Jeremy, thank you for saving my life. About 72hrs ago, I was a cliche: never went grocery shopping, never cooked, never turned on an oven/stove, lived off of pizza… then I bought a wok and found your channel. 👍🏼❤️💯
I’m one of those “westernized” Chinese (in Sunny South Africa) who has recently discovered the joy and celebration of his cooking heritage. This recipe is fantastic and my family love it to absolute bits! I’m literally “woking & wolling” every nite with restaurant quality Chinese dishes, now all I have to do is speak my mother tongue... Thank you for your great cooking channel!
I made this 5mins ago, it’s awesome, I used a flat bottom pan on an induction stove, took about 7mins . Thanks again for sharing this recipe. I can tell you it’s much better than Mac Donald’s
Just made this tonight (albeit with a little extra ginger because I love it) and it was a massive hit. Thanks for an excellent and easy to understand guide / recipe!
Thanks, just made this one tonight. Yeah, you got us hooked on the Wok Clock concept. Every time we cook Chinese we say "Look Jeremy, Using the Wok Clock"
I’ve cooked this dish so many times using lots of different recipes, but tonight I tried yours and it was by far the best. A massive thanks for sharing such fabulous recipe 🙏🏻
Looked so good I tried to take a bite out of my monitor. While that didn't work out for me, it did convince me to subscribe. Great looking dish; can't wait to try it.
Looks great--love stir fry! Going to try this plant-based as I have a family history of Cancer so need to avoid the igf-1, BLV and DDT in meat. Thank you for sharing
I've GOT to stop watching SoW after sunset/ dinner! I could head back to the kitchen right away! That looks awesome! Thanks! Greetings from Lars of BO/ NRW/ GER
Love your recipes and cooking styles. I like to add broccoli, mushrooms, long beans, water chestnuts and extra beef. LOL. Cook healthy, live healthier and stay healthy.
We are in quarantine due to COVID19. I've been trying all kinds of new recipes. The family unanimously voted this one to the top of the list. Highly recommend.
I was watching your video this evening and I was very impressed. I have subscribed to your videos and liked and commented aswell. Keep your videos coming and I’ll carry on watching.
Now! This is going to require the knowledge of advanced calculus as well as a degree in engineering, but here's a solution! Step one: Take a plastic squeeze bottle, Step two: Pour the oyster sauce into said bottle! Voila! Now excuse me. I'm almost late for my monthly Mensa member's meeting:D
Jeremy you are a proper legend in the kitchen , I've never seen anyone else chuck ingredients around like you and make such good food . You don't need a cape to be a hero and you prove it ! Keep up the good work my friend.
Colloquially yes. Technically, no. While several countries often use the words interchangeably, technically corn flour would be finely ground whole kernel corn meal such as masa. Corn starch is just that, isolated starch without the protein and other bits.
Just cooked it myself today with a bunch of different vegetables. Damn tastes this good!!! The Lee Kum Kee Black Pepper Sauce really is something there.
I made this... easy and excellent thanks.... had to add more corn starch to thicken it up a bit more and also added noodles to take up the extra sauce... many thanks... worked well
I had about 3 lbs of ground beef with no plan on what to do with it. Made this recipe with about 9 different veggies. Might not have had the texture I wanted, but it sure tasted great!
Nice recipe. But adding a pinch of bicarbonate of soda into the marinade will sort of give the meat this "takeaway feel". Also, from past experience adding the stir fried meat back into a watery sauce will ruin the texture of the beef. It somehow works better to thicken the sauce before adding the meat back in.
That's right, if you add the beef when the sauce is still thin, you're essentially boiling the meat, while reducing the liquid. For this cut of beef, braising is not needed to tenderize the meat, as it is already tender, being slice so thin.
If you notice, he wanted to make sure that the beef was a little rare which is very enjoyable, and I would think he still had a pretty nice sear going.
I tried ur recipe (oyster sauce and black pepper not lee kum kee) and it was superb! Imma bring it to potluck tmr at my clinic hopefully my colleagues love it.😋
Bought the black pepper sauce and searched the brand and sauce for a recipe. I have a work colleague who had a restaurant and gives me tips etc. After cooking this I would gladly serve it to him. I don't think anything I've bought from a takeaway is as good as this. My favourite recipe from yourselves was your Sichuan chicken recipe, but this one has overtaken it. Thanks very much for sharing.
