If you are using tenderloin, slicing it against the grain may not be the way to go. You want the meat to have a little more resistance for a better bite. Not just break up in my mouth
This is exactly the way Oyster Sauce Beef (蚝油牛肉) is made in China. Very clear instructions, no fluff. The beef marinating and coating (上浆) part is just ON POINT.
One tip for slicing the beef (or chicken or pork for other recipes): put the meat in a freezer for 15-30 minutes first, then take it out and slice it. It’s not enough to fully freeze the meat but it will be firmer and much easier to slice and it won’t be cold enough to affect the cooking; especially since most recipes call for marinating the meat for 15-30 minutes first.
💯 % makes the removal of the fat & sinew faster from being in the freezer. This also works with Fish when the flesh is to soft to fillet. Iced water will rehydrate vegetables & firm them up when they are limp like celery, carrots & starchy vegetables for stews & stir frying allowing extra time for preparation.
Sam, thank you for such delicious recipes. Please can you share a recipe for "Special Cantonese Chow Mein" the one I am trying to duplicate is from a restaurant and is made with an absolutely scrumptious white sauce. Thank you!
This is among the best instructions I have seen on UA-cam. If you need flat rice noodles, it becomes the household dish 干炒牛河 (stir fry beef with rice noodles). Add scallions if you wish.
Thank you so much for the high praise! I'm thrilled to hear that you found the instructions clear and helpful. The idea of transforming this into 干炒牛河 by adding flat rice noodles and scallions sounds absolutely delicious and is a fantastic tip for those looking to vary the dish. I appreciate your suggestion and am glad you're finding ways to adapt the recipe to your taste. Keep experimenting and happy cooking!
@@Gazman67 I learnt to do that too. It makes the meat very tender, but if you don’t rinse it off, and/or use too much it tastes awful. I think I’d use cornstarch and water to thicken the sauce up. Definitely rinse the corn starch off within 30 minutes.
I love how you explained why you did each step. Super easy to follow video and final result looks great, I’m thinking of making this to serve over some stir fried noodles 😎
Thank you for your wonderful feedback! I'm delighted to hear that the stir-fry methodology was helpful to you. If you have any specific dishes or techniques you'd like to see in future videos, please let me know. Your interest and support are what keep me going!
I actually like this video not only because it looks so delicious, because of the way you explain how each ingredient works, understandable if went wrong or missed an ingredient
Yummy!! Think I'll throw in some thinly sliced red capsicum strips with the onion and aromatics then garnish with spring onions cut in to 1 inch lengths....these two extra ingredients are mainly for added colour.
8ts looks yummy. The final touch is wonderful. Awesome. I'll try to cook 2morrow. Watching u from Cairo, Egypt originally from Davao City the Philippines. 💖🇵🇭🇪🇬
tht looked so delectably simple! tell me. can i use thin sliced brisket? I grew up on flank steak, but I bought brisket by mistake. the grocery store sliced it to look like a slab of flank steak!
Hey there! I'm thrilled to hear you found the recipe helpful and clear. If you have any questions or need tips while trying it out, feel free to reach out. Happy cooking!
I made this for dinner tonight after finding this video last night. It was delicious and my family and I enjoyed dinner. Thank you for sharing your video and recipe, Maureen from Kelowna BC Canada 🇨🇦
Hello chef ❤ . Now it is a beautiful day in the neighborhood with the stir fry in my belly & smell all over in bedroom can make me hungry when I wake up then to go work happy & wonderful 🙋🙏🌺🎉🤗🤠🤑
I'm so glad to hear that the stir fry brought such joy to your day and even made waking up a delightful experience! Thank you for sharing your experience, and I hope my future recipes continue to make your days even brighter. Have a fantastic day at work!
@@SamEasyTastyDishes I love stir fry since 50 years ago , I was a mechnice every single day it was a beautiful chinese restaurant close to me with 8 workers , so kind to me , I became their mechanic for them , kids& friends .I had a great respect from them to me & vice versa . I was with them for a long time till I got married , Oh My the wife cook the best for us ever , Oh my the husband the owner ( can not say the name ) made me a ( ESP long island Ice tea 🤫🙄😲 never had it , he told me you will do all night ) drink ,he told me he use it & he kept it till he can pass it to a friend. It made me a monkey for 20 years . They left & I never ever had a meal till I saw your video 🤗 that's a real meal for real 🤠 + * * * in C & well being 4 U AMEN 🙋🙏 so long !
