How to Cook Quick & Easy Chinese Recipes : Making Chinese Stir-Fry Beef

How to Cook Quick & Easy Chinese Recipes : Making Chinese Stir-Fry Beef

Hello my name is Hui on behalf of Expert Village
I’m going to show you quick and easy everyday Chinese dishes. Heat the wok over high heat,
add 3 tablespoons of cooking oil. We would precook the beef slice before we would do
the stir fry. The purpose of this precooked process is just get the beef around medium
well. But we don’t want it over cooked. As you see there is still some pink color in
the beef slice that is what we are looking for in the precooked process. Then leave the
heat high, add 2-3 tablespoons of oil again. Then we would add the mixture of green onion,
ginger, garlic and shallot and stir fry them really well until you see the shallot transparent.
Also the green onions have become soft in texture. Then we are going to add the beef
slice back to the wok so that we would fully cook the beef and we just want to stir fry
the beef for about 20 seconds.
Then add the sauce through the mixture and give 1 final toss so that the sauce is mixed
with all the ingredients. Then we could put the dish on the plate. As you see the stir
fry beef is ready.

100 thoughts on “How to Cook Quick & Easy Chinese Recipes : Making Chinese Stir-Fry Beef”

  1. what kind of sauce did you use? What part of the beef did you use? Did you regular cooking oil? or is Vegetable oil or Canola Oil? which one

  2. @tanyasheikh123 LOL.. hey idiot… they are made in china using chinese labor.. not brain… i bet u dont understand the difference…

  3. To pick on this dish, it looks ugly: the way they are chopped, he color….. But it does not matter because I think it will taste good 🙂

  4. Very well presented and easy to follow. Please ignore negative comments; your English vocabulary is exemplary — superior to many native speakers.

    keep up the good work!

  5. His English is very good, not easy given that it's not his native language. It is interesting that he over enunciates words, almost like a computer voice or Kindle reading a book. I guess that is one way to learn English if you don't take a class. The dish looks good, but again, what sauce? And what cut of beef do you use? flank steak?

  6. @tanyasheikh123 not 100% true.look inside the computer and you will see that different parts were made in different places.=)

  7. Your English was more than fine and the food looked delicous! If you provided a recipe I would happily make this with the new carbon steel Wok I just got!! For me it's not the year of the dragon, it's the year I finally make good stirfys! Thanks for your good video. Kung Hei Fa Choi

  8. @oaklandrmoss18
    I don't think it's just that simple though… sure there are plenty mixtures of other sauce to make the taste good…

  9. @Munkiiedude Oyster sauce is a staple in chinese cooking and especially stir fry. If he only put one sauce in it, there is a 99% chance its oyster

  10. search for, How to Cook Quick & Easy Chinese Recipes : Making the Sauce for Chinese Stir-Fry Beef, you should see the sauce video.

  11. Thank you. I am very very grateful for you sharing your knowledge of cooking with us. I made Ginger Beef the other night after marinading it, and it was too soupy, but I got around it and it was awesome even still.

    Food Network has a "Flash Cooked Ginger Beef Recipe" that is a five star recipe. Just be careful, the marinade actually ends at the corn starch. I added red flakes pepper and 2 diced serano peppers in it. It was awesome.

  12. The sauce he adds at the end is either oyster sauce or hoisin sauce, or, a mixture of both. Correct me if i'm wrong.

  13. He made another video about the sauce,,,just type sauce for stirfry beef ,it is combination of oyster sauce,,soy,sugar,wine,sesame oil and so on,j,,

  14. IF you want to know how to make the Sauce that he adds at the end this is the tutorial url : /watch?v=ggkAKTe-8TQ&feature=relmfu

  15. Honestly you are right. But in my exp. Most likely he might of use "Hoisen" sauce, Oyster sauce, or black bean sauce judging on how slowly and thickly the sauce fell down into the WOK. Hope this helps.

  16. Gents please help me out, I LOVE chinese take out, I cook at home all the time, and can usually execute most dishes pretty decent. Cannot cook a chinese stirfry to save my skin. Have bought rice wine, rice wine vinegar, sesame oil, wok cooking oil, sesame seeds, corn starch. I've put these ingredients together following a few online recipes and it just comes out kind of bland, not that great. Want that kind of sourish, sweetish, garlicky, oniony sauce that coats the protein and veg perfect.Help?

  17. Jezz , his teaching really sux balls.
    how much do we put and what did he use he didn even mention.
    Well keep up with the good work, i guess.
    please have more detail next time .

  18. Hiu makes the sauce in another video. There are 5 videos to this recipe. Hiu thought it would be easier to make each section separate, but it would have helped if the sections were numbered: that would have made them easier to find.

  19. .e-Putonghua.c om we offer 1-on-1 Skype Mandarin lessons. Nowadays our students not only come from Hong Kong but also Hungary, India, Pakistan, U.K., Canada, etc.. US$3.4 ~ 4.5 (HK$25 ~ 33 if you are in HK) per 25-minute lesson is the world's lowest price. I think our program can help more people who want to practice their Mandarin daily by the lowest cost. e-Putonghua.c om. Free trial lessons are available.

  20. Did he said "precooked meat"? Yes,he did. But,how do you precook the meat in order to be more tender and juicy-any good ideas or ways to do it?

  21. in chinese food, there are three essential spice : oyster sauce, chicken powder, and salt 。 oyster and chicken powder most important

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