Why Chinese Takeout Is So Silky and Delicious (and how to make it at home)

Why is Chinese Takeout Is So Silky and Delicious? Master the Secret Technique of Velveting For Silky and Tender Beef with Broccoli at home.

RECIPE:
Silky Beef With Broccoli Like Chinese Take Out

[tamto]

I worked at a Chinese takeout while in college and the real "secret" is the proteins are silken and THEN deep fried in the wok first, strained and then cooked with the rest back in the wok again. The deep frying at high heat creates a light crust (due to the corn starch) that soaks in the sauce afterwards. And also, when eating at Chinese restaurants, avoid places that "over silken" the meats. Meaning it has absolutely no texture at all and the meat is grey. That means the meat has been marinated for too long and one other thing silkening does is prolong storage life. Which can also mean the food might be near spoiled but you would never know because silkening will hide it. Silkening should tenderize, but more importantly it creates a thin layer of crust that absorbs flavors. It shouldn't just melt in your mouth.

[KyleBroge]

SERIOUSLY great video. Instructional, honest, informative, not pretentious and FULL of pro tips!! Truly great.

[bongjai]

As a Chinese, i got mad respect for him for actually doing his home work and know what he's making! I also love Italian cuisine and learnt a lot from him!

[kingoffongpei]

Stephen, thanks for not saying your recipe is "better than takeout" and recognizing the skill in those kitchens. This home version looks good nonetheless!

[willisratcliff]

Not only is Steve a great chef, but a great teacher

[andrewtee]

As a southern chinese, I approve your way of cooking of the stir fry beef. You have done your research and homework well. Bravo!

You may add spring onions in 2 - 3 inch stalks, celery slice, and carrot slice after you fry the ginger and garlic.

Last, you may tweak the recipe a bit to make a 薑蔥牛柳滑蛋河粉，or just skip the flat rice noodles, and straight pour it on rice.

[DannyS]

Hi from the UK! I love the fact you recognise we don’t all have industrial grade kitchen equipment and that you explain what to do, WHY to do it, and how we can do a regular, homemade version that will be close to a takeout. Subscribed, hit the bell, and looking forward to trying this and your future recipes 👍🏻

[maggiejetson]

If you don't have Xiao Xing Wine at home, Sherry would be the closest European wine substitute. About velveting, usually if you use baking soda you should mix it in with some water or soy sauce first before mixing into the beef, so there will not be spots where it is bitter if you didn't mix well. Extra water is also usually needed than just from the soy sauce so the beef can absorb the water to be more tender (probably need some adjustment but most people I know need to add a bit more water if baking soda is used).

[KelvinsKitchen]

0:20: 🍲 The secret technique used in Chinese takeout creates a tender, juicy, and silky texture in the meat, making it delicious. Learn how to replicate it at home.
2:47: 🍲 Secrets to tenderizing and flavoring beef for Chinese takeout revealed.
5:34: 🥢 Techniques for cutting ginger and broccoli for Chinese takeout dish.
8:31: 🍲 Homemade Chinese takeout secrets and cooking tips for silky and delicious dishes.
11:08: 🥡 Perfecting Chinese Takeout Beef at Home

[dcolacino]

Thank you so much for this recipe. I just made this and could cry at how good and nostalgic it is. There’s nothing like NY Chinese takeout in California 😅 Now I can make my own thanks to you.

[seanloughran]

Love the broccolli tip of cut then peel the top. When cutting fully threw, I always get a mess of the mini-flowers everywhere. This looks like its cleaner and looks nicer!

[bkm]

Welcome back! I haven't had beef and broccoli in years, but you reminded me how tasty it can be. Thanks for sharing those important steps that make all the difference.

[btdtgg]

Spot on video man. One extra little thing I do is that I cut the beef a little smaller and then wack it with the back of my Chef knife afew times. This thins it out, stretches the meat larger and also tenderizes at the same time.

[thomaspage]

I made some not even two months ago and this recipe hits home ❤️

[Blueagleu]

DUDE ! Made this last night, it was frikking amazing! ON POINT!! More please!!!

[Shabla]

I’ve been looking for a recipe for a few days to cook for my parents and I think this is it!

[parris]

Can we do Mexican restaurant style meals also … love the content 🔥🔥

[BeerStens]

Nicely explained. Don't throw the thick stem of broc away. Slice it like carrot, tastes better than the heads.

[tauhid]

you should do more cuisines from other parts of the world this year... I love your cooking style and it'll be cool to see it play out in other dishes across the world

[burningchrome]

I'm always chasing recipes and teaching my kids to make good food for people. This really hits home, thank you brother.