Chinese beef & broccoli, but with steak tips and sprouts
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Date: 2024-03-24
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Comments and reviews: 20
SylviaRustyFae
On steamin the brussels; most ppl generally say not to do this bcuz of the bitterness but im fully with you for multiple reasons
Ofc firstly bcuz i love the bitter, so bringin it out is good to me, but secondly and more importantly: Bcuz brussel sprouts arent nearly as bitter as they were when dont steam them became common go to advice. If ya rly dont want any bitterness, yea, dont steam them, but a little bitter in a dish can round out flavours esp alongside sweet, salty, sour, and umami as it is here
But also since you are finishin by panfryin them, theyre gonna lose much of the bitterness imparted thru initial steamin; any parts which brown up, dependin on how long ya pan fry them, will remove any of that bitterness in those browned portions
This is def a dish where i think even if one doesnt like the bitterness of brussels, theyd probs be able to steam them here and not even notice that added bitterness; tho also if they dont like bitter brussels, theyll probs stick to brocc anyways xD
If these were the brussels of the 90s tho, steamin them wud be the worst possible thing you cud do; cuz at least boilin removes some of the bitterness in the water.
Well, worst except if like kid me you loved those bitter bombs. I used to eat them, usually boiled sometimes steamed, with nothin but a little salt and loved them all the same xD
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On steamin the brussels; most ppl generally say not to do this bcuz of the bitterness but im fully with you for multiple reasons
Ofc firstly bcuz i love the bitter, so bringin it out is good to me, but secondly and more importantly: Bcuz brussel sprouts arent nearly as bitter as they were when dont steam them became common go to advice. If ya rly dont want any bitterness, yea, dont steam them, but a little bitter in a dish can round out flavours esp alongside sweet, salty, sour, and umami as it is here
But also since you are finishin by panfryin them, theyre gonna lose much of the bitterness imparted thru initial steamin; any parts which brown up, dependin on how long ya pan fry them, will remove any of that bitterness in those browned portions
This is def a dish where i think even if one doesnt like the bitterness of brussels, theyd probs be able to steam them here and not even notice that added bitterness; tho also if they dont like bitter brussels, theyll probs stick to brocc anyways xD
If these were the brussels of the 90s tho, steamin them wud be the worst possible thing you cud do; cuz at least boilin removes some of the bitterness in the water.
Well, worst except if like kid me you loved those bitter bombs. I used to eat them, usually boiled sometimes steamed, with nothin but a little salt and loved them all the same xD
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SylviaRustyFae
On molasses, i conveniently remembered for the first time in half a yr to pick more of that up; so i can even mimic the sauce down to a tee here heh, wudve probs used honey otherwise
I only remembered to grab molasses cuz there was either a Tasting History or Townsends vid id watch which i wanted to recreate with molasses, cant even recall what; just that i remembered id wantd to make smth with it, probs a candy.
Altho now i think on it more, i think i only remembered bcuz of Townsends vid on small beers xD Which i wudnt even make cuz i dont drink, but thats def why i had molasses on my mind; even tho theres an even older candy vid that i wanted to recreate and cant even remember. Damn ADHD brain lol
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On molasses, i conveniently remembered for the first time in half a yr to pick more of that up; so i can even mimic the sauce down to a tee here heh, wudve probs used honey otherwise
I only remembered to grab molasses cuz there was either a Tasting History or Townsends vid id watch which i wanted to recreate with molasses, cant even recall what; just that i remembered id wantd to make smth with it, probs a candy.
Altho now i think on it more, i think i only remembered bcuz of Townsends vid on small beers xD Which i wudnt even make cuz i dont drink, but thats def why i had molasses on my mind; even tho theres an even older candy vid that i wanted to recreate and cant even remember. Damn ADHD brain lol
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brick6347
As a person living in Eastern Europe, I actually no earthly idea that broccoli was a major part of Chinese cooking. It's actually quite fascinating how Chinese Food (I mean, that's like saying European Food. but you all know what I mean) is so completely different wherever you go in the world. Chinese immigrants are very adept at using local ingredients and creating something new. Chinese food in Poland has absolutely nothing in common with Chinese food in China, or anywhere else in the world. It's its own thing. Fascinating subject really.