You're very welcome! I'm glad you think it looks great. Enjoy making and tasting it! If you have any questions along the way, feel free to reach out. Happy cooking! 😊
Thank you so much for your kind words! I'm thrilled to hear that you found the recipe easy to follow. If you have any more questions or need further clarification on any step, please don't hesitate to ask. Happy cooking!
Thank you so much for your kind words and for subscribing! It's wonderful to hear that you enjoyed the recipe and demonstration. I'm excited for you to try preparing it yourself. If you have any questions or need some tips along the way, don't hesitate to ask. Happy cooking！
3 місяці тому
it was very good, we made it today! amazing! very easy to make! I'd give it a 10 out of 10
I'm glad you found a dish that fits your low-carb needs! Managing type 2 diabetes can indeed be challenging, but finding the right dishes that are both delicious and healthy can make a big difference. I'll make sure to share more low-carb recipes that might be helpful. Stay strong and happy cooking! 😊
Baking soda is bicarbonate of soda, sodium bicarbonate, NaHO3 and is not the same as baking powder which has a mixture of ingredients, one of which is sodium bicarbonate.
In my experience, if you're doing the 'velveting' process you don't really need the baking soda. Just take care to shallow/deep fry for a short time. Keep in mind 'carry over cooking' .
Warning, I followed this recipe to the letter & when finished it was swimming in oil. Oil to cook the beef. Oil in the marinade. Oil to cook the onions. I was physically sick because of it.
This is a great recipe but I must offer a clarification of "velveting"...it is not searing, as you described, nor when you put the beef in the oil/pan. Velveting is when you add the egg white, baking soda, and cornstarch. If you had prefaced that part of your video with "velveting", you would have been accurate. But the recipe you show is still a good and delicious recipe.
Tenderloin? That is definitely a top round steak. Tenderloin would be over-the-top, but very delicious. Subscribed. All your recipes look delicious, 🤤🤤🤤
Excellently explained with infos you do not find on other websites. It is true that the voice is a bit mechanic and monotonous, but it is not dramatically unpleasant.
It is a lovely recipe so much flavour and easy to make I put some broccolini in mine and I used rump cut against the grain makes it very tender lovely recipe
Yes, the cooking wine used in Chinese cuisine is often compared to sherry due to its similar flavor profile. It’s called Shaoxing wine, and it adds a rich aroma and depth to dishes like the beef in oyster sauce. If you can't find Shaoxing wine, dry sherry is a good substitute in most Chinese recipes.
No, I don’t throw away the oil after frying the beef. I recommend using it to stir-fry vegetables or other ingredients in the same dish to add more flavor.
Hey there! 🌟 T.O.P. right back at ya! So glad you're feeling inspired and enjoying the recipes. Keep that awesome energy going and let's keep cooking up a storm! Thanks for the love and support! 😎👍
I'm saving this recipe for later! I found some reduced sodium oyster sauce and Soy sauce in my local Asian market and this looks SO YUMMY! I'm a cardiac patient so all that would be omitted would be the salt/sodium. I'm already thinking green beans, broccoli, peas, etc.
I'm so glad to hear you're excited about trying this recipe and that you've found reduced-sodium alternatives for the oyster and soy sauces! Adapting recipes to suit your dietary needs, especially for heart health, is incredibly important, and I'm happy to see you doing just that. Your idea of adding green beans, broccoli, and peas sounds delicious and will definitely add a wonderful variety of textures and flavors, as well as some lovely color to the dish.Take care and enjoy your cooking!
If you are using tenderloin, slicing it against the grain may not be the way to go. You want the meat to have a little more resistance for a better bite. Not just break up in my mouth
This is exactly the way Oyster Sauce Beef (蚝油牛肉) is made in China. Very clear instructions, no fluff. The beef marinating and coating (上浆) part is just ON POINT.
This is an AI talking, right?
One tip for slicing the beef (or chicken or pork for other recipes): put the meat in a freezer for 15-30 minutes first, then take it out and slice it. It’s not enough to fully freeze the meat but it will be firmer and much easier to slice and it won’t be cold enough to affect the cooking; especially since most recipes call for marinating the meat for 15-30 minutes first.
Great tip, thank you for sharing! Freezing the meat slightly to make slicing easier is indeed a handy trick.
💯 % makes the removal of the fat & sinew faster from being in the freezer. This also works with Fish when the flesh is to soft to fillet. Iced water will rehydrate vegetables & firm them up when they are limp like celery, carrots & starchy vegetables for stews & stir frying allowing extra time for preparation.
