hi foodtubers my name is Amy and I’m
Julie and we ended up playing sisters we
are phone cops who love to eat and we’ve
just released our first Chinese cookbook
today we’re going to show you all how to
make oyster sauce beef and broccoli it
is a take wait a sec that’s done all
over the world our version of the recipe
has succulent pieces of beef lots of
fresh broccoli and it’s always too
afraid to give them with a boorish
Worcester sauce it’ll absolutely satisfy
your cravings the Chinese food and if
you make a few friends and family they
will love you for so let’s get started
we’ll begin by marinating the beef so to
feed four people with rice only 300
grams of beef what we’ve got here is a
rump steak but you can use whichever cut
you like because we’ll be tenderizing it
later the marinade for this beef is a
really classic Cantonese one and we’ll
start off of the more straightforward
ingredients which are a pinch of salt
half a teaspoon of granulated sugar half
a tablespoon of vegetable oil and three
tablespoons of water now for the special
ingredients and our Cantonese marinade
first or we have bicarbonate of soda
just half a teaspoon what this does is
breaks down all the tough proteins in
the meat so you get really succulent
bite next we have corn flour one and a
half tablespoons of this what this does
is creates a really silky coating around
the meat so it locks and all the
juiciness lastly we have shall sing rice
wine one tablespoon you can find this in
the Chinese supermarket if you don’t
have any dry sherry will do the trick
just as well and all we need is one
final fresh ingredient one tablespoon of
finely diced ginger this is going to be
sorry aromatic so on each to now is just
give it a good mix stinkbug will cling
film and leave to marinate in the fridge
for at least an hour before we start
stir-frying we’re just going to give the
broccoli a quick flat and lightly salted
water to help it along and we don’t need
to do this very long at all because you
want to keep that broccoli nice and
crunchy
after that simply drain and set aside
next to your walk we’re going to start
cooking by putting in one and a half
tablespoons of vegetable oil over a high
heat then end go is 1 clove of garlic
and 2 teaspoons of diced up ginger now
in goes the beef lay it out in a single
layer and allow it to see it until it
develops a caramely crust then keep stir
frying until golden all over add in the
broccoli along with 2 tablespoons of
oyster sauce and stir through to coat
and to finish off our stir-fry and make
it really saucy we’re going to add in a
corn flour slurry
this is simply one teaspoon of corn
flour mixed in with five tablespoons of
water so over lightly pour in your
slurry then grate between the heat back
up comedians in stir fry until the sauce
thickens and
mmm look at how lush that look oh my god
I kind of already imagined how tender
those but Samhita
so Trish as well so there is food tubers
the dumpling sisters version of a very
popular takeaway dish moister source
beef and broccoli stir-fry
well let me a so tender that bicarbonate
soda storage on strong mmm
super crunchy broccoli is why I can just
imagine that the lovely bowl of rice now
if you guys want to see another takeaway
favorite that we just refer true check
out over here is called kung pao chicken
and you’ll love it and if you’d like to
subscribe to food true and the doctor
sisters both of us would love to have
you and we’re also Instagram and Twitter
so we’ll see you next time
you
Julie and we ended up playing sisters we
are phone cops who love to eat and we’ve
just released our first Chinese cookbook
today we’re going to show you all how to
make oyster sauce beef and broccoli it
is a take wait a sec that’s done all
over the world our version of the recipe
has succulent pieces of beef lots of
fresh broccoli and it’s always too
afraid to give them with a boorish
Worcester sauce it’ll absolutely satisfy
your cravings the Chinese food and if
you make a few friends and family they
will love you for so let’s get started
we’ll begin by marinating the beef so to
feed four people with rice only 300
grams of beef what we’ve got here is a
rump steak but you can use whichever cut
you like because we’ll be tenderizing it
later the marinade for this beef is a
really classic Cantonese one and we’ll
start off of the more straightforward
ingredients which are a pinch of salt
half a teaspoon of granulated sugar half
a tablespoon of vegetable oil and three
tablespoons of water now for the special
ingredients and our Cantonese marinade
first or we have bicarbonate of soda
just half a teaspoon what this does is
breaks down all the tough proteins in
the meat so you get really succulent
bite next we have corn flour one and a
half tablespoons of this what this does
is creates a really silky coating around
the meat so it locks and all the
juiciness lastly we have shall sing rice
wine one tablespoon you can find this in
the Chinese supermarket if you don’t
have any dry sherry will do the trick
just as well and all we need is one
final fresh ingredient one tablespoon of
finely diced ginger this is going to be
sorry aromatic so on each to now is just
give it a good mix stinkbug will cling
film and leave to marinate in the fridge
for at least an hour before we start
stir-frying we’re just going to give the
broccoli a quick flat and lightly salted
water to help it along and we don’t need
to do this very long at all because you
want to keep that broccoli nice and
crunchy
after that simply drain and set aside
next to your walk we’re going to start
cooking by putting in one and a half
tablespoons of vegetable oil over a high
heat then end go is 1 clove of garlic
and 2 teaspoons of diced up ginger now
in goes the beef lay it out in a single
layer and allow it to see it until it
develops a caramely crust then keep stir
frying until golden all over add in the
broccoli along with 2 tablespoons of
oyster sauce and stir through to coat
and to finish off our stir-fry and make
it really saucy we’re going to add in a
corn flour slurry
this is simply one teaspoon of corn
flour mixed in with five tablespoons of
water so over lightly pour in your
slurry then grate between the heat back
up comedians in stir fry until the sauce
thickens and
mmm look at how lush that look oh my god
I kind of already imagined how tender
those but Samhita
so Trish as well so there is food tubers
the dumpling sisters version of a very
popular takeaway dish moister source
beef and broccoli stir-fry
well let me a so tender that bicarbonate
soda storage on strong mmm
super crunchy broccoli is why I can just
imagine that the lovely bowl of rice now
if you guys want to see another takeaway
favorite that we just refer true check
out over here is called kung pao chicken
and you’ll love it and if you’d like to
subscribe to food true and the doctor
sisters both of us would love to have
you and we’re also Instagram and Twitter
so we’ll see you next time
you
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