Chinese beef & broccoli, but with steak tips and sprouts
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- Опубликовано: 22 мар 2024
- Thanks to ButcherBox for sponsoring! Right now, new users can get free steak tips, chicken thighs or ground beef for a year: butcherbox.pxf.io/c/3996193/1...
**BEEF & BRUSSELS, WOULD SERVE 4 WITH RICE**
1 lb (454g) steak tips
1 lb brussels sprouts
minced ginger and garlic (I used two frozen cubes of each)
cornstarch
baking soda
soy sauce
vinegar
sugar and/or some sweetener (I used molasses)
sesame seeds
If so inclined, wash the meat in plain water, massaging it thoroughly before draining dry - this step seems to help the meat absorb the velveting mixture to come, but I'm not 100% sure.
Once dry, massage the meat with 1/4 teaspoon baking soda, 1/2 teaspoon cornstarch, a pinch of sugar and a big splash of soy sauce. Refrigerate for 30 min to overnight.
Prep the sprouts by cutting off the root ends and slicing them in half. Steam them until just fork tender, shock in cool water and reserve.
Brown the beef pieces in a little oil and cook until almost done inside - I look for juice pushing to the surface of the pieces. Throw in some minced garlic and ginger, the drained sprouts, some vinegar more sweetener, more seasoning etc to taste.
If you need more sauce, add water or stock. If it needs to be thicker, mix up a cornstarch slurry with the soy sauce, stir it in and let thicken. Top with sesame seeds. 
Хобби
Thanks to ButcherBox for sponsoring! Right now, new users can get free steak tips, chicken thighs or ground beef for a year: butcherbox.pxf.io/c/3996193/1955703/16419
is butcherbox available in the EU?
Fk ur butcherbox ad
I'm surprised you're not pushing covid boosters. Pfizer bro!
There's tasteful ways to incorporate ads into your content and then there is this rubbish. Not good
@@MyRealName he also supports big pharma.
This is like a 21st century version of the old "demonstrate the sponsor's product in a live segment" bits on 1950s variety shows.
Which i gotta say, as a kid i used to rly enjoy those infomercials showin off how various kitchen tech worked... And by enjoy i mean i watched them cuz in the 90s at 2am what else was i gonna watch xD
Just take a shot every time he says the sponsor's name... Butche---!
@@SylviaRustyFae You and me both! Late-night TV was just more fun back in those days.
Yk i actually would applaud Adam for making any totally sponsored video to have the different introduction "ad for" at the starting. The transparency is worth appreciating
Its a legal requirement lmao
yeah was going to say, it is legal required though not well enforced
I’m fairly certain it’s required to say that the video is sponsored, which is a much different vibe than an “ad for”. One implies strictly monetary influence the other additionally creativecreative.
@@adambubble73still, people ignore it all the time, it's nice to see when people don't.
@@adambubble73 despite that, a LOT of people DONT do it.
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.
Broccoli is more of a Chinese American thing, in lieu of Chinese Broccoli, which used to be hard to get.
Broccoli actually isn’t super common in Chinese food in China, but it is common in American Chinese food, which actually just fits your point even more. Indian Chinese food is another cool subtype. Fun fact, there’s a common Indian Chinese dish called “American chop suey” which (to my knowledge) doesn’t exist in America 😂 The transmission of culture is so interesting
A big part of that comes down to which group of Chinese got to an area first, as well. Chinese American food is an offshoot and evolution of mainly Cantonese cooking, because the Cantonese were the biggest group of early emigrants to the States and Canada. I'm curious though as to what Chinese food is in Poland!
I've seen Chinese in Britain sharing recipe using Polish groceries, like flaczki to make food of their preference, and they share tips of which kielbasa is the most similar to Harbin red sausage, a Chinese version of kielbasa.
@@tawnyflower-in5yy funnily enough, American Chopped Suey is a real dish, it's just more of an american italian one
im thinking Mr Ragusea punked us with the whole "semi-retired" schtick
Right? I was thinking the same thing.
