>> Hilah: Hey dudes!
I am Hilah, and today on Hilah Cooking I am gonna show you a really quick and simple beef
and broccoli stir fry.
This is one of our go-to meals around my house, and stir fry is just a great thing to know
how to do because you can pretty much throw whatever you want in there, so and we did
a tofu stir fry many, many years ago, but no we’re going to do a stir fry for the
rest of you people, including the men folk because if you eat too much tofu, you might
grow boobs like mine!
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[Beef and Broccoli Recipe]
>> Hilah: We’ve got a skirt steak here.
You can use skirt of flank steak or even like sirloin tips, but skirt steak is pretty inexpensive.
The only thing that you need to remember is to cut it across the grain really thinly,
so and we’re going to do that.
First thing I am just gonna just flip it over.
The other side is where the fat is and just trim off any excess fat or this little membrane
stuff, and skirt and flank steak are sort of both, well they are, they are not sort
of, they’re both from the underside of the cow, and they both can be a little stringy
and tough, but they’re both really, really nicely flavored meats if you prepare them
right, and I will show you.
Skirt steak has got a little more fat than flank steak, and they’re both pretty inexpensive.
This is also the cut that you would use for fajitas.
Banjo and Daisy are gonna love this!
Ah oh, I shouldn’t have said their names.
I know we can be so, I’m just sort of pulling and cutting with a really sharp knife to get
this off.
Okay, so once you’ve got your piece of meat pretty well trimmed like this, I’m actually
just gonna stick it in the freezer for like 10 minutes and having it kind of partially
frozen when you slice it is gonna to make it easier to slice it really thinly, and while
our meat is partially freezing, I can go ahead and start prepping our broccoli.
I’ve just got a couple of stalks here, and I am gonna get rid of the stem, and I usually
hang on to these and add them to soups or like, other stir-frys or make puree, like,
broccoli soup out of them, so you don’t have to throw it away, and then we’ll just
start sort of slicing at the bottom here to get these florets off, and you want to keep
them in their little cute tree shape, you know, to validate yourself making authentic
Chinese food at home.
It looks a lot prettier that way.
Hmm hmm hmmm.
Doop doop doop.
And then once you get to the center where it looks a little bit tricky to start separating
the florets are really small.
We can just go ahead and cut this little center piece in half, or even quarters if it’s
really big.
It just depends.
You kind of want to just make sure you keep them all approximately the same size.
Okay, awesome!
That didn't really take 10 minutes, but let’s pretend like the meat is partially frozen.
Huh?
Between me and you?
All right, our not quite partially frozen meat, but we’re gonna just start slicing
it really thinly, and you can kind of see it better on this side I’ll show you.
So you see these grain lines here that run perpendicular to the direction of the length
of the meat?
We are going to cut against those, so we’ll want to cut this way, and that’s going to
help make it really tender.
I’ll cut it that way first.
Get that out of the way, and then it’s really thin and if you want to even do it like on
a diagonal, that’s fine too, and I’ll do the same basic method recipe with chicken
breasts or chicken thighs sometimes as well, just mix it up, and you can add carrots or
onion or whatever, but we’re just gonna keep it simple with the beef and broccoli
today, and as it is sliced, I am dropping it into this bowl.
Rad Tad!
And now I’ve got my little beef strips.
I am gonna just drizzle this with maybe a tablespoon of soy sauce and let it kind of
hang out there until I need it.
That’s what I call a marinade, not really, that’s just putting soy sauce on something.
All right, we’re doing this a little bit different because I am really trying to recreate
the old Chinese restaurant thing, so I am actually gonna steam the broccoli first as
opposed to stir-frying it, so I’ve just got about a half cup of water here, and if
you have a wok you can totally do this in a wok, but I just figured I’d show you this
way since, you know, a lot of people don’t have fancy stuff like woks.
So, ooh, that lid’s hot!
All right, so I ‘ll just covering it back up, got it on high heat, and just like a minute.
We just want to get it nice and bright and crisp because we are gonna toss it back with
the sauce later, so just sort of like par steaming it here, so all right, one minute
later.
I’ve got this gorgeous emerald green broccoli, and I am just gonna put it back in my bowl.
Oops!
You didn't see that, and we’ll continue to cook a little bit, but I am not too worried
about it.
It should still be plenty nice and green, and I need to get rid of this water.
Okay, and now we are gonna cook our beef.
Okay, so smokin’ hot skillet here.
I am gonna add a couple of tablespoons of oil.
If you wanted to kind of sautee in water to make it lower fat, you could do that.
I don’t really worry about it too much as you can tell, just kidding, or maybe I’m
not.
Okay, so then add my beef, and just add it in single layer, and I’ve tossed it around
with the soy sauce, and this really is only going to take about another minute.
It’s not gonna take very long at all.
Don’t crowd your pan or your wok.
If you have to do it in two batches to get it all cooked, that’s fine.
Whoa!
And I’ve got a couple of, well, a few dried, red chilis here that I am gonna add in that’s
gonna make it a little spicy.
Of course you could leave that out if you wanted to, and Just start moving it around,
and we’re really almost done.
It’s kind of amazing!
So once your beef is almost cooked, like, you don’t want to overcook this cut either
or else it could get tough, so once you’re almost cooked here, you’re gonna add the
secret ingredient which is oyster sauce which is made with oysters.
It just kind of adds a really nice like, umami flavor, and a little bit of chicken broth,
and a little bit of garlic, and I like to add the garlic at the end so that stays really
nice and hot, but if you wanted to add it with the beef and make it a little milder,
that’s fine, and now we’re going to add in our broccoli, get that tossed around.
Oh, man, this looks so fresh, smells awesome.
It’s gonna be quite a delicious meal, and it comes together in a cinch.
Okay, so great!
This looks perfect.
Once you sauce is just about evaporated and the broccoli is nice and coated and shiny,
we are ready to eat.
Now you can serve this over rice obviously or noodles, or sometimes what I’ll do is
even just throw it into a tortilla and make a taco out of it.
That’s really nice, but I’m just gonna eat it as is except with some of my favorite
sauce, and if you are morally opposed or something to using oyster sauce, then you can leave
it out and just do a little more chicken sauce and soy sauce, but I really like it.
Man that’s so good!
It’s so tender.
It’s just really, really full of flavor, and it’s even faster than even getting takeout
you guys, and it’s so much healthier for you.
I hope you try this recipe.
If you want more quick and easy recipes, check out my book at learntocookbook.com, and I
also have a healthy foods playlist, healthy recipes playlist, and thank you so much for
watching.
If you have any questions about the recipe, leave them below, and I’ll get to them as
soon as I can.
Please don’t forget to subscribe, and I’ll see you guys later.
Bye!
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