TAKEOUT BEEF & BROCCOLI IN 15 MINUTES
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- Опубликовано: 30 май 2024
- I finally got into wok cooking and there's no going back. Check out my fast and SUPER tasty takeout inspired beef & broccoli recipe. You can get my favorite cookware from Made In today with a 10% off discount using my link madein.cc/BRIAN
Shout out to the master, @JKenjiLopezAlt and his book "The Wok" for the inspo and knowledge: amzn.to/3Yk3QXl
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-- RECIPE -- makes 4 portions
▪1lb/.5kg beef flank steak or sirloin
▪5g or 1t soy sauce
▪5g or 1t shao-hsing chinese cooking wine (sub with dry sherry or white wine)
▪10g or 2 1/4t sesame oil
▪2g or .5t sugar
▪2g or 3/4t corn starch
▪2g or .5t baking soda
▪350g/12oz broccolini or broccoli cut into small pieces
▪¼ large white onion, sliced
▪10g/3-5 cloves garlic, grated
▪10g or 1-1.5Tbsp ginger, grated
▪Stir fry sauce (see recipe below)
▪Cornstarch slurry (3g/1teas corn starch mixed with 30-40g water/couple of Tbsp)
▪High smokepoint oil (canola, peanut, etc)
Cut steak with the grain into 3 2.5”/6-7cm wide strips. Turn each strip 90 degrees and slice thinly on a bias. Pieces should be approx 1”x ⅛”x2” (2.5x.3x5cm). Place meat in colander and rinse well with water.
Place rinsed and drained meat in a bowl and add soy, cooking wine, sesame oil, sugar, corn starch, and baking soda. Mix well to coat.
I’m using a seasoned 12” carbon steel wok which is recommended for the high heat of this recipe, but if you don’t have one, use a large cast iron or 12-14” nonstick at a lower temp (450F/230C).
Place pan over high heat to preheat to at least 550F/285C (mine was over 600F).
Add a squeeze of oil around the outside of the wok. Add half of the marinated beef. Stir and toss to coat with the oil, moving it around/tossing often. Do this for about 60-90 sec or until browned and cooked about 80-90% through. Transfer beef to a bowl, add another squeeze of oil followed by second half of raw/marinated beef to wok. Cook, stirring and tossing frequently for 60-90 sec. Transfer to cooked beef bowl.
Return wok to high heat. Add splash of water and wet towel with tongs to remove any stuck-on beef gunk from pan. Add squirt of oil followed by half of broccolini and half of onions. Stir and toss to cook for 60-90sec or until charred around the edges and are tender but still snappy. Transfer to bowl with cooked beef. Return wok to high heat, add squeeze of oil and the rest of the broccolini and onions, cook for 60-90 sec. Add garlic and ginger, moving/stirring constantly. Add previously stirfried beef and veg.
Toss to combine for about 15-20 sec. Add stirfry sauce around inside edges of wok. Add 2-3 spoons of cornstarch mixture. Toss and stir together to combine. Serve with rice.
--
STIR FRY SAUCE
▪10g or 2.5t sugar
▪30g or 1.75Tbsp soy sauce
▪45g or 2.5Tbsp oyster sauce (sub with hoisin)
▪30g or 1.75Tbsp shao-hsing cooking wine (sub with dry sherry or white wine)
🎧MUSIC:
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CHAPTERS
0:00 Meat, veg, and sauce prep
4:47 More about my Wok (ad)
5:52 Cooking the beef and broccoli
9:43 Plate up
10:04 Let’s eat this thing
#beefandbroccoli #takeout #wokcooking
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! 
Хобби
Love the Kenji callout. I find that the best food tubers are eager to give credit where it's due, while adding their own tweaks to make recipes their own. As a result, RUclips is now a treasure trove of great tested recipes within the technique videos home cooks need in order to get better. Nice job as always to the B-Man!
Kenji Lopez-Alt, Chef John, and Laura Vitale are the holy trinity of og youtube recipes. Better than the tv chefs. Shout out to Babish for name dropping them on his journey to being a youtube chef.
me too! Kenji is the man and i like that he gave him respect. Made me smile.
Chef John and Kenji are the ultimate OGs in the RUclips cooking sphere and are incredibly talented and smart chefs. Love the homage.
