How To Make Stir-Fried Cumin Beef 孜然牛肉 | Hunger Pangs
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- เผยแพร่เมื่อ 10 พ.ค. 2024
- Hunger Pangs is a series about cooking great Chinese food at home, starring ATK's Kevin Pang and his father Jeffrey. In this episode, they make Stir-Fried Cumin Beef 孜然牛肉.
Exciting news! A Very Chinese Cookbook - featuring 104 incredible recipes from Kevin, Jeffrey, and America’s Test Kitchen - comes out October 24, 2023. Order here: cooks.io/3KfaQPK
Get the recipe for Stir-Fried Cumin Beef: cooks.io/3Qb7Zrx
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Outstanding recipe, looks delicious, once again this father/son team needs to be on ATK/ food networks a couple of times a week, they have the best show going, tired of the competition amatuer chef/ baker shows, this show has great recipes & is the real deal
LOVE the father/son dynamic, 'hunger pangs,' loving the puns, AND the food looks incredible. all those szechuan peppercorns, ma-la indeed!
More Pang Team! So adorable!
Can we substitute this with anything?
No. No, no.
I learn so much from watching the cooking process on these videos. And I love seeing Hunger Pangs.
Whoa, that action shot of the Cumin Beef. I'm thinking Jeffrey Pang is the silent genius in the duo like Penn and Teller
Yum!!! This father son duo is so cute
Love these two and their recipes! Keep "em coming please!
Love this series! Keep up the great work. Your recipes are very delicious.
The Pangs are awesome! Thanks yall!
Hunger Pangs is the best. I love Asian food and the father and son is super.
I like cilantro. I like Hunger Pangs even more!
Prepping ahead is very important when cooking. Looks yummy!
Always helps me with dinner. Their technique is infallible, very fun to watch. Plus I learn! Keep it coming!
I love the Pangs!! Exactly like what Demetrios (see above) writes... just when I thought I could not love ATK more. I've never had good luck with stir frying... this looks amazing!! Thank you for a great video!
Love this father/son duo! Great doable recipes, too!!
Father/son Hunger Pangs is really fun to watch! Thank you♡
LOVE HUNGER PANGS !! ✔✔✔
When Jeffrey says "like and subscribe".... I like and subscribe
I just love you both cooking together!!!!
What a wonderful series- makes Chinese cooking do-able. Please give us more episodes!
I adore Jeffrey
This is delicious! My Chinese husband (via Vietnam) has never had it and loves it. Kevin, we did the dance and got the choreography just right thanks to your guidance.😅 Also, not too spicy at all. We even put a little chili crisp on the side. YUM! You two are just fantastic.
It’s really nice to see Father Pang’s personality coming through in this video! I feel like he’s been a little too much in the back seat in this season of Hunger Pangs. I like it when their roles are more equal and the father/son dynamic comes through.
These guys are the BEST
Have really enjoyed Kevin and Jeffrey's cooking videos. Great chemistry and they obviously have fun cooking together! So happy that ATK hired them as a team! They are just as much fun to watch as Julia and Bridgett. 😃
Very simple ,clear and easy to understand.... I'll try it. I'm drooling.
Loved it. Thank you!
I love you two… and that looks fantastic.
I'm definitely in the anti cilantro camp, it tastes like soap to me, but I can't wait to try this recipe without cilantro! Great video as always, Pangs!
Love the Pang family!
Sounds amazing. I love cumin.
This is the best thing on your channel!!
Love Hunger Pangs!!
My husband and I have been looking for a good cumin beef recipe for quite some time - this looks like it fits the bill perfectly and we’ll be making it soon. Thank you!
Still trying to come around to cumin, but I will definitely save the sequence of prep and cooking because I will use it for other seasonings.
Please keep this father/son duo! I am learning so much about not just Chinese food, but cooking in general. ❤
I just love this series! Please keep them coming!!! Xie xie
Very thorough recipe ❤
The Hunger Pangs are so cute! Enjoyed the video. I used to HATE cilantro when I was young but something, somewhere changed and as an adult I LOVE it!! I use cilantro all of the time.
You guys are great!
