Clem's Broccolini and Beef Tenderloin
 

 

This is another very easy dish to do.

A popular vegetable available in Australian markets is a trademarked item called Broccolini®, also known as baby broccoli. It is a hybrid between broccoli (Brassica oleracea var. botrytis) and Kai Lan (Brassica oleracea var. alboglabra). Broccoli has a thick, woody stem and a large flowering head whereas, Broccolini has thinner and more tender stalks with small florets. It is nice in Chinese stir fries and in steam boats.


A bunch of Broccolini


 

For dinner, I stirred fried Broccolini with slices of beef tenderloin. The method is the same as if you only have broccoli.


INGREDIENTS

For one serving:

  • Up to half a dozen stalks of Broccolini (quantity depends on the size of the stalks offered for sale).
     
  • 3 or 4 cloves (to taste) of garlic; crushed or minced.
     
  • Optional: A few pieces of dried shitake mushrooms (or fresh if you prefer - the taste will be different).
     
  • A quantity of beef tenderloin as you please.
    I typically use about 200 - 250 g for a single serve.

    You can choose other cuts but I find that tenderloin is excellent for a quick stir fry, always resulting in a nice and tender outcome to dishes where they are featured. With less tender cuts, make sure that you do the velveting as described below.
     
  • Condiments and agents:
     
    • Sodium bicarbonate.
    • Corn starch (flour).
      In Australia, food starch is called cornflour (even though is is largely made from wheat).
    • Sesame oil.
    • Fish sauce.
    • White pepper.
       


METHOD

  • Prepare the dried shitake mushroom by soaking them in hot water for a n hour or so.
     
  • Cut off the florets into sizes which you find manageable for eating.
    I trim at the junction where the florets meet the main stalk.
    Keep the florets separate from the stalks.
    Where the stalks are large, skin them and cut into smaller portions.
    The stalks are nice and crunchy to eat (without their skins).
     
  • Velveting the 200 - 250 g of beef:
     
    • Slice the beef into thin portions.
      Note that how thin depends on how long you intend to fry later - do not over cook. Thin slices only need momentary frying.
    • Add a dash of salted flavouring agent - I use fish sauce (you may prefer light soy sauce).
    • Add a dash of white pepper.
    • Add a generous splash of sesame oil.
    • Add some 1/4 to 1/2 teaspoon of sodium bicarbonate (bicarbonate of soda)
      This is the agent which imparts an alkaline pH to the meat, thus helping to tenderize it.
    • Add a large teaspoon of cornflour (corn starch or any other starch if preferred).
      The starch protects the meat from drying during cooking and it also provides for the gravy when water is later added during cooking.
    • Add a dash of MSG if so inclined.
    • Mix well (add a little water if the mix is too dry) and set aside for 30 to 60 minutes.
       
  • As in all Chinese stir fry, use high heat.
    Into a well-oiled and heated frypan or wok, add the Broccolini stalks and mushroom to stir fry.
    After a couple of minutes, add the florets and continue stir frying.

    Let the veggie sit on the pan for a few moments during the fry to develop browning on some parts of it (for looks and taste).

    NOTE: Do not over cook until limp - the veggie needs to retain crunch.
     
  • Remove the Broccolini from the fry pan.
     
  • Add more oil to the pan and when hot, add the crushed or minced garlic to fry only momentarily (do not brown it).
     
  • Now add the beef to the pan and quickly separate the beef pieces which may be stuck together during velveting so that each piece can get properly browned.
     
  • Only fry the beef for a few seconds.
    Add some warm/hot water to fry to make enough gravy from the starch added during velveting.
    Adjust the amount of fluid and starch (using a starch slurry) so that there is enough gravy to nicely coat all the meat and the veggies with visible excess in the serving bowl.
     
  • Now add the Broccolini back to the pan to distribute everything and warm up the veggies which had been set aside.
     
  • Do a taste test for flavour and saltiness.
    Adjust as necessary.
    You make chose to add a dash of chicken stock powder at this later stage for added umami.
     
  • Serve and dine while the dish is still hot.

Broccolini with Beef Tenderloin
 

 

 

Enjoy!

 

www.clemkuek.com

 

20 April 2024
 

 



Created by Clem Kuek