Bob Ross of the wok. He makes it look so easy but you can tell he got some swagger in the kitchen just by looking at his body movements. This is actually one of my favorite dishes to order at Chinese take out. Now I know how to make it myself. Thank you.
Thank you so very much for sharing your recipes and how to cook. Been looking for your kind of recipes which remind me of home.(Hawaii) I’ve tried many times to get taste and correct way of making foods that I’ve seen you make. When I get hungry for good Cantonese cooking I fly home get filled up and fly back. Again thank so very much for sharing. Aloha, Henry
i finally cooked this up yesterday, using flank steak well marinated, preparing everything exactly per your instructions and with all the preparation. Really quick to cook then and it turned out so delicious and juicy! Thanks for the inspiration!
I just made this today. I got all the liquid bottles at my nearby Asian market along with jasmine rice and spent about $30. Another $10 for peppers, garlic, ginger, and steak. Turned out great but I think it had to much of the cooking wine in it. Something made it have a strong flavor. I will make it again for sure but cut back on the wine. I had jasmine rice with it. Yum.
This looks great. I would like to see how you prepped and sliced the beef too. The take out version I'm use to has a lot more gravy. If I double or triple the recipe for the gravy will it taste the same? I'm worried it might be too salty.
Nice. I've been hoping for a proper Pepper Steak recipe from you guys :) Edit: links are fine; I misread it. The Beef and Pepper Stir Fry is legit and was a delicious alternative to the classic Pepper Steak.
2 tsp baking soda 2 lbs of beef sirloin or flank (20 min marination, then wash, and quickly dry; tenderizes and cleans beef) 1.5 tbsp corn starch (Apply to meat on its own first/mix in; help the sauce cling to meat and help with steak searing) 1/2 tsp ginger and 1 tsp garlic 2 tbsp high temp cooking oil black pepper (beef needs pepper) 1 tbsp honey (the sugar to enhance meat flavor and balance the black pepper) 1 tbsp oyster sauce (the salt to enhance meat flavor) (zero super wet ingredients + minimal water in meat helps frying/searing of beef) Max 2 min per side on high heat or medium high if gas. veggies 1 meaty mushroom (washed, dried and cut into 8 pieces or so) (optional) 1 or 2 onion (cook for 2 min then add the rest of veggies) green and red bell pepper 1/2 tsp ginger, 1 tsp garlic, 2 tbsp oil, 1 tbsp butter (to finish) sauce 1/2 cup water 1/2 cup low sodium chicken stock (adds complexity) 2 tbsp cornstarch (creates slurry which binds the sauce) 2 tbsp oyster sauce (gentle vehicle to help steak shine) 2 tsp low sodium soy sauce (helps with flavor development) 2 tsp dark soy sauce (helps with flavor development and color) 1 tbsp honey (to help balance the soy sauce) 1/8 tsp white pepper (to give unique pepper flavor) 1/4 cup Shaoxing wine (helps with flavor development and acidity without easily ruining the dish like rice vinegar can) Give it 3-5 minutes to come together, once desired consistency is achieved or nearly achieved re-add the beef and turn heat to min. Serve with Basmati or Jasmine fork flaked rice.
Hi Bill, I love these videos! Does having that really large wok (not sure the size, but looks 20"+) help reduce all the oil splatter on the stove? I have a 16" wok that I have had a long time, but I know splattering oil drives my dear wife nuts at times. Or possibly, I am just a really messy cook. :)
Is there a link to the wok you are using? it looks like a large wok (size?), and looks more shallow instead of deep. I have been looking for one like that, but can’t find one. I love all your recipes!