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As a person living in Eastern Europe, I actually no earthly idea that broccoli was a major part of Chinese cooking. It's actually quite fascinating how Chinese Food (I mean, that's like saying European Food. but you all know what I mean) is so completely different wherever you go in the world. Chinese immigrants are very adept at using local ingredients and creating something new. Chinese food in Poland has absolutely nothing in common with Chinese food in China, or anywhere else in the world. It's its own thing. Fascinating subject really.
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VGProtagonist
Would love to see a video encompassing the weeknight hero things you can have on hand and make ahead of time easily that can really elevate meals.
You've done this kind of stuff in the past with other things, such as the Demiglace- but I'm itching to see if there is a variety pack of kitchen aids that can come in handy to really spruce up and improve meals. You do so much more cooking than I do, but you get what the home cooks are trying to do for families and I'd appreciate seeing something like that sometime. :D
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Would love to see a video encompassing the weeknight hero things you can have on hand and make ahead of time easily that can really elevate meals.
You've done this kind of stuff in the past with other things, such as the Demiglace- but I'm itching to see if there is a variety pack of kitchen aids that can come in handy to really spruce up and improve meals. You do so much more cooking than I do, but you get what the home cooks are trying to do for families and I'd appreciate seeing something like that sometime. :D
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joemagill4041
Hey Adam, maybe a huge wild card here but as a Brit soooooooo many Americanslook at us and think Beans on Toast is unthinkable.
Would love to see you give it a go because, seriously, beans on toast is an amazingly filling, nutrious and incredibly cheap meal to enjoy. Plus you can add so many little flairs to to.
TLDR: Beans on toast is awesome and I need Adam to convince the colonials of said fact.
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Hey Adam, maybe a huge wild card here but as a Brit soooooooo many Americanslook at us and think Beans on Toast is unthinkable.
Would love to see you give it a go because, seriously, beans on toast is an amazingly filling, nutrious and incredibly cheap meal to enjoy. Plus you can add so many little flairs to to.
TLDR: Beans on toast is awesome and I need Adam to convince the colonials of said fact.
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Ottawa411
I honestly appreciate the idea, but I have issues with Brussel Sprouts from my childhood. I only began eating them as an adult once I had them cooked in a dry heat with a bit of oil and maybe garlic. Once they get caramelized is when I love them. Everything else about this sounds delicious, so I would either precook them in the oven, or substitute another vegetable.
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I honestly appreciate the idea, but I have issues with Brussel Sprouts from my childhood. I only began eating them as an adult once I had them cooked in a dry heat with a bit of oil and maybe garlic. Once they get caramelized is when I love them. Everything else about this sounds delicious, so I would either precook them in the oven, or substitute another vegetable.
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Ahzpayne
velveting. never knew it had a name, just knew it was the reason I become a vegetarian in Chinese restaurants. There is a whole texture discrepancy between what I want protein to chew like and what most Asian nations expect. Seafood. Pork belly. Velveting. It's like no one told them the pudding skin is the part you throw away.
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velveting. never knew it had a name, just knew it was the reason I become a vegetarian in Chinese restaurants. There is a whole texture discrepancy between what I want protein to chew like and what most Asian nations expect. Seafood. Pork belly. Velveting. It's like no one told them the pudding skin is the part you throw away.
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bikerbones4615
Interesting take on the sauce! I like to use oyster sauce along with the soy, and also use some oyster in the marinade, for that extra umami boost. I also usually use a little MSG and some flavor of Asian chili powder (usually Kashmiri. This reminds me, I have a bunch of chicken thighs in the freezer I need to use.
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Interesting take on the sauce! I like to use oyster sauce along with the soy, and also use some oyster in the marinade, for that extra umami boost. I also usually use a little MSG and some flavor of Asian chili powder (usually Kashmiri. This reminds me, I have a bunch of chicken thighs in the freezer I need to use.
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stuntmonkey00
Go easy with the baking soda if you are letting it soak overnight. It's going to nuke the meat into jelly. The great thing is that it loosens the protein strands and lets the meat drink up the marinade (it will expand noticably) but not everybody likes that meat-jelly texture.
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Go easy with the baking soda if you are letting it soak overnight. It's going to nuke the meat into jelly. The great thing is that it loosens the protein strands and lets the meat drink up the marinade (it will expand noticably) but not everybody likes that meat-jelly texture.
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aragusea
Go easy with the baking soda if you are letting it soak overnight. It's going to nuke the meat into jelly. The great thing is that it loosens the protein strands and lets the meat drink up the marinade (it will expand noticably) but not everybody likes that meat-jelly texture.
