Citrus beef stir fry with grilled peppers
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- Опубліковано 20 лип 2022
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**RECIPE, SERVES FOUR**
1-1.5 lbs (approx. 500g) beef for stir fry, ideally skirt steak
1-1.5 lbs (approx. 500g) small peppers
2 limes
1 orange
1 bunch green onions
molasses (or any other form of sugar)
soy sauce
gochujang (or tomato paste or ketchup if you don't want the heat)
mustard
ginger (I used dried but you could use a small thumb of fresh)
starch
cilantro (or any fresh herb you like)
oil
salt
pepper
white rice (make as much as you want however you want)
Ideally the night before, marinate the beef. Combine the juice of one of the limes, an equal quantity of soy sauce, the juice of the orange, a big glug of molasses, a spoonful of gochujang, a spoonful of mustard, a dash of dried ginger (or a spoonful of fresh chopped), enough water to give you one total cup of liquid, then stir in 1-2 teaspoons of starch, depending on how thick you want the sauce.
Slice the green onions into thin rounds. Stir the whiter half of the onions into the sauce. Reserve the greener half - stir those and the juice of the remaining lime into your cooked rice shortly before you eat.
Slice the beef against the grain into strips about half a centimeter thick. Assuming you have time to marinate the beef before you cook, dump the meat into the marinade and refrigerate. (You could instead just used the marinade as a sauce.)
When you're ready to actually cook, rub down a wide cast-iron pan with a thin layer of oil, put it onto an outdoor grill and get the grill going as hot as possible. Close the lid to retain heat.
Cut all the peppers in half and take out the seeds. Toss with oil, salt and pepper. Fish the beef out of the marinade, squeeze out as much liquid as possible (retaining it In the bowl) and dry the beef on paper towels. Toss the beef with a little oil. Take the beef, peppers and a handful of cilantro outside along with the reserved bowl of marinade.
The pan is hot enough when the oil has completely burned off and the pan is no longer smoking. Drop in the beef and push it into an even, thin layer on the pan. Drop the peppers on to the grill grates, and close the lid to retain heat.
A minute or two later, the peppers should be brown on the first side and you can flip them with tongs. The beef pieces should be brown on the bottom but still not cooked through. Pour in the marinade and stir to deglaze the pan. Close the lid again.
A minute or two later, the sauce should be thick and the peppers almost cooked. Stir in the cilantro, drop the peppers into the pan, and use thick oven mitts to carry the pan inside.
Serve over the rice you tossed with the onion greens and lime juice. - Навчання та стиль
Discovering gochujang is one of the all time great moments in cooking, its like discovering sriracha or bacon for the first time.
gochugaru flakes too
i just found out ive got a korean grocerer near where i live so ill be using it a Tooooon in the near future
I'm glad you like it! If you mix in some minced raw garlic and add in some rice vinegar/honey, it makes a tasty dipping sauce for raw seafood. The korean name for it (chogochujang) literally just means vinegar gochujang.
i bought some once, didn't really notice its flavor in my stirfries.
Shud prbly give it another try, tho in my Chinese grocer I found this Peanut Chilipaste that already has the msg in it which I got super hooked on.
Much like sriracha, gochujang gives me the reaction of "I wish I liked this." Because people who love it REALLY love it, and when I say I can't stand the stuff, they tend to look at me like I just told them I hate kittens and rainbows (don't fret, I love kittens and rainbows!)
Bacon, however, is incontrovertibly awesome and one of the leading reasons I could never ever convert to Islam.
As a person who grew up in Hong Kong I was very pleasently surprised when you mentioned Wok Hei! Wok Hei is such an important element in Cantonese cuisine that I think a lot more people should know about!
a lot of us watch Uncle Roger so we know it pretty well at this point. 😃
Thes thing is that it is just not achieveable in a normal kitchen in the west.
So I dont really care about it.
FYI what he didn't isn't really Wok Hei. Wok Hei requires quick fire flare up from the food touching the flaming burner.
This can't really be done in home kitchen so most East Asians use a blowtorch to finish their food. Kenji Alt Lopez also recommends this for home chefs.
