Post by @itsangusnguyen

🥦 RESTAURANT-STYLE BEEF & BROCCOLI Here’s recipe 2 of my three “Chinese Restaurant at Home” recipes! You know how Chinese restaurant beef is ridiculously tender even when they use inexpensive cuts? One secret is VELVETING. There are a few ways to do it. For this quick version, we add a SMALL amount of baking soda directly to the marinade. It raises the surface pH, helping prevent the proteins from tightening as much when cooked. No rinsing or separate tenderizing step. I’ll show you the fuller velveting technique in recipe 3: Black Pepper Onion Beef! 🥩 BEEF • 1 lb (450 g) beef shoulder, thinly sliced against the grain (freeze for 30 minutes for easier slicing) • 1/2 tsp baking soda • 1 tbsp each light soy, Shaoxing wine, water, cornstarch + neutral oil • 1 tsp sugar 🥦 PLUS • 4 cups broccoli • Neutral oil 🥣 SAUCE • 2 tbsp oyster sauce • 1 tbsp each light soy + Shaoxing wine • 1 tsp each dark soy, sugar + cornstarch • 1/2 cup (120 ml) water or stock • 2 garlic cloves, finely grated • 1 tsp finely grated ginger 1️⃣ QUICK VELVET Mix beef with all marinade ingredients until coated. Rest 20–30 min. With only 1/2 tsp baking soda per pound, there’s no need to rinse. 2️⃣ BLANCH Blanch broccoli in boiling water for 60 sec until bright green and crisp-tender. Transfer immediately to ice water, then drain VERY well. 3️⃣ STIR-FRY Whisk all sauce ingredients together. Heat oil in a hot wok. Add beef and stir-fry until nearly cooked. Add broccoli, pour in the sauce and toss over high heat until it bubbles, thickens and coats everything in that glossy restaurant-style finish. Serve with hot rice! 💡 Baking soda tenderizing is only PART of the velveting story. Recipe 3 is thicker Black Pepper Onion Beef with the FULL treatment: tenderize, rinse, coat and oil-velvet. #BeefAndBroccoli #Velveting #ChineseFood #ChineseCooking #EasyRecipes