How to Make Chinese Takeout Favorites: Homemade Scallion Pancakes and the Best Beef Stir-Fry
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- Опубліковано 4 кві 2018
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Get Our Recipe for Scallion Pancakes: cooks.io/2JjXfW8
Get Our Recipe for Beef Stir-Fry with Bell Peppers and Black Pepper Sauce: cooks.io/2q7Ldal
Host Bridget Lancaster goes into the test kitchen with host Julia Collin Davison to learn how to make the best Beef Stir-Fry with Bell Peppers and Black Pepper Sauce at home. Then, tasting expert Jack Bishop challenges Bridget to a tasting of soy sauce. Next, test cook Keith Dresser shows Julia how to make the ultimate Scallion Pancakes with Dipping Sauce.
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I'm Asian and I'm sure they adapted the recipe from a Chinese one. No hate here. I would actually try this recipe but use XiaoXeng wine or Plum wine extract instead of sherry wine, just because I have both on hand. I really appreciate them breaking down the science, whereas my older Asian folks don't have the patience to explain anything in thorough detail like that. They just do and expect you to learn that way without answering any questions on the whys. Bridget/Julia, I appreciate y'all! :)
I never heard of Plum Wine Extract. Is that a non-alcoholic product? The reason why I’m asking, is that we can’t buy wine in grocery stores here in Norway, everything over pilsner strength, we have to go to a «wine monopoly» to get. But if it isn’t an alcoholic product, maybe one of the local Asian stores carry it... I don’t use any meat or animal products, but that wine sounds like something interesting for sauces for vegan meats etc also, don’t you think? E.g. with seitan? Thanks a lot! 😊👏💚🌱🍀✅
The reason why they use Sherry is because its the closest thing to a ShaoXing that is widely available in the U.S. The primary purpose of using dry wines like Sherry or ShaoXing is because it removes the "肉味" (Rou Wei) or the gamey meat smell of beef that makes it suitable quick flash stir frying for consumption.
If one product does the same as the other (and one if more widely availible than the other) then there really is no reason to not use it. Aside from just snobby cultural appropriation reasons.
I'm
Basic recipe for easy chinese dish that any intermediate cook knows.
@@ralphtom3431 thanks to tutorials like this one. Sheesh
8:16 The taste tests with Jack Bishop are some of the best segments of this show!
I just realized that when they both start to giggle, it reminds me of Wilma and Betty from the Flintstones
I love the way you say you are going to add 2 teaspoons of oil, and then actually add TWO TEASPOONS of oil. So many cooking shows say they are going to add a specific, measured amount of oil, and then pour about 4 times as much as that directly out of the bottle.
I have used LaChoy and Kikkoman and I find them really salty. I buy mine from a local Korean market. I have learned that choosing soy sauce is like choosing wines. There are some that have a woodsy flavor. Others will be lighter in flavor. Our market has about 10 different types.
Flank steak has been my favorite cut of beef for nearly 50 years. My mother would marinate it in soy sauce, red wine and fresh crushed garlic. Everyone I ever made it for loved it!
Oh my! I just made this stir fry and my family of four loved it! Even my picky teen daughter came back for seconds. I made it to a T, except for me not having rice vinegar on hand. Thank you for helping me bring GOOD Asian food into my home.
The baking soda tip for stir fry is really appreciated. The Pancake is really like an Indian Paratha and can be made with lesser oil. Enjoying these videos tremendously.
I made this same stir fry with chicken and it tastes just as good as when I made it with beef. Maybe even a little better. Point is, the marinade is really versatile.
Great Idea
Dark meat or white meat?
You two make a great pair! I loved seeing Jack and Keith in the video!!! TEAMWORK!!!!
Funny thing is, Jack is the boss, one of the co-creators of the show. The show is awesome though. Not one of their recipes has failed me, YEAH.
Oh, wow, that stirfry! 🤤 I usually make a simpler version, but I do appreciate the tip about prepping the beef with the baking soda, thank you! Also, I do think that sprinkling some toasted sesame seeds on top upon serving is a nice finishing touch.
I need to rethink how I do stir fry. I learn something new almost every time I watch this show
Ladies I made the beef stir fry tonight and it was amazing! The beef was tender and flavorful. Thanks for the great technique!
I use the baking soda thing on all kinds of beef. It really does work!
Made it and it was tough
I often thought the take out chinese beef was so tender, because it was actually cat meat.
@@kfl611 😾cat without meat！😿🙀
So good to see you two gal chefs together, and you're funny and light hearted too. Thanks.
June Cosgrove, two hot blonds! And yes, I prefer women a bit thicker through the middle. What? Hey, it shows they can cook and love to eat!:)
🤩🤩🤩
Jason Bean You could have kept that stupid comment to yourself. Disrespectful to these pro chefs.
I made this meticulously following directions in the video while cooking (the written directions for 2 differs from video). It was the best thing I have ever made!!! Only thing I would change is adding the green parts of scallions towards end of cooking and not with peppers to avoid overcooking. Absolutely amazing dish.
