How to make Crispy Chilli Beef | Easy & Simple
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How to make Crispy Chilli Beef | Easy & Simple
Crispy beef steak in an aromatic sweet chilli sauce. This mouthwatering dish can be prepared with simple ingredients and anyone can easily make at home.
* About Khin
Khin is an Burmese-Asian lives in UK. Born and raised in Rangoon, Burma. Khin's passion is cooking and loves to share Authentic Asian family home cooking recipes to her friends and all Asian food lovers.
#beefsteak #asianreceipe #easyrecipe #khinskitchen #shreddedbeef #WithMe #crispybeef
How to Make Hot Sauce | Hot Ones Extra
Sean Evans has spent nearly 100 episodes choking down hot sauce. But does he have what it takes to make his own concoction? Anxious to turn the tables, Sean teams up with Hot Ones legend Erica Diehl—better known as Queen Majesty—for a crash-course in the hot sauce-making commandments. From a mild pineapple and jalapeño sauce to a fiery Sicilian scorpion blend, Sean learns how to slice, chop, and churn his way to new hot-sauce heights.
A special thank you to Homesweet Homegrown for supplying the scorpion peppers. The pineapple and jalapeño recipe will appear in a forthcoming cookbook from High River Sauce's Steve Seabury.
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The BEST Shaking Beef Recipe! (Bo Luc Lac)
Hello Hi! My name is Alissa and I'm the creator behind Gaming Foodie on Instagram, Tiktok and now Youtube.
Bo luc lac which translates to shaking beef is a recipe everyone has tries if they are new to Vietnamese cuisine. It's very easy to make and the ingredients are very accessible. Bo luc lac is pretty much steak and onions with an Asian infused flavor.
You can find this dish at many Vietnamese dishes but you will rarely ever see me ordering this at a restaurant because 1) it's expensive at restaurants and 2) it's SO easy to make that you can make it your self. My recipe is THE BEST recipe out there, I haven't met a single person who did not like my recipe.
When making this dish, I recommend using a fairly good cut of beef like ribeye or filet mignon. I'd stay clear of cuts that aren't marbled. Cut your beef into 1 inch cubes and marinate over night for best results!
For this version, I serve it with noodles but you can also serve it with rice. This it the recipe if you want to serve it with rice:
FULL RECIPE VIDEO FOR SHAKING BEEF WITH NOODLES
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How To Make Quick Buffalo Hot Sauce
This buffalo hot sauce recipe is extremely quick and only uses a few simple ingredients. It's best used for chicken but can be used as a regular dipping sauce for anything you want to spice up.
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Ingredients -
1 Cup (250ml) - Franks Hot Sauce
2 - Garlic Cloves, Minced
1 tsp (5ml) - White Vingear
1 tsp (5ml) - Worcestershire Sauce
110g (3.8oz) - Unsalted Butter, Cubed
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Spicy Korean Beef Recipe | Easy Tender Beef Stir-fry
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Spicy Korean Beef Recipe | Easy Tender Beef Stir-fry
This Spicy Korean Beef is spicy, sweet, tender and incredibly simple to make at your home. Fresh vegetables, flavourful stir-fry sauce and the tender beef all together brings the mouthwatering result! Serve with a bowl of steamed rice. Super delicious!
Written Recipe Here :
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*Ingredients (for 2-3 servings)
- Rib eye/rump steaks 450 g
- Carrot 1
- Large sweet onion half
- Chillies red/green 2
- Spring Onions 4/5
- Garlic cloves 2/3
- Oil 2 tbsp
- Sesame seeds for garnish
* Marinate for Beef
- Garlic paste 1 tsp
- Sweet onion paste 1tsp
- Soy Sauce 1 tbsp
- Gochujang 1 tbsp
- Potato/corn starch 1 tsp
- Baking soda ¼ tsp
*Stir Fry Sauce
- Oyster Sauce 2 tbsp
- Soy Sauce 2 tbsp
- Gochujang 1 tbsp
- Lemon Juice 1tsp
- Mirin ½ tbsp
- Sugar 1tsp
- Salt ½ tsp
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* About Khin
Khin is a Burmese-Asian based in UK. Born and raised in Rangoon, Burma. Khin's passion is cooking and loves to share quick and easy Authentic Burmese and Asian family home cooking recipes to all Asian food lovers.
