Flank Steak is no longer an inexpensive cut of beef - it actually costs MORE than Ny Strip steaks in local markets here. (although is has no fat). Hanger steak, skirt steak, and Flat iron steak are also in the same price range now. Top Sirloin steak - which often goes on sale - is a tougher alternative so marinate it a little longer in the Baking soda - but I have moved to Pork Tenderloin for Stir Fry recipes - it is soft - and cheap - my local Costco sells it for $2.29 a pound. In stir fries, velveting it with Corn Starch and Egg whites and oil keeps it moist and tender - you probably do not need to marinate it in baking soda.
This turned out to be the best pepper steak I ever made! I took their advice and used a 12 inch cast iron skillet instead of a wok, and got such a great sear on the meat and char on the vegetables, which I never got with my wok. The tip on tenderizing the beef worked really well too.
A cast iron skillet would be great, but I see their skillet is not cast iron. They have a link to buy the skillet they use. Among other things in the description it says: America’s Test Kitchen’s highest rated nonstick skillet Durable, hard anodized body delivers excellent heat conduction and scratch resistance Three layer, PFOA free, German engineered nonstick coating for years of performance using less oil
I made this and we just finished. I had seconds and I NEVER have seconds. SUPERB. Followed specific recipe, no modifications. This needed nothing. Just fabulous.
On April 18, 2019 at 6 PM in the evening I made this stirfry with flank steak. As much as I believe you ladies and love your videos I said to myself boy I hope this flank steak is as tender as they say. I want to tell you that some of this flank steak I cut with a fork. I am not saying this is fillet mignon but this steak turned out wonderful. I basically followed all of your directions with a few exceptions for things I didn’t have like the scallions. I could not imagine how nice this was going to turn out and how much I enjoyed eating it. I bought a flank steak, Angus, from Walmart this morning because it was easy for me to get it. The peppers were wonderful and I added mushrooms in as well. Thank you for this recipe. Sweet. I’ve virtually watch everything you publish and appreciate your efforts. I am always a student on occasion a teacher but not about cooking.
I Love it! Even my husband who normally doesn't do Chinese is asking for a repeat of this meal! We have cooked it a couple of times now and tonight we are again doing Chinese beef stir fry as per your recipe. Thank you ladies. This is a real winner!
What I've found makes awesome pepper steak/stir fry is when I make a prime rib around holiday time and there are always some leftovers. Dicing that up makes for a fantastic beef component.
Thank you for the tip on the type of meat to use and how to get it tender like in a Chinese restaurant. I love learning great ideas from the two of you and you make it fun and entertaining. What a great team you have put together on the complete program. Everyone adds something from their gifts in cooking and baking. Thank you and God Bless your hard work🥰🥰🥰
This is a dish that I make frequently. I slice my meat very thinly cutting it while semi-frozen which makes it very tender (I use more tender steak as flank is overpriced in Toronto). The other nuances you have used will help me make this dish ever more spectacular. Thanks again for another incredible recipe. Cheers, Colin.
Watch for it at Sam's club, sometimes on sale. I use a cheap steak all the time just par freeze and cut against grain and very thin. It will work just as well. The recipe I use is a pepper steak recipe it uses a little honey and Yum it is. From you tube she makes it spicy but I don't do that part of the recipe.
This was delicious! I used a wok and made one change to simplify the prep. Instead of making a separate sauce to flavor the steak, I poured a small amount of the Cantonese sauce over the raw steak. It was amazing and there was still plenty of sauce for the final dish served with rice. Far and away better than anything we've had from a restaurant.
That beef stir fry beef is looking so delicious and I first ate some of them while in Thailand, and ate some while in the Philippines also and they was so delicious and left me wanting to come back for more later on. You all did a great job of cooking that dish and brought back memories of my time in Asia.
Wow, this Beef Stir-Fry with Bell Peppers looks absolutely delicious! 🌶🥩 The way you balanced the flavors and kept the veggies crisp is perfect. I can already imagine the burst of flavors from the bell peppers and the tender beef. Thanks for the step-by-step instructions and the handy tips. Can't wait to try this at home! Keep up the great work! 👏
I make this several times a month! We absolutely love it. Making some for dinner tonight in fact. Going to try some other veggies in with it. Maybe snow peas and onions and mushrooms🍄
Excellent! Love it. That beef looks very tender. I've never used flank meat so this was educational. I would use a wok though for the veggie stir fry and a gas stove. No reason to use a flat pan, and certainly not Teflon - bad for your health and should never be used.