Sam, thank you for such delicious recipes. Please can you share a recipe for "Special Cantonese Chow Mein" the one I am trying to duplicate is from a restaurant and is made with an absolutely scrumptious white sauce. Thank you!
Also, a better tip is to use a sharp knife.
Or just use a sharp knife and you don‘t have to freeze the meat
This is among the best instructions I have seen on UA-cam. If you need flat rice noodles, it becomes the household dish 干炒牛河 (stir fry beef with rice noodles). Add scallions if you wish.
Thank you so much for the high praise! I'm thrilled to hear that you found the instructions clear and helpful. The idea of transforming this into 干炒牛河 by adding flat rice noodles and scallions sounds absolutely delicious and is a fantastic tip for those looking to vary the dish. I appreciate your suggestion and am glad you're finding ways to adapt the recipe to your taste. Keep experimenting and happy cooking!
@@SamEasyTastyDishes if you can show with flat white noodles that will be awesome.
Oh James, you just gave me even more ideas with this lovely dish. Thank you!
And green pepper. 😊
agree with you, followed step by step and it came out amazing!
you had m untill baking soda crap...
Baking soda first then after tenderizing (30 min or so) WASH that off before marinating
@@Gazman67 baking soda and my belly dont go well together....so soda - no ty
@@slavkokrizman7127 Really I use it mixed with water as an antacid. Tastes god awful, but it gets rid of my heartburn.
@@Gazman67 I learnt to do that too. It makes the meat very tender, but if you don’t rinse it off, and/or use too much it tastes awful. I think I’d use cornstarch and water to thicken the sauce up. Definitely rinse the corn starch off within 30 minutes.
I love how you explained why you did each step. Super easy to follow video and final result looks great, I’m thinking of making this to serve over some stir fried noodles 😎
Hello! Thank you for your support and for joining our food journey! 😊
This AI’s accent is all over the freaking place. Lol
Just made this. Finally found a recipe that tastes like restaurant. The meat was so soft.
Baking soda first then after tenderizing (30 min or so) WASH that off before marinating
Very professional chef, it’s my favorite dish, love your videos 👍thank you
If it is really tender loin, no need using baking soda.
Half an egg white? Seriously?
Methodology of stir fry explained really well thank you so much.
Thank you for your wonderful feedback! I'm delighted to hear that the stir-fry methodology was helpful to you. If you have any specific dishes or techniques you'd like to see in future videos, please let me know. Your interest and support are what keep me going!
Thank you so much for share!!! ...
I actually like this video not only because it looks so delicious, because of the way you explain how each ingredient works, understandable if went wrong or missed an ingredient
Yummy!! Think I'll throw in some thinly sliced red capsicum strips with the onion and aromatics then garnish with spring onions cut in to 1 inch lengths....these two extra ingredients are mainly for added colour.
if you put the capsicum strips, it becomes mongolian beef.
Gracias por el 50% del lomo saltado peruano..!
que no es chino?
Some ingredients were added to the oyster sauce that wasn’t needed and also the meat. It’s a simple dish no need to complicate it.
In the written recipe, the egg white is missing. I almost skipped it.
Subscribed before you become a multi million follower page!
That is not tenderloin.
আপনার আব্বায় কোনোদিন রান্না করছেনি??
ফালতু টেস্ট
The spoken commentary is better than any sleeping pill 🥱🥱 ... but the beef ist delicious. 😋
I think rice vinegar will work just fine instead of wine, for people who don't use it?
Excellent instructions and presentation! Thank you!
8ts looks yummy. The final touch is wonderful. Awesome. I'll try to cook 2morrow. Watching u from Cairo, Egypt originally from Davao City the Philippines. 💖🇵🇭🇪🇬
I omitted the egg white 'but the beef was still very tender and the suace was spot on... thanks
tht looked so delectably simple! tell me. can i use thin sliced brisket? I grew up on flank steak, but I bought brisket by mistake. the grocery store sliced it to look like a slab of flank steak!
the comments made me subscribe. all glowing and saying your instructions are on point.
Like No.2.1K - Greetings from Malaysia💕Fully Watched💯 your💪 Oyster 🦪 Souce🫙 Beef 🍖 🥓 & Onion 🧅 🧅 Cooking🔪 Video📸 Tasty&Delicious🤤😋I given you a LIKE✅
Thank you so much for the support all the way from Malaysia! 💕
Choose an accent - American, English Or Australian please.
