I was planning this for today but decided to postpone, maybe tomorrow or Monday - I bought snow peas and baby bok choy so I need to do this soon before they go bad. I plan to use venison backstrap as the meat.
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We had unexpected company this weekend so we are not on track. Will get it done this week.
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Here is mine. As stated above I don't like broccoli at all so I subbed snow peas and baby bok choy - never cooked with either before. This turned out great! I didn't use enough veggies - looked like I had a pile the same size as the meat but the bok choy leaves wilted fast. The sauce is dark so the bok choy doesn't really show in my picture. The sauce is also thicker than in Kenji's photo but I don't care, I'll do this one again. I might cut the dark soy in half next time, these veggies are not as strongly flavored as broccoli.
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After reading through the recipe several times and then preparing it myself, I kept thinking of all kinds of ways to riff this recipe. (Giving 58limited a hall pass because your a broccoli hater 😂).
Snap peas, baby bok choy, spinach, scallions, asparagus or a combo! Which cut of beef did you end up using? I think a choice of three were given? I used flank.
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My submission. Delicious!Comment
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Here’s mine! Plus my oldest successfully using chop sticks for the first time without the helpers! I used skirt steak (no clue on if it was inner or outer since all 4 were just labeled skirt by the butcher).Attached FilesComment
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Alan Brice I’m actually not sure. The house is I think 1880’s, but was moved in the 1940’s to make way for I90/94. Meaning it has different build dates listed depending on how you talk to. That is the actual sub floor. Last owner told me he removed 7 layers of flooring to expose it! -
J-Melt just a suggestion...do not wet mop. Find a spray product that evaporates as you use it. The more moisture the maple sucks up the grayer it will become. You will not see it right off, but over time, they will continue to darken.
Vinegar n water works and disinfects, distilled is a plus, only the floor should be dry when you are done cleaning. Sorry, could not help myself.
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Here’s mine. Made it this evening along with some fried rice. We all gave it a two thumbs up. We just had Chinese yesterday out and my son had beef and broccoli and said this was better.
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A bit late here. Outside skirt is marinating overnite. Using Shaoxing drinking rather than cooking wine.
Reading thru, I am surprised at the number who do not like broccoli. Brussels sprouts, I could understand.Comment
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Just finished prepping the meat, resting now until wok time. I'm not a big broccoli fan but I'll take one for the team. Would of preferred snow peas as 58limitedComment
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Ate well this evening, despite some operator error. This was the most complex wok dish I have done. My mis en place was a bit haphazard, need more room adjacent to wok. Forgot the rice; wife pulled that out with some instant microwave product. Outside skirt was very tender, broccoli was great. We both thought overall that everything was a bit salty. Followed recipe, but the rice had a fair amount of built-in sodium, which may have been the culprit. It may also have been that I dry brined the meat, then read the recipe. Made the marinade without salt but had both soy sauces.Comment
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Excellent dish, very flavorful, we really enjoyed it. A couple of deviations, we added water chestnuts as I really like the crunch. We also doubled the amount of sauce. So many recipes that we have tried there just wasn't enough sauce for our tastes so we automatically just double it. As yakima mentioned it was a bit salty as we don't use much salt in our cooking, but it wasn't overpowering. I sliced the steak very thin and it was melt in your mouth tender. It was served over a bed of Jasmine rice. Absolutely worth a try.
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Thank you, SheilaAnn, for implementing your team cook idea. I enjoy reading comments as they come along. Interesting and educational. After this one, I need to rearrange some stuff on my deck for more counter space adjacent to wok. And this caused me to learn more about Shaoxing wine.Comment
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An additional thought re organization. Making a Team Cook thread in the Cooking, Techniques channel might make it easier to find and review prior cooks and related commentary. I just went back and skimmed the pasta, sausage, shrimp thread. Lots of good stuff there.Comment
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Good idea. Done: https://pitmaster.amazingribs.com/fo...ison/team-cook
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What tamidw said. Under Food and Cooking: Techiques: Team Cooks (in a slot like Dutch Oven discussion).
It is just a thought.Comment
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