He's still retired from making videos that aren't just one big ad
I think not being tied down by a schedule has helped his mental health. Now that he doesn't feel obligated to do to this, he feels more comfortable making more videos. He could end up slowing down again though. Sometimes you just have a creative spark and that fades away overtime.
This video is 4 minutes long
Eh, i doubt
The cooking vids are sponsors
I believe he really enjoys making diverse content that isn’t just cooking
I do this fairly often with seitan instead of beef, and a more savory than sweet sauce. Brussels sprouts are real good for single-serving meals
Do you buy seitan, seitan"flour" or do you make seitan yourself?
Also, how do you season the seitan?
@@jnartist3411you should check out sarah's vegan kitchen. that's a youtube channel. she even has a video on how to make a seitan reuben sandwich
warning to you all DO NOT apply the "more is better" mindset to the baking soda!! it will make the meat taste DISGUSTING. better to add the appropriate amount and let it marinate longer.
Learned this the hard way when making Korean fried chicken, I tried dribbling some lemon juice to counteract the bitterness and the whole wing would start bubbling and fizzing! Didn't have more than a nibble of chicken that night but man they looked incredible.
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.
you can never go wrong with beef and vegetables
Yeah. But sprouts. Not so much veggies as work of the devil :)
A very healthy meal!
@@Anolaanawhat on earth are you talking about?
Perfect timing! I have fresh brussels sprouts and a steak that are about to go bad. Lol
This week you are on fire! Not even mad this is an ad 😂
I never usually doubt your abilities, but charring the sprouts is so my jam. I’m gonna have to make this recipe just to do that!
Smash the small potatoes is what got my attention! Gotta add this recipe to my list.
I only clicked the video to make sure Baking Soda was included. Good shit, Adam.
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 😅
They just had the same free ground beef for life deal last week btw. You can give them your email and you will get updates on deals daily. Ive been holding out for a steak one for a few months now
I signed up just a few weeks ago and got the ground beef for life deal.
Adam never fails to deliver great recipies!
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
I like how you went off on tangents a bunch in this video, it was fun!
The frozen garlic/ginger thing is great, but I think it’s even better if you ferment them first. Brad Leone has a video on it.
I wouldn't even mind if every single video was an ad. Everybody wins. Company wins because Adam's ads are top tier, Adam wins because money, and we win because Adam content.
This sounds right up my alley!!
My man made me watch a whole ad video and I still feel satisfied. Literally incredible work
make that bank adam ❤ congratulations on getting so many sponsors and still making the videos entertaining :)
The beef and Brussels may have been the real recipe here but those ribs looked ridiculously good
Now this is the AR I enjoy, and with a great recipe to boot.
thanks for the tips!
in Sweden the tender trimming of beef is used to make biff rydberg which i would highly recommend in this situation.
Oh Adam, I love it when you advertise to me!! Sell me more, Mr. Ragusea!!!!!!
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.
I have been using this service for a while and I love the promo they gave me years ago, bacon for life. I get it every box.
Keep them coming!!!
Thanks for this.
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
Loved the video, and I especially love the transparency. I'm fine with these kids of ads where the message is here is something cool you can do with my sponsors product. Keep this level of integrity and I'll keep watching.
I love this side of Adam. I mean, he makes a lot of good stuff but for me, I love the cooking.
Adam old sub. Love to get my hands on this quility beef. Nice job on your Chinese beef and sprouts!
Truly not just for Christmas. I mean the Brussels sprouts, not Adam.
No way !!!!!
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
I think Poptart is my new favorite part of the channel. So cute!
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
This is the type of stuff I would make for family meal at the restaurant I worked at
Sponsorships keep pulling him out of retirement.
That looks SO hearthy! Love your content 🔥🔥🔥🔥🔥
i love these ad videos
Speaking of not eating pork: would love to see a beef rib recipe!
Sheuys bbq is an underrated channel, he does some good ones
This is the good stuff. I appreciate the announcement that it's an at at the start, but this is close to something I already do anyway.
