef and broccoli.
Flank steak, I took one piece that was a pound
and a half and I cut it across okay?
So it would be in kind of bite sized pieces.
Then I put it in the freezer for a couple minutes
to firm it up.
See that doesn't fight my knife?
So I can paper thin slice it then.
So I put a little slurry of corn starch,
one tablespoon on the meat,
with a dowsing of light soy sauce again.
Not lightened sodium, lightened viscosity.
Douse the meat.
Now I'm gonna show you how we made the sauce.
We used about a quarter cup of Shao Sheng.
This is Chinese cooking wine.
Then we have lightened dark soy sauce equal amounts of all
of these three things.
Two, two, two.
Light soy sauce salty, dark soy sauce sweet,
dark toasted Sesame oil, little sprinkle of sugar
and then about a teaspoon of five spice.
You can serve this with rice or noodles.
I made white package directions.
I turned it off and I put chunks of ginger root
and a couple of crushed cloves of garlic.
The heat is totally off.
It's just hanging out staying warm.
So if you're using broccoli that comes with a stem
not broccolini, here's what I do with the stem.
I cut it into planks, planks into pieces,
pieces into smaller pieces.
You can eat the stem just trim it down a bit okay?
And then with the florets you guys know
what to do with this come on.
Just bite size pieces, all around the gang okay?
A little salt when the water's boiling okay?
'Cause then it dissolves into the water.
Then we put in two, three, four good handfuls okay?
Now that's a good four portions.
Now, we're gonna steam it with any lid, okay?
From any pot you have I make these little silicone-
(pan clangs)
We're gonna steam the broccoli in the evaporating
boiling waters trapping all the steam-
(woman imitates boiling water sound)
Making the broccoli tender crisp.
We're only gonna do that for about two minutes
then we're gonna take the lid off.
So we do this in stages so we don't grab the hand.
If you put too much meat in the pan at the same time,
you are gonna steam it much like the broccoli.
It's not gonna be tasty.
It won't have that crispy effect you're trying to get
with the brown carmelization of the edges
and the one cable food flurry of cornstarch
that we added to this.
It smells great there's soy sauce,
there's white pepper on it.
It's cooking in the drippings of the first batch of these
that we just browned.
That's the color you're looking for.
Here's our leak in the drippings.
See how I'm kinda moving the tongs around to pick
up little bits and scraps of those drippings?
Now I'm gonna add all the water absorbed,
all the broccoli goes in.
All of our ginger and garlic, a couple inches of ginger
(indistinct) garlic.
So now the garlic and ginger are cooking
through a minute or two.
Let's add all the beef.
Where's the beef? It's in the pan.
What?
Whisk up the bottom of the bowl.
There's a little cornstarch that's settled there.
Pow! Booyah!
Oh little tiny bit left in the bottom?
Let's grab you with a splash of water.
Okey doke. Now.
Now Chaucer chaucer again.
Pretty pretty.
Beef and broccoli (pan clangs) boom! Sprinkles.
Chaucered Sesame.
Bit of green onion.