Made the recipe according to instructions. I liked it, but next time i’ll skip on the salt, because it came out a bit salty, and add some sugar instead, it would do good with some more sweetness. Thx for the recipe!
I tried making this today, I think the one thing I did wrong was I cooked the veggies for too long. But it tasted well regardless! Will be making this more often.
Thank you! I made this today but with gluten free sauces for my family because my y daughter and wife have celiac. It came out awesome and my wife loved it even more because she hasn't had anything like this in n over 5yrs since she was diagnosed with celiac. I love this channel and Jeremy is so easy to listen to and follow. Very likable and so detailed while explaining it in a way that I can understand with my limited in knowledge of asian cooking.
They're the same apart from the 1/4 teaspoon salt and 1/2 teaspoon sugar. I think we made those additions after filming so probably best to follow the recipe in the description! - Chris
My chinese grandpa often invites the whole family to go to a fancy chinese restaurant every now and then. This dish is what I always look forward to everytime, only bested by the fried chicken stir fried in preserved duck eggs.
I made this for lunch today, along with your Sweet-Sour Chicken and two varieties of Gong-Bao-Chicken from your colleague Adam Liaw. My family loved it!
It is now 2019 and guess what Joshua Noble...THAI-CHOICE. cccooommm heard you and put the magical oyster sauce in a 450ml squeeze bottle 😊Thanks for all the work you do Chef Jeremy & Team. Your style and very clear direction has really helped me in making some amazing Asian dishes for my family. 🙏
Jeremy, thank you for saving my life. About 72hrs ago, I was a cliche: never went grocery shopping, never cooked, never turned on an oven/stove, lived off of pizza… then I bought a wok and found your channel. 👍🏼❤️💯
And then opened Chinese restaurant 😉
Legend has it he’s now a wok star
Legend has it he’s now a wok star
Yeah, @DW, best decision you ever made -- watching SoW ...
I want his clever. He really owns the beef.
I’m one of those “westernized” Chinese (in Sunny South Africa) who has recently discovered the joy and celebration of his cooking heritage. This recipe is fantastic and my family love it to absolute bits! I’m literally “woking & wolling” every nite with restaurant quality Chinese dishes, now all I have to do is speak my mother tongue...
Thank you for your great cooking channel!
Lol Woking and wolling!!!!
I made this 5mins ago, it’s awesome, I used a flat bottom pan on an induction stove, took about 7mins .
Thanks again for sharing this recipe. I can tell you it’s much better than Mac Donald’s
Glad to hear it came out well! - Lee
Just made this tonight (albeit with a little extra ginger because I love it) and it was a massive hit. Thanks for an excellent and easy to understand guide / recipe!
Brilliant, great to hear it! - Lee
Where do I get the recipe from?
This guy has quickly become my all time favourite presenter and chef in the culinary world. Jeremy does indeed Rock.
Thank you! I'll let him know! - Lee
Thanks, just made this one tonight. Yeah, you got us hooked on the Wok Clock concept. Every time we cook Chinese we say "Look Jeremy, Using the Wok Clock"
Hahaha, the wok clock is great, isn't it! - Lee
Recipe and instruction worked well for me. Lovely meal. I added some crushed red chilies in with the sauce so mouth is rather warm now. thanks.
Ohh good addition, glad you liked the recipe! - Lee
I’ve cooked this dish so many times using lots of different recipes, but tonight I tried yours and it was by far the best. A massive thanks for sharing such fabulous recipe 🙏🏻
Glad you liked it!! - Lee
Looked so good I tried to take a bite out of my monitor. While that didn't work out for me, it did convince me to subscribe. Great looking dish; can't wait to try it.
Sorry about the monitor, but thanks for the sub! - Lee
Your not just an excellent chef but a good looking man.... God bless you Chef...love your moves in the kitchen
I'll let him know! - Lee
I had this dish in Singapore 🇸🇬 airport and still today it’s my favorite dish.
Thanks for sharing and the good instructions.
Excellent, hope you enjoy this recipe! - Lee
Chineese with a British accent love it
I must admit his accent is very delightful..😩🥰
he has an accent? I didn’t notice! but then after all I’m not british!
I like the accent. I appreciate each nation accent when speaking English
Thank you for sharing. Followed this recipe to a T many times within 3 weeks 👍👍👍👍 Flash frying at its best👍
Made it; it's delicious, thank you. Made my day.