@@1337Jogi it's actually a restaurant thing. even a chinese home stove can hardly produce wok hei.
@@Broockle and as us Uncle Roger Viewers what he did at 3:33 is a crime towards rice......
Now that you've mentioned soy sauce, i would recommend you to try black bean soy sauce from Taiwan. The umami is second to none. And the aroma is just incredible after you heated them during cooking. Our extended family is addicted to it, but we are from Taiwan, so take it with a couple drops of soy sauce i guess.
Thank you for the suggestion, havent heard of that one yet, but will try it. Always on the hunt for new umami :D
So thanks, person from the Country of Taiwan!
@Toroidal Zeus to me, yes. They are also fermented differently. The black bean soy sauce is prepped like regular soy sauce, including inoculating them with the right yeast.
Then it is packed into a huge ceramic urn, topped with salt to seal it off, then a ceramic lid is placed(or sealed, i forgot) on top.
Then it is moved outside in direct weather (punishing sun mostly) for 6 month of fermenting in heat.
After 6 month of fermentation, it is moved inside, the paste is dumped into a cooking vessel with water added, cooked for a bit, chill, filter and bottle.
If you are interested, here's a few key words you can use to search for it.
黑龍黑豆蔭油 (black dragon/olong brand black bean soy sauce)
丸莊黑豆蔭油 (wuanchuang brand back bean soy sauce)
大同黑豆蔭油 (tatungcan brand...... You know the drill)
The right result should come up within the first few of the Google search result.
These three brand i have personally tried and like, and please note that just like a lot of things, there are differing grades of the same thing you can get. Cheaper version may include a mix of soy and black bean sauce, product of different stage of extraction, certified organic black bean and stuff.
Enjoy, and happy umami addiction.
@Toroidal Zeus It's hard to say if it's better, but it's just different and way thicker
@Toroidal Zeus
It’s a different product , often time you would use both in a dish.
@@alanc4091 you are thinking about soy sauce paste type of stuff, where they use glutinous rice as a thickener to make a thicker sauce.
This process is used on regular soy sauce and the black bean verity.
i’ve made many of your recipes they’re always reliable eating a imperfect macaron right now lol
Long live the empire.
NO
His chicken rice bake recipe is a godsend since I moved out of my parents house. Long live the empire
@@ThePribylProductions i made this so much after moving out, it's so good
Ooo
Hey Adam, can you make white wine by hand?
A white wine fermentation video would be great, especially if he uses the same white wine in future videos.
Yes
I would definitely watch that!
There used to be this guy that would sell his homemade wine out of his trunk at my dads work. He would pull up once a week and sell it to people on their lunch it was pretty cool 😂
I'm sorry, but you need a Jesus for that.
Excellent video as always, Adam. As a Cantonese person though, I feel compelled to tell you that "wok hei", literally "air of the wok" is pronounced in two distinct syllables rather than sounding like "wokay".
haha, also a person who grew up with cantonese here (asian Canadian). At first, I was like "dafuq? I never heard that word before... OH he means, "Wok Hay."
Indeed, Adam, what that guy ^ said. Not so much "Walkay" but more so, "Walk [pseudo phonetically]. Hay."
I thought i was going crazy. I've watched enough uncle roger to know what it's supposed to be
I'll have to join allgreatfictions- as a totally non-Chinese person, I immediately recognized what Adam said.
Sounds kinda fussy. I'll just say the one that rolls off the tongue better. You try to say "wok hay" and really annunciation that H sound, but if you say it at normal speed it just sounds like what he said anyway, so I don't understand how you can't make out what he's trying to say.
I made a wildly citrusy stew of sorts recently. Several limes, lemons, their rinds and kaffir lime leaves. It didn't really work out until I accepted it was fated to be a coconut milk dish.
There are many worse fates than that though.
Good pivot! Sounds like something I would do. :)
FYI - Wok Hei isn't quite just food cooked on super hot grill. It requires the oil to "flare up" and smoke the food, which is why they tilt the wok when tossing so that the food & oil can ignite from the burner.
Most Eastern Asian chefs use a blowtorch to quickly char when they're cooking from home/can't use a high BTU burner. Kenji also recommends this.