I love the science break down in the segment along with the summary in the end. Great job, keep it up 😁
My family likes Thai sweet chili sauce with scallion pancakes. I also fry mine in far less oil.
Funny, I made up something very similar to this recently, I've been getting into chinese cooking. This is basically beef with oyster sauce. Using the sauce as a flavor packet really works well. If you have access to authentic ingredients, add some black soy sauce to the dish and especially the marinade, it gives the meat a wonderful flavor, and the sherry is used in place of chin cooking wine, I think.
wow the scallion pancake is so easy and fast. I am blown away. If you are in NY try nom wah tea parlor's scallion pancake. Its the best in the city. I don't work for them.
I made this recipe last night and added asparagus and Shitake mushrooms. I found that I should of cooked the peppers first and then add young slender asparagus and mushrooms. The recipe was delicious and my family loved it. I served it over Jasmine rice.
Thank you for putting your show on UA-cam. I have discontinued DIRECTV and I missed your show. Now I found them on UA-cam & very excited to watch y’all again!
Oh wow, that all sounds so yummy. My husband is allergic to shellfish and I won’t use fish sauce or oyster sauce because, I spent a year in Thailand and while there I learned that fish sauce and oyster sauce are made from the juice of shell fish. On that same subject artificial crab also has Juice from real crab in the making of it and I guess that’s why it’s used in the substitution. So beware if allergies are lurking in your family. So now I have to buy sherry and lots of scallions, I’ll try both dishes next week. Woo hoo!
How could you possibly not realize that “oyster” sauce contains shellfish???
Flank steak in the Phoenix area is always more expensive that most steak cuts. I mainly purchase when in the discounted area and freeze for later usage. Once it was a cheap cut just like chicken thighs and wings...which are more expensive too...what happens when something becomes trendy.
The illegals in AZ don't cost Americans in AZ anything...
Same with the price of chicken wings.
I always enjhoy all the presenters. You folks do a great job. I would also like seeing Keith Dresser more often. 😀
Thanks. Well made show. Not sure about the high heat for a non-stick pan though. Wok would actually be great since it's thin and heat up much faster.
That all looks so delicious, I can’t wait to make it tonight. I’ve been searching for a great scallion pancake recipe for months! Thank you! And I have watched you, laughed with you and loved you for years!❤️
I'm so happy I discovered this channel..Its so super informative.👍❤
I love America's Test Kitchen! I wrote down the ingredients for the scallion pancakes. I will make them soon.
I love watching these episodes while eating lunch :) I've learned so many useful cooking tips!
I definitely enjoy all the videos; today I was enjoying Julie's knife skills,
These chefs are really skilled in the kitchen despite their usual incessant questions they ask that they already know the answers to. Love the knife skill froM Julia.
Put some fermented crushed black beans, soy sauce, and minced garlic with the beef stir fry and you will have pepper steak! Yummy!
Julia and Bridgett are tops! Love their little give and take and their expressions and sounds when a dish is really good. Ohh yeaaah And flank steak is my absolute favorite, always an item at one of our dinner parties (cut thin with dipping sauce). It responds well to marinades, cooks quickly and can be used in almost any application.
Why do TV chefs and blogs keep saying flank and skirt are inexpensive? Around here they are priced right up there with NY Strip and Ribeye. :( :( :(
Yep - and getting more expensive everyday. There are very few 'cheap' / inexpensive cuts anymore, they are all priced about the same.
This so much. Beef in general is expensive. Even the cheapest Mexican beef you can find is a hard sell without a sale attached to it.
Yeah seriously. Like where are they getting this "inexpensive" meat from b/c all beef here is expensive as crud.
It used to be inexpensive. Then all the TV chefs started using it.
It’s because you live in a hipster-infested shithole of a city brah.
I love the look of that stir fry beef and the sauce put in it and would love to try that recipe out myself. The pancakes are looking nice and the sauce is looking nice with it and I would love to try this recipe out myself.
"Do not drink soy sauce out of a glass."
That's why I use a coffee mug.
LOL!
Y’all are utterly fantastic !
For a low-salt alternative to soy sauce, I like to use coconut aminos and it's gluten-free. It has a little bit sweeter taste.
The Jazzy Vegetarian regularly uses tamari.
Been watching your show for many, many years from here in Canada. Love your shows!
Where did the grated ginger and garlic come from, not to mention the rice for the stir fry? The magic of TV cooking lol.
I’m hungry!!! Julia is the best....had bimbimbap recent then take out! I’m so happy
Love these videos and recipes. Thanks for your talent and information
Every recipe I've ever made from them is AMAZING!
The stir fry and scallion pancakes look great
Both of you have great skills and personality. Thanks for the eye candy and talent...Keith!
it is always easy to talk about preparation when somebody chops veggies for you! ))
It always makes me hungry for whatever is being cooked on the program every show I watch,
I have never even heard of Scallion Pancakes. This looks so delicious and I've got all the ingredients I'm pulling out the cast iron pan and make some for dinner.
