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 among the best instructions I have seen on TH-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!
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!
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 😎
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
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 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 🇨🇦
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
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!
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.
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. 💖🇵🇭🇪🇬
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！
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
Thank you for your comment! I'm so glad to hear you're interested in trying this recipe with a plant-based twist. It's great to adapt recipes to suit your health needs and preferences. If you need any suggestions for plant-based substitutes, feel free to ask. Wishing you and your family the best in health. Happy cooking!
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'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!
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.
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!
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! 😊
Tenderloin? That is definitely a top round steak. Tenderloin would be over-the-top, but very delicious. Subscribed. All your recipes look delicious, 🤤🤤🤤
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! 😎👍
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 !
Makes total sense to me. What I use to do: I marinate the slices of onion in light soy sauce (some rinse raw onions in water). It takes away the sharp edge to a degree. Does anyone else do that? I'm german. I just recognized that at some restaurants the slices had a brown-ish edge that wasn't the result of burning them. It rather seems that the soy sauce prevented burning them, when your wok is piping hot (like chef Ken Hom teaches us).
Thank you so much for your kind words and support! It's fantastic to hear that you're inspired to start your own cooking channel. Wishing you all the best on your culinary adventure!
I enjoyed the videoIs the oil you cover the meat with a peanut out of olive oil or vegetable oil? Is that oil different to that which you cook in? Thanks again for the recipe.
Thrilled you enjoyed the video! For covering the meat, I used peanut oil primarily because its smoke point is higher than that of many other oils, making it ideal for high-heat cooking methods like stir-frying and frying. On the other hand, olive oil, especially extra virgin olive oil, has a lower smoke point and is generally not suitable for high-heat cooking, including frying, as the heat can degrade its nutritional value and lead to unpleasant flavors. When it comes to stir-frying, I opt for canola oil due to its suitability for high temperatures and its ability to add a unique flavor. Hope this clears things up for you. Thanks again for your support and question!
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' .
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! 😊
Watching from Germany and wanting to make this delicious looking dish, too. But…what exactly is cooking wine? What’s the difference between white wine that one drinks and wine used for cooking? I mean, can’t I just use the same wine I drink at the table?
It's wonderful to hear that you're interested in this dish! The 'cooking wine' you mentioned refers to a type of Chinese cooking wine, which is commonly made from rice wine and various spices, used to enhance the aroma of dishes and remove any unwanted gamey flavors. Compared to Western cooking wines, Chinese cooking wine has a unique fragrance that contributes a distinct flavor to dishes. Of course, if you don't have Chinese cooking wine, you can substitute it with any table wine you prefer, although the taste may vary slightly, but it will still make for a delicious dish. I hope everything goes smoothly when you try making this dish, and feel free to ask if you have any questions. Happy cooking!
@@SamEasyTastyDishes How very kind and nice of you to take the time to explain the meaning of cooking wine to me! So appreciated! I will look for Chinese cooking wine at my favorite Asia shop in Munich which is a huge supermarket and carries the most unusual things. Thanks again for being so helpful. Kind regards, Carmen
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.
Just made this, and it’s a total hit! The beef came out so flavorful and juicy-thank you!
This is among the best instructions I have seen on TH-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!
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
Just made this. Finally found a recipe that tastes like restaurant. The meat was so soft.
Yummy Yummy 😋🤪👍❤❤❤
Have a nice day
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! 😊
I did it, I love it.. I added green peppers stripes to onions for contrast :) delicious !!!
Omg, making a simple thing sound like rocket science, by all means easy to understand and follow
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
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!!! ...
Had this tonight…added more veggies and it was so good! Will be in rotation in our meal planning for sure. Thank you
That's fantastic to hear! I'm thrilled you enjoyed the dish!
Very professional chef, it’s my favorite dish, love your videos 👍thank you
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! 😊
the comments made me subscribe. all glowing and saying your instructions are on point.
The preparation and cooking process were very detailed and well explained.
Thank you so much for your kind words!
That's the best dinner I've ever had 😮
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
I omitted the egg white 'but the beef was still very tender and the suace was spot on... thanks
it was very good, we made it today! amazing! very easy to make! I'd give it a 10 out of 10
Woow perfect
Very well presented video, this dish is now on my 'to do' list.
Thank you for your kind words! Happy cooking!
Excellent instructions and presentation! Thank you!
맨마지막에 10분더조릴땐 물안넣어도 되나봐요?
너무유용하게 잘보고갑니다
통풍환자에겐 더없이좋은 요리입니다 ^^
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
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.
Nice one... Wanna try this.
Great explanation of the steps. Thanks for sharing.
Yummy, it looks tender and delicious, friend. Thank you for sharing
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. 💖🇵🇭🇪🇬
Thanks for your recipe .It looks so delicious 😋😋😋
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！
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
Thank you for your comment! I'm so glad to hear you're interested in trying this recipe with a plant-based twist. It's great to adapt recipes to suit your health needs and preferences. If you need any suggestions for plant-based substitutes, feel free to ask. Wishing you and your family the best in health. Happy cooking!
Perfect Beef stir fry, looks delicious!
Subscribed before you become a multi million follower page!
The spoken commentary is better than any sleeping pill 🥱🥱 ... but the beef ist delicious. 😋
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!