Beef Stir-Fry with Bell Peppers and Black Pepper Sauce INGREDIENTS 1 tablespoon plus 1/4 cup water ¼ teaspoon baking soda 1 pound flank steak, trimmed, cut into 2- to 2 1/2-inch strips with grain, each strip cut ‐ crosswise against grain into 1/4-inch-thick slices 3 tablespoons soy sauce 3 tablespoons dry sherry or Chinese rice wine 3 teaspoons cornstarch 2 ½ teaspoons packed light brown sugar 1 tablespoon oyster sauce 2 teaspoons rice vinegar 1 ½ teaspoons toasted sesame oil 2 teaspoons coarsely ground pepper 3 tablespoons plus 1 teaspoon vegetable oil 1 red bell pepper, stemmed, seeded, and cut into 1/4- inch-wide strips 1 green bell pepper, stemmed, seeded, and cut into 1/4- INSTRUCTIONS SERVES 4 The vegetables and aromatics can be prepared while the beef is marinating. Serve with steamed white rice. 1. Combine 1 tablespoon water and baking soda in medium bowl. Add beef and toss to coat. Let sit at room temperature for 5 minutes. 2. Whisk 1 tablespoon soy sauce, 1 tablespoon sherry, 1½ teaspoons cornstarch, and ½ teaspoon sugar together in small bowl. Add soy sauce mixture to beef, stir to coat, and let sit at room temperature for 15 to 30 minutes. 3. Whisk remaining ¼ cup water, remaining 2 tablespoons soy sauce, remaining 2 tablespoons sherry, remaining 1½ teaspoons cornstarch, remaining 2 teaspoons sugar, oyster sauce, vinegar, sesame oil, and pepper together in second bowl. 4. Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer. Cook without stirring for 1 minute. Continue to cook, stirring occasionally, until spotty brown on both sides, about 1 minute longer. Transfer to bowl. Repeat with remaining beef and 2 teaspoons vegetable oil. 5. Return skillet to high heat, add 2 teaspoons vegetable oil, and heat until beginning to smoke. Add bell peppers and scallion greens and cook, stirring occasionally, until vegetables are spotty brown and crisp-tender, about 4 minutes. Transfer vegetables to bowl with beef. 12/29/2017 Beef Stir-Fry with Bell Peppers and Black Pepper Sauce | Cook's Illustrated www.cooksillustrated.com/recipes/8719-beef-stir-fry-with-bell-peppers-and-black-pepper-sauce?sqn=Ad8HBOE%2FZ88dFUfrbtjImPpxnrVHWC… 2/3 TRADITIONAL VELVETING: Marinate in cornstarch and egg white; blanch in oil to set coating RESULTS: Good but messy and time-consuming TEST 1: Keep cornstarch and egg white; skip blanching in oil RESULTS: Curdled mess inch-wide strips 6 scallions, white parts sliced thin on bias, green parts cut into 2-inch pieces 3 garlic cloves, minced 1 tablespoon grated fresh ginger Nonstick Skillets BUY WINNER Chef's Knives BUY WINNER Measuring Spoons BUY WINNER 6. Return now-empty skillet to medium-high heat and add remaining 4 teaspoons vegetable oil, scallion whites, garlic, and ginger. Cook, stirring frequently, until lightly browned, about 2 minutes. Return beef and vegetables to skillet and stir to combine. 7. Whisk sauce to recombine. Add to skillet and cook, stirring constantly, until sauce has thickened, about 30 seconds. Serve immediately.
Lee…. How VERY NICE OF YOU- THANK YOU!! You even have the traditional velveting in that they mentioned but didn’t use! Your kindness has made my DAY! Thanks again!
@@lee9604 Here is one for you that I made a couple of days ago: America’s Test Kitchen: Carne Guisada. It is a Mexican Beef Stew-- soooo yummy. I used regular stew beef. If you like some heat, you need to add it .. jalapeños or red pepper flakes. Let me know if you can’t find it on you tube and I will e-mail it to you if you would like! And thanks again! Your recipe has been copied and pasted safely into my online recipes!
