For the beef and marinades: 1 1/2 pound New York Strip Steak, sliced into 1/3 inch pieces, against the grain Dash of soy sauce Pinch of salt Pinch of white pepper 1 egg white 1 tablespoon cornstarch slurry (1 tablespoon cornstarch slurry and 1 tablespoon water) (1 tablespoon extra light olive oil)
For the salt water: 3 cups water 1/3 teaspoon salt
For the sauce: 2 tablespoons soy sauce 1 tablespoon dark soy sauce 2 tablespoons Shaoxing wine 1/3 teaspoon sugar Pinch of white pepper Dash of sesame oil
Side ingredients: 6 stalks scallions, cut into 1 1/2 inches pieces, divide the green and white parts 3 garlic cloves, smashed 3 ginger slices 3 tablespoons extra light olive oil
Instructions: 1. In a large bowl, add in the beef, water, and salt. Mix well. Soak the beef for 10 minutes to remove blood. (The salt water will also help to tenderize the beef.) Squeeze the water out.
2. In a bowl, transfer in the beef, and add the marinades: soy sauce, salt, white pepper, egg white, cornstarch slurry. Mix well. (Both egg white and cornstarch will help to tenderize the beef. As a tenderizing agent, Chinese restaurants usually also add a pinch of baking soda. But since New York Strip is already very tender, we will skip baking soda.) Marinate for 10 minutes.
3. To make the sauce, in a bowl, add soy sauce, dark soy sauce, Shaoxing wine, sugar, salt, white pepper, sesame oil. Mix well.
4. * Follow this step if you are using an iron wok, and skip it if you are a nonstick pan: To prepare the wok and add a nonstick layer to it, first, turn to high heat until smoking. Then add about 1/2 cup of vegetable oil in it (you can also use other types of high smoking point oil), move it inside the pan a bit, and make sure every part of the wok has a layer of oil on it. Pour out the oil (after the oil is cooled, you can put it in a jar, and store it in a cool place. You can still use it this way next time. ) The wok has a nonstick coating on it now.
5. To stir-fry the beef, first, over high heat, heat the wok until smoking. Then, add about 2 tablespoons of extra light olive oil in it. Heat it up until warm, about 15 seconds. Add the beef. Let it sear for about 30 seconds without touching it. (So it has a light crust on the bottom and won’t stick to the wok.) (Normally, for the meat not sticking to the wok, we use hot wok and cool oil. But I used hot wok and warm oil method today. Because if the temperature isn’t high enough, beef will release water content, and create a tougher texture.) Stir-fry until medium-well, about 1 minute. Take it out and set aside.
6. In the wok, heat it over high heat until smoking, add 1 tablespoon of extra light olive oil. Then add in the ginger, white part of scallions, and garlic. Stir-fry until aromatic, 30 seconds. Add back the beef slices, add the sauce, and quickly stir-fry everything together. Lastly, and in the green part of scallions. Mix well. Serve.
Hi, I m very excited to see all of you, and more importantly, I m excited to cook with
you today. We re going to make something super delicious. It s going to be stir-fried beef
with scallions. It s a very, very delicious and yummy recipe that all of you and your
First, we re going to cut the scallions into 1.5 inches. If the white part is a little
too big, you can also cut those in halves. Smash the garlic. Slice the ginger. We re
going to cut the beef against the grain. In a large bowl, add in the beef, add in the
water, and salt. Give it a good mix. Soak the beef for about 10 minutes to remove the
blood. The salt water will also help to tenderize the beef. Make it really soft and nice. Now
squeeze out all the water. Now we re going to marinate the beef. Add in soy sauce, salt,
white pepper, egg white, cornstarch slurry, and give it a good massage.
Both the egg white and cornstarch will help to tenderize the beef. As a tenderizing agent,
Chinese restaurants usually also add a pinch of baking soda in it. But since New York strip is
already very tender, we will skip the baking soda. Let it marinate for about 10 minutes.
To make the sauce, in a bowl, add in the soy sauce, dark soy sauce,
Shaoxing wine, sugar, white pepper, sesame oil. Follow this step if you re using an iron wok,
and skip it if you re using a non-stick pan. To get the wok ready, add a non-stick layer to it.
First, turn to high heat until it is smoking hot. Then add about half cup of vegetable oil in it.
You can also use other types of high smoking point oil. Now move it inside the pan and make
sure that every part of the wok has a layer of oil on it. Pour out the oil. After the oil is
completely cooled, you can put it in a jar and store it in a cool place. You can still use it
next time. Now the wok officially has a non-stick coating to it. To stir fry the beef,
first over high heat, heat the wok until smoking hot. Then add about 2 tablespoons of extra light
olive oil in it. You can also use other types of high smoking point oil. Heat it up until
warm for about 15 seconds. Add in the beef and let it sear for about 30 seconds without touching it.
So then it will have a light crust on the bottom and it won't stick to the wok.
But normally, for the meat not sticking to the wok, we usually use hot wok and cool oil.
But I use hot wok and warm oil method today because if the temperature isn't high enough
for beef, it will release its water content and make it tougher to chew.
Alright, so now we're going to stir fry until medium well for about 1 minute.
Take it out and set aside. In the same wok, heat it up until smoking.
Add about 1 tablespoon of extra light olive oil in it. Add in the ginger, scallions,
the white part, garlic, and stir fry until aromatic, about 30 seconds.
Now we're going to add in the beef slices, the sauce, and quickly stir fry until everything
detector. So I guess this is the thing with Chinese cooking. Every time I cook,
I feel like this kitchen kind of just become really foggy somehow.
But the aroma is amazing. Let's give it a try. Beef and scallions, what a perfect combination.
Looks so good. Okay. Oh my gosh, so tender.
It's so delicious. It's very aromatic and beef is super tender. Oh, so much better than any takeout
places. Okay guys, so comment below and let me know if you have any questions, if you have any
recipes that you want me to make. And also let me know what is your favorite Chinese stir fry dish.
Okay, so that's it for today. I'll see you again in the next episode next Friday. Remember to
subscribe, thumbs up. Also share this really awesome videos with your friends and family.
I like to also stay in touch on Facebook, Instagram, and of course, YouTube. All right, bye now.