Beef Slices in Chili Oil Recipe (Fuqi Feipian)
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Fu Qi Fei Pian (夫妻肺片) translates as husband and wife lung pieces - I know it sounds weird which scares many people away. It is a classic Sichuan dish that is made with braised beef slices and served chili sauce - really delicious and flavorful. If you like Sichuan cuisine, you should give this a try.
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INGREDIENTS FOR THE BRAISING
- 5 lb of beef parts (Boneless beef shank, beef heart, beef tripe)
- 4 slices of Kaempferia galanga, also known sand ginger (Amazon Link -
- 2 tsp of Sichuan peppercorn
- 2 pieces cloves
- 1 piece of cinnamon stick
- 1 piece of black cardamom
- 1/2 tsp of fennel seeds
- 2 pieces of star anise
- 2 pieces of bay leaves
- a small piece of Galangal
- 3 pieces of hot dried chilies
- 5 slices of ginger
- 2 pieces of scallion
- 5 cloves of garlic
- 3 tbsp of soy sauce (Amazon Link:
- 3 tbsp of Chinese cooking wine or Shao xing wine (Amazon Link:
- 2.5 tsp of salt or to taste
- 1 tsp of dark soy sauce (Amazon Link:
- 2 liters of water
INGREDIENTS FOR THE SICHUAN HOT CHILI OIL (油泼辣子)
- 1 cup of chili flake (Amazon Link:
- 2.5 cup of cooking oil (seasoned with scallion, ginger, garlic, cinnamon, star anise, bay leaves)
- 1/4 cup of sesame seed (Amazon Link:
- 2 tsp of Sichuan peppercorn powder (Amazon Link:
- 1 tsp of salt
INGREDIENTS FOR THE SAUCE
- 8 cloves of garlic
- 1 tsp of salt
- 1 tsp of sugar
- 2 tbsp of Chinese black vinegar (Amazon Link:
- 1 cup of the brine that we braised the meat in
- 3-6 tbsp of homemade Sichuan hot chili oil
OTHERS
- Roasted peanut as a topping (optional)
- Chopped celery to put at the bottom (can also use cilantro or shredded cucumber)
- diced cilantro as garnish
INSTRUCTION
- Soak all the beef parts in room temperature water for 3 hours. Discard the water. Put the book tripe into a different bowl and keep soaking, Add clean water to the rest of the beef parts. Bring it to a boil. Discard this whole pot of water and switch to a new pot.
- Put all the spices into a spice bag.
- Pour in 2 liters of boiling water, along with the spice bag. Continue by adding 2 pieces of scallion, some ginger slices, some garlic cloves, 3 tbsp of soy sauce, 3 tbsp of Shao xing wine, 2.5 tbsp of sugar, 2.5 tsp of salt, a tsp of dark soy sauce. Cover it, turn the heat to low. Simmer for 1.5 hours.
- 1.5 hours later, cook the book tripe in the pot for less than 2 minutes. Take it out. Use scissors, separate those book layers. And set it in the fridge.
- Let’s check back to the pot. Turn off the heat. let the beef part sit in the brine until it is completely cool down, which will take 6 hours.
- To make the chili oil, pour in 2.5 cups of cooking oil in the pot, along with the scallions, crushed garlic, ginger slices, 2 pieces of star anise, 2 cinnamon sticks, and 2 bey leaves. Use low heat slowly heat it and let the aromatics to infuse the oil. On the side, you will need 2 tsp of Sichuan peppercorn powder, 1 cup of chili flake. Make sure you use the chili flakes that fit your spice level, 1/4 cup of sesame seed and 1 tsp of salt. When the scallions start turning a dark color, you can take them out. If you have a thermometer, check the temperature. We want it to be around 400F. Pour it into the chili flake in batches and mix at the same time. If you pour all the oil in once, it will overflow which is dangerous. Wait for this to cool done then you can store it in a container.
- Make the sauce. Use a garlic presser to press 8 cloves of garlic. Add 1 tsp of salt and 1 tsp of sugar. Mix them well. Add 2 tbsp of Chinese black vinegar, 1 cup of brine, and chili oil. Set the sauce aside.
- Slice them into thin pieces and serve over Chinese celery. Drizzle the sauce over it and garnish with cilantro.