Why Chinese Takeout Is So Silky and Delicious (and how to make it at home)
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- Опубліковано 16 січ 2024
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Why is Chinese Takeout Is So Silky and Delicious? Master the Secret Technique of Velveting For Silky and Tender Beef with Broccoli at home.
RECIPE:
Silky Beef With Broccoli Like Chinese Take Out
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I worked at a Chinese takeout while in college and the real "secret" is the proteins are silken and THEN deep fried in the wok first, strained and then cooked with the rest back in the wok again. The deep frying at high heat creates a light crust (due to the corn starch) that soaks in the sauce afterwards. And also, when eating at Chinese restaurants, avoid places that "over silken" the meats. Meaning it has absolutely no texture at all and the meat is grey. That means the meat has been marinated for too long and one other thing silkening does is prolong storage life. Which can also mean the food might be near spoiled but you would never know because silkening will hide it. Silkening should tenderize, but more importantly it creates a thin layer of crust that absorbs flavors. It shouldn't just melt in your mouth.
Hi there. How long do you marinate the meat?
@@BlackLight180 Doesn't take long for the chemicle breakdown, one hour max but should be used within 24 hours. The next day it's too much so meat will be mush.
@@tamto6328 thanks mate! 👍
"Passing through the oil" is great.
You *can* blanch the meat too for a similar effect- but I've found it doesn't quite work as well.
@@BlackLight180 the recipe I used said to marinate the meat for 30 minutes. The texture was like butter. Any longer and you'll have pudding.
Stephen, thanks for not saying your recipe is "better than takeout" and recognizing the skill in those kitchens. This home version looks good nonetheless!
Chinese are known for that behavior, though.
Who the hell is Steve
@@danielgreenleaf Sorry, Stephen*. I'll correct the comment.
This
@kingoffongpei it's all good. We still love u
Not only is Steve a great chef, but a great teacher
Indeed I picked up lots of tips and tricks from his channel
that's part of what I love about his videos are the small details
His explanations are the secret sauce of the channel
He waves his hands too much.
@@peterkiedron8949 He's Italian... Kinda comes with the territory.
SERIOUSLY great video. Instructional, honest, informative, not pretentious and FULL of pro tips!! Truly great.
As a southern chinese, I approve your way of cooking of the stir fry beef. You have done your research and homework well. Bravo!
You may add spring onions in 2 - 3 inch stalks, celery slice, and carrot slice after you fry the ginger and garlic.
Last, you may tweak the recipe a bit to make a 薑蔥牛柳滑蛋河粉，or just skip the flat rice noodles, and straight pour it on rice.
If you don't have Xiao Xing Wine at home, Sherry would be the closest European wine substitute. About velveting, usually if you use baking soda you should mix it in with some water or soy sauce first before mixing into the beef, so there will not be spots where it is bitter if you didn't mix well. Extra water is also usually needed than just from the soy sauce so the beef can absorb the water to be more tender (probably need some adjustment but most people I know need to add a bit more water if baking soda is used).
Excellent explanation! I always add 1-2 Tbs extra water. I think the liquid is necessary even with meats like chicken where you don’t need baking soda (or no more than a small pinch). The crystallines of the salts and sugars, with liquid, promote both flavor and liquid being pulled into the meat-each piece plumps up and it’s even more juicy than the amount of liquid of the marinade ingredients seems to give.
Love the broccolli tip of cut then peel the top. When cutting fully threw, I always get a mess of the mini-flowers everywhere. This looks like its cleaner and looks nicer!
As a Chinese, i got mad respect for him for actually doing his home work and know what he's making! I also love Italian cuisine and learnt a lot from him!
Kind of not cool to appropriate Italian culture like that when youre not Italian...
Hi from the UK! I love the fact you recognise we don’t all have industrial grade kitchen equipment and that you explain what to do, WHY to do it, and how we can do a regular, homemade version that will be close to a takeout. Subscribed, hit the bell, and looking forward to trying this and your future recipes 👍🏻
Thank you so much for this recipe. I just made this and could cry at how good and nostalgic it is. There’s nothing like NY Chinese takeout in California 😅 Now I can make my own thanks to you.