I like it and my wife doesn’t care for the cilantro too much thanks for taking the time to make another great video looks like I’ll be changing dinner plans before the end of the week and trying this dish
Here in Hawaii we had always called cilantro/coriander Chinese Parsley. Until Mexican food became popular here in the 90's, we only had it on Chinese or Vietnamese food & it was always called Chinese Parsley in the supermarket, not anymore though 😥 now you only see the cilantro label.
Oh, I love it and always ask for extra on my Banh Mi...
Love love love cilantro, mexican parsley, chinese parsley, actually the same coriander (and seed) plant. Some say it has a soapiness taste to it.
Morning ATK 😋
Salutations from California
Love cilantro! Love Hunan dishes. Baking soda a must on most beef stir fries. YES!
I love you guys!!! I love cilantro too!! In Puerto Rican foods we use it all the time.
LOVE cilantro!
Looks so crazy good! I need to make this in the near future. I live in the San Francisco bay area and we have two really nice Asian supermarkets, Lion and 99 Ranch. I think I can find all of the ingredients there.
Yum. I hated cilantro as a kid but love it now. I'm gonna make this but with lamb
I hadn't tried (or heard of) cumin beef until I was in Seattle back in 2019. I instantly fell in love with it! I am not one for much spice at all, but it wasn't overpowering, and the numbing feeling made it pretty tame! Will definitely try making this. My dad is from Chaozhou (Guangong), can't remember if he ever ate this before he tried it with me in Seattle.
I wish you had more videos .😇💜♾️🌾🍀🍀🍀🍃
I LOVE CILANTRO. I can substitute it for parsley in many dishes like Shrimp Étouffée. Going to try some on Italian sauces
I love cilantro !!!
Taipei 101 in Cary, NC has a version of this. I think they toss the beef in a seasoned flour before frying with truckloads of cumin and red chilis, whole cilantro plants coiled up in the take-out plate. Wok smoke throughout. It's too intense to describe. Blows my hair back every time.
Dad is SO cute lol
Cumin beef is a true 10/10 dish.
I'm unfortunately a cilantro hater- tastes like soapy dirt to me. Luckily in most things its not overpowering. Love this series!
My hubby and I love you guys. Can you do a recipe that specifically highlights shaoxing wine? Using it more as a main ingredient not just a secondary one...? Thanks!
Hi just found your channel you had you dads chemistry is awesome I just subscribed after watching just a few viedos videos you make everything looks so easy .I’m on team dad love cilantro 👍
It looks like the peppercorns used here are green? Seems like most stores only carry red and they taste/smell quite different to me
Great video though! I'd love to see more of this father-son team
Oh My It is hard to find you 2 😂😍😋❤
I love cilantro 🙂
Love cilantro
Cilantro lover here! But I must admit I know so many people who hate cilantro and I can never understand it! I do think there's such a thing as too much cilantro though, especially the fresh stuff. I buy a chopped salad mix from the store that as soon as you open the bag the cilantro is immediately identifiable!
Every cooking blog does this- but flank has not been "inexpensive'" in years. It's practically the same price as choice ribeye in my area. The only cut that may make it look like a bargain in comparison is filet.
Yeah same! I feel like the last time it was cheap was over 10 years ago lol.
P. S. Loooooooooove cilantro and surprised to see in this recipe!
Awesome. And I’m pro cilantro! 😍
That was delicious, how what else can I do with all these Sichuan spices?
These 2 are killer! Good casting
Prickly Ash, sometimes called the Tickle Tongue Tree is a thing in Texas that can be used instead of Sichuan Pepper.
Thanks so much for educating us on the fine cuisines of the Orient. You make it simple to understand and fun to watch. I know the prep time can be long, but the wok cooking makes up for that! The hardest thing is finding the ingredients locally because I want it yesterday. No waiting and shipping costs for me. Has anyone figured the caloric value of these meals you prepare? Always trying to lose weight but want my Oriental food fix!!
There's usually nutritional information provided but the recipe link given here takes you to an ATK page that gives you the recipe, but not the nutrition. There is however a link on that recipe page that takes you to the same recipe on the Cook's Illustrated site that does provide the nutrition information but it seems you have to be a subscriber to see it.
Calories: 346; Fat: 24 g; Saturated: 5 g; Trans: 0 g; Monounsaturated: 14 g; Polyunsaturated: 3 g; Cholesterol: 77 mg;
Sodium: 404 mg; Carbs: 7 g; Fiber: 1 g; Sugars: 3 g; Protein: 25 g
This information is calculated by what I've seen some call a "nutrition bot" in that it sometime screws up and includes things like quarts of cooking oil for deep frying or all the salt for a brine as part of the ingredients, which can lead to some pretty wild numbers. Since neither of those things are part of this recipe, the above numbers seem all right.