Wish I could have found the recipe, had to watch the video along the way. Before I discovered captions, I heard Worcestershire so I added a tablespoon, and the fish sauce. It turned out great anyway. From start to finish 1 hr 45 minutes. Cleanup will take an hour.
I love anything Chinese. It's too expensive by us now to eat out. On 10-17-2022, we got 2 chinese dinner dishes (Shrimp & Brocolli in Brown Sauce and a General Tso's chicken), large house wonton, large wonton, 4 eggrolls (2 pork & 2 vegetable), 8 dumplings (4 fried & 4 steamed), and it was $ 62 bucks before tax and tip. That's just too much. We are deciding to learn to cook it at home. We just won't eat out again, because we can't afford it now. So, thank you for sharing this recipe. We'll cook it at home and save money. Channels like this, help Middle-Class Americans stay afloat.
Whenever a recipe calls for red or yellow peppers, I always add a green pepper, not only for the color but for the wonder added flavor it gives to the food. I don't like eating green peppers raw, but I love them cooked.
And here I'm outside weed eating, after that watching y'all, which I do, Big Fan of both of you, I'm starving for that after seeing this the way y'all cooked it, I'm really gonna try that, that's kinda why I stopped cooking this, meat turned out tough, but I promise, probably tomorrow, tonight it's grilled chicken, thank y'all for the tip 👌😉
Submerge in Coca-Cola and it does the same thing. I think it's the carbonic acid in carbonated drinks that works the magic tenderizing meat. And, Coca-Cola has the most per volume. But, I've used Pepsi too, and it works equally well.
I see a lot of dislikes about the authenticity of Chinese food. They didn't call it Chinese food they called it stir fry. Im willing to bet any amount of money, that if these Ladies sold this instead of Chinese food they'd put Chinese restaurants out of business, because as I've been corrected Chinese restaurants don't make real Chinese food for American people.
This is my favorite beef stir fry recipe! Do you all have a chicken stir fry recipe? I’ve scrolled through numerous pages and videos but I can’t seem to find one?
Just the recipe I was looking for. I'll be using bison tenderloin instead of flank steak , so I don't know if the baking soda marinade is necessary to tenderize it, but it couldn't hurt.
Just made this for supper tonight, the only complaint I had was lack of sauce. I served over Chinese noodles. Flank steak is hard to find at the best of times, have to go to Costco to get mine.
I did a version of this tonight, but inlieu of the soy/oyster sauce l made sweet and sour red sauce and spooned that on the veg/beef stirfry and rice at service..pretty darn tasty, and l get to use up all the less then salad perfect veg in our refer! Bonus 😀. Btw use whatever beef is on sale too!
1. Don't worry about using too much oil, because the fried meat can continue to fry the vegetables. 2. Don't use too much soy sauce and sugar to bake the meat, so that the meat will become black when it encounters high heat!
Looks yummy. I always use garlic with ginger for stir fry. It’s the best combination, but i am always turned off by the sauces because they always have sugar added. Is it possible to make a good stir fry sauce without having to add sugar? I always just add soy sauce but I’d like to do something better but without the sugar?
Did my comment saying that this was basically beef with oyster sauce get deleted? Thats pretty odd, if it did, since its not really any particular criticism, and it gives anyone who might see it alternate ingredients and methods to the recipe to look up. For instance, Chinese cooking wine (shaoxing cooking wine) is what the sherry is a substitute for, and I'd image its much better in it, since it brings lots of flavor, not to mention giving the dish a more authentic taste.
![[UNCUT] The Loyal Pin ปิ่นภักดิ์ EP.4 (4/4)](http://i.ytimg.com/vi/d3l5rxl5CVo/mqdefault.jpg)
Flank Steak is no longer an inexpensive cut of beef - it actually costs MORE than Ny Strip steaks in local markets here. (although is has no fat). Hanger steak, skirt steak, and Flat iron steak are also in the same price range now. Top Sirloin steak - which often goes on sale - is a tougher alternative so marinate it a little longer in the Baking soda - but I have moved to Pork Tenderloin for Stir Fry recipes - it is soft - and cheap - my local Costco sells it for $2.29 a pound. In stir fries, velveting it with Corn Starch and Egg whites and oil keeps it moist and tender - you probably do not need to marinate it in baking soda.
This turned out to be the best pepper steak I ever made! I took their advice and used a 12 inch cast iron skillet instead of a wok, and got such a great sear on the meat and char on the vegetables, which I never got with my wok. The tip on tenderizing the beef worked really well too.