Glad to hear it! - Lee
Looks great--love stir fry! Going to try this plant-based as I have a family history of Cancer so need to avoid the igf-1, BLV and DDT in meat. Thank you for sharing
Why the hell am I watching this at 03:30 am without being able to go and cook it
Why not! - Lee
scared reading this, checking the clock to see 3:33 am
Ermmm 3.45am... Are we the matrix 😎
Jeremy ' s stir fry chinese Black pepper Beef Steaks yummy yummy
Just cooked this, it was quality! well impressed
I'm never ordering black pepper beef in restaurants again, thanks to this recipe!! Sooo simple & yummy!
Whoah! This was seriously delicious. Just cooked it myself and enjoyed it to the max! The slap really does it though!🤩 Thanks for the recipe Jeremy!
Glad to hear you enjoyed it! - Lee
I've GOT to stop watching SoW after sunset/ dinner! I could head back to the kitchen right away! That looks awesome! Thanks!
Greetings from Lars of BO/ NRW/ GER
Love your recipes and cooking styles. I like to add broccoli, mushrooms, long beans, water chestnuts and extra beef. LOL. Cook healthy, live healthier and stay healthy.
Sounds very nice! - Lee
We are in quarantine due to COVID19. I've been trying all kinds of new recipes. The family unanimously voted this one to the top of the list. Highly recommend.
Glad to hear it!
I focus on his accent the way he talk. I love british accent 😂
I love this British accent, better than the cockney accent.
Harry
Harry Pottah
I was watching your video this evening and I was very impressed. I have subscribed to your videos and liked and commented aswell. Keep your videos coming and I’ll carry on watching.
6:40 haha just played it 3 times buts it's ok mistakes happen every time 😂🤣 my omurice chef don't forget 😅🍚
I'm glad someone finally acknowledged this hahaha - Lee
I couldn't stop laughing at that! 😂😂
Thanks for the recipe...😃 I learn a lot
It's 2018. Why hasn't science found a way to put oyster sauce into a plastic squeeze bottle yet?
I know, right? If they can do it with ketchup, they can do it with oyster sauce! - Lee
exactly , i'm frustrated everytime i use it.
this stuff is like tar.
Now! This is going to require the knowledge of advanced calculus as well as a degree in engineering, but here's a solution!
Step one: Take a plastic squeeze bottle,
Step two: Pour the oyster sauce into said bottle!
Voila!
Now excuse me. I'm almost late for my monthly Mensa member's meeting:D
Be the change, you want to see
Thought we were supposed to be finding alternatives to plastic!!!
I'm addicted to Lee Kum Kee black pepper sauce, and I'm not ashamed to admit it!
Jeremy you are a proper legend in the kitchen , I've never seen anyone else chuck ingredients around like you and make such good food .
You don't need a cape to be a hero and you prove it !
Keep up the good work my friend.
Thanks for the kind words! Have a good day! - Lee
Just made this and it is so good!!!!! Thanks Jeremy
Glad to hear! - Chris
Jeremy you legend
You rip Jeremy, Did this dish and the whole fam loved it, Thanks!!
Nice. I like your recipes Jeremy.
Thanks, Jack! - Lee
Best black pepper steak recipe on YT 👍🏽
I watch hundreds of cooking videos everyday. Your cooking skills are absolutely amazing! 👍
Thank you! - Lee
that's a lotta cooking videos
Healthy and delicious. I'm making this tomorrow evening.
corn flour is the same as corn starch?
Yes, that's correct! - Lee
thanks very much bro!
in EU they call it Corn Flour in NA we call it Corn Starch
Depends if you speak English or American.
Colloquially yes. Technically, no. While several countries often use the words interchangeably, technically corn flour would be finely ground whole kernel corn meal such as masa. Corn starch is just that, isolated starch without the protein and other bits.
Just cooked it myself today with a bunch of different vegetables. Damn tastes this good!!!
The Lee Kum Kee Black Pepper Sauce really is something there.
Glad you enjoy it! - Lee
Thank you, chef!
Made this recipe 2 weeks ago with chicken. But had to make it with today with beef. Wonderfull!
As base i use the lee kum sauce aswell!
I think this would be a lot better with some garlic
Try it and add some garlic in, let us know how it goes! - Lee
Hi my kid never likes anything I make. But she requested black pepper beef, so I followed your recipe and she said it was "restaurant good". Thanks
Looks, fantastic bro!
