Green Peas Beef in Oyster Sauce (A True Chinese Working Class Meal)
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- Опубліковано 4 лис 2022
- In Chinese 青豆牛肉饭 or Green Peas with Beef is a popular local Cantonese dish in NYC's Chinatown. This is a true meal of the working class in Chinatown neighborhoods. It was cheap, fast to make and most importantly it fills the stomach. It has tender cut flank steak, nutritious green peas all mixed into a savory oyster sauce. If you never had this before, go ahead and try it out. I know you'll love it.
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INGREDIENTS:
250 Grams (9oz.) Flank Steak
1½ Cup Green Peas
1 Large Garlic
1 Tablespoon Cornflour (a.k.a. corntarch) combined with 1 Tablespoon Water
BEEF MARINADE:
1 Tablespoon Soy Sauce
2 Teaspoons Chinese Cooking Wine
1 Tablespoon Cornflour (a.k.a. cornstarch)
2 Teaspoon Oil
SAUCE:
⅔ Cup Water
3 Tablespoons Oyster Sauce
1 Teaspoon Dark Soy Sauce
1 Teaspoon Sugar
If you're using frozen green peas it is best to let it completely thaw before using. Strain to remove excess water and set aside.
Slice flank steak into 2mm to 3mm thickness. Place into mixing bowl and add soy sauce and cooking wine first. Mix well then add cornflour. Mix until raw beef has a milky white coating. Then add oil and mix for a few minutes. Then marinade in refrigerator for 10 minutes.
Combine all sauce ingredients into mixing bowl and set aside.
Mince the garlic and set aside.
It's time to cook and it will be fast. Take out the beef from refrigerator, let it sit on counter for 5 minutes to let it get back to room temperature.
Heat a wok or pan on medium high and when it smokes add 2 tablespoons oil. Then add the beef and cook for a 2 to 3 minutes. Don't move the beef around too much. Let it brown and it will impart some of it's flavors along with the cornflour and sauce marinade on the wok. You want to brown the beef but not cook it completely.
Then remove the beef and set aside, careful not to take out too much of the oil. Heat wok to medium high and add garlic. Cook for just 10 seconds then add the oyster sauce water mix. Use spatula to scrape the wok lifting the bits of good flavors into the sauce. Then throw in green peas.
When the sauce starts to boil give the slurry another mix and add into sauce. Stir immediately so slurry won't form into large clumps. Cook for a minute until sauce looks slightly thicker then add cooked beef back.
Cook for another minute and it's ready. This is best served over hot rice! Enjoy!
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🍚Essential Chinese Kitchen Ingredients:
Wok: amzn.to/3H43i1r (not exactly the same wok I use but close enough)
Wok Spatula and Ladle: amzn.to/3F492pe
Dark Soy Sauce: amzn.to/3F4ZWZw
Light Soy Sauce: amzn.to/3uL824R ("light" does not mean low sodium)
Chinese Cooking Wine: amzn.to/3BcBHap
Oyster Sauce: amzn.to/3F50G0K
Pure Sesame Oil: amzn.to/3Fv28La
Cornstarch: amzn.to/3UAcei0
Chinese Black Vinegar: amzn.to/3iDd943
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To be honest, I prefer peasant food over the restaurant style food. Thanks for another great recipe.
About the butcher, you are right. Give 'em a sweet smile, pay and HIT that door going.....
I will follow your advice Brenda 😀
Wow. I never expected a great Flash Back moment. Wo Hop, 17 Mott St. Down in the basement. Tea served in a simple "Diner" water glass. My favorite place when I lived in Brooklyn. Love that place. Recipe looks great.Will try it soon. Thanks.
My fave too my friend 😀
I make it with ground beef and top it with a sunny side up egg. Yum 😋
Haven’t had this in years! The butcher comment is too true 😂.
Oh My. !!! Thanks
You’re welcome Frank 🙏
💜👍💜👍,,,not seen this dish before....💜👍💜👍,,,,
Hey Duncan, yeah it's not common in most Chinese takeouts. This is mainly found in Chinese restaurants in large Chinese communities and neighborhoods in the USA. Hope all is well with you 🙏
@@WallyCooksEverything yes all good ..my new job going OK...
Hey Wally, nice dish & love your stories. First went to Wo Hop's when I was in college. Haven't been there in over 25 yrs. Usually went upstairs. Do you have a preference upstairs or downstairs? One of my favorite dishes Suey Kow alone or in soup. Maybe 🤞🙏 you can make that for us. Merry Christmas bro!
What’s up bro, hope all is well with you 😀 I always ordered for home mainly because I lived nearby. Hey happy holidays and hope you have a special New Years! Yeah I definitely will make a dumpling video 👍
I guess I can use chicken or pork too 👍
Of course Antonina 😀
Wally.. I don't know why you don't open your own food trailor... come to Ohio.. bout in the middle right here where your food Is needed.. make your fortune here or someplace that don't have asian..Asian... well, good Asian food... we do have an Asian place buffet but it's terrible... seriously. Terrible. I don't know how they stay open... one problem is. I think, they need food rotation... like 4 weekly menues, something different every week... 🤷♀️... If I were able and Young again.. I bet I could give them a run fr thier money... lol... I've learned alot from your show alone... 😋👌... as always. Thanks for sharing 👍
Hello, how are you doing? Aww thank you very much 😀 I am planning to do some type of food business after my daughter gets a little older. Right now my time is pretty much evolving around her schedule 😂
Yummy😋....you used frozen peas?
Yes, I can only get frozen here. It’s not the best quality it’s my only choice 😀
Hey Wally,. Im just wondering is there a reason you didn't add any oyster sauce when you marinate the beef? Typical Chinese chiefs always use soy, oyster and dark soy sauce for marination.
Great question Jason 👍 I've got two answers. 1) I would say for me personally it is a judgment call. There's already an oyster based sauce, even though it's diluted the oyster sauce flavor will come out. And marinating beef with oyster sauce to me is a bit of an overkill in terms of flavor 😀 2) I think Cantonese cooking there is no strict by the rule step by step instructions. And it is absolutely okay to deviate, change and alter to suit your taste. Big thanks always again for watching and commenting Jason, take care 😀
Oh as for the dark soy I didn't add it for this because it'll darken the beef. There's loads of flavor in it already in this dish.