All that’s required to achieve the flavor is for the oil to get sufficiently hot, which I assure you it did, in this case.
if your still riding high on beans, you should try a bean chilli with some dark chocolate added at the end, works brilliantly!
sounds mad, wanna see 😆
@@Broockle Mole chili is truly an elevation over regular chili and I will die on that hill.
Bean chili? *glares in Texan*
I kid, gatekeeping chili is dumb. My dad makes one with cinnamon in it. Not my thing, but creative.
Bean chili? *glares in Texan*
I kid, gatekeeping chili is dumb. My dad makes one with cinnamon in it. Not my thing, but creative.
@@Aldo_raines Cinnamon is a pretty common spice in meat dishes across the Mediterranean (my family is Greek for example).
I'm glad to see that you're enjoying gochujang. If you're still curious about other Korean sauces, try ssamjang(쌈장) too. It's a classic meat dipping sauce, gochujang mixed with fermented soy bean paste, but it really goes well with any kind of meat or veggies as a marinade too.
what does gochujang taste like?
@@rini9325 On it's own, I'd like to say don't try it, but I did try it on it's own, and it is spicy as the video said
Love seeing stuff you cover in detail in earlier videos coming into play in new recipes. Inspires me to get creative in the kitchen! Keep up the good work, Adam.
That sauce looks divine! Can't wait to try it!
My gas grill had an auxillary fifth burner that sits next to the grill. I can turn the flame very high and it's the perfect width for my wok. I love to stir fry outside. I'll be trying your recipe this weekend.
My South Indian family often cooked rice using the boil method. We actually save the drained water for consumption. A little bit of salt, a dollop of ghee - it is just a comforting and satisfying drink.
sounds realy yucky but you said indian so of course you sip that shit
So he actually chose the pasta rice method as his hill to die on. i respect that
Not really a hill to die on, my mum cooks it similarly except its washed and soaked for some hours before cooking. Also we are asian.
Basically wash until water runs clean enough, leave to soak for some hours, cook with water filled to the top, once it boils over, strain, then leave covered on low for some time before turning it off. The rice always turns out well.
i keep ginger in the freezer, micro-plane it frozen. works brilliantly.
Great tip! Here's another one: keep a chili right next to it. Frozen chili can be grated like garlic (but one has to be quick, for it thaws quite quickly once out of the freezer). It's great for sprinkling a little bit of hotness on top of whatever.
@@lonestarr1490 i do that too. and freeze garlic, lemongrass, herbs...you get the idea.
I like the outdoor grill pan method for smash-burgers. The grill doesn't get the pan nearly as hot, so I start preheating cast-iron or carbon steel on the inside electric cooktop until smoking, then move out to the grill.
Keeps the food smoke out of the house, and improves the wife-acceptance-factor immensely.
Ditto
Been doing something like this for years and I find bell peppers work well IF you cook them with onions and soften them.
Also, beer in the sauce is an excellent complement to soy sauce
I'm super glad that your sponsors are really only a minute long as it can just be bypassed without having to guess too much and end up ruining your experience!
Once I start one of your videos, I literally can't stop watching until the end! Your playthrough rate must be astonishing. Very good stuff. You make something extremely interesting, that I might not normally think would be interesting.
That’s amazing! I always use my grill to cook on really smoky situations. I hate how much the house stinks if I cook inside.
I haven't seen an original food recipe idea on UA-cam in a minute. I'm definitely giving this a try.
This is awesome! Like hello fresh but without subbing to that service. I will be making this this weekend. Thanks, Adam!!!
I can't say enough how much I love skirt and flank steaks! Inexpensive, delicious, coming in big pieces.
Wow. That's pretty similar to how I improv stir fry sauce. Right down to the gochujang. Sometimes I also add a splash of rice wine.
After Monday's video, I was expecting a recipe with cucumbers.
Yup. He mentioned in one of his podcast episodes that Monday videos function as the 'Lecture' and Thursday videos like the 'Lab' which I kind of like as a college student 😂
This sounds fantastic, it’s going on my “must eat” list! Thanks!