Thanks! - Lee
Just made this, the family loved it and so did i
Wok on!
Where is the garlic in your cooking?
christopher smith Blasphemy! Lol
@christopher smith im not chef nor a cook 😭😭, but i love eating and garlic n all
After trying this I think some garlic would go pretty well in it but there’s tons of flavor without it.
Ready made sauce already Gralic
It's nice to see food cooked without killing the flavours with Garlic. Yuk.
I made this... easy and excellent thanks.... had to add more corn starch to thicken it up a bit more and also added noodles to take up the extra sauce... many thanks... worked well
Glad to hear it, Richard! Noodles or rice are great for soaking up the sauce - Lee
Yay wok Wednesday :-) . Love this recipe 😍 how many people would these measures serve ? Thx
Amanda Jayne do you have snap!!
Dani Flores no sorry Dani
Thanks, Amanda. This serves 2-3 people! - Lee
School of Wok Not in my house. This is a one meal portion. Double it and serve on rice, two meals.
How long is a piece of string?
Had it at my local Chinese restaurant hours ago and now I am here
Now I know what the Chinese cleavers are for!!! HAHAHA
This actually made me by my own one. 😁😁😁
It's pretty damn satisfying smacking the steak flat, i'm not gonna lie..
I had about 3 lbs of ground beef with no plan on what to do with it. Made this recipe with about 9 different veggies. Might not have had the texture I wanted, but it sure tasted great!
Hey man, really appreciate you flying the flag high, welldone, love it!
Thanks, Gabriel! - Lee
Made it today and loved it. Simple and delicious. It helps if you have a serious wok station. Thank you for sharing.
Glad you enjoyed it! - Lee
Nice recipe. But adding a pinch of bicarbonate of soda into the marinade will sort of give the meat this "takeaway feel". Also, from past experience adding the stir fried meat back into a watery sauce will ruin the texture of the beef. It somehow works better to thicken the sauce before adding the meat back in.
Give it a go our way and see what you think, I thought the beef had a very good texture! - Lee
Lee, can I make the same recipe using chicken instead of beef? @@SchoolofWok
I don't see why not! - Lee
That's right, if you add the beef when the sauce is still thin, you're essentially boiling the meat, while reducing the liquid. For this cut of beef, braising is not needed to tenderize the meat, as it is already tender, being slice so thin.
This was so good, thanks! Added some dried noodles as you instructed in other video and the result was the best chinese dish i have ever made.
Glad you liked it!!
Wok not nearly hot enough. Not much sear on the beef and veg basically just boiled. Just doesnt work on an electric stove.
The wok wasn't hot enough, onions flying all over the place, spillage. I was surprised that this wasn't his 3rd or 5th video.
If you notice, he wanted to make sure that the beef was a little rare which is very enjoyable, and I would think he still had a pretty nice sear going.
Modern ceramic hob. Easily hot enough
When's the last time you used an electric stove? 1983?
Lol internet experts critizising an actual cook. Go back to cooking hot dogs and beans.
I made the sweet n sour chicken n the chow Mein too came out so delicious 😋 thank u.
Excellent! Glad you enjoyed it!
I came for the recipe, and subscribed for Jeremy.
Thank you! - Lee
@school of wok , i tried this , 2 times, but i added some fresh sweet basil to it the 2nd time , it really lifted the dish up !
Good addition! - Lee
I have not found a recipe from you that was hard to make or one I did not like I love everything I have tried keep them coming thanks Bonny
Wonderful, glad you are enjoying the recipes!
I tried ur recipe (oyster sauce and black pepper not lee kum kee) and it was superb! Imma bring it to potluck tmr at my clinic hopefully my colleagues love it.😋
Very Nice! We love your videos. We are looking for your version of Mongolian Beef. Thanks Again.
Thanks! I'll put your suggestion down on our "to do" list! - Lee
Wow! Mouthwatering Yummy! Thank you 👌
Yum, can smell this through the screen. No rice? Love all the veggies. 👏
You can serve it with rice! I'd recommend it! - Lee
Bought the black pepper sauce and searched the brand and sauce for a recipe. I have a work colleague who had a restaurant and gives me tips etc. After cooking this I would gladly serve it to him. I don't think anything I've bought from a takeaway is as good as this.