I'm with Dad, more Cilantro!
Hey Kevin! I read you lived in Toronto for a few years growing up so I was wondering if you or you parents had any recommendations for a decent Shaoxing wine brand seeing as this (still?) isn't something the provincial liquor control board imports on a regular basis, so we're stuck with the salted grocery store types. I've been reluctant to try any of them. I also live in a small town, however the nearest Chinese grocery store isn't that far away (30 minutes), but I don't know what or how many brands of Shaoxing they carry. Or should I just stick with sherry?
Are the Sichuan peppercorns crushed at all? Thanks!
Pangs! I get it!! It's a pun on their names!!! Now THAT'S comedy!!!!
I love cilantro but kind of off topic: I hate the taste of A1 sauce because to me it tastes like glue/paste (not that I eat glue or paste)😆
When would you "wash the beef" before cooking? I've seen Kenji do this, and I think y'all did it on your orange beef video. Is there a reason it wouldn't be done for this one?
I like Cilantro, but I don’t love it. I like it in moderation. 🙂🇨🇦
How do you clean the weaved plates?
They're probably made of stoneware or Melamine, so the usual way with soap and water?
Love them
Cumin is a flavor I...dislike.
LOVE cilantro!
I wish i could eat cilantro! 😊
I will try this out, looks very tasty!
Team Mom regarding Irish Spring soap, err, Cilantro.
I love cilantro. Could you leave out the Sichuan peppercorns instead of substituting something else if you don't like things really spicy?
No. That's about like saying "is there a vegan version?" Sichuan peppercorns are not hot in the way that chili peppers are.
Sishuan peppercorns are not spicy. They numb your mouth so you can handle spicy food easier. The chili peppers are what make it spicy. You could easily use less or substitute a less spicy pepper like Ancho or what ever chili powder you might like when you make tacos or chili.
I can take or leave cilantro; if it is there, I enjoy it, if it is not there, I do not miss it. I used to grow some for my wife, a long time ago.
0:06 - 0:07 If you are multi-tasking or distracted while hearing that, it sure can sound like "Stir-fried human being."
I love Hunger Pangs, but I'm with Mom - Can't do cilantro. For me, it is a "vile weed".
Flank steaks used to be the "poor mans cut". Nowadays it's almost as expensive as NY or Rib eye
I'm interested to know the history of this dish. I strongly associate cumin and cilantro with central and south american food, but it seems like there's more to that story.
These are so much fun!! HATE cilantro!!!
🤤🤤🤤 Drooling
Very cool video, but kinda long
I swear it sounded like he said they’re making “stir fried human being”.
I applaud the diversity, but I think this was long overdue. What took you guys so long?
This guy sounds just like Kal Penn.
10:18 Human beef?
👍😋🤤
The Uyghurs in Northwestern China use a lot of Cumin in their cook
Flank steak “not expensive” ??? 😂😂😂😂😂 Try considering the current price per pound at the Safeway Supermarket in Northwest Washington State, it was a whopping $12.99 per pound, yesterday 29 April 2023. Yes, I bought some. Brought it home, cut it i to 4 recipe for one size pieces. Flat wrapped in plastic wrap and laid the packets on a tray in my fridge freezer to flash freeze then ziplocked the packets. Also, your team was superseded by Chef J. Kenji Lopez Alt, restauranteur/best seller cookbook author who cuts flank and skirt steak strips at a 60° angle to gain more surface area to the meat. Also, cookbook author, the renowned Grace Young cuts the meat the same.
TFS…I am with Mrs Pang…they just added soap suds to a great looking dish 🤢🥴🤢
This looked really good but my kids couldn’t eat it. And it was tolerable for me. The peppercorns were just overwhelmingly fragrant. If you’re unsure I’d cut their use back to a half or even a quarter of the original amount. Otherwise you may be dumping the entire dish and ordering out.
Also I’ve never been a fan of the water baking soda trick ATK loves. It introduces too much liquid and unless your wok is very good It ends up boiling the meat and it has an off putting flavor.