BEEF WITH BROCCOLI! Chef RV’s technique to an extra tender beef, and perfectly cooked broccoli!
01:05.1
Just as simple as this.
01:06.9
I'm heating here water, I'm boiling the water.
01:11.1
And this is approximately 1 liter or more and I will just put a pinch of baking soda.
01:20.3
Why are we putting baking soda?
01:22.8
Because the baking soda will turn the water into alkaline.
01:27.9
So it will balance the pH of this water.
01:32.1
What it does is when you cook the broccoli here or you blanch it, the chlorophyll is pre-preserved.
01:41.1
That is what makes your vegetables green.
01:44.9
That's why you will notice, you will see the transformation when I put it here.
01:50.1
You just put a pinch because if you put too much baking soda, it would be bad.
01:56.0
The taste would be different and you will notice that instead of achieving a crunchy broccoli or crunchy vegetables, it would be soggy.
02:08.0
I'm also going to put some salt for the flavor.
02:12.9
So you want to wait until the water boils so that when you put your broccoli, it's heat would be tempered.
02:24.9
It won't get cold.
02:27.9
So let's wait for a bit.
02:30.9
Alright, so once the water starts to boil, you put your broccoli already.
02:37.3
When you put it there, you will see the transformation already.
02:41.8
So there it is, right? See.
02:43.8
It became very green.
02:50.8
So you just blanch it there for around a minute.
02:54.8
I will be the one to say first that it's not my method.
02:58.8
Adding baking soda is not healthy, bla bla bla.
03:02.8
Again, this is my technique.
03:05.4
I learned this from a Chinese restaurant in the US.
03:11.2
It's up to you on what technique you think is healthier and more beneficial for you.
03:19.2
I respect that because when it comes to cooking, in the techniques in cooking, we have our own beliefs and
03:29.0
the key word is just respect.
03:31.2
It's really our own, right?
03:34.2
So there, I am removing it already and I don't want to overcook it.
03:40.1
Some Chinese restaurants especially the ones that have Michelin star,
03:44.6
they will soak it in ice bath.
03:49.1
In the water that has ice.
03:52.1
So that the broccoli would be really crunchy but I don't have Michelin star and
03:58.1
our ice is just a bit today so I won't soak it.
04:02.1
I will remove this already and we start cooking the beef.
04:08.0
So now that we have cooked the broccoli, it's already blanched.
04:11.5
Let's start with the beef.
04:14.0
This is really easy.
04:15.5
So I have here beef tenderloin.
04:17.5
So the beef tenderloin, I have already sliced it as thin as this.
04:22.0
It shouldn't be too thin that you can't feel it.
04:25.0
The one that still have, you know that, it still have thickness.
04:31.2
But again, because right now, the number one concern is really the budget.
04:37.2
The price because beef tenderloin is really expensive.
04:40.4
So you may also use Sukiyaki cut.
04:43.4
The one that you can buy in the supermarket that is sliced as thin as this.
04:47.7
You can also use sirloin although to be honest, sirloin is also hard sometimes.
04:54.9
When it's sirloin, you also slice it as thin as this.
04:58.4
Your best option really is tenderloin.
05:01.3
So I have here beef tenderloin, I won't use all of it.
05:04.8
I just slice it a while ago.
05:06.3
I just need around 400 grams, half a kilo.
05:10.3
Okay, so this is it.
05:12.3
For my beef, I'm going to season this with salt and pepper.
05:16.3
I will get some pepper.
05:21.8
I will put it a bit of soy sauce, just a splash of soy sauce.
05:26.7
And I will put it cornstarch.
05:29.7
The cornstarch will absorb the excess moisture from your meat.
05:35.7
What it will do while you're cooking this, it will avoid the water from your meat while you cook this.
05:44.7
Because the meat really holds, the fibers of your meat holds moisture.
05:50.5
When you cook that in a not so hot temperature or not so hot pan, it will naturally absorb water.
05:59.4
On the Chinese restaurants, that's why their stir-fries are perfectly cooked
06:04.9
is because they use a high pressure cooker, the one that has a strong fire.
06:10.4
When you put your meat there, it's really nicely caramelized.
06:14.9
But for us, it's just for our house.
06:16.7
Team house, we don't have that at home.
06:20.2
Well, if you have that at home, then you should do it.
06:24.9
So this is the technique, you put some cornstarch.
06:29.5
And I will also put it a bit of oil.
06:32.3
So this, you may leave it overnight but make sure that you will return it.
06:42.3
I will also put it a bit of brown sugar, just a bit.
06:49.3
And then I will heat up my wok.
06:55.8
I also forgot, when I was testing the recipe, they said that the beef has a bit of smell.
07:03.6
Maybe you didn't put ginger, I didn't put it.
07:06.6
So now, let's put some grated ginger.
07:12.3
Not only it will remove the smell, this will also add an oriental aroma, flavor to your dish.
07:24.3
So there, it's already getting hot.
07:25.8
The secret is that aside from cornstarch, the pan has to be extremely hot.
07:33.3
So there, you can see that it's smoking so I will open my exhaust.
07:38.3
Just to make sure that we won't have the smell of smoke here.
07:43.8
And then you put it already.
08:13.3
It's not getting watery.