A cast iron skillet would be great, but I see their skillet is not cast iron. They have a link to buy the skillet they use. Among other things in the description it says:
America’s Test Kitchen’s highest rated nonstick skillet
Durable, hard anodized body delivers excellent heat conduction and scratch resistance
Three layer, PFOA free, German engineered nonstick coating for years of performance using less oil
I made this and we just finished. I had seconds and I NEVER have seconds. SUPERB. Followed specific recipe, no modifications. This needed nothing. Just fabulous.
On April 18, 2019 at 6 PM in the evening I made this stirfry with flank steak. As much as I believe you ladies and love your videos I said to myself boy I hope this flank steak is as tender as they say. I want to tell you that some of this flank steak I cut with a fork. I am not saying this is fillet mignon but this steak turned out wonderful. I basically followed all of your directions with a few exceptions for things I didn’t have like the scallions. I could not imagine how nice this was going to turn out and how much I enjoyed eating it. I bought a flank steak, Angus, from Walmart this morning because it was easy for me to get it. The peppers were wonderful and I added mushrooms in as well. Thank you for this recipe. Sweet. I’ve virtually watch everything you publish and appreciate your efforts. I am always a student on occasion a teacher but not about cooking.
this is my favourite comment
It's really cool you made this but the green onions are crucial to a dish like this.
@@DietBajaBlast Doesn’t seem so according to the original commenter. 🤷🏽♀️
I've been watching you for many years. Love you. Nice to watch real chefs.
I Love it! Even my husband who normally doesn't do Chinese is asking for a repeat of this meal! We have cooked it a couple of times now and tonight we are again doing Chinese beef stir fry as per your recipe. Thank you ladies. This is a real winner!
What I've found makes awesome pepper steak/stir fry is when I make a prime rib around holiday time and there are always some leftovers. Dicing that up makes for a fantastic beef component.
You girls are my FAVE. I watch and learn so much from you both. Thanks for the great stir fry .
Thank you for the tip on the type of meat to use and how to get it tender like in a Chinese restaurant.
I love learning great ideas from the two of you and you make it fun and entertaining.
What a great team you have put together on the complete program.
Everyone adds something from their gifts in cooking and baking.
Thank you and God Bless your hard work🥰🥰🥰
I made this and it was the best stir fry I have ever cooked. Thanks for the step by step instructions. My husband loved it too!
This is a dish that I make frequently. I slice my meat very thinly cutting it while semi-frozen which makes it very tender (I use more tender steak as flank is overpriced in Toronto). The other nuances you have used will help me make this dish ever more spectacular. Thanks again for another incredible recipe. Cheers, Colin.
It isn't your meat,
It is cow's meat.
May I suggest you use Pork Tenderloin -which in my area is about 1/3 the price of beef but is even more tender.
I tried this recipe myself and this absolutely one of the best beef stir fry I ever did!
I made this recipe for my wife. she loved it and so did I. Now she wants this stir fry every week .
Thank you ATK for always using ingredients and pans most folks have on hand in their kitchen. I'm so excited to make this!
Tell me where you get your inexpensive flank steak from.
Joseph you get from butcher. I never seen in a shop
Costco
HEB
Went to the butcher and it was literally the most expensive steak they had 🥲
Watch for it at Sam's club, sometimes on sale. I use a cheap steak all the time just par freeze and cut against grain and very thin. It will work just as well. The recipe I use is a pepper steak recipe it uses a little honey and Yum it is. From you tube she makes it spicy but I don't do that part of the recipe.
This was delicious! I used a wok and made one change to simplify the prep. Instead of making a separate sauce to flavor the steak, I poured a small amount of the Cantonese sauce over the raw steak. It was amazing and there was still plenty of sauce for the final dish served with rice. Far and away better than anything we've had from a restaurant.
I just made this recipe with green beans instead of bell peppers! It was so tender. Thank you Julia and Bridget! We loved it!
That beef stir fry beef is looking so delicious and I first ate some of them while in Thailand, and ate some while in the Philippines also and they was so delicious and left me wanting to come back for more later on. You all did a great job of cooking that dish and brought back memories of my time in Asia.
