Gordon Ramsay's Stir Fry Guide
Here's a quick guide to how to cook two deliciously simple stir fry recipes.
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Quick and Easy Chicken Stir Fry Recipe | On the table in 20 minutes!
Quick Chicken Stir Fry! This easy Chicken and veggie stir fry is a quick mid-week meal with a kick of chilli heat that you can get on the table in less than 20 minutes including the homemade stir fry sauce! Perfect for busy weekdays.
The full Quick Chicken Stir Fry recipe inc hints and tips is available here:
Ingredients:
3 chicken breast fillets sliced into bite-size pieces
2 tbsp cornflour/cornstarch
pinch of salt
pinch of pepper
2 tbsp vegetable oil
1 cup sugar snap peas/snow peas
1 yellow pepper deseeded and sliced
1 red pepper deseeded and sliced
2 cloves of garlic peeled and minced
4 tbsp soy sauce
2 tbsp Chinese rice vinegar
3 tbsp brown sugar
3 tbsp sweet chilli sauce
2 tbsp tomato ketchup
1 bunch spring onions/scallions chopped
1 small red chilli deseeded and sliced
To serve:
Boiled rice or noodles
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15-minute Staple Chinese Food: Tomato Egg Stir Fry ???????? 番茄炒蛋
Full recipe:
Wok:
This is a staple food that everyone Chinese family would eat at least once a week. Because it’s so delicious, nutritious, and so easy to make.
Some people would use ginger and onions, instead of garlic and green onions.
My dad laughs at me all the time when I add ketchup ???? But ketchup is my must-have for this dish! Try it out and let me know if you are with me ????
My Crispy Beef Stir Fry That Actually Stays Crispy
Ingredients -
Beef Marinade -
300g (10.5oz) - Rump or Scotch Fillet Steak, Thinly Sliced
1 Tbsp (20ml) - Low Sodium Soy Sauce
Ground White Pepper To Taste
3/4 tsp (3.5g) - Bi-Carb Soda (Bicarbonate of Soda)
1 Cup (100g) - Corn Flour, To Coat
Sweet Chilli Sauce -
2 Tbsp (40ml) - Low Sodium Soy Sauce
1/4 Cup (90g) - Sweet Chilli Sauce
1 1/2 Tbsp (30g) - Tomato Ketchup
1 Tbsp (20ml) - Rice Wine Vinegar
2 tsp (10ml) - Sesame Oil
2 - Garlic Cloves, Minced
Ground White Pepper To Taste
Vegetables -
1 Tbsp (20ml) - Peanut Oil
1 - Brown (Yellow) Onion, Thinly Sliced
1 - Red Bell Pepper (Capsicum), Thinly Sliced
3 - Large Spring Onions (Scallions), Thinly Sliced, Green Stem Used For Garnish
1 Tbsp (10g) - Sesame Seeds, Toasted
Method -
Place a pan over medium-high heat. Add the sesame seeds and toast for 1 1/2 -2 minutes or until lightly golden. Remove and place in a bowl.
Add the thinly sliced steak, soy sauce, pepper to taste, and bi-carb soda in a bowl. Mix well and set aside for 20 minutes.
In a separate bowl for the sauce, add the soy sauce, sweet chilli sauce, tomato sauce, rice wine vinegar, garlic and ground white pepper to taste. Mix well and set aside.
Pour the sunflower oil into a large pan, pot or wok and heat over high to 190.c - 375.f
Add the corn flour to a mixing bowl, and coat the beef all over in batches. Shake off any ex cess flour and fry in the hot oil for 2 -3 minutes or until crispy and golden. Remove, drain and repeat with the remaining batch.
Place a pan, pot or wok over high heat, add a splash of the frying oil, add in the brown (yellow) onion and bell pepper (capsicum), and stir fry for 3 minutes or until golden softened. Add in the root ends of the spring onion (scallion) and fry for a further 1 minute. Add the sauce mixture and crispy beef and toss until coated all over. Remove from stovetop.
Serve with rice, noodles or on its own. Garnish with the green stem spring onion (scallion), toasted sesame seeds and chilli. Dig in.
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These 15 Minute Dinners Will Change Your Life
Want to level up your home cooking skills? Then check out my online course, Conquer The Kitchen, which is currently $110 OFF the regular price! ➡️
00:00 - Intro
00:53 - Pasta
05:30 - Quesadilla
09:06 - Noodle Sitr Fry
12:39 - Wings & Salad
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Part Two -
More homemade condiments here! -
Another Meat Recipe here -
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Quick & Easy Pepper Beef Stir Fry Recipe | Meal Prep Episode 18
Pepper beef stirfry, including prep, only takes 25 minutes from start to finish. This dish is delicious and so easy to make. This pepper beef stirfry recipe is for meal prep but can quickly