Catching up on some comments! It's a standard issue restaurant wok made of carbon steel. You can find one here at KK Discount a family-owned shop in NY Chinatown. Our size is quite large and those are sold out but you can find similar smaller ones that are good for home cooking in stock. You can probably find a wok like this at a Chinese restaurant supply if you have one where you live! www.kkdiscount.com/woks/
Hello: I just became subscriber. I LOVE Chinese food and Pepper Steak is one of my favorites, BUT, I've always found that every restaurant leaves the meat way too chewy, and the peppers with too much crunch?? My mom used to make "Pepper Steak" and would serve it over rice. I'm very much a huge fan of Gravy and mom always made sure that there was plenty of gravy with the peppers. I suffered a stroke awhile back and no longer eat meat, but I still love the flavor of it, so when I make Pepper Steak, I do lots of peppers and gravy. My wife gets the steak.:~))) Thank you for this channel. I'll be here for a long time watching.:~)) God bless: Dave
Thank you so much for sharing, Dave! That's the beauty of cooking this dish at home, you can cook down the peppers and tenderize the meat by velveting :)
You could but it's best to find a very marbled piece as we sometimes find that beef chuck can be too lean and turn out tough. Read more about it here: thewoksoflife.com/prepare-beef-for-stir-fry/
Hi there. You have a recipe for spicy beef noodles soup online which uses 1/4 cup shao xing wine. But I cannot consume alcohol. What do you suggest as a replacement in this recipe?
Hi Brian, all of our detailed recipe instructions are over at our blog. You can find the full recipe post in our video description. Here's the link to the Pepper Steak! :) thewoksoflife.com/pepper-steak-recipe/
Bob Ross of the wok. He makes it look so easy but you can tell he got some swagger in the kitchen just by looking at his body movements. This is actually one of my favorite dishes to order at Chinese take out. Now I know how to make it myself. Thank you.
Catching up on our comments and this one caught our eye-ha! Bob Ross of the wok! Bill accepts the title 😂
Looks delicious Im definitely going to try this one of these days. Thank you for sharing!
Looks amazing great video and recipe
Loving your channel. Beautiful food from an amazing family. Cheers.
Thank you so very much for sharing your recipes and how to cook. Been looking for your kind of recipes which remind me of home.(Hawaii) I’ve tried many times to get taste and correct way of making foods that I’ve seen you make. When I get hungry for good Cantonese cooking I fly home get filled up and fly back. Again thank so very much for sharing. Aloha, Henry
You're so welcome, Henry! Aloha 🌴
I love watching you make these yummie meals! Keep making these, please.
The food looks delectable!
Hi Bill. Good to see you on UA-cam. I’ve been following WOL for years, but I like this format. Thanks ❤️😎🐈⬛
Love this 🤩 and beef, or chicken and broccoli with a egg roll 🥐 yummy 😋🤤
i finally cooked this up yesterday, using flank steak well marinated, preparing everything exactly per your instructions and with all the preparation. Really quick to cook then and it turned out so delicious and juicy! Thanks for the inspiration!
Thanks, Mark! :)
⁷⁶⁷
Another wonderful dish I will try. Thanks for all you do to bring great food to us.
Looks amazing, will put it on next week's dinner menu.
Thank you so much for the lovely, in depth walkthrough ❤ Your videos are so wholesome !
Like the way you cooked , thank you very much.
Looks so delicious.
I just made this today. I got all the liquid bottles at my nearby Asian market along with jasmine rice and spent about $30. Another $10 for peppers, garlic, ginger, and steak. Turned out great but I think it had to much of the cooking wine in it. Something made it have a strong flavor. I will make it again for sure but cut back on the wine. I had jasmine rice with it. Yum.
That's one dream kitchen dude!
This looks great. I would like to see how you prepped and sliced the beef too. The take out version I'm use to has a lot more
gravy. If I double or triple the recipe for the gravy will it taste the same? I'm worried it might be too salty.
Phenomenal video 10/10
Beautiful !
Nice. I've been hoping for a proper Pepper Steak recipe from you guys :)
Edit: links are fine; I misread it. The Beef and Pepper Stir Fry is legit and was a delicious alternative to the classic Pepper Steak.
Awesome!!