Honestly, today if you make a cooking video that isn't "My Aunt Grandma's Biscuit Explosion" you probably should link back to Kenji. KLA has done more for home cooking than every chef since Julia.
@@buddhavskungfu true
The biggest tip/take away here is definitely don't overcrowd the pan with the initial cook! Have to work with the size of wok you have and this was a perfect example of that for the home cook! Great recipe as always.
Thanks for watching Ram
@@BrianLagerstrom Hey Bri - that's not a comment. It doesn't show that you read what Ram said so why bother.
@@julesl6910 Aren't you a smartass. People can do what they want.
@@julesl6910 Hey Jules - go away.
That's true for anything you stir fry. Don't crowd else your wok temperature will drop, and things get mushy.
My favorite part of almost every video Brian does is that each recipe has multiple components, each of which I can learn from and apply to other recipes. Velveting, stir fry sauce, stir fry cooking technique - all of them are things I can keep in mind when when I'm not specifically making beef and broccoli. Great stuff.
Personally, I’m a fan of the “Hey, what’s up.”
But yeah, he’s an excellent teacher.
Same! I really got into cooking at the beginning of this year (side note, Brian's channel was sub-400K at that point, wild to see it nearly doubling in just a few months!), and while it's great to have these set recipes to try, it's been even better to get the technique breakdown/explanation during the video rather than "Just do this, trust me!" In just a year I feel so much more creative and confident going off on my own in the kitchen and thinking up/preparing dishes myself, and this channel has been a huge part of that!
Fully agree! B rocks
@@baudolinotheliar Great vid! Sloppy Chef though.
Same thoughts, I'm here for the lessons, and there were some excellent ones in this.
I learn very well from Brian, and I REALLY needed to see this done.
Alll of this learning crosses over to other dishes and recipes.
So helpful to know WHY.
Thank You for posting !
Very nice! And good for the shout out for Kenji - only discovered his channel a couple of months ago and he has a unique and wonderful style of presenting great food prepared without over-complicating it. You are very good at doing that yourself! I've cooked from scratch for decades but I'm always looking for ideas so thank you for your inspirations. What I think is really important is that you are adding to the vast array of content on the internet that encourages newbies or people who want (or financially need) to get away from packaged food to cook from scratch.
Growing up, I was sure there was some kind of hidden element called Restaurantium on the periodic table that certain dishes contained as part of the recipe. There are just some dishes that are fiendishly difficult to do at home, like they're missing that element.
It’s called MSG… monosodium glucose
*glutamate
Swap Coconut Aminos for your soy sauce and discover that wow element at home.
It's MSG... I used to work in a Chinese takeaway, it was added to all dishes!
Yeah its msg, "flame licking" and "wok hey" while cooking at a heat thats a lot higher than conventional stoves at home. The 3 asian magic tricks for fast and tasty umami
Tried this one TODAY and I have to say that it is the closest to that take out flavor that I have been able to achieve in my whole 10 years of cooking (41 year old male here). Those little techniques that Bri shares make a world of difference!
The explanation of how the baking soda affects the structure of the beef was very educational, thank you Brian.
Alkaline additions to meat also speed up the maillard process, increasing browning when the meat might otherwise look steamed. Good example is pretzels which get a deep color when baking thanks to lye.
Velveting is such an incredible technique. It works so well. Every time I do it, I am amazed just how tender it gets.
Not like this though. I marinade the meat in an eggwhite and corn starch mix, and let it sit for hours. Then I boil the meat for like 30 seconds and its ready for the work. Never had meat that tender before.
Thanks for the great take-out style beef and broccolini. I don’t have a wok style pan but I think I can still make it in a deeper pan. I love this particular dish. I also like the step by step instructions, I can recall most but still need the weights mice started using my scale far more often. Great recipes. As I said I watch your channel, Chef Jean Pierre and Jim at Sip and feast. I’ve cooked so many of your collective recipes. 🇨🇦
Made this for dinner tonight and it came out sooo good.
Added some crushed chili flakes to spice it up a bit, was so delicious. Beef was tender, sauce tasted authentic, and it came together super quick.
When I make this at home I tend to do the veggies first so I don't have to sacrifice the fond from the beef. It's probably a small difference, but always made sense to me. I would also recommend like 20-30 seconds of re-heating your empty wok between batches. Finally, a butane burner is cheap and gets hotter than even a gas stove, so I use mine and do my stir frying outside to avoid the smoke issue.