Ahh now you making me jealous
So good! Going to upload my version and SLIGHT variations with it! Winner for sure👏🏻👏🏻👏🏻
Wow, this Beef Stir-Fry with Bell Peppers looks absolutely delicious! 🌶🥩 The way you balanced the flavors and kept the veggies crisp is perfect. I can already imagine the burst of flavors from the bell peppers and the tender beef. Thanks for the step-by-step instructions and the handy tips. Can't wait to try this at home! Keep up the great work! 👏
Made this for my family tonight. They loved it. The meat was so tender! Flavor was perfect. Paired it with basmati rice.
Yes!!!! Finally a great beef stir fry, our family's favorite.
Made this twice so far and it is delicious! A new addition to our meals
One of my favorite shows on PBS
I make this several times a month! We absolutely love it. Making some for dinner tonight in fact. Going to try some other veggies in with it. Maybe snow peas and onions and mushrooms🍄
i cringe every time i hear "because its an inexpensive cut of meat." Not from where i live on the east coast.
jokanaso agreed, same issue with skirt steak.
Just made this recipe, the meat was SO tender, thanks for the baking soda tip!
Just tried this and was blown away, awesome taste and tender beef. Thank you.
This is a great stir fry dish. I made it for meat and potatoes dad and he really enjoyed it.
This video is so well made. The cinematography is fantastic
Flank steak is not inexpensive but will serve many if stir fried with lots of vegetables served over rice
Adding sliced tomatos makes for a big flavor boost!
where is Flank Steak Cheap? And now after this it's more.
Hoy probé esa receta!!!
Salió deliciosa!!!
Muchísimas gracias!!!
I even like this with ground beef.
my favorite meal on the planet...plus Julia fellow anchovy lover thanks
Thank You, you guys are good, almost perfect, I can tell that you have been around the kitchen for many moons, keep on doing it, just like this. BB
Now that sounds great. I'll try that next week or two
Excellent! Love it. That beef looks very tender. I've never used flank meat so this was educational.
I would use a wok though for the veggie stir fry and a gas stove. No reason to use a flat pan, and certainly not Teflon - bad for your health and should never be used.
Thanks for sharing the recipe
Does anyone have this recipe written down? I went to the website linked to get the recipe and you have to pay in order to use it. And thank you!
Beef Stir-Fry with Bell
Peppers and Black Pepper
Sauce
INGREDIENTS
1 tablespoon plus 1/4 cup
water
¼ teaspoon baking soda
1 pound flank steak, trimmed,
cut into 2- to 2 1/2-inch strips
with grain, each strip cut ‐
crosswise against grain into
1/4-inch-thick slices
3 tablespoons soy sauce
3 tablespoons dry sherry or
Chinese rice wine
3 teaspoons cornstarch
2 ½ teaspoons packed light
brown sugar
1 tablespoon oyster sauce
2 teaspoons rice vinegar
1 ½ teaspoons toasted sesame
oil
2 teaspoons coarsely ground
pepper
3 tablespoons plus 1 teaspoon
vegetable oil
1 red bell pepper, stemmed,
seeded, and cut into 1/4-
inch-wide strips
1 green bell pepper, stemmed,
seeded, and cut into 1/4-
INSTRUCTIONS SERVES 4
The vegetables and aromatics can be prepared while the beef is
marinating. Serve with steamed white rice.
1. Combine 1 tablespoon water and baking soda in medium
bowl. Add beef and toss to coat. Let sit at room temperature
for 5 minutes.
2. Whisk 1 tablespoon soy sauce, 1 tablespoon sherry, 1½
teaspoons cornstarch, and ½ teaspoon sugar together in
small bowl. Add soy sauce mixture to beef, stir to coat, and let
sit at room temperature for 15 to 30 minutes.
3. Whisk remaining ¼ cup water, remaining 2 tablespoons
soy sauce, remaining 2 tablespoons sherry, remaining 1½
teaspoons cornstarch, remaining 2 teaspoons sugar, oyster
sauce, vinegar, sesame oil, and pepper together in second
bowl.
4. Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet
over high heat until just smoking. Add half of beef in single
layer. Cook without stirring for 1 minute. Continue to cook,
stirring occasionally, until spotty brown on both sides, about
1 minute longer. Transfer to bowl. Repeat with remaining
beef and 2 teaspoons vegetable oil.
5. Return skillet to high heat, add 2 teaspoons vegetable oil,
and heat until beginning to smoke. Add bell peppers and
scallion greens and cook, stirring occasionally, until
vegetables are spotty brown and crisp-tender, about 4
minutes. Transfer vegetables to bowl with beef.