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...
I can't wait for the vegan video. I know you know all the arguments and you mentioned several times now that the video is inevitable in the future, so I'm just so damn curious about what exactly it boils down to in your case...
You are making me hungry.
At no point we received confirmation that Adam is not just hanging around in his underpants in this video.
You've told us about nonstick frying pans and dangers related to their coating so, would you make another video about the new popular type of nonstick frying pan which are being called as Granite Stone Pans and also tell us if their coating contains dangerous materials ???
DON'T eat pork? NO problem, MORE for us!
lol you sure do work a lot for a retired guy
i think the ad videos pay more so we can expect more of those
Ha.. for once I've been ahead of Adam.. I've been cooking this dish with Brussels sprouts for years.. because I just love them and this is one of the most strightforward ways to eat them imho.. also works as a quick veggie dish.. just stir fry the half-cooked sprouts with garlic ad mirin (or shaoxing wine), soy sauce finish with corn starch slurry, garnish wiht sesame seeds and some sesame oil (or fish sauce) and eat with white rice.. delicious..
This is it!
This is an awesome entry in the new era of Adam.
It's like Adam 2: Electric Boogaloo
Novus ordo seclorum. It is the dawning of the age of Aquarius.
Steak tips aren't a thing out here in socal, at least that I've seen. Miss them from back on the East Coast.
As a Canadian, no ButcherBox for me.
Try getting Chinese soy sauce which is very different from the typical Japanese Kikkoman brand. Huge difference in taste. Chinese soy sauce is way better and less dark. You can also try to find Shaoxing wine which will enhance the flavor of any Chinese dish.
RUclips finally outmanoeuvred my browser's adblock.
Other than fish, I will never freeze meat, nor buy frozen meat. Freezing destroys the texture and thawing brings risk of contamination.
hi Adam, just wondering
doesn't the burner positioned in the middle of your cooktop have a stronger flame?
thanks for the heater of a video
Thank god for sponsorblock.
Do you rinse off the meat after it's been velveted in the fridge? I've heard velveting can introduce unpleasant tastes, or is that more a mark of using too much baking soda (or is it kinda just covered by the soy sauce in this case)?
"this video is an ad" I will watch it anyway
Overnight ribs are fucking genius! Have to try that out!
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.
Man's truely living the Marco Pierre White life. Respect
man I wish we had that kind of thing where I'm from
1:53 cute doggie
I'll make this with peas
Hard to separate the shill from the content.
Nice looking recipe, but where did he get the meat from?
With velveting, aren’t you supposed to wash the sodium bi carbonate off?
Woth considering oyster sauce for this type of dish
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...
If you're gonna have us accept beans on toast, you have to accept biscuits with gravy, which seems to be a culinary equivalent that baffles Brits.
Why are the Brussel sprouts so small?
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
This video seems to be made to fulfill butcherbox requirements
Wooo
overcooking is fine if you used baking soda in the marinate anyways
bloody hell, this video is more ad then video damn, i hope they paid you well my dude
8 min ago is crazy 🗣⁉️
DON'T WASH MEAT REEEEEEEEEEEE
HEY ADAM
What are your thoughts on using animal fat for cooking? Medical industry seems to be advising against it.
Do they deliver to the EU?
Hey Adam
Your take on the best way to cook a tuna steak ? 😤
Does anyone know if butcher box is reasonable for a single person?
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
Google AD vibe
...I just willingly watched a 5 minute ad...
4:30 fin.
All his videos are ads at this point...
They’ve been 20% ads, but this one is more like 80%. 👎
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.
Chinese Food Demystified beef incoming WOOOOOOOOOOOOOO
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. 🥩
Why not say the whole Brussel sprouts instead of splitting it up?
Imperial Adam appears to be here more than retired Adam these days...
Ok, Mandela
One big ad...
yeah Sponsor Block was chopping out everything lol
You’re telling me the ad is an ad?
@@ploppyjr2373 haha, yeah...