My favourite recipe from yourselves was your Sichuan chicken recipe, but this one has overtaken it. Thanks very much for sharing.
I like the way you cook and explain
Thanks! - Lee
The sauce is what makes this kind of meals delicious.
Hydrogen is what makes water so hydrating 😱🤯
I like your way Would you mind to replace the black paper sauce with home paste idon have it😁
Greeting from Kuwait 🇰🇼🌹
Thanks! Although I'm not too sure what you mean by replacing the sauce with home paste? Do you mean it's a homemade black pepper paste? - Lee
@@SchoolofWok yes Chef
You can give it a go! - Lee
Made the recipe according to instructions. I liked it, but next time i’ll skip on the salt, because it came out a bit salty, and add some sugar instead, it would do good with some more sweetness. Thx for the recipe!
Good to hear, the seasoning is all about preference! - Lee
Thanks for sharing the recepie. Please mention list of ingredients and quantity in the description box as well.
The link to the recipe is in the description! - Chris
I made it wonderful
Glad you liked it!
I tried making this today, I think the one thing I did wrong was I cooked the veggies for too long. But it tasted well regardless! Will be making this more often.
Yummy, another on the list
Yum. My fiancée’s favorite dish
How long would one need to cook each side of the beef so it’s tender?
The way he speaks is so unique.
I'll try this next week!! Might just add a bit of garlic and chilli matchsticks!!😁😁
Just tried it.... fast and freaking amazing!
Good stuff! Glad to hear you enjoyed it! - Lee
Made it. Used the apple cider instead of Chinese wine. Also used ground black pepper. Came out delicious
Excellent!
Thank you for sharing with us, fantastic tutorial
You're welcome! - Lee
Thank you! I made this today but with gluten free sauces for my family because my y daughter and wife have celiac.
It came out awesome and my wife loved it even more because she hasn't had anything like this in n over 5yrs since she was diagnosed with celiac.
I love this channel and Jeremy is so easy to listen to and follow. Very likable and so detailed while explaining it in a way that I can understand with my limited in knowledge of asian cooking.
Excellent to hear! Thank you for the kind words! - Lee
What kind of stove is that and how does it looks so awesome
Look. Very. Good. His. Steak. Good. Job
Hi Jeremy, the recipe for the sauce in the video is different from what is listed below the video. Which one should we follow?
They're the same apart from the 1/4 teaspoon salt and 1/2 teaspoon sugar. I think we made those additions after filming so probably best to follow the recipe in the description! - Chris
You are a Legend. I prepared today and it was delicious, thank you 👍🙏
Glad you liked it! - Lee
Can i use rice vinegear instead of rice vine ? I dont have ricevine or can i skip it
lovely. Thanks Jeremy.
may i asked where you bought the cooking table? the black top cooking
My chinese grandpa often invites the whole family to go to a fancy chinese restaurant every now and then. This dish is what I always look forward to everytime, only bested by the fried chicken stir fried in preserved duck eggs.
I made this for lunch today, along with your Sweet-Sour Chicken and two varieties of Gong-Bao-Chicken from your colleague Adam Liaw. My family loved it!
Glad to hear it! Adam Liaw is great!
Can you use all purpose flour with a dash of corn starch?
Or maybe just corn starch?
awesome food :D....how many watts is your induction cooker btw?...does it manage to get hot enough for that smoky wok hei taste?....
Thank you! Unfortunately, i have no idea what the wattage is, but it definitely gives the smokey flavour!
Can I use sake? or mirin? as alternative of shaoxing rice wine?
This is one of the best asian dishes I've ever cooked (just yesterday😄).
Great recipe, thank you! 👍🏻
Thanks for giving it a go, we're glad you enjoyed it!
Made this tonight using fast fry cut pork loin chop. Turned out really nice 👍
Excellent, glad you enjoyed it! - Lee
I just cooked this and its came out so good.thanks for the recipe.😋😋
Glad you liked it!! - Lee
It is now 2019 and guess what Joshua Noble...THAI-CHOICE. cccooommm heard you and put the magical oyster sauce in a 450ml squeeze bottle 😊Thanks for all the work you do Chef Jeremy & Team. Your style and very clear direction has really helped me in making some amazing Asian dishes for my family. 🙏
Haha, finally! Thanks, I hope you enjoy the recipes! - Lee
Are you using a stainless steel wok? Everyone says they suck but i've been using mine for a while 🤷