Beef & Broccoli with a Molecular Twist

Recipe

Beef & Broccoli with a Molecular Twist

Sous Vide Beef & Broccoli Spheres with Umami Foam

4.6 out of 5

In the realm of molecular gastronomy, we reimagine the classic Chinese dish of Beef & Broccoli. By utilizing innovative techniques and ingredients, we transform this beloved dish into a visually stunning and flavor-packed experience. Get ready to embark on a culinary adventure that combines the traditional flavors of beef and broccoli with the modern artistry of molecular gastronomy.

Jan Dec
Stir-fry› Beef & Broccoli
Asian cuisine› Chinese cuisine
Cuisine styles› Molecular gastronomy

Preparation time

20 minutes

Cooking time

2 hours

Total time

2 hours and 20 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Pescatarian, Gluten-free, Low-carb, Dairy-free, Paleo

Allergens

Soy, Shellfish (oyster sauce)

Not suitable for

Vegan, Vegetarian, Nut-free, Egg-free, Soy-free

Ingredients

While the original Chinese Beef & Broccoli is typically stir-fried with tender beef slices and crisp broccoli florets, this molecular gastronomy adaptation takes a different approach. Instead of stir-frying, we use the sous vide method to cook the beef to perfection, resulting in a melt-in-your-mouth texture. Additionally, we incorporate an umami foam to add a burst of flavor and a touch of elegance to the dish. We alse have the original recipe for Beef & Broccoli, so you can check it out.

Nutrition

  • Calories: 320 kcal / 1340 KJ
  • Fat: 12g (5g saturated)
  • Carbohydrates: 12g (6g sugars)
  • Protein: 40g
  • Fiber: 3g
  • Salt: 2g

Preparation

  1. 1.
    Preheat a water bath to 55°C (131°F) for the sous vide cooking.
  2. 2.
    Season the beef cubes with salt, pepper, garlic powder, and ginger powder.
  3. 3.
    Place the seasoned beef cubes in a vacuum-sealed bag and remove the air using a vacuum sealer.
  4. 4.
    Submerge the bag in the preheated water bath and cook for 2 hours.
  5. 5.
    In the meantime, blanch the broccoli florets in boiling water for 2 minutes, then transfer them to an ice bath to stop the cooking process. Set aside.
  6. 6.
    Prepare the umami foam by combining the beef broth, soy sauce, oyster sauce, brown sugar, and soy lecithin powder in a blender. Blend until smooth.
  7. 7.
    Transfer the mixture to a whipping siphon and charge it with two nitrous oxide (N2O) cartridges.
  8. 8.
    Shake the whipping siphon vigorously and refrigerate for at least 30 minutes.
  9. 9.
    Once the beef is cooked, remove it from the water bath and pat it dry.
  10. 10.
    Heat a skillet over high heat and sear the beef cubes for a few seconds on each side to create a caramelized crust.
  11. 11.
    In a separate small bowl, mix the cornstarch with a little water to create a slurry.
  12. 12.
    In the same skillet, add the slurry, stirring constantly until the sauce thickens.
  13. 13.
    Add the blanched broccoli florets to the skillet and toss them in the sauce until coated.
  14. 14.
    Remove the skillet from heat.

Treat your ingredients with care...

  • Beef tenderloin — Ensure the beef cubes are evenly sized for consistent cooking.
  • Soy lecithin powder — Use a high-quality powder for optimal foam stability.
  • Broccoli florets — Blanch them until they are vibrant green and still retain a slight crunch.
  • Beef broth — Opt for a low-sodium broth to control the overall saltiness of the dish.
  • Cornstarch — Gradually add the slurry to the sauce to achieve the desired thickness without clumps.

Tips & Tricks

  • For an extra touch of elegance, garnish the dish with microgreens or edible flowers.
  • Experiment with different cuts of beef, such as ribeye or striploin, for varying textures and flavors.
  • If you don't have a sous vide machine, you can achieve a similar result by cooking the beef in a low-temperature oven.
  • Adjust the umami foam's flavor by adding a dash of truffle oil or balsamic reduction.
  • Serve the dish immediately after plating to preserve the texture of the beef cubes.

Serving advice

Serve the Sous Vide Beef & Broccoli Spheres with Umami Foam as a main course. Plate the beef cubes and broccoli florets together, drizzle the umami foam over the top, and garnish with microgreens or edible flowers for an elegant presentation.

Presentation advice

Arrange the beef cubes and broccoli florets in a visually appealing manner on the plate. Drizzle the umami foam around the dish, creating artistic patterns. Add a final touch with the garnish, ensuring it complements the overall color scheme.

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