I came here to say pretty much the same thing about the fond.
I smoke weed on my RUclips channel as my career
Some people don't like the initial fond or burn it.
This is a great thought. I tried and the fond was a little burnt tasting for my likening.
Made this last night in large batch for meal prep. Absolutely delicious! My wife couldn't believe how good it was. @BrianLagerstrom more Wok recipes please!!!
The timing couldnt be better. I just bought my first wok yesterday and now you made this video. More wok videos please
Thanks! I plan on making a lot more wok vids
@@BrianLagerstrom you really are a natural teacher
Check out Souped Up Recipes for wok based recipes
@@mynameisfriday118 I like Mandy too. And Daddy Lau from Made with Lau
If you don’t end up liking your wok, try Yosukata..it’s a great wok!
Made this for dinner tonight and it was awesome! Almost smoked us out of the house using the wok, but totally worth it. I doubled the sauce recipe too because we like extra sauce for our rice. Will 100% be making this again!
Perfect! I love wok cooking and always looking for quick recipes. Thanks!
Made this for dinner tonight: Amazing!! Honestly one of the best things I’ve ever tasted. I bought a 16” carbon steel wok a couple of days ago and it was totally an impulse purchase-starting to think it was the best impulse purchase I’ve ever made. Crazy how high heat makes the flavors so much bolder. Much respect to the mighty wok!
Growing up with Wok cooking I applause you for doing it right. And it's refrashing to hear you break the technique down into simple English, where if you ask my mom and any Chinese line cook to describe their technique it would sounds like wizardry.
I just learned the baking soda trick last month. Has totally changed how I cook meat now. The way I learned was to soak the meat in baking soda and water for like 25 minutes up to 2 hours, depending on the type of meat. Chicken stays really tender and not dried out. Even after a day in the refrigerator, it stays tender. So glad I learned the trick.
I love how simple and quick your videos, they get right to the point.
I can't stop with the wok either. This is a great video that will save people time. Took me awhile to figure out each of these things one by one. Use baking soda, get the temp and times right in the wok, proper sized batches, de-glazing, etc. All covered here and easy to follow.
Hey Bri, made this twice in a week. Totally in the rotation now! Thanks!
Made this last night and it was excellent. Lots of flavor, very tender beef. Will be making it again many times in the future. I have Kenji's wok book but haven't made his version yet, so will be interesting to compare.
I do take umbrage with saying "in 15 minutes." When you include the prep time, which is not insignificant for the home chef, making this took considerably longer than 15 minutes. This is one of my biggest pet peeves with recipes: claims that you'll have this dish ready "in 15 minutes!" or, more often, "in 30 minutes!" Or they'll say something like "Total Time: 1 Hour" without factoring in a single second of prep time. Obviously, as the developer of a recipe, you can't know exactly how long it will take someone to prep the ingredients. But you can estimate, and that should be factored into any claims about the time it takes to make a recipe. Personally, were I someone who developed and shared recipes, I'd never make the claim that you can have a dish "in 15 minutes" unless the average chef can achieve it, start to finish, in that amount of time.
Just a suggestion. Again, great recipe.
📣 LOUDER FOR THE COOKS IN THE BACK! 😅
15 minutes is just clickbait. In this video alone he says to leave it for 10 minutes, then 4 rounds of "60-90 seconds" then another minute at the end. That includes 0 prep time, which even with the cuts in this video take over 7 minutes and would take someone around 15-20. Its a joke.
I initially felt that way making it for the first time tonight, but I think if this was in my rotation enough and I didn't need to refer to the recipe anymore, it probably could be done in 15-20m! Then again, I have someone willing to help me make the prep go by quicker, 😅 so maybe I'm being generous.
It's def a pet pieve of mine as well. I only found A SINGLE RUclipsR describe a system that makes those times accurate. If you are planning your meals then the advice is to prep your vegetables and meat as soon as you come back from the grocery store.
Cut all your vegetables, season and prep any meat and keep any bottles and seasoning close by so you aren't looking for anything come cook time.
It's the best way to prep weekend meals like this or for week long meal prep!
ruclips.net/video/jLQZOdWfIWQ/видео.html
I really enjoy how you translate difficult concepts and terms into language that is easier to understand for lay people. I am not good at browning and tend to "grey meat and limp vegetables". When I use your recipes I have you on while cooking and constantly reference the video as I go along. Thanks a lot for the video.