Welcome back! I haven't had beef and broccoli in years, but you reminded me how tasty it can be. Thanks for sharing those important steps that make all the difference.
I made some not even two months ago and this recipe hits home ❤️
Can we do Mexican restaurant style meals also … love the content 🔥🔥
ohh yes!!
Spot on video man. One extra little thing I do is that I cut the beef a little smaller and then wack it with the back of my Chef knife afew times. This thins it out, stretches the meat larger and also tenderizes at the same time.
you should do more cuisines from other parts of the world this year... I love your cooking style and it'll be cool to see it play out in other dishes across the world
I’ve been looking for a recipe for a few days to cook for my parents and I think this is it!
simply thank you
Great tips on mincing garlic and ginger!
Thank you again. Great skills and recipe. Glad you’re back, missed your show.
This week for sure thank you and happy new year’s
I'm always chasing recipes and teaching my kids to make good food for people. This really hits home, thank you brother.
GREAT VIDEO! let's gooooooooo
These were great tips on the glaze
DUDE ! Made this last night,it was frikking amazing! ON POINT!! More please!!!
Velveting bro! You nailed it as usual thanks‼️
Thank you for another great informative video. You are a great teacher! Congratulations on that beautiful well-deserved plaque on the wall!
I tried to velvet chicken 5 or 6 years ago and it was so good, I velvet all my meats..
Thank you for sharing.
Merci Chef! 🙂
Sizing down the broccoli florets... Impressive. Subscribed.
My favorite UA-cam Chef never ceases to amaze. Thank you!
Looks great. Will try. Thanks
Love that cutting board, i have the same one
looks delicious
Very informative, thank you. Nice sweatshirt, too.
I like how you tried to make this at restaurant quality, I appreciate that!
BEST cooking SHOW 🙂
Delicious Thanks for sharing
I love this dish. Such a great recipe to get from your channel to star the year Steve! Bravo!
Beef and Broccoli used to be my goto when I was growing up. Haven't had it in a while. May have to make this. Thanks!
Gonna have to try your version
First time watching him i love the passion
Nailed it. Thanks
I love your broccoli chopping technique. I always lose lots of tiny bits cutting right down through the florets, so I’ll be using your gentler technique from now on!
You rock dude! Everything i've tried has turned out awesome....thank you from a fellow, but now frormer NYer!
Happy New Year, Steve! We missed you. Ready to add to my armory of go to weekly meals.
I made this for dinner tonight, and it truly is the best at home beef and broccoli. It was delicious! Well done, thank you :)
Great video, thanks! Beef & broccoli has ALWAYS been my Go-To. It's how I weigh/measure the quality of a restaurant. In the early 80s I worked in a Chinese eatery in So Portland, Maine. I was in high school so started doing dishes, then food prep and bussing. I became friends with the owners and at night they'd let me cook my own meal under the blazing fire and beautiful huge wok. Beef & broccoli.
More Asian dishes please! This was awesome!
Looks good. Just made some B&B a few days ago and didnt care for the recipe. Had two tablespoons of brownsugar which made it too sweet and didnt have MSG to crack out my brain into loving it. Also used pre cut stirfry beef which was very chewy. Going to give it another go soon using this recipe
dude, love the way cook!
I really appreciate when you show HOW to properly cut things, like the broccoli and ginger. Super duper helpful!
Happy New Year, Steve! Great to see you back! I have MadeIn's glorious wok and LOVE it! Thank you for another great video.
T.O.P. ! ! !
👍🥰👍
thanks 4 inspiration & recipe
Happy New Year, Yum and thank you🎉
Keep 'em coming.
Hey Stephen...welcome back. You look energized but we really missed you. I'm looking forward to whatever you cook this year. Love ya.
That was pretty effin good! I added a chopped onion to the aromatics before adding the beef and the rest of it. Still came out amazing! Thanks brother!
looks pretty damn good, thx for the tutorial
thanks brother! this helps!!
Chef, beautiful recipe. I’ll try it sometime next few weeks 😅
Chef Steve nails another one..!! Simply the best cooking channel on YT… Well done Sir…looks killer….
