Secret to Making Super Tender Beef & Onion Stir Fry 双葱炒嫩牛肉 Chinese Beef / Meat / Protein Recipe
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- čas přidán 15. 02. 2024
- Indulge in the tantalising flavours of Chinese Beef & Onion Stir Fry, where tender beef slices meet the aromatic essence of onions in a symphony of taste sensations. Thinly sliced and cooked to perfection, the beef boasts a succulent texture that beautifully complements the caramelised sweetness of the onions. Choosing the right cut of beef, such as flank steak or sirloin, is crucial for ensuring tenderness, although affordable options like beef chuck tender can yield equally delightful results with the correct slicing and marinating technique. Slicing the beef thinly against the grain aids in breaking down muscle fibres for a tender texture, while a touch of baking soda and corn flour in the marinade enhances its tenderness even further.
In the wok, a medley of oyster sauce, soy sauce, onions, and spring onions, complemented by a hint of sesame oil (optional), infuses the dish with the quintessential flavours of Chinese cuisine. Each mouthful offers a delightful interplay of savoury and subtly sweet notes, heightened by the wok's smoky essence. Served piping hot alongside a steaming bowl of fluffy rice, this dish epitomises comfort and satisfaction, earning its place as a beloved favourite in Chinese cuisine.
See the ingredient list below for your easy reference.
Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!
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Secret to Making Super Tender Beef & Onion Stir Fry 双葱炒嫩牛肉 Chinese Beef / Meat / Protein Recipe
3 - 4 pax
INGREDIENT LIST
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380g beef chuck tender
Beef marinade
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0.5 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp premium soy sauce
0.5 tsp sugar
A few dashes of white pepper
1/3 tsp baking soda
60ml (2.03 fl oz) water
1 tbsp cornflour
Some cooking oil
Sauce
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60ml (2.03 fl oz) water
1 tbsp oyster sauce
0.5 tbsp light soy sauce
0.5 tbsp premium dark soy sauce
0.5 tsp sugar
A few dashes of white pepper
1 tbsp cornflour
Other ingredients
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4 stalks spring onions
1 large yellow onion, cut into wedges
1 tbsp Chinese cooking wine (Shaoxing Huatiao wine)
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Don't know where to get the ingredients or don't know how they look like? See the links below.
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Want to buy the kitchen tools like the ones we used in the video? Check out what we found online that you might like:
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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! 🙏🏼
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.
Spice N Pans is my inspiration and reference whenever I need to cook. ❤
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!
I love this dish… I always order in restaurants, I’m so happy I can make it at home. Yum 😋
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 🙏🙏🙏
Easy and looks amazing!Thank you for sharing.
Thank you i will try making this soon ❤
Thank you, nice and easy and looks delicious. I love all your recipes, this is on today’s menus for me. 👍
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⭐️🙏😘🥩🌟🌷❤️🌸🌹🥂👍🍷
Yummy and juicy thank You👌
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!
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 love the way you cook , thank you chef! Watching always from Philippines!
Greetings from Redondo Beach CA 🇺🇸. Looks delicious. Nice video. Cheers 🥂
Very testy 🎉
This looks incredible. I'll be making it today. Thank you Roland.
Is it good?
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!
Love your nice cooking, more pls ❤❤❤❤
This looks great, I think I’ll try making it soon. 🥘♥️
I really appreciate you making everything look so easy to cook. This is my favorite food...Asian
I love Asian food. I would eat it everyday.
I made it, super dish. It was very tender and flavorful. Thank you!
Excellent as usual 👍🏻
Thank you so much, hbgriss 🙏🙏
I would love that over some Noodles, with some more veggies mixing to it , like chowmein style , mmmm yummy 😘😜
Thanks again for a great dish
My pleasure 😊 happy cooking, nerinat!
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 czcams.com/video/C1QLbJnkpo0/video.htmlsi=mUlWBnxEZY-CnOZV
@@gweesiewling5856don't you just love how they answer there viewers.....very poor form
@@gweesiewling5856 Roland covers it in this video: czcams.com/video/EfRpZ3GnvBM/video.html
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 need this now ;)
So thank you for this dish😍
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 believe I have that exact same wok. 🥘♥️
thank you..
Great videos always! Thanks for sharing
Thanks for watching!
Very good 👍 thanks
Lol. My favorite home chef!
🤪🤪🤪🤪
Yummy!!! Roland, I can't take alcohol, so what can I use instead of the Shaoxing wine?
Congratulations on 1M subscribers 🎉
Thank you so much, Sue!!
Beautiful ❤❤❤❤❤
Mmmm love this style of cooking when can i come over for lunch ? 😂
Thank you mate! meat taste tender and saucy, I'm eating as I type lol
Super!!! Thanks so much for using our recipe, Sean!
Simple and delicious. I don't understand how some people can't cook 😆
There’s no excuse, it’s just laziness
Yummy
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.
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
yummy
很好吃😋💗
谢谢你，Rossa
@@spicenpans ❤️❤️❤️
Sound amazing yummy & delicious recipe don’t eat beef try it chicken watching from California 🙏🏼🌹
Hello chef rice vinegar and and rice wine are the same? Thank you!
I made liver with baking soda I teaspoon, mask with wine n sesame oil. It’s good like good porridge shop
Can I ask what brand is that cutting board
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.
I need to marry this man LOL!!
Where did you get your cutting board please?
Hi can I use pork loin instead of beef ??
I'm watching you eating I'm hungry
😋😋😋 happy cooking, phyton!
U make me feel so hungry 😂
Thanks Roland! Now I can retire my meat pounder
🤣🤣 hope you enjoy, misterbig
Are you using a non stick pan ?
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?
What is the "Do this until the pork expands 20% larger" caption at 1:37?
Can cook pork just like this.?
Will baking soda make the meat bitter?
Since you added scallions it's really called Mongolian beef.
Hi, what is max I can marinate meat?
what material is that cutting board? it's so shiny
Don't hold your breath for a reply
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".
What cut of meat are you using?
👍👍👍
To Roland & Jamie, Gongxi fat cai!
Thanks so much, Syed! You’re so kind. Have a happy 2024!!
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
Whispers: (Hone your beautiful dull knife).😄
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
Is there any halal substitute for cooking wine?
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!
Instead of green spring onion, you could add green bell pepper.
My mom's version has sliced ginger.
Please! Recipe! Written
Thanks
🤩😍🥰😘😋💚💚💚💚💚💚
Where are the fresh garlics dude?
Baking soda turn any meat texture become rubbery
what difference is this from your 6year old recipe ? czcams.com/video/EfRpZ3GnvBM/video.html
Kuch nhi tha, Khujali thi pasine se