I have been struggling with beef getting watery in the wok. It had occurred to me that the heat I have was just not enough for the amount of beef I have. Somehow I just never tried to batch them and you definitely inspired me that way. Thank you for including all the details of your methods!
Great job, again! This definitely is making me think differently about getting a carbon steel wok. One thing that would be helpful (although I haven't gone through all the comments, so it may be in there) would be a description of all the different sauces/condiments in that little box you pulled out of your pantry.
For velveting, in particular if you are someone that gets the metal taste from baking soda, just separate it into two steps. Baking soda + Water soak for ~15 minutes then RINSE IT. Then the marinade. For tougher cuts of meat you can actually double velvet (Baking soda + water soak for ~15 minutes, then RINSE IT, Baking soda + water soak for ~15 minutes then RINSE IT. Then Marinade). Either way rinsing it after velveting will remove the metal taste if that is an issue. So if you give this a shot and find there is a metal taste, don't give up on the recipe or the technique, you probably just need to separate the velveting and marinade portion.
Of course if you don't notice the taste of the baking soda, don't mind it, or just want to save yourself the 15/30 minutes of velveting separate, then 100% combine it with the marinade and it will still taste great. If I was cooking for myself and wife on a weeknight after work I would combine velveting and marinade, if I was cooking for friends or other family as well I would separate it. Regardless velveting is nearly fool proof, and it makes a MASSIVE difference for stir fries (also works great for other meats besides beef, chicken will literally melt in your mouth).
Soooo many fantastic tips in this vid! 🙌 Thank you Bri! 🙏
Everything you make is fabulous Brian. You're such a fantastic presenter and chef. I have made a dozen or so of your recipes so far and they are delicious. This beef recipe is next.
This made me so hungry!!! Beef, broccoli and rice are such a beautiful combo 🤤
I got into wok cooking specifically because of Kenji. I use mine so much more than I thought - at least a few times per week.
Same. Now that I have the hang of it I'm using it more and more.
Same - found it to be one of the most versatile pieces of cooking equipment in the kitchen. Stir fries, frying things in oil, boiling water for noodles etc. Also easier to toss without getting shit all over your stove/countertops.
Kenji is a baller
Love the organization tip! Would love to see more tidbits of wisdom like that in the future!
I do a lot of wok cooking and when I say a lot I mean at least twice a week for the past several years. I have found you get a much better end result when cooking in a wok. I learned my technique from an old Chinese woman in the north west burbs of Chicago.
I think you did a great explanation of something I could never articulate about wok cooking. Thank you and as mostly. Another great video.
I made this last night and it was awesome. I added mushrooms because I think everything needs mushrooms, and I'd ended up with a little less meat than called for. Making sure to heat the wok back up to 400-500° each time made a huge difference, definitely got some of that stir-fry flavor in there (and also made my 600CFM range hood earn its keep).
I had that same thought about mushrooms….surprised your comment didn’t get more likes. Also - that thing about waiting for your pan to come back to temperature is a key tip as well.
love your no-nonsense videos. i really appreciate them for giving me the confidence to face more complicated and elaborate recipes in the kitchen :)
Brian-
Watched many of your videos and got the courage to try to follow one. My wife makes the dinners, as I only handle the grilling. After watching this video a few times, I decided to try it. You were the Only cook who added the aromatics Last, wiped out the Woc after cooking the Beef, and the Only one who said to cook the beef in batches. It was the Best Beef Broccoli we have Ever had. Thank you!
Started making this a few years back, love every bite!
I love this! I’ve been reading the wok by Kenji too. When you started cooking the meat in 2 batches, I actually thought to myself that you might have read the wok too. Lol
I was about to ironically say "thank you Kenji for this recipe", but then saw your credit at the end of the video. That cook book is awesome, as is this recipe.
I just made this today and everyone loved it! So much better than anything I've had from takeout restaurants! Thank you for this simple yet delicious recipe!
Made this twice now, delicious both times. It’s going into the regular rotation along with the Thai basil stir fry. Enjoyed learning the velveting technique, it works! Thank you!
As an Asian, I respect that you kept things as original as possible, from the wok to the sauces and the cornstarch slurry. Thank you
What if some other Asian really wants to check out how westernized Asian food is like? Oh yeah that’s me 😂
this looks awesome as hell but aint no chance that all takes 15 min.