12/29/2017 Beef Stir-Fry with Bell Peppers and Black Pepper Sauce | Cook's Illustrated
www.cooksillustrated.com/recipes/8719-beef-stir-fry-with-bell-peppers-and-black-pepper-sauce?sqn=Ad8HBOE%2FZ88dFUfrbtjImPpxnrVHWC… 2/3
TRADITIONAL VELVETING:
Marinate in cornstarch and
egg white; blanch in oil to set
coating
RESULTS: Good but messy and
time-consuming
TEST 1: Keep cornstarch and
egg white; skip blanching in
oil
RESULTS: Curdled mess
inch-wide strips
6 scallions, white parts sliced
thin on bias, green parts cut
into 2-inch pieces
3 garlic cloves, minced
1 tablespoon grated fresh
ginger
Nonstick Skillets
BUY WINNER
Chef's Knives
BUY WINNER
Measuring Spoons
BUY WINNER
6. Return now-empty skillet to medium-high heat and add
remaining 4 teaspoons vegetable oil, scallion whites, garlic,
and ginger. Cook, stirring frequently, until lightly browned,
about 2 minutes. Return beef and vegetables to skillet and stir
to combine.
7. Whisk sauce to recombine. Add to skillet and cook, stirring
constantly, until sauce has thickened, about 30 seconds.
Serve immediately.
Lee…. How VERY NICE OF YOU- THANK YOU!! You even have the traditional velveting in that they mentioned but didn’t use! Your kindness has made my DAY! Thanks again!
@@nurseattle You're welcome! I know what it's like to want a recipe and not find it, so I hope you make a delicious dinner!!
@@lee9604 Here is one for you that I made a couple of days ago: America’s Test Kitchen: Carne Guisada. It is a Mexican Beef Stew-- soooo yummy. I used regular stew beef. If you like some heat, you need to add it .. jalapeños or red pepper flakes. Let me know if you can’t find it on you tube and I will e-mail it to you if you would like! And thanks again! Your recipe has been copied and pasted safely into my online recipes!
May I have the recipe please? Thank you @nurseattle
Wish I could have found the recipe, had to watch the video along the way. Before I discovered captions, I heard Worcestershire so I added a tablespoon, and the fish sauce. It turned out great anyway. From start to finish 1 hr 45 minutes. Cleanup will take an hour.
julia has great knife & cooking skills
Made this several times and it never fails to impress. And really quick to prepare.
Thanks!
Made this and WOW! It was amazing!! Thank you!
Love the stir fry recipe❤️
velveting meat is easy and not messy. Baking soda can leave a chemical salty flavor on meat imo.
A lot of Chinese places do the baking soda trick though.
Jefferson Springs I agree. They already used 17 bowls, what’s one more?
I disagree, it does not leave any taste.
Yes it does, you can always taste it on mcdonalds pancakes.
@@nathanfielure4305 pretty sure it's on your head, do the test on meat with controls
Oh my, that sure does look good. Wish me luck in my prep.
I love anything Chinese. It's too expensive by us now to eat out. On 10-17-2022, we got 2 chinese dinner dishes (Shrimp & Brocolli in Brown Sauce and a General Tso's chicken), large house wonton, large wonton, 4 eggrolls (2 pork & 2 vegetable), 8 dumplings (4 fried & 4 steamed), and it was $ 62 bucks before tax and tip. That's just too much. We are deciding to learn to cook it at home. We just won't eat out again, because we can't afford it now. So, thank you for sharing this recipe. We'll cook it at home and save money. Channels like this, help Middle-Class Americans stay afloat.
This was absolutely delicious. You guys are the BEST. Love, Love, Love your recipes.
Whenever a recipe calls for red or yellow peppers, I always add a green pepper, not only for the color but for the wonder added flavor it gives to the food. I don't like eating green peppers raw, but I love them cooked.
And here I'm outside weed eating, after that watching y'all, which I do, Big Fan of both of you, I'm starving for that after seeing this the way y'all cooked it, I'm really gonna try that, that's kinda why I stopped cooking this, meat turned out tough, but I promise, probably tomorrow, tonight it's grilled chicken, thank y'all for the tip 👌😉
Check out the Chinese style spare ribs. 💯💥
I made this with chicken instead of beef and it turned out delicious! Adding to menu!
