food

Carne com Brócolis e Arroz Frito

A chef Shirley traz seus clássicos chineses para viagem no episódio de hoje! Ela cozinha a sua versão de carne com brócolis e arroz frito com legumes. Você não vai se arrepender!

food

Carne com Brócolis e Arroz Frito

A chef Shirley traz seus clássicos chineses para viagem no episódio de hoje! Ela cozinha a sua versão de carne com brócolis e arroz frito com legumes. Você não vai se arrepender!

Supplies

  • 3 tablespoons Canola oil
  • ½ medium size onion
  • ½ tablespoon ginger, minced
  • ½ tablespoon garlic, minced
  • 2 large eggs
  • 1 tablespoon canola oil
  • ¼ cup diced medium size asparagus
  • ¼ cup Small Diced Carrots
  • ¼ cup Small diced Cauliflower
  • ¼ cup edamame beans, peeled
  • 2 cups cold steamed rice
  • 1 tablespoon Shaoxing Wine
  • 1 ½ tablespoons soy sauce
  • ¼ teaspoons ground black pepper
  • Salt to taste
  • ⅛ cup chopped green onion
  • ½ cup cooked bacon

Passo a passo

  1. In a wok, or a very big cast iron pan, heat up 3 tbsp Canola oil over medium heat.
  2. Sweat the ginger, garlic, and onion in the wok until they become translucent and aromatic.
  3. Crack the eggs into a small bowl and stir them to break the yolk.
  4. Pour the eggs into the wok and quickly stir to cook. While the eggs are still shiny and a little runny, push them to the side of the wok.
  5. Add 1 tbsp canola oil into the center of the wok and add the asparagus, small diced carrots, cauliflowers, and edamame beans, quickly stir-frying in the oil for 10 seconds. Then push it to next to the eggs.
  6. Turn the heat to high and add all the steamed rice into the pan breaking up the rice lumps with a wooden spoon or metal spatula.
  7. Once the rice becomes loose, start mixing and folding the eggs and asparagus into it.
  8. When everything in the pan is well mixed, drizzle soy sauce all over and continue to stir and fry the rice.
  9. Last, add the cooked bacon and chopped green onions and season with black pepper.
  10. The key to making delicious fried rice is to be patient when you are toasting the rice in the pan. Let it caramelize a little to bring out the nutty-ness of the rice.

Supplies

  • 2 tablespoons canola oil
  • ½ tablespoon minced garlic
  • ½ tablespoon minced ginger
  • ¼ cup Shaoxing wine (if Shaoxing is not available, substitute Sherry)
  • ¼ cup chicken stock
  • ¼ cup oyster sauce
  • ¼ cup soy sauce
  • 1 tablespoon coarse ground black pepper
  • 1 teaspoon cornstarch
  • 2 tablespoons water

Passo a passo

  1. Heat up the canola oil in a small saucepot over medium heat.
  2. When the oil is hot, add the garlic and ginger and stir-fry them for 1 minute.
  3. When the garlic and ginger start to turn golden, add the Shaoxing wine and cook off the alcohol for 2 minutes.
  4. Next, add the chicken stock, oyster sauce, soy sauce, and black pepper.
  5. Mix the cornstarch with the water in a small bowl to make a slurry.
  6. When the sauce comes back to simmer, add the slurry.
  7. Let the sauce simmer for 2 minutes, and the black pepper sauce is done.
  8. Keep stored in the fridge for up to 1 week.

Supplies

Beef and Broccoli with Grilled Skirt Steak

  • 2 pounds skirt steak
  • Steak Marinade
  • 1 pound broccolini
  • 2 red onions, sliced 1 inch thick
  • 2 tablespoons sesame oil
  • Salt and pepper to taste
  • Crunchy sea salt to finish

Steak Marinade

  • 1 bunch green onions
  • 2 ounces ginger
  • 2 ounces garlic
  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons cooking oil
  • 1½ tablespoon ground black pepper
  • Salt to taste

Passo a passo

Beef and Broccoli with Grilled Skirt Steak

  1. Pat the skirt steak dry with paper towels.
  2. Allow to marinate for 1 hour.
  3. Meanwhile, clean and peel the red onions.
  4. Slicing against the grain, cut them into 1 inch rings.
  5. Clean the broccolini and put them into a large bowl with the onion rings.
  6. Dress them with sesame oil, season with salt and pepper to taste, and set aside.
  7. Preheat the grill on high heat.
  8. After the steak is marinated, wipe off the marinade and season the steak with all 1½ tbsp (11 g) of black pepper on both sides and salt to taste. It is very important to grill the steak over high heat so there is a nice char and a quick sear, just like cooking in a wok. Skirt steak is very thin so it cooks really fast; each side will only take 90 seconds to 2 minutes for medium-rare.
  9. Meanwhile, on the other side of the grill, char the red onion rings.
  10. When both sides are charred, but the onion is still raw, place these into a salad bowl, cover with plastic wrap, and the carry-over heat will create steam to finish cooking them.
  11. Lightly grill the broccolini so they are still green and crunchy.
  12. Allow the skirt steak to rest for a couple of minutes before slicing.
  13. Set them on top of the red onion rings and the grilled broccolini.
  14. Finish with sea salt on the steak.
  15. Serve with Black Pepper Sauce.

Steak Marinade

  1. In a blender, combine ginger, green onion, garlic, soy sauce, oyster sauce and cooking oil and blend until smooth.
  2. Pour this mixture into a shallow bowl and rub all over the steak.