I have cooked this recipe a couple of times now and the result is always perfect. Great recipe!
Made this dish tonight following the recipe and video to the gram. So easy to follow, with each step explained which really helped to give me a greater understanding and more confidence during the cook. I've never cooked meat so tender and the dish as a whole was better than traditional take away. Served with rice, super tasty and will defiantly be cooking this again. Thanks for the recipe.
Kitchen prep alone will take you like 20-30 minutes
7:30 Seriously? RIP flavors.
Very glad to see you get into wok cooking!! I now have 3 woks that are my most used pieces of cookware, even for non Asian types of cooking. Like making this same recipe but with a caesar dressing or vinaigrette.
Appreciate the receipt🙏 Just perfect
omg!! That's crazy!!! The beef gunk is the fond, it's where so much flavour is, you put water in, scratch it off and then reserve that to put back in the dish, you just threw away SO MUCH depth and flavour!!
I don’t believe you use the fond with high heat stir fry as it will burn before you add any sauce to deglaze the pan since the sauce comes last traditionally. The fond needs to be removed and actually wouldn’t even be there if the wok is well seasoned and the heat is high enough. Cooking with Lau discusses this in some of Daddy Lau's videos.
He’s cooking with extremely high heat. Within 2 seconds that fond is gonna turn into burnt gunk.
Super high heat but super short cooking time, I certainly get some meaty happiness from my pan doing this recipe. Maybe my heat isn't high enough..@@carolynea
@@chakacummings3860oil went way over its smoking point bon appetite
15 minutes to cook... a lifetime to find the ingredients
You just need a good Asian market, or an Amazon account
u can get these at any asian store (even better if it’s chinese)
Go to your local Asian store/market.
Made this tonight, am having it for dinner as I type this. I used a cast iron deep skillet and I feel it has plenty of flavor - I was checking the skillet temp and it was an average of 350 degrees…I also didn’t find my kitchen got that smoky at all - beef is nice and tender. Thanks Brian!
Yes! I've been arguing with my wife that I NEED a wok
Dude, as a single guy, I LOVE my wok!!
It doubles as a shallow fryer, deep fryer, and just plain old searing or cooking a Sunday "breakfast skillet" with eggs, sausage, taters, etc...
I want to get one like you have!!
Have a great weekend!!
Welcome to the wok cooking club. I bought my carbon steel wok in about 1985 and I still use it at least once a week.
I also bought a Camp Chef outdoor stove specifically for cooking in my wok. The burners put out 35,000 BTUs which is still a far cry from what a chinese restaurant wok station puts out, but it is 3 times the heat that many home stoves put out. It's hot enough to get a good char on my rice noodles when I make Pad See Eew.
I am a new comer and I subscribed the second I saw Brian dancing when tasting the food. That should be what cooking is all about! Joy and Dancing.
Love made in cookware ❤ thank you for your yummy recipe and cooking class ❤
thank you for your detailed explanation on your videos.
Bought a wok just like that! Love it!
so glad that you finally got a wok. I've had a couple since I was in my early 20's. my round bottom is my favorite. they are also the best for making popcorn.
you need to get some tools that are specifically made to use with your wok. this makes the world of a difference.
Made this tonight. It was deeeeeeeeelicious! I will definitely be adding this to our recipe rotation.
Thanks! I'm really appreciating your info video. It's very informative and easy enough to follow. For a long time I couldn't find techniques on how to attain that smokey flavor. But, thanks to your video I can make it now. Great video!
Made this last night. Absolutely fantastic and delicious. Will definitely make it again and again.
I think the look of that meal, those beautiful dark brown, but bright green colors are one of the best things in life
Hey, Bri! I absolutely am hooked on your videos. I knew it on the first one I watched. It was your Chicago (Shi-cah-gah) Italian (eye-tayl-in) Beef Sandwich vid. As a Chicago boy and beef aficionado I was blown away. I was searching for giardineire recipes and yours is it! I’m also glad you discovered the classic wok to use for stir frying. I have had one for years. Also the book by J. Kenji López-Alt. Very in depth and a classic. Good call!
Made this tonight for dinner with friends. Another banger by the B-Man! This was great and everyone loved it!
This was delicious! Thabks for sharing the recipe and techniques!