2 tsp baking soda
2 lbs of beef sirloin or flank (20 min marination, then wash, and quickly dry; tenderizes and cleans beef)
1.5 tbsp corn starch (Apply to meat on its own first/mix in; help the sauce cling to meat and help with steak searing)
1/2 tsp ginger and 1 tsp garlic
2 tbsp high temp cooking oil
black pepper (beef needs pepper)
1 tbsp honey (the sugar to enhance meat flavor and balance the black pepper)
1 tbsp oyster sauce (the salt to enhance meat flavor)
(zero super wet ingredients + minimal water in meat helps frying/searing of beef)
Max 2 min per side on high heat or medium high if gas.
veggies
1 meaty mushroom (washed, dried and cut into 8 pieces or so) (optional)
1 or 2 onion (cook for 2 min then add the rest of veggies)
green and red bell pepper
1/2 tsp ginger, 1 tsp garlic, 2 tbsp oil, 1 tbsp butter (to finish)
sauce
1/2 cup water
1/2 cup low sodium chicken stock (adds complexity)
2 tbsp cornstarch (creates slurry which binds the sauce)
2 tbsp oyster sauce (gentle vehicle to help steak shine)
2 tsp low sodium soy sauce (helps with flavor development)
2 tsp dark soy sauce (helps with flavor development and color)
1 tbsp honey (to help balance the soy sauce)
1/8 tsp white pepper (to give unique pepper flavor)
1/4 cup Shaoxing wine (helps with flavor development and acidity without easily ruining the dish like rice vinegar can)
Give it 3-5 minutes to come together, once desired consistency is achieved or nearly achieved re-add the beef and turn heat to min.
Serve with Basmati or Jasmine fork flaked rice.
Hi Bill, I love these videos! Does having that really large wok (not sure the size, but looks 20"+) help reduce all the oil splatter on the stove? I have a 16" wok that I have had a long time, but I know splattering oil drives my dear wife nuts at times. Or possibly, I am just a really messy cook. :)
Man why they have different style to cook this delicious food, this is my wife favorite, that is why i am here watching people how to make this food
Is there a link to the wok you are using? it looks like a large wok (size?), and looks more shallow instead of deep. I have been looking for one like that, but can’t find one.
I love all your recipes!
Catching up on some comments! It's a standard issue restaurant wok made of carbon steel. You can find one here at KK Discount a family-owned shop in NY Chinatown. Our size is quite large and those are sold out but you can find similar smaller ones that are good for home cooking in stock. You can probably find a wok like this at a Chinese restaurant supply if you have one where you live! www.kkdiscount.com/woks/
Hello:
I just became subscriber. I LOVE Chinese food and Pepper Steak is one of my favorites, BUT, I've always found that every restaurant leaves the meat way too chewy, and the peppers with too much crunch?? My mom used to make "Pepper Steak" and would serve it over rice. I'm very much a huge fan of Gravy and mom always made sure that there was plenty of gravy with the peppers. I suffered a stroke awhile back and no longer eat meat, but I still love the flavor of it, so when I make Pepper Steak, I do lots of peppers and gravy. My wife gets the steak.:~)))
Thank you for this channel. I'll be here for a long time watching.:~))
God bless:
Dave
Thank you so much for sharing, Dave! That's the beauty of cooking this dish at home, you can cook down the peppers and tenderize the meat by velveting :)
Looks great what did you marinade the meat with
When you make a video, at the end always says please like and share. I always forget.
Mmmm. Can I move in with you guys?? 😂😂
Yum yum
Can I use beef chuck thinly sliced?
You could but it's best to find a very marbled piece as we sometimes find that beef chuck can be too lean and turn out tough. Read more about it here: thewoksoflife.com/prepare-beef-for-stir-fry/
Hi there. You have a recipe for spicy beef noodles soup online which uses 1/4 cup shao xing wine. But I cannot consume alcohol. What do you suggest as a replacement in this recipe?
Hi, I would just leave it out. The wine will add a dimension of flavour, but even without the wine the dish will still be excellent.
What type of beef should I use? My beef is always very chewy and tough!
More detail on that in the full post! We like flank steak thewoksoflife.com/pepper-steak-recipe/
@@Thewoksoflife1 ❤Thanks!!
💯🙏💯🙏💯🙏💯
👑👑👑👑👑
That was great, but where were the instructions for the beef preparation and marinade? Instructions for the sauce?
Hi Brian, all of our detailed recipe instructions are over at our blog. You can find the full recipe post in our video description. Here's the link to the Pepper Steak! :) thewoksoflife.com/pepper-steak-recipe/
Sonog imong kawali bro 😮
thank you , so good explained, all the steps))