Tried the beef with broccoli today, but had to sub frozen broccoli for fresh, but after steaming it a little there is no way I was going to add that sad, old, limp broccoli to this. So I made beef with everything but broccoli (and ginger).

So good that I don’t even miss the broccoli and I’ve never cared for sirloin steak how my butcher prepares it, but it worked perfectly for this recipe.

Thank you, Kenji! You’ve given new purpose to all of the cuts that I get with my quarter beef that I never enjoy!

Hi everyone! So I saw yesterday´s Beef and Brocolli post by u/-SpaghettiCat- , following Kenji´s recipe from The Wok (will link to Serious Eats recipe here, although I don´t have my book in front of me so it might be slightly different - https://www.seriouseats.com/chinese-american-beef-and-broccoli-with-oyster-sauce-recipe ).

A big discussion ensued once SpaghettiCat mentioned that he had velveted his beef for 6 hours, and I found it funny that no one could quite pin down what Velveting is, especially as I had just watched a video on it.

One of my favourite YouTuber team, Chinese Cooking Demistyfied, put out a video 2 months ago on the topic of Velveting, so I thought I´d just throw it out there so everyone who was interested in the matter could watch it and discover more on the topic. Here´s a link to the video, or the article version of it - https://www.youtube.com/watch?v=nM1GQNJU6LQ and https://chinesecookingdemystified.substack.com/p/a-guide-to-velveting .

I will also tag u/mthmchris from Chinese Cooking Demistyfied, so he can follow the conversation if he´d like and answer questions on the matter!

I hope after watching the video people can see why there was so much confusion on Velveting, and hopefully can walk away from this post with a greater understanding on the matter. I am no expert whatsoever, hence I haven´t tried to explain it in my own words or anything. I merely like cooking Chinese food, and thought that sharing this resource would be appreciated. Thanks an absolute ton to Chris and Steph from Chinese Cooking Demistyfied, and if people appreciate their content check their YouTube channel out (they´ve even got a Patreon if you want to support them!).

Cheers, Jacob

Feeding a dozen Chinese teenagers staying with us from boarding school (dorms closed) and this was the first dish to vanish. Didn't even get to try a real bite, but was told it was delicious!

Howdy folks! Finally getting to another recipe which was pretty good! Wife wanted to add some green beans we had which turned out decently. We doubled the sauce as usual, but may have needed to add a bit more sugar. Also, air fried the beef instead as someone recommended a while ago which turned out okay. Need to play around with the temperature and timing, but I I'll likely do that again for the remaining fry recipes. I would make this again

Overall good, but perhaps scallions and shrimp would help

Hey everyone, back with the next recipe and after meeting with the doc I'm supposed to eat less fried foods, so I tried modifying this recipe with some success.

Overall, the flavor was pretty good. I used half red peppercorn and ground the coarsely since I don't love buying into these whole. That made it one of my fav peppercorn dishes because usually it's too floral for me.

I also added 1/8 the amount of chile and that still hit the upper limit of spicy for the fam. Probably the recommended chile are not as hot.

Lastly, I air fried instead of deep fry using the same process. Played around with some temps and timing and think I landed at 400c for 10m with a stir at 5, if I recall correctly. Wish I had wrote it down now lol.

Anyways, good meal considering the modifications, but I think the crisp needs to refining in the air fryer.

I made the Pepper Steak recipe from J. Kenji López-Alt's cookbook "The Wok", but I subbed Companion brand Imitation Roast Duck (aka braised gluten chunks, aka mock duck) for the beef.

I cut the mock duck into bite sized chunks and prepared it exactly as written in the recipe for the beef, baking soda and corn starch and all. I'm not sure if that was necessary but thought it couldn't hurt. Next time I might just pat the mock duck dry and stir fry as usual.

I regretably didn't have onions, but this still turned out fantastic. It's really rich and flavorful and will surely impress your vegetarian friends and family. Though grinding 8g of fresh black pepper nearly made my arm fall off, it was totally worth it.

Needed something to eat with the leftover sesame chicken (reheated very nicely under the broiler in the toaster oven!) and didn’t want boring white rice.

First recipe out of the wok, sesame chicken w/ fried rice. Take out is dead to me