Great presentation! Going to give it a try thanks
3 cheers for MadeIn. I love their saucepans and non-stick fry pans
great recipe! Thanks for all those tips.
I made this recipe today for my wife, and we both loved it! We used our calphalon wok and it worked perfectly. I also made some kimchi fried rice for myself. That marinading step was so key! Thank you for the amazing recipe!
I agree 💯 with in the marinating step!. That Baking soda made the meat so tender
Love your content ❤❤❤ the attn to detail does not go un noticed.
Even your narration is on point 👌🏻
Thanks for the good simple recipe. A couple of points from my experience with Chinese cooking sites. The cornstarch in the marinade is used for velveting and gives the meat a velvet-like surface. The baking soda is added to tenderize the meat.
I love these tips!
Turned out amazing. Thanks bro
Wow - you have mastered that wok style! Awesome!
Really like this one. Thanks, Bri!
Yet again, another great distilled recipe, thank you. Look forward to trying your version, it's simplified, which is what I love about your content. We used to make Mandy's version (Souped Up Recipes), now Daddy Lau's (Made with Lau). We have beef n broccoli pretty often, we'll be trying your recipe soon!
Love your videos!! So fresh! Cooking and Food for the people of the future
Holy cow! I just made this! Soooo good! Thank you!
Love the stem part. It’s the best when using a peeler to remove the woody parts
Easy to follow and tasted great thanks
i just made this in a non stick pan over a gas stove and it was amazing.
Wow! Cool recipe! I also love to cook! Thanks for your hard work!
My Christmas list is huge already. Now I need a wok lol 🎉🎉
I make this all the time. And…of course your way is much better. I always use sirloin because I think it’s more tender. Can’t wait to make it this way! Thanks Brian.
Kenji has also similarly convinced me to give wok cooking a try. Huge fan of Chinese cuisine and specifically Szechuan. But hot damn there is a lot of technique and a lot of ingredients which I don't fully understand. Culinary demigod had me in stitches
I like how you explained the benefits and the difference in using a wok, so concise. I could never get my friends and fam to understand how it works cos they always thoughts that it is a lengthy process when it is quite the opposite 😂 and its nice to see someone elses perspective on "wok hey" without having to read subtitles to get it 😅
This is pretty much how I make my beef and brocolli at home. My family loves it and we never really order takeout anymore except on special occasions. I never realized how important garlic was in the dish. The first time I made it as soon as I added in the garlic the dish took on the familiar restaurant smell.
just made this and it's incredible!!
Love the dish and the tote tip!
Spot on, you really know your stuff dude, that looks delicious.
another banger. really one of my favs on here. love from Philly !
Bri, I love MadeIn! Just purchased the wok ... thank you for another great video!
Best chef, best channel. Love from germany
Thanks for this! I added oyster sauce to my normal garlic ginger broccoli and it added a nice depth of flavour.
I've got a ceramic cook surface so I can't do the "wok thing" where you bang the pan around on the eye as you stir. BUT - for anyone reading this, a wok is still better than a normal fry pan for one very important reason. The much higher sides mean much less grease splatter all over the stove, which means much less trouble cleaning up. I haven't done the high heat trick before, but I'm going to try it when I have a go at this recipe. Good stuff as always, Brian. 👍
Apparently in China you can drink the rice wine, as it doesn't have the added salt. They do this for the imported stuff so it can be sold as a grocery item. As far as I know the real is unavailable unless maybe carried by some specialty liquor stores. I've made 3x now, about to start 4th batch. Better than any takeout I've ever had. People at work who tried agreed. Thanks B!.
Had to make this for dinner. It was delicious
One thing I do for the broccolini is pop it in the microwave in a covered bowl with a splash of water in it to steam it real quick before the stir fry. This helps me reduce the cooking time in the pan later. I’m still a fan of a flat pan for dishes like this as I have an electric stove and woks just don’t pick up enough heat due to the rounded surface. Would love to find a large very flat carbon steel “wok” pan so I can go for the much higher heat, but a non stick still makes an awesome dish.
Gorgeous recipe and loved that you used broccolini instead of that horrid tree like stuff used at the restaurants. Chinese broccoli is also fantastic if available or even broccoli rabe (rapini) is surprisingly good as well. Which is usually available at most local groceries (except Walmart, Aldi, Save A Lot, etc.) or Italian import stores. Thanks for the recipe and you did a great job Bri ! 😋🤤😋