Just made this for fourth of july, absolutely amazing, I made seitan (6 cups bread flour using the washed method makes just enough for this recipe) instead of using beef and it tasted great! Absolutely loved the small sweet peppers
Love the vids man you’ve made me start cooking instead of going out
Adam achieved what the pandemic failed to do.
03:34 COLANDER?! HAIYAA
Looks fantastic :D
Wok hay is really easy to do inside with a flat bottom wok and an induction burner. Since induction is so efficient. It easily gets that pan to the ripping hot heats needed for wok hay.
Oh lord, that Squarespace glide was super well done. Loved the video, as always!
I did this once on a charcoal grill and sauteeing onions in a cast iron. Whenever I grabbed the pan with my mitts I didn’t make but 10ft before my mitts started smoking and melting. I quickly set the cast iron down right on the ground and flung the mitts off my hand. No burns but damn it was close. Adam is not joking about using a big, dry mitt. I got a fresh mitt plus a towel to carry that cast iron inside.
Why do they have to be dry?
@@gaminikokawalage7124 if they're wet then the heat is going to steam and vaporize the water in the mits and burn your hands. happened to me more than id like to admit 🤦♀️
@@Ellaliluleloka Water also transfers heat much faster because it displaces air, which is a great insulator. Even if the steam didn't burn you the heat would get to you quicker.
there are also special mits for cast iron cooking on grills.
I thought I was the only one, but I grew up in a house that had a grill plumbed into the natural gas lines. My parents said it was like that when they bought the house, and it became such a fixture that when they moved they had a plumber put in a connection and bought a new grill with the appropriate conversions/adapters.
I'd never heard of that before. I wonder if nat gas is still cheaper than propane these days. I imagine propane cooks hotter/faster.
@@TH3C4NN4BL3C0W Probably right, but I'm betting that for the average joe/jane, the convenience of never running out of fuel offsets any negatives. I'm pretty sure that all it took was a non-stock supply hose equipped with a quick disconnect. I don't recall either install ever having a regulator between the supply and the control valves.
Such a unique marinade/sauce combo. Interested in trying this
That looks delish, and seems like a cool cooking method, Thanks!
The "pasta style rice" reminds me of a way my mom makes rice
We have Afghan roots so we call it Afghan rice but some Turks call it Turkish rice
basically you boil a lot of water way too much for the rice, throw the rice in when its boiling cook it for about half an hour or until starting to sort of open up but far from fully cooked
then pour the whole thing through a strainer wash the rice a bit to cool it down and put it back in the pot
a (very) healthy about of good olive oil salt and pepper, mix, build in the cold pot in to sort of a mountain shape
and put a small divot hole on the top, put on the lowest flame you have covered with a lid wrapped in a clean towel for like an hour or so until the bottom is aa bit blistered.
you also may put some sliced potato on the bottom of your rice mountain or some raisins in the divot any yam and dried fruit will work
0:41 as someone from Worcester I have to thank you for pronouncing it correctly. It’s a rare occurrence
Y'all make good Brit drippings.
god forbid anyone does it wrong...
i live near Worcester, MA so i feel you it is annoying esp when people purposefully mispronounce
@@Damalycus god forbid your reading comprehension can grasp the concept of "rare", or that you take a break from looking for reasons to take offense.
Your recipes are the best. I’ll be trying this one next!
As usual very smooth transitions. And I prefer when you announce the sponsor at the beginning and show the ad at the end.
Oh yes the gas grill that’s linked into the house gas supply. We had one of those growing up the one thing that was always a pain about it is that for some mystifying reason spiders loved to build little nests in the gas feed. It was an annual ritual for my father to go in there and clean that thing out.
internal heating?
@@urmomgay After I wrote this comment I decided to go and do some searching; as it turns out they are attracted to the gas. Weird I know right? I can’t imagine heating would have much of anything to do with it because those small tubes that they build their nests in do not get heated up because that would be kind of tragic because explosions would occur. When you think about it gas tends to be very cool think about how cool the outside of an LP canister is.