And what's with the metal tongs on a non-stick?!😮
The totally dispassionate, dead sounding robot voice is mildly disturbing.
The sauce and steps are very good. But I did not get the right beef to velvetize properly. Will make sure I get better beef.
Belle recette merci beaucoup si.vous pouviez mettre lès épices en français ça serais super sympa svp
I did it, I love it.. I added green peppers stripes to onions for contrast :) delicious !!!
The preparation and cooking process were very detailed and well explained.
Thank you so much for your kind words!
Hey Sam..thanks for this recipe..very well described..will try it very soon..new subscriber from Sydney Australia 🇦🇺
Hey there! I'm thrilled to hear you found the recipe helpful and clear. If you have any questions or need tips while trying it out, feel free to reach out. Happy cooking!
Very well presented video, this dish is now on my 'to do' list.
Thank you for your kind words! Happy cooking!
I made this for dinner tonight after finding this video last night. It was delicious and my family and I enjoyed dinner. Thank you for sharing your video and recipe, Maureen from Kelowna BC Canada 🇨🇦
I'm thrilled to hear that you and your family enjoyed the dish! 😊
Hello chef ❤ . Now it is a beautiful day in the neighborhood with the stir fry in my belly & smell all over in bedroom can make me hungry when I wake up then to go work happy & wonderful 🙋🙏🌺🎉🤗🤠🤑
I'm so glad to hear that the stir fry brought such joy to your day and even made waking up a delightful experience! Thank you for sharing your experience, and I hope my future recipes continue to make your days even brighter. Have a fantastic day at work!
@@SamEasyTastyDishes I love stir fry
since 50 years ago , I was a mechnice
every single day it was a beautiful chinese restaurant close to me with 8 workers , so kind to me , I became their
mechanic for them , kids& friends .I had a great respect from them to me & vice versa . I was with them for a long time till
I got married , Oh My the wife cook the best for us ever , Oh my the husband the owner ( can not say the name ) made me a ( ESP long island Ice tea 🤫🙄😲 never had it , he told me you will do all night )
drink ,he told me he use it & he kept it till he can pass it to a friend. It made me a monkey for 20 years . They left & I never ever had a meal till I saw your video 🤗
that's a real meal for real 🤠 + * * * in C
& well being 4 U AMEN 🙋🙏 so long !
This looks great, thanks.
You're very welcome! I'm glad you think it looks great. Enjoy making and tasting it! If you have any questions along the way, feel free to reach out. Happy cooking! 😊
That's the best dinner I've ever had 😮
That’s a lot of oil, you only needed two tablespoons.
You have explained this recipe beautifully..thank u.
Thank you so much for your kind words! I'm thrilled to hear that you found the recipe easy to follow. If you have any more questions or need further clarification on any step, please don't hesitate to ask. Happy cooking!
@@SamEasyTastyDishes your more than welcome
Great recipe. Excellent cooking demo and description. Can't wait to prepare this. Subscribed.
Thank you so much for your kind words and for subscribing! It's wonderful to hear that you enjoyed the recipe and demonstration. I'm excited for you to try preparing it yourself. If you have any questions or need some tips along the way, don't hesitate to ask. Happy cooking！
it was very good, we made it today! amazing! very easy to make! I'd give it a 10 out of 10
Good video, thank you.
Thank you for watching and for your kind words! I'm glad you enjoyed the video. Stay tuned for more content! 😊
This is so wrong sorry you made so many mistakes.??
Need some green onions at end But def looks great
Tenderloin? So funny
Can I use olive oil instead of cooking oil??
That seems like a low carb dish I can eat😊type two sux😮😮😮😮f j b 😊
I'm glad you found a dish that fits your low-carb needs! Managing type 2 diabetes can indeed be challenging, but finding the right dishes that are both delicious and healthy can make a big difference. I'll make sure to share more low-carb recipes that might be helpful. Stay strong and happy cooking! 😊
Clunchy dishes ,.,.,🍜🍜♂️♂️♂️♂️⛩️⛩️⛩️🌸🌸
ارجوك نريد ترجمه تلقائيه
Loved your video but beef tenderloin is $27-32 a lb in my supermarket.
Rat will do fine 🤷♂️.
😂
Please sharpen your knife.
I'm in Britain, does anyone know if Baking soda the same as Bicarbonate of Soda or Baking powder.?