08:17.8
And you get that nice caramelization.
08:24.3
Just here, you want to make sure that the beef is really cooked
08:29.8
because this is not an Italian restaurant or French restaurant or steakhouse
08:35.8
that you will assume that people would like it medium well or medium.
08:42.8
Remember, Chinese restaurants, Chinese dishes is for the family.
08:47.3
It's a family affair.
08:48.8
So the kids, the children, some of them are not used to or don't want to eat raw food with blood.
09:02.8
Now next, you just push it on the side.
09:08.8
It's already here, you're gonna put the sauce directly here.
09:22.8
Some oyster sauce.
09:27.8
Splash of soy sauce, just a splash of soy sauce.
09:31.8
Some brown sugar.
09:36.8
Others don't like it too sweet.
09:39.8
Me too, I don't like it too sweet.
09:42.8
Splash of Chinese black vinegar, just a splash.
09:46.8
Because some people don't really like the flavor but me, I really like this.
09:51.8
And just a pinch of chicken powder.
10:06.8
You can put slurry if the flavor is a bit salty or strong.
10:18.8
This is already a staple in Chinese cookery, slurry.
10:31.8
Okay, I turn off the fire already.
10:36.8
I will put more slurry, it's a bit too much.
10:57.8
Okay, this looks perfect.
11:01.8
Let's taste it again.
11:06.8
Perfection, it's so delicious.
11:20.8
Now next, let's plate it.
11:22.8
You have the option, you may include the broccoli on it.
11:27.8
But me, I have a technique of doing it.
11:32.8
That the broccoli or plating it, that the broccoli won't soak on the sauce
11:38.8
because some people, they just want the right balance of the vegetables, the meat, and the sauce.
11:45.8
So let's do it like this.
11:47.8
I'm looking for my plate, wait.
11:49.8
The plate is here.
11:51.8
Okay, so this is how I do it.
11:53.8
It's like you're gonna make a bouquet.
11:55.8
You just put your broccoli on the side first.
11:59.8
It's already cooked.
12:07.8
Nice and crunchy.
12:12.8
So the broccoli, you eat it raw, okay?
12:15.8
When you eat it raw, it's so fancy, right?
12:19.8
Things are different now.
12:22.8
When you eat raw broccoli, you eat raw carrots.
12:27.8
What you eat is tomato.
12:32.8
When you soak the broccoli, you're not fancy.
12:36.8
You don't know how to do it, right?
12:38.8
I realized that it's so cheap to be fancy now, you can't even buy gasol.
12:45.8
You can't even buy gasol because I attended a party before, it's not here.
12:53.8
I attended a party, my God!
12:55.8
It's their party.
12:56.8
It's all raw broccoli and you're gonna dip it on the dressing, on the hamas.
13:03.8
And I'm looking for what to eat, it's already that.
13:07.8
And that's how fancy it is.
13:10.8
It's so cheap to be fancy now, right?
13:14.8
But we're not fancy today, that's why we cook it.
13:18.8
So there, you're like that, right?
00:00.0
13:24.800 --> 13:25.800
13:25.8
It's expensive, right?
13:26.8
How much did you buy it for?
13:27.8
It's expensive, right?
13:28.8
It's expensive, right?
13:29.8
That's why if you're gonna go to Baguio, you buy it there already.
13:32.8
It's fancy because the broccoli is expensive, I bought it on the grocery store.
13:37.8
So there, you line it like that.
13:39.8
Then you put this on the middle.
13:42.8
I won't put any garnish because what I want to stand out really is just the beef and the broccoli.
13:54.8
Because it's beef with broccoli, right?
13:57.8
My sibling told me to put carrots, bell pepper.
14:00.8
It's beef with broccoli, right?
14:03.8
It's not that it's beef with broccoli and carrots, right?
14:06.8
It's not that it's beef with broccoli and bell pepper, right?
14:11.8
When it's beef and broccoli, they are the two that are together.
14:14.8
Don't get confused.
14:17.8
When you know that they are together, don't get confused, right?
14:24.8
When two people or two things are meant to be together.
14:30.8
Please, don't get confused, right?
14:33.8
So the beef with broccoli, it's just the two of them.
14:37.8
Let's not get confused anymore.
14:43.8
I'm sure many of you can relate, right?
14:46.8
You know food teaches us a lot of lessons in life.
14:55.8
That unfortunately, some people, they never learn.
15:03.8
This is my beef with broccoli.
15:09.8
So there is a beef with broccoli or rice.
15:13.8
It's just rice that we can dip.
15:16.8
But let's taste the beef on its own first.
15:26.8
So tender, so tasty.
15:29.8
So perfectly cooked, now with broccoli.
15:40.8
This is what we want, right?
15:41.8
The one that is not sad.
15:43.8
The one that is not broccoli, as you can see.
15:50.8
Now, the beef, the broccoli and the rice.
15:59.8
It's really hard, right?
16:01.9
When the rice is getting soggy.
16:21.8
Let's not wait anymore.
16:23.9
You cook already.
16:25.8
There's no need for you to look for a Chinese restaurant
16:30.9
because when you crave for this, you can easily prepare it at the comfort of your own kitchen.
16:37.9
I'm going to see you all soon.