Hey Adam, I'd love to see you do a comparison of acid vs base in marinades when it involves meat in smaller pieces. When I discovered how incredible the texture of my stir fried meats come out with baking soda (along with cornstarch + oil and whatever seasonings as a paste and worked in very vigorously via massaging or beating with a potato masher) vs vinegar or citrus I haven't been able to go back to the acid method. But now I have to make a second sauce with acidity for flavor that I add after the meat is almost done cooking and discard the marinade entirely. That's the only downside I've come across.
I should actually clarify, being that the marinade is a paste there's really nothing to be discarded.
I love these simples recipe videos from Adam
Adam.... this is amazing. I think the last time I was *this* impressed with a cooking video of yours was the first time I ever saw one-the roast chicken. (The one in the pan on the stovetop.)
What are your thoughts on rice cookers? They're by far the simplest and most consistent way to make rice in my experience
He does these for the average American, they don't eat much rice over there, so unlike us Asians they won't have a purpose built rice cooker
Love your content! I enjoy your videos that explains thing or tries different technics like your last video about folding. When i saw you use a colender with rice, my mind went to uncle Rodger and the hype about how to cook rice that started after his roast. And i started wondering if cooking rice with the perfect amount of water is a "old way" of doing in like folding, or is there a reason to doing it one way or the other. And if there is a different, what is the difference?
I think this would make a great video and i would love if you made one and tested it out :D
He has! Scroll down for a while and you’ll see it
Stir frying or frying anything with gochujang is easily my most favorite way to eat anything
Let’s goooooooo, just made your brownie recipe and needed ideas for dinner. Tbh I probably won’t be able to do this recipe yet since I don’t have half the ingredients or equipment in the video, but I still enjoyed it none the less. However, your vegetable soup recipe is really calling out to me and my near mushy produce :)
Ah! You make me WANT a grill even though I've been very adamant that I don't want one (my future grandfather in-law keeps mentioning it) because I don't want to deal with the maintenance and be the only one cooking on it! As much as I LOVE the idea of grilling and the flavors. . .I just don't want the hassle when I can often use an oven broiler or get nearly the same result on the stovetop.
I mean the maintenance is mostly just scrape the grates if they burn and buy gas as needed
@@arthurl4300 and replace the ignitor or battery when it inevitably dies on you. otherwise, grilling is my favorite method to cook. less heating up the house.
@@arthurl4300 Sure, but that's just another thing that I'll put off cleaning and then be furious at myself for leaving for later. Sure, its a personal problem. . .but I'd rather not deal with something I know would end up becoming an issue and that I would never end up actually using.
I mostly grill if I don't want to heat up the house. It's nice to get the family outside in the evening when it starts cooling down, and then you can have the whole meal outside on the deck. And personally you just can't beat the flavor. I use charcoal as well, mostly because that is what I grew up with, but personally I think you get better flavor...
Interesting choice of sauce to stew in a cast iron, considering how much citrus is in it. Would it be less acidic than to tomato sauce? Since that seems to be the predominant example of what NOT to cook in cast iron because of how acidic it is.
If you take care of your cast iron, season regularly, and don't do a long-simmered sauce in it, it should be fine. It's not like, say... cooking acidic in a copper pan. That can be fairly dangerous if done often.
That Squarespace segue at the end was very smooth, nice one Adam
I'll definitely try that in my new grill.
Wow! The marinated meat looks cooked! If I saw that in the fridge, I wouldn't think twice that it was left over's.
Great video Adam!
Great video as always! I have a question related to the grill and grilled foods: Do the blackened or charred bits on foods really contain carcinogens? I would be really interested in a video on this topic! (someone please fill me in if there is already a video on this, I can't recall)
Yes. Combustion of any kind produces carcinogens. Eating too much charred food esp meats is not very good for you but hey...lots of things cause cancer. Up to you.
From brief research, it seems like the jury is out--at the very least, it seems you're not more likely to get cancer from charred food than you are from getting sunburned or breathing air with car exhaust in it
This is why i like my blackstone with an aftermarket regulator. Same idea, bigger surface area, insane heat if you want it.
awesome approach
Dear Adam... a rice cooker is really an underrated kitchen appliance. Everybody should have one.