Brilliant as I do same way too but got precise measurements now
Looks great
...except the bowl is too small...
I love you guys...salivating for a veggie stir fry at 2 am in London
Absolutely yum. Thank you for sharing your recipe ❤❤❤
should i rinse the beef after using the baking soda, because mine smelled like ammonia and the beef was not like that when i bought it.
Sounds like a great sauce with the oyster sauce, Sherry, rice vinegar! Thank you!
Tried this recipe today. It was absolutely delicious. Will definitely add this to my rotating menu.
I made this Stir fry and OMG it was Delicious ! i will definitely make it again!!!!
Yummers!! Made tonite! THANK YOU❤
Submerge in Coca-Cola and it does the same thing. I think it's the carbonic acid in carbonated drinks that works the magic tenderizing meat. And, Coca-Cola has the most per volume. But, I've used Pepsi too, and it works equally well.
Just made this, it was delicious.
i like this video really for sharing there cooking..love u guys..from philippines...
Looks good.Im making this for a dinner tonight.Thanks
I miss these ladies. I used to watch this show religiously when I had cable.
Tried this and it was perfectly delicious!! Thank you my friends!!
I see a lot of dislikes about the authenticity of Chinese food. They didn't call it Chinese food they called it stir fry. Im willing to bet any amount of money, that if these Ladies sold this instead of Chinese food they'd put Chinese restaurants out of business, because as I've been corrected Chinese restaurants don't make real Chinese food for American people.
thank you .
love that recipe. Keep them coming. Thanks
"Here's the spicy bit - 2 teaspoons of black pepper!"
i know! hahaha
Tell me you're a white person cooking Asian food without telling me you're a white person cooking Asian food.
This is my favorite beef stir fry recipe! Do you all have a chicken stir fry recipe? I’ve scrolled through numerous pages and videos but I can’t seem to find one?
I want to move to Boston and get a job at America's Test Kitchen. :-)
Looking forward to cooking the beef pepper steak!!! A favorite of mine. Love you videos! Thanks
Awesome recipe! Love you girls!
Love it definitely gonna try
Finally got all my prep done, staring at my pan heating up like "Soon..."
Making this tonight! Can't wait to try it!
Wow
Another great recipe to make soon!
Brilliant... thank you. Any alternatives to the cornstarch for those on the Keto diet, please?
This really worked out!
Just the recipe I was looking for. I'll be using bison tenderloin instead of flank steak , so I don't know if the baking soda marinade is necessary to tenderize it, but it couldn't hurt.
I love the ideas!
Liked the method.
Fantastic
Just made this for supper tonight, the only complaint I had was lack of sauce. I served over Chinese noodles. Flank steak is hard to find at the best of times, have to go to Costco to get mine.
Link is broken for "I" in info button. For the non stick skillet.
I did a version of this tonight, but inlieu of the soy/oyster sauce l made sweet and sour red sauce and spooned that on the veg/beef stirfry and rice at service..pretty darn tasty, and l get to use up all the less then salad perfect veg in our refer! Bonus 😀. Btw use whatever beef is on sale too!
Soo, u didn't make this then.? 😆
Can I use skirt instead of flank?
Very nice stir fry!
1. Don't worry about using too much oil, because the fried meat can continue to fry the vegetables.
2. Don't use too much soy sauce and sugar to bake the meat, so that the meat will become black when it encounters high heat!
I love it good technique
Looks yummy. I always use garlic with ginger for stir fry. It’s the best combination, but i am always turned off by the sauces because they always have sugar added. Is it possible to make a good stir fry sauce without having to add sugar? I always just add soy sauce but I’d like to do something better but without the sugar?
Great job ladies
"Here's the spicy bit. Two teaspoons of black pepper." 🤣 This does look yummy.
Thank you. Eventually managed to make a very authentic Chinese meal.
Love this channel!
where I live, flank steak is relatively expensive!
Did my comment saying that this was basically beef with oyster sauce get deleted? Thats pretty odd, if it did, since its not really any particular criticism, and it gives anyone who might see it alternate ingredients and methods to the recipe to look up. For instance, Chinese cooking wine (shaoxing cooking wine) is what the sherry is a substitute for, and I'd image its much better in it, since it brings lots of flavor, not to mention giving the dish a more authentic taste.