❤❤❤❤❤easy recipe and looks very special
Wow amazing thanks for sharing ❤🎉
You're so welcome! I'm glad you found the video amazing and helpful. Thanks for your love and support! ❤🎉
❤❤❤❤ wow good you cooking food ❤❤❤❤❤❤
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!
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.
THIS RECIPE LOOK SO YUMMY. LOVE IT
Thank you for the recipe.
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!
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! 😊
This looks so delicious. Thank you!
😋 Thank for nice sharing ❤
Tenderloin? That is definitely a top round steak. Tenderloin would be over-the-top, but very delicious. Subscribed. All your recipes look delicious, 🤤🤤🤤
It’s ai talking but real pro cooking. Excellent
Quick and easy lesson, I just subscribed. Thanks!
Looks delicious. Can we freeze the meat seasoned?
Thank you. Wonderful dish. Love it.
Because I love this dish of yours, subscribing!
This is so appetizing.
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! 😊
Love it
Thank you so much!
Yummy 😋
Really good 👍
yummy yummy
Excellent tips 👏
the food is so delicious
Il faudra que j’essaie. Merci.
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! 😎👍
Looks delicious
Yes
Just…Yum!
Thank you! So glad you enjoyed it. 😊
Excellent
I'm so glad to hear you enjoyed the video! Thanks a bunch!
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 !
GREAT
❤❤it 😊😊
Thank you so much,
I like so much
Please I need make
Sesame chicken in your way
Thank you
You're very welcome!
Just made this, it was a hit with the family. Thanks for sharing 🤌🏽😋
super cool !
陳屠夫
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! 💕
Looks so delicious🎉🎉🎉 Thank you for sharing! 💖💖💖
You're welcome! I'm delighted to hear that you think it looks delicious. 😊 Your enthusiasm is truly contagious! 💖
Yum! Subscribed! 👍👍
Thank you so much for subscribing and for the thumbs up! Happy cooking! 😊
Nice ❤❤
Thank you so much for your kind words and support! ❤️
Can we put powdered ginger
Of course, powdered ginger will enhance the flavor! Looking forward to your attempt!
Makes total sense to me. What I use to do: I marinate the slices of onion in light soy sauce (some rinse raw onions in water). It takes away the sharp edge to a degree. Does anyone else do that? I'm german. I just recognized that at some restaurants the slices had a brown-ish edge that wasn't the result of burning them. It rather seems that the soy sauce prevented burning them, when your wok is piping hot (like chef Ken Hom teaches us).
Thank you for sharing your unique approach to marinating onion slices in light soy sauce!
I love your cooking Sam. I am starting a cooking channel myself. I hope I do as well as you.
Thank you so much for your kind words and support! It's fantastic to hear that you're inspired to start your own cooking channel. Wishing you all the best on your culinary adventure!
Poor pan took a beating.
Good receipe with a side of steamed rice.
Nicely done 😊Cheers.
Thank you so much! 😊 I'm glad you enjoyed it. Cheers, and stay tuned for more!
Thank you so much.❤❤❤
I enjoyed the videoIs the oil you cover the meat with a peanut out of olive oil or vegetable oil? Is that oil different to that which you cook in? Thanks again for the recipe.
Thrilled you enjoyed the video! For covering the meat, I used peanut oil primarily because its smoke point is higher than that of many other oils, making it ideal for high-heat cooking methods like stir-frying and frying. On the other hand, olive oil, especially extra virgin olive oil, has a lower smoke point and is generally not suitable for high-heat cooking, including frying, as the heat can degrade its nutritional value and lead to unpleasant flavors. When it comes to stir-frying, I opt for canola oil due to its suitability for high temperatures and its ability to add a unique flavor. Hope this clears things up for you. Thanks again for your support and question!
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! 😊
I think rice vinegar will work just fine instead of wine, for people who don't use it?
Can I use olive oil instead of cooking oil??
❤❤❤👍👍
Nhìn ngon quá. Tình yêu đến từ vietnam
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 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' .
This dish looks good, i feel that you should double the amount of onions.
This is an AI talking, right?
Need some green onions at end But def looks great
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! 😊
It sure looks scrumptious! Its so yummy with rice.😂
Watching from Germany and wanting to make this delicious looking dish, too. But…what exactly is cooking wine? What’s the difference between white wine that one drinks and wine used for cooking? I mean, can’t I just use the same wine I drink at the table?
It's wonderful to hear that you're interested in this dish! The 'cooking wine' you mentioned refers to a type of Chinese cooking wine, which is commonly made from rice wine and various spices, used to enhance the aroma of dishes and remove any unwanted gamey flavors. Compared to Western cooking wines, Chinese cooking wine has a unique fragrance that contributes a distinct flavor to dishes. Of course, if you don't have Chinese cooking wine, you can substitute it with any table wine you prefer, although the taste may vary slightly, but it will still make for a delicious dish. I hope everything goes smoothly when you try making this dish, and feel free to ask if you have any questions. Happy cooking!
@@SamEasyTastyDishes How very kind and nice of you to take the time to explain the meaning of cooking wine to me! So appreciated! I will look for Chinese cooking wine at my favorite Asia shop in Munich which is a huge supermarket and carries the most unusual things. Thanks again for being so helpful. Kind regards, Carmen
❤
An idea for lunch . Tell me please how do you activate the closed caption CC BECAUSE I HAVE A YOU TUBE CHANNEL AND I TRIED TO DO IT BUT I CAN T