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Go easy with the baking soda if you are letting it soak overnight. It's going to nuke the meat into jelly. The great thing is that it loosens the protein strands and lets the meat drink up the marinade (it will expand noticably) but not everybody likes that meat-jelly texture.
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bucefal7584
I was hoping for broccoli and got brussel sprouts, frankly I feel lied to.
On a serious note, I do appreciate you Adam, and I hope we'll get to enjoy your videos for years to come. And also do more broccoli recipes cause I do actually love that vegetable
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I was hoping for broccoli and got brussel sprouts, frankly I feel lied to.
On a serious note, I do appreciate you Adam, and I hope we'll get to enjoy your videos for years to come. And also do more broccoli recipes cause I do actually love that vegetable
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purplesubmarine83
I'm a bit sad that you've stopped making meatless recipes. I remember you saying we should eat less meat, but you've posted at least four videos about steak lately. Just a little criticism, not meant to be hateful. Hope you're doing ok.
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I'm a bit sad that you've stopped making meatless recipes. I remember you saying we should eat less meat, but you've posted at least four videos about steak lately. Just a little criticism, not meant to be hateful. Hope you're doing ok.
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TheTrumpReaper
Most fast-food beef and broccoli tastes like cardboard and broccoli. Brussels sprouts taste 10, 000 percent better than broccoli (though when I steam them they smell like something died in my kitchen. Please PLEASE do a Mongolian beef.
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Most fast-food beef and broccoli tastes like cardboard and broccoli. Brussels sprouts taste 10, 000 percent better than broccoli (though when I steam them they smell like something died in my kitchen. Please PLEASE do a Mongolian beef.
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SylviaRustyFae
Random but, i legit just made beef n brussels for myself last nite xD
Entirely diff ssnd than this, i also used some beef meatballs not steak tips; and now im thinkin i mayve to make it again tonite but just ssn it this way
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Random but, i legit just made beef n brussels for myself last nite xD
Entirely diff ssnd than this, i also used some beef meatballs not steak tips; and now im thinkin i mayve to make it again tonite but just ssn it this way
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xlTaylx1
I like steak. I like brussels. This preparation not so much. Give me a seared steak with seared brussels over this stew - the texture is offputting on brussels this way, looks like it has the same textured as boiled sprouts, ew yuck.
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I like steak. I like brussels. This preparation not so much. Give me a seared steak with seared brussels over this stew - the texture is offputting on brussels this way, looks like it has the same textured as boiled sprouts, ew yuck.
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cileft011
this looks similar to another chinese american classic dish, cubed steak. more of a classic within the community rather than a takeout dish but basically the same as what you did here, with different veggie variations
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this looks similar to another chinese american classic dish, cubed steak. more of a classic within the community rather than a takeout dish but basically the same as what you did here, with different veggie variations
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TANelson1585
This looks awesome, but everytime I see an ad for butcher box now, it makes me regret not signing up sooner when they were promoting their 1 lb of free ground beef for life deal, but that was before I had a job
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This looks awesome, but everytime I see an ad for butcher box now, it makes me regret not signing up sooner when they were promoting their 1 lb of free ground beef for life deal, but that was before I had a job
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jotighe2
does bootcherbox have paleo-compatible plans that are kosher oh, and I have a lactose-gluten restriction as well. and I'm a diabetic. and no caffeine. or hfcs. oh, and I don't eat meat. no meat.
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does bootcherbox have paleo-compatible plans that are kosher oh, and I have a lactose-gluten restriction as well. and I'm a diabetic. and no caffeine. or hfcs. oh, and I don't eat meat. no meat.
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nathanpalmiero1627
The increase in dislikes on the ad videos are so frustrating. The same videos with no ad would have 1/10 of the dislikes. God forbid someone make a living giving you free content.
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The increase in dislikes on the ad videos are so frustrating. The same videos with no ad would have 1/10 of the dislikes. God forbid someone make a living giving you free content.
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KIN_Additive
aragusea I'm concerned about what the Butcher Box website says. Offer valid until 3/10/24 or while supplies last. This date has passed. Do i still get the free meat promo
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aragusea I'm concerned about what the Butcher Box website says. Offer valid until 3/10/24 or while supplies last. This date has passed. Do i still get the free meat promo
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