Beef & Broccoli

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This Chinese style Beef & Broccoli is packed with flavor. In this recipe both Beef and Broccoli are give the ‘char’ treatment before folding them into a luscious sauce. I love the fact that the Beef is thinly sliced and cooks quickly and the Broccoli is charred on the outside but still maintains a crunch. Together these two pack some serious flavor.

Beef & Broccoli

Ingredients

  • 2 cups Broccoli florets
  • 1 lb of Sirloin
  • 2 tbsps dark Soya sauce
  • 2 tbsps Shaoxing Wine
  • 2 tbsps Ching Miang Vinegar
  • 2 tsps of Baking Soda
  • 2 tsps of Corn Starch
  • 6-7 Spring Onions
  • Gravy
  • 1 tbsp Spring Onion bulbs
  • 2 tbsps minced Garlic
  • 2 cups Beef stock
  • 2 tbsps dark Soya sauce
  • 2 tbsps Shaoxing Wine
  • 2 tsps of Corn Starch slurry

Instructions

  1. Cut the broccoli florets in half horizontally
  2. Blanch the florets first in some boiling water and allow this to drain completely
  3. Slice the beef this thinly as possible using a sharp knife. You can semi freeze your meat if you like that that will enable to cut easily
  4. Marinate the meat with the soya sauce, shaoxing, ching miang vinegar, this is also known as black vinegar, you can sub any other vinegar instead
  5. Add the baking soda. This is a secret ingredient that most restaurants use to tenderize the meat. It literally fizzes on contact with the vinegar
  6. Finally the corn starch and mix everything well. The cornstarch is going to absorb all the liquid and help everything stick to the meat.
  7. Leave this aside for about 30 minutes
  8. Get your pan nice and hot and using the tiniest bit of oil, start getting some char on the broccoli. Place these down on the side where you cut them horizontally and allow them to absorb all that heat. Once you have some nice color and char going flip them over
  9. Grill the beef, add a tiny bit of oil and allow it to caramelize on one side before flipping it over
  10. Because this beef is sliced so thinly and has been tenderized, it doesn't need that long to cook at all
  11. Heat up some oil and add 1 tbsp of spring onion bulbs and 2 tbsps of minced garlic. Allow the garlic to change color and add 2 cups of beef stock
  12. Add the dark soya & shaoxing wine
  13. Mix this well and taste for salt
  14. Add some cornstarch slurry here to thicken the gravy
  15. Add the beef first, followed by the broccoli, and simmer in the gravy
  16. Garnish with some spring onions and fresh cracked pepper
https://kravingsfoodadventures.com/beef-broccoli/

Gobi Manchurian

Watch my step-by-step video (coming soon)

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Gobi is Cauliflower in Hindi in India where a large majority of the people are vegetarian and this Indo Chinese dish is insanely popular. I knew I struck gold with this recipe when one of my carnivore sons told me it tasted like just like Chicken! My kids aren’t fond of vegetables at all, the only time I know they are eating enough is during Lent when we are Vegetarian for 40 days so I was really surprised when they love this preparation of Cauliflower. This one’s a keeper!

The ingredients are simple and the prep is quick and with any Chinese recipe you need to get your mise en place ready and this is a fancy french saying for getting your ingredients together. II’m using small florets of Cauliflower in this recipe, the smaller your florets, the crispier the Manchurian and it’s also got more of that delicious Manchurian coating! This is going to be dipped in a simple batter, and deep fried till golden. Don’t overcrowd your oil or you will drop the temperature and it will take longer to turn golden. The batter does need to be a bit sturdy which is why I’m using all purpose flour, if you’re gluten free, you can add extra cornstarch or even use a gluten free flour instead.

All the magic happens in the wok where the Manchurian sauce come to life and it coats the Cauliflower with it’s rich taste. Follow the recipe below to make this delicious recipe and also click on the video link to see how I prepared it in my kitchen. If you want your Gobi Manchurian with more gravy, increase the quantities of all the ingredients, leaving the Cauliflower and the batter the same. Also add a little water or stock to the gravy as desired.

Gobi Manchurian

Ingredients

  • 6 cups Cauliflower florets
  • 1/2 cup Corn starch
  • 5 tbsps regular flour
  • 1 tsp each Ginger and Garlic paste
  • Salt
  • 1 Spring Onion
  • 1 Regular small onion
  • 1/2 green pepper julienne
  • 2 tbsps Chilli paste
  • 2 tbsps Ketchup
  • 3-4 tbsps light Soya sauce
  • 1 tbsp chopped coriander stalks

Instructions

  1. Make a batter by adding a little water to the Corn Starch, flour, Ginger and Garlic paste and salt
  2. Heat some oil and deep fry till golden brown
  3. In a wok heat some Chilli oil and sauté the Spring onion and Green Peppers
  4. Add the Chilli paste, Ketchup, light Soya sauce and mix
  5. Add the Cauliflower and stir to coat
  6. Allow to rest in the hot wok for 30 seconds at a time without stirring so to caramelizes to bring out the flavour
  7. Garnish with chopped Coriander stems
https://kravingsfoodadventures.com/gobi-manchurian/

Schezwan Paste or Marinade

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SchezwanPaste_HNTSchezwan cuisine that originated in the Sichauan province of China is bold and spicy and very popular in Indian Chinese cuisine. The addition of the authentic Sichuan peppers make this a true Schezwan sauce.
In India, many people use dried Kashmiri chillies because it’s readily available and also used in many other Indian masalas. If your would like to use Kashmiri chillies for this recipe, just use a but less as they are considerably smaller than the regular Chinese Chillies.

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Make a batch or so of this paste and you can store it in your fridge to make a wide variety of other recipes from the same base.

Schezwan Paste or Marinade

Ingredients

  • Ingredients
  • 20 deseeded dried chillies
  • 4 tbsps Chilli oil
  • 2 tbsps sesame oil
  • 4 cloves of garlic finely chopped
  • 1 star anise
  • 2 shallots finely chopped
  • 3 tbsps finely chopped Chinese celery
  • 1 tsp crushed Sichuan peppercorns
  • 2 tbsps red tomato paste
  • 1 tsp vinegar
  • 1 tsp light soya sauce
  • Coarse salt
  • More oil if preserving

Instructions

  1. Process
  2. Soak the red chillies in boiling hot water for a minimum of one hour and grind
  3. In a heated wok add the chilli and sesame oil and add the garlic and star anise
  4. When the garlic is a light golden brown, add the shallots and let them sweat
  5. Add the celery followed by the Sichuan peppercorns that are lightly pounded to release their flavor
  6. Add the ground chilli paste and mix
  7. Add 2 tbsps of red tomato paste and mix
  8. Add 1 tsp each vinegar and light soya sauce
  9. Add salt and add more oil if intending to preserve in the fridge.
https://kravingsfoodadventures.com/schezwan-paste-or-marinade-2/