Baking soda is bicarbonate of soda, sodium bicarbonate, NaHO3 and is not the same as baking powder which has a mixture of ingredients, one of which is sodium bicarbonate.
Woow perfect
That’s not tenderloin
Nhìn ngon quá. Tình yêu đến từ vietnam
I rike it a rot -_-
❤❤it 😊😊
l oignon est crut ...!!! pas bon pas bon
In my experience, if you're doing the 'velveting' process you don't really need the baking soda. Just take care to shallow/deep fry for a short time. Keep in mind 'carry over cooking' .
It’s ai talking but real pro cooking. Excellent
Yummy, it looks tender and delicious, friend. Thank you for sharing
Warning, I followed this recipe to the letter & when finished it was swimming in oil. Oil to cook the beef. Oil in the marinade. Oil to cook the onions. I was physically sick because of it.
This is a great recipe but I must offer a clarification of "velveting"...it is not searing, as you described, nor when you put the beef in the oil/pan. Velveting is when you add the egg white, baking soda, and cornstarch. If you had prefaced that part of your video with "velveting", you would have been accurate. But the recipe you show is still a good and delicious recipe.
Tenderloin? That is definitely a top round steak. Tenderloin would be over-the-top, but very delicious. Subscribed. All your recipes look delicious, 🤤🤤🤤
I puked looking at it.
Omg, making a simple thing sound like rocket science, by all means easy to understand and follow
Thanks for your recipe .It looks so delicious 😋😋😋
Thank you. Wonderful dish. Love it.
Excellently explained with infos you do not find on other websites. It is true that the voice is a bit mechanic and monotonous, but it is not dramatically unpleasant.
Thank you so much,
I like so much
Please I need make
Sesame chicken in your way
I expected copious amounts of chillis and peppers shock on me 😂😂😂
Quick and easy lesson, I just subscribed. Thanks!
Like too much grease and why would you overcook a tenderloin😮
That is what the Chinese do all the time. Cheap tough meat, cut it thin, and add baking soda. That is why the meat gets rubbery.
Don't think I'll ever understand cutting against the grain😢
It is a lovely recipe so much flavour and easy to make I put some broccolini in mine and I used rump cut against the grain makes it very tender lovely recipe
Is cooking wine the one that smells like sherry?
Yes, the cooking wine used in Chinese cuisine is often compared to sherry due to its similar flavor profile. It’s called Shaoxing wine, and it adds a rich aroma and depth to dishes like the beef in oyster sauce. If you can't find Shaoxing wine, dry sherry is a good substitute in most Chinese recipes.
4 commercial use sugar s added but 4 personal consumcion no sugar please
Szechuan peppercorns would have clinched it
Add peppers and you have beef pepper steak. That's all for beef pepper steak and onions.
Because I love this dish of yours, subscribing!
Ty im new to cooking😊
I'm so glad you found the video helpful. If you have any questions or need further tips, feel free to ask. Happy cooking! 😊
Poor pan took a beating.
Good receipe with a side of steamed rice.
Great explanation of the steps. Thanks for sharing.
Nice one... Wanna try this.
To Much Oil’s. Thanks for instructions
Do you throw away all that oil after frying the beef?
No, I don’t throw away the oil after frying the beef. I recommend using it to stir-fry vegetables or other ingredients in the same dish to add more flavor.
This looks so delicious. Thank you!
This dish looks good, i feel that you should double the amount of onions.
T.O.P. ! ! !
👍🥰👍
thanks 4 inspiration & recipe 😎
Hey there! 🌟 T.O.P. right back at ya! So glad you're feeling inspired and enjoying the recipes. Keep that awesome energy going and let's keep cooking up a storm! Thanks for the love and support! 😎👍
This is so greasy
U sharing hidden secret how to tenderize the meat 😅
Thank you
You're very welcome!
I'm saving this recipe for later! I found some reduced sodium oyster sauce and Soy sauce in my local Asian market and this looks SO YUMMY! I'm a cardiac patient so all that would be omitted would be the salt/sodium. I'm already thinking green beans, broccoli, peas, etc.
I'm so glad to hear you're excited about trying this recipe and that you've found reduced-sodium alternatives for the oyster and soy sauces! Adapting recipes to suit your dietary needs, especially for heart health, is incredibly important, and I'm happy to see you doing just that. Your idea of adding green beans, broccoli, and peas sounds delicious and will definitely add a wonderful variety of textures and flavors, as well as some lovely color to the dish.Take care and enjoy your cooking!
GREAT