Name: How to Make Beef with Broccoli | Hilah Cooking
Uploaded: 2020-03-30T05:21:35.000Z
Duration: 8 min 4 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

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I am Hilah, and today on Hilah Cooking I am gonna show you a really quick and simple beef

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

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,

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

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.

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

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

And then once you get to the center where it looks a little bit tricky to start separating

We can just go ahead and cut this little center piece in half, or even quarters if it's

You kind of want to just make sure you keep them all approximately the same size.

That didn't really take 10 minutes, but let's pretend like the meat is partially frozen.

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

We are going to cut against those, so we'll want to cut this way, and that's going to

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.

I am gonna just drizzle this with maybe a tablespoon of soy sauce and let it kind of

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.

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

I've got this gorgeous emerald green broccoli, and I am just gonna put it back in my bowl.

You didn't see that, and we'll continue to cook a little bit, but I am not too worried

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.

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

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.

If you have to do it in two batches to get it all cooked, that's fine.

And I've got a couple of, well, a few dried, red chilis here that I am gonna add in that's

Of course you could leave that out if you wanted to, and Just start moving it around,

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

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How to Make Beef with Broccoli | Hilah Cooking

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