Great science and techniques. Thanks.
A light from food heaven!
The dipping sauce I grew up eating with Green Onion Cakes was in a divided dish. One side: black mung vinegar, second side sriracha. Most yummy.
Hello from Fall Creek Oregon 👋 I’ve made several of your recipes and they were awesome. I made the oatmeal cookies and everybody loved them! Thx 🙏
I usually buy Kikkoman soy sauce anyway and glad it won the taste test. The beef stir-fry is looking great too, and I am loving the look of the pancakes as well.
I don’t like Kikkoman soy sauce, the cat’s pee smell is very offputting !
I have never heard of scallion pancakes, weird !
Wow, those both look delicious! I think I will try the pancake, later. Thanks.
I made the beef stir-fry and my family loved it. What a great recipe
Love this stir fry! Would chicken work too?
I just made it with chicken and it worked great! Thank you for this recipe and advice! The meat came out just perfectly tender better then when I tried velveting. I love you guys for explaining why things work or don’t work and for excessive testing.
Any meat would work.
You two and your staff is wonderful
You can achieve even more layers in your scallion pancake by twisting the rope first before you coil it.
i want those scallion cakes NOW!!!
Also, you can try Kiwi 🥝 on beef and you will see tenderize tolevels you won’t believe. Love your channel.🤟🏻
Fast forward to October 2020. Flank steak is now $9.99/pound and usually cut into 1 pound pieces. To feed my family, this recipe is doubled so $20.00 just for the meat.
Hi love test kitchen people and how fun you make cooking fun and tastey. Keep it up.
Another great recipe video. You are making me hungry 👍🏼🙏🏻
The pancake lends itself to a half order and I've made them several times. On a whim I put an egg yolk in the dough and I liked the way it turned out.
Thanks,I'm making that stir fry.
Its a total different kind of pan cakes. Can’t say one is better then the other because so many varieties we have out there. But I like to try something new! Thank you!
Great format! Super informative, easy to follow, and the food looks delicious. Keep it coming! Can I suggest some Carribean fair and cheaper (non-beef) dishes? Thanks!
Love the tip with the baking soda
So educational! I'll definitely try making those pancakes at some point.
I love this recipe, I am a big fan of pepper steak, but making it at home now with your recipe beats all. I can have better meat and flavor than taking out. I do like some sweet onions add to mine. I enjoy watching you cook, especially the fact you explain why something works. Thank You
I LOVE you guys! You have the best recipes ever. I have make lots of your recipes and they never fail to impress. Oh and hello!
Made the scallion pancakes last night. Delicious.
Smart and Delicious. MindBlown.
My god nice cooking videos, glad i've found you here helps me a lot in my future business! keep it up gals!
You got to love this show
My favorite UA-cam cooking channel💛
The baking soda tip was great!
Great job Thanks!
I have always done this same method. however I do the bell peppers for less time or during the aromatics so they have more crunch to them.
I've never heard of scallion pancakes, but they sound good. gonna have to give those a try.
Tim they are a true Chinese staple... Restaurant's that make it have it on the "back" menu or make it if known and special ordered. There's a claim that all food was invented in China, this was from Marco Polo visits "borrowing" Lo Mein for Spaghetti etc... Scallion Pancakes is one of the original pizza recipe.
They sell them all over Asia and are very popular as Street Food.
Trader Joe sells very yummy Scallion Pancakes if you don't want to make them.
The stir fry recipe is excellent. I make it in a wok using my weber grill.
I gotta make these; I am droolin'...
San J does have a LOW SODIUM, GLUTEN FREE TAMARI... it took a little getting used to but it is all I use now!
ATK. It’s the greatest cooking tv program ever on tv It’s like being at Harvard university in you home congratulations 🎉🎈🎊
I just learned, SO MUCH!
Looks Delicious
I totally enjoy your post & a plus I get it on local TV 😊 all the best - Vern
Very nice thank you 😊 👍🏻
For cooking the scallions pancake, try to use less oil and add 1 tablespoon water. Let the steam do the cooking, after water evaporates, the oil makes the crips. The pancakes would be less oily.
As a Chinese, I gotta say “This is pretty authentic”
My mouth is watering.
A must try!! YUM!!
Loved it...........
Love your recipes :)
I’m excited so make both
Was Keith tired, if one is working with Julia, let the party 🎉 begin. Great job on those Scallion pancakes.
I have been using baking soda to tenderize the beef for stir-fry "secretly" as I do not need to use very expensive cuts. In some occasions, when I revealed my little secret to people, the reactions were all like "EWWWW....." as if I have done something criminal. Some even refused to touch the beef stir-fry.... sigh... So thank you for explaining it here.
You're geniuses. Love scallion pancakes and stir fried beef. Hello btw.
Braggs Liquid Aminos is great!
Even better, if you want to avoid soy, is coconut aminos.
i am making this tonight. great
I generally go light on the salt in the filling of the scallion pancakes. You can always add more salt after cooking.