You should look into making Curries from different cultures. For example Trinidadian style curry or Jamaican
100%!
Oh man this looks so good.
As someone who grew up in Hong Kong, I really appreciate how you specify that "Wok Hei" is originated in Cantonese instead of generalizing it as "Chinese".
Love this! I completely bailed on measuring rice/water. Just like with noodles, I like to taste the doneness to know when to take it off the heat. Also, your grill is WAY too clean!
You cook rice the same way that _I_ cook it; _thank you_ for showing that this method is not a sin! 🙏🏻🥰❤️
Ask uncle Roger 😂🤣😂
Not a sin, but a waste of energy boiling all that extra water.
Definitely trying this asap
my lord that looks amazing
I literally had smoke alarm anxiety when you put that beef in the skillet before I remembered that you were outside, at which point the benefit of this method really sunk in for me. I'm always worried about setting that thing off.
I season the sun that blesses my crops
Welding gloves make the best oven mitts, great for grilling and for campfires too
I tend to not thicken my stir fry but this still looks tasty
"gingerbread individuals" has to be the funniest academic way of describing gingerbread men i've ever heard
wouldn't want to lose your tenure, or have activists force the Dean to resign.
..n and it's not "gingerbread", it's gynger-seed-paste!
Mr. Roger punching the air right now watching you cook the rice
Oooh that slo-mo... Perfect rice n stir fry!
Thanks Adam for still using that blue plate. Brings me back to the roast goose video.
Adam: _Says wok hay_
Uncle Roger viewers: "Hey, I know that word!"
I predict this recipe is the next subject for Uncle Roger.
4:33 you didn't say bye to that piece of pepper 😢
That pepper committed unspeakable crimes
One day I’m gonna start a channel wherein I’ll try all of Adam’s recipes along with a bunch of other UA-cam chefs and see how it turns out to be! I Love Your work Adam❤️
A Ragusea ad read at the end of the video. Nature is healing 🥲
Uncle Roger had a heart attack watching the rice cooking scenes.... Dish looks amazing.
But it seems like this was the right method for making that sort of rice. I think it's a more Western approach as opposed to the more Eastern ones.
But this sort of rice won't make for good fried rice. It needs to go into the fridge overnight.
Learn how to cook rice
I love how much this recipe screams “screw your so called “correct” way to do it, I’m Adam Ragusea”
True
Thanks for this.
Wicked cool new use for my cast iron pans! I'd like to see a chicken or pork recipe with different flavor components. Thanks, Adam.
Oh Boy, this is gonna be a good uncle Roger reaction
I hope Uncle Roger finds this. I can't wait to see you Rogered.
My friend, that looks great!
If you have a kitchen torch, you can lightly torch the food in the pan to recreate wok hey in an indoor kitchen
uncle roger gonna have a field day with this one :'D
I want to see uncle roger review this
Very nice, thank-you !
I have a side burner propane bbq and it's SO handy for doing smokey stir fries. It doesn't get super duper hot like a real wok burner (still hotter than my electric stove though) but still plenty hot enough that I would choke and die doing the same thing inside my house.
Oh man that rice is gonna have uncle roger put leg down from chair. Looks great tho
It killed me abit from inside as indian too see rice cooked in that way , uncle rogers would agreee ,
Jokes aside , awsome sauce dude
This is not necessarily a white man method for cooking rice, it is also used in Asia, however I think the result is inferior to the absorption method
Looks like a super scrumptious dish I would totally try. One small correction, you can never get the real wok hei flavour unless you physically ignite some oil with naked flame. No matter how high the heat, the most you'll get is just caramelisation, but not wok hei.
After just watching your on the fence about cast iron video I'm glad to see you still using it a year later.
2 years later.
Uncle roger is going to have a heart attack if he watches you cook rice!
Good
4:32
F to pay respect for my fallen brethren
I have a cast iron, a grill, and access to an Asian supermarket the town over. This is definitely becoming one of my next cooking endeavors Adam.
I’m going to try this in the discada cooker
what a great idea
Caught the video fresh!
Oh my *god* that looks good!!
Great recipe! I'd love to see you tackle cooking liver in a future video