Nicely explained. Don't throw the thick stem of broc away. Slice it like carrot, tastes better than the heads.
They are called florets, not heads. 😮
@@littlelamb6804 Florets are the individual pieces of each stem, which are part of the stalk. To call them heads are find. Don't be an asshole know it all.
Fully agree on that and I have been doing it for years.
I love head
100%. I sometimes slice it up into coin shapes and use it as a replacement for water chestnut in British Chinese dishes.
Thank you for teaching me this, dont have too many good brockly dishes in my arsinal ❤
Looks great 🙂
A succulent Chinese meal.
Thanks for the recipe! Just made this didn't have dark soy sauce but it still tastes great.
Chinese food is absolutely fantastic that is one type of food that i would love to learn how to cook all the veggies.
have u tried yet? do u have a wok?
Wholesome stuff bro
Thanks from Australia 🦘
Nice work, Joe!
Great video, great content always! 🙌
Looks great buddy!
Hell Yeah ! Love it.
Love me some Beef and Black bean sauce.
Recipe page isn't up on your website btw
Your videos have gotten so much better
*Impressive*
Silky,silky smooth! Powder. Sorry,I couldn't resist. I do appreciate this vid.
Love the content "switch"! I'm always trying to find ways to copy Chinese takeout...looks delicious 💜
Nice video. Can't wait to try it out.
Newbie here - refreshingly straight forward. Like my brother sent me a video on how to make beef and broccoli. Awesome! I’ll be back ✌🏼
Thx for the recipe. Bought that pan.on amazon for $119.
I literally made this EXACT dish last night on impulse. I swear you read my mind.
Thank you. Great recipe, great instructions. It looks perfect.
It's a shame more people don't realize how easy it is to make great Chinese food that is better and healthier than most of what they get from the average takeout restaurants. Less salt, higher quality ingredients like flank steak in this case and produce you know is fresh from the store.
Yes yes! ❤
Exactly the way I make Pepper Steak. Just add one big onion cut into big pieces. Great recipe, using a technique that you can use to make all kinds of dishes.
Well done
This was amazing. I made a chinese dish last night in our wok and it tasted dry and very little sauce, but that' probably because I cooked four servings which crowded the pan. Thanks for the content!
What a coincidence. I was gonna make some beef and broccoli today. Score!
Keep up the good work 😊😊😊❤❤
Surprise, Surprise, looks delicious! Can't wait to try this. Thanks Stephen!😊
i followed this recipe very close, made a substitution of necessity due to availability - flat iron steak instead of flank steak - as you can imagine it was quite tender already but adding this technique took it over the top. also - another change by necessity, I decided last minute to make some rice and placed the already finished dish in the oven on the lowest setting. I made my rice and took my time, following the technique I know best (japanese method). ended up being about 45 minutes (soaking rice after rinsing then cooking and steaming and cooling, also teaching my roommate along the way) and when I pulled the dish out the sauce had caramelized just a bit on top. honestly, I suggest you try that last step if you have the time. everyone agreed that it was the best they've ever had. thank you for your recipe and video. I appreciate you.
0:20: 🍲 The secret technique used in Chinese takeout creates a tender, juicy, and silky texture in the meat, making it delicious. Learn how to replicate it at home.
2:47: 🍲 Secrets to tenderizing and flavoring beef for Chinese takeout revealed.
5:34: 🥢 Techniques for cutting ginger and broccoli for Chinese takeout dish.
8:31: 🍲 Homemade Chinese takeout secrets and cooking tips for silky and delicious dishes.
11:08: 🥡 Perfecting Chinese Takeout Beef at Home
Can't wait to give this one a go - also definitely used your code to score my husband and I a carbon steel wok from Made In a couple years ago and I can't speak highly enough about it!
It looks so yummy. I’ll try it thanks I like to technique with the baking soda My restaurant, Chinese said, add baking soda teaspoon before adding everything and that’s what I saw you doing and it makes everything tender the chicken pork everything again thanks❤ I like your recipe. I’m gonna try it.❤
Happy New Year 🎉🇳🇴
Great video!
Happy New Year!!!!
this is a very fine thumbnail, thank you