All four of my kids loved this ❤️ Even the super fussy one!! I added blanched carrot batons and one of my kids said "Mmm I even like the carrots, I usually don't like carrots 😮" This recipe is amazing, Thankyou!!
@spicenpans All the gratitude goes to you friend. Haha, you pinned my little comment? I feel famous now 🍾🥳 I had a little left over, so I put in a cheeky teaspoon of crushed ginger, so yum!! Thanks again! 🙏🏼
I've found that anything less than a couple of teaspoons of baking soda doesn't really do much tenderizing, but eating that much soda is horrible. So, the trick I use is 2 teaspoons of baking soda for every pound of meat with just enough water (1-2 tablespoons) to help evenly distribute the soda, massage it in for a few seconds, and let it sit for an hour. After one hour, just rinse off the soda (3-4 times), drain the meat thoroughly, add the marinade ingredients, and let it sit for 30 minutes before cooking. Super tender meat, absolutely no soda taste.
I think it also depends on what's in your marinade and how long you let it marinate. I only use one teaspoon of baking soda, but I'm also picky about my choice of beef and how it's cut. The thicker the cut the harder time your marinade is going to have tenderizing your meat. I don't have the baking soda taste, and the meat turns out succulent and tender as all get out.
Looks great--love stir fry! Going to try this with some tofu as I have a family history of Cancer so need to avoid the blv, igf-1 and pesticides in meat. Thanks for sharing
I have made this dish from another prominent youtuber, and it's almost exactly the same with the exception of the oil. He only adds the oil right before sauteing. Says the oil will prevent the marinade from properly penetrating the meat. This is one fantastically tasty dish. You have some different spices so I can't wait to try yours because I have been craving some asian style beef. Looks amazing!
Hi sir. I'll be sure to try it out. Took me years to stumble across this type of recipes. The one I'm really after might be the simplest of them all - vegetable spring rolls. Couldn't find the right recipe for the crisp and tender dough. Thank you so much
Love this one, Roland. I often make the beef and onion stir fry you posted six years ago where you used the "pass through the oil" method, and I've used that technique on every protein since then.
This was my favourite street classic in Jalan Alaor in Kuala Lumpur. Will try making this with chicken. Beef costs nearly 50$ a KG here in Norway. Inflation is crazy.
Wow!!! So beautiful and wonderful Tender Beef& Onion Stirfry recipe by the great Chef Spice N Pans. Perfect presentation good create good texture texture soft good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated God’s bless you and your family always with good health good luck and happiness Love stay safe in 2024⭐️🙏😘🥩🌟🌷❤️🌸🌹🥂👍🍷
"This beef recipe looks absolutely mouth-watering! 😍 I can't wait to try it out this weekend. The way you explained each step makes it so easy to follow, even for someone like me who's not an expert in the kitchen. Thanks for sharing such a delicious and detailed recipe! 🍽👌"
You said it was Chuck, would Beisket also work or is that just too hard a cut to work with for tender food? I know Beisket gets tender when cooked low and slow for ages but I just love the taste of Brisket and would love to be able to cook it this way as an alternative cooking method. I'm not sure what cut Chuck would be in the UK.
Chinese cooking wine. Available in asian grocers or Your local grocery store should have it in the asian section. I'm glad I didn't have to omit it, it helps the dish.
Sugar balances the salt. That's why you always see Asian recipes using sugar -- more sauce without more saltiness. You can also add some water to reduce the intensity of the flavor while increasing the total amount of sauce. You'll have to play around with combinations until you find what you like.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
All four of my kids loved this ❤️ Even the super fussy one!! I added blanched carrot batons and one of my kids said "Mmm I even like the carrots, I usually don't like carrots 😮"
This recipe is amazing, Thankyou!!
Woohooz! That’s a huge win! Thanks so much for using our recipe, xxkissmeketutxx ❤️❤️❤️
@spicenpans
All the gratitude goes to you friend. Haha, you pinned my little comment? I feel famous now 🍾🥳
I had a little left over, so I put in a cheeky teaspoon of crushed ginger, so yum!! Thanks again! 🙏🏼
This is the only recipe I've seen where the beef wasn't cooked first. I'm definitely going to give it a try this evening! Thank you, Chef!
Happy cooking, glb_tvlr!
I've found that anything less than a couple of teaspoons of baking soda doesn't really do much tenderizing, but eating that much soda is horrible. So, the trick I use is 2 teaspoons of baking soda for every pound of meat with just enough water (1-2 tablespoons) to help evenly distribute the soda, massage it in for a few seconds, and let it sit for an hour. After one hour, just rinse off the soda (3-4 times), drain the meat thoroughly, add the marinade ingredients, and let it sit for 30 minutes before cooking. Super tender meat, absolutely no soda taste.
Same! Exactly what i do, the soda taste is awful! Haha
Soda also helps with browning ... both meat and onions.
I used ginger juice and it helps to breakdown the meat too
I think it also depends on what's in your marinade and how long you let it marinate. I only use one teaspoon of baking soda, but I'm also picky about my choice of beef and how it's cut. The thicker the cut the harder time your marinade is going to have tenderizing your meat. I don't have the baking soda taste, and the meat turns out succulent and tender as all get out.
This is very interesting and a great idea. Thanks for sharing will give it a try.
Cooked this dish for dinner last night. Didn't come out looking like yours but it was a winner taste-wise! Simple and delicious. Thank you so much!
Hi Roland, Can’t thank you enough for showing step by step how to do this very nice dish looks so great and tasty.
You are very welcome, mate. Thank you so much too for watching our video every week 🙏🙏🙏
I love this dish… I always order in restaurants, I’m so happy I can make it at home. Yum 😋
I’m helper in Singapore,I always see ur recipe for cook dinner for my bos ,they like it ……thx u sir 😊
So glad you are able to bring some joy to your boss! Thank you so much for using our recipes 🙏🙏🙏
Looks great--love stir fry! Going to try this with some tofu as I have a family history of Cancer so need to avoid the blv, igf-1 and pesticides in meat. Thanks for sharing
I have made this dish from another prominent youtuber, and it's almost exactly the same with the exception of the oil. He only adds the oil right before sauteing. Says the oil will prevent the marinade from properly penetrating the meat. This is one fantastically tasty dish. You have some different spices so I can't wait to try yours because I have been craving some asian style beef. Looks amazing!
I love this recipe i tried to follow your recipe it taste good thanks
You’re welcome! I’m glad you enjoyed it!
I love the way you cook , thank you chef! Watching always from Philippines!
Thank you, nice and easy and looks delicious. I love all your recipes, this is on today’s menus for me. 👍
I would love that over some Noodles, with some more veggies mixing to it , like chowmein style , mmmm yummy 😘😜
I subscribe because I absolutely love the recipe and your video is wonderfully done. Thank you for sharing😊
I will be trying to make this. Yum
Thank you so much, blee!
I love Asian food. I would eat it everyday.
I do it with lamb ❤yes beautiful dish!! Thank you 😋 I will try every recipe you have i keep u posted!!
Thank you so much for your trust in our recipes, Rick 😋😋😋 happy cooking!
Hi sir. I'll be sure to try it out. Took me years to stumble across this type of recipes. The one I'm really after might be the simplest of them all - vegetable spring rolls. Couldn't find the right recipe for the crisp and tender dough.
Thank you so much
Love this one, Roland. I often make the beef and onion stir fry you posted six years ago where you used the "pass through the oil" method, and I've used that technique on every protein since then.
Roddie or Roland, can any of you pls share this 'pass through the oil ' technique? I can't seem to find it. Thanks...
Chinese Cooking Demystified have a beef stir fry video that shows it th-cam.com/video/C1QLbJnkpo0/w-d-xo.htmlsi=mUlWBnxEZY-CnOZV
@@gweesiewling5856don't you just love how they answer there viewers.....very poor form
@@gweesiewling5856 Roland covers it in this video: th-cam.com/video/EfRpZ3GnvBM/w-d-xo.html
I really appreciate you making everything look so easy to cook. This is my favorite food...Asian
Hi spice n pan im happy to watching you're cooking I learned to cook chinese recipes thanks more powers
Thank you so much, Roxan!
This was my favourite street classic in Jalan Alaor in Kuala Lumpur. Will try making this with chicken. Beef costs nearly 50$ a KG here in Norway. Inflation is crazy.
Wow!!! So beautiful and wonderful Tender Beef& Onion Stirfry recipe by the great Chef Spice N Pans. Perfect presentation good create good texture texture soft good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated God’s bless you and your family always with good health good luck and happiness Love stay safe in 2024⭐️🙏😘🥩🌟🌷❤️🌸🌹🥂👍🍷
I made it, super dish. It was very tender and flavorful. Thank you!
Simple and delicious. I don't understand how some people can't cook 😆
There’s no excuse, it’s just laziness
This dish is nice i try many times already
Thank you so much for trying our recipe, Angel! So glad that you enjoyed it ❤️❤️
Easy and looks amazing!Thank you for sharing.
Spice N Pans is my inspiration and reference whenever I need to cook. ❤
Thank you i will try making this soon ❤
Great recipe! Gonna give it a try
I made liver with baking soda I teaspoon, mask with wine n sesame oil. It’s good like good porridge shop
Wao Delicious!
This looks incredible. I'll be making it today. Thank you Roland.
Is it good?
Greetings from Redondo Beach CA 🇺🇸. Looks delicious. Nice video. Cheers 🥂
Love your nice cooking, more pls ❤❤❤❤
Congratulations on 1M subscribers 🎉
Thank you so much, Sue!!
Bravo, well explained and clear. This is amazing.
Excellent as usual 👍🏻
Thank you so much, hbgriss 🙏🙏
This looks great, I think I’ll try making it soon. 🥘♥️
Ummmm so yummy 😋
Great videos always! Thanks for sharing
Thanks for watching!
Thank you mate! meat taste tender and saucy, I'm eating as I type lol
Super!!! Thanks so much for using our recipe, Sean!
Thanks again for a great dish
My pleasure 😊 happy cooking, nerinat!
Yummy!!! Roland, I can't take alcohol, so what can I use instead of the Shaoxing wine?
I wish I could master chop sticks like this fellow.
I love this recipe ❤.Thanks
Wonderfull, thx very much and greetings from Germany
Lol. My favorite home chef!
🤪🤪🤪🤪
I believe I have that exact same wok. 🥘♥️
Nice, looks so good!
Mmmm love this style of cooking when can i come over for lunch ? 😂
Very good 👍 thanks
I’m going to call this dish “ Beef Rice Killer Dish”👍👍
Can I ask what brand is that cutting board
Good recepie. What is the difference between soya sauce and premium soyxa. sauce
Morning Chef Roland can use pork loin???instead of beef?
"This beef recipe looks absolutely mouth-watering! 😍 I can't wait to try it out this weekend. The way you explained each step makes it so easy to follow, even for someone like me who's not an expert in the kitchen. Thanks for sharing such a delicious and detailed recipe! 🍽👌"
很好吃😋💗
谢谢你，Rossa
@@spicenpans ❤️❤️❤️
thank you..
Thanks very much
Can I add other vegetables like brocoli, snap peas and baby corn and at what point to be added thank you
I do my self what ever I like asparagus nice
Hello Rowland, What brand and model did you get your cutting board from, I'm in Southern California?
You said it was Chuck, would Beisket also work or is that just too hard a cut to work with for tender food? I know Beisket gets tender when cooked low and slow for ages but I just love the taste of Brisket and would love to be able to cook it this way as an alternative cooking method. I'm not sure what cut Chuck would be in the UK.
Yummy and juicy thank You👌
Sound amazing yummy & delicious recipe don’t eat beef try it chicken watching from California 🙏🏼🌹
I need this now ;)
Where did you get your cutting board please?
yummy
Beautiful ❤❤❤❤❤
Can i ask where you bought your stainless steel cutting board?
They will blunt your knives ☹️
Hihi. We bought them from Taobao 👍
Thank you so much for sharing!@@spicenpans
Hello chef rice vinegar and and rice wine are the same? Thank you!
Can i just use regular soy sauce instead of the light and dark soy sauce? Thank you from Napa California
for Asians, light soy sauce means regular soy sauce. Light and dark refers to the "colour".
Very testy 🎉
I'm watching you eating I'm hungry
😋😋😋 happy cooking, phyton!
Wow 👍
Any way to make more sauce for the rice without losing flavor?
Hi! Roland, can i use pork to cook this? Which part of the pork meat should i buy? Thanks 😊
Yes you can, you can use pork loin or shoulder butt (fattier).
@@spicenpans Thank you. Which part will be more tender?
I need to marry this man LOL!!
What was the Chinese ingredient ypu added at the end? Thanks
Chinese cooking wine. Available in asian grocers or Your local grocery store should have it in the asian section. I'm glad I didn't have to omit it, it helps the dish.
@xxkissmeketutxx , thanks. I bought it from Walmart
I wasn’t going to make this until I watched you eat it 😂
Yummy
Thanks Roland! Now I can retire my meat pounder
🤣🤣 hope you enjoy, misterbig
Can you share the taste of Satay
What is the "Do this until the pork expands 20% larger" caption at 1:37?
what material is that cutting board? it's so shiny
Don't hold your breath for a reply
Hi can I use pork loin instead of beef ??
Are you using a non stick pan ?
U make me feel so hungry 😂
How can I do if I want the meat with more sauce but not salty?
Low sodium soy sauce might be your best bet.
Sugar balances the salt. That's why you always see Asian recipes using sugar -- more sauce without more saltiness. You can also add some water to reduce the intensity of the flavor while increasing the total amount of sauce. You'll have to play around with combinations until you find what you like.
Just add water and thicken it with corn starch
Thanks everyone for helping marice!
Will baking soda make the meat bitter?
I save all those discards, freeze them and when I have enough, I roast them and toss them in the instant pot to make broth.
So thank you for this dish😍
My mom's version has sliced ginger.
😋😋😋😋😋😋😋
❤️❤️❤️❤️❤️🥳
Can cook pork just like this.?
Can the beef be replaced with beef ribs?
Hi, what is max I can marinate meat?
What cut of meat are you using?
Instead of green spring onion, you could add green bell pepper.
🤩😍🥰😘😋💚💚💚💚💚💚
To Roland & Jamie, Gongxi fat cai!
Thanks so much, Syed! You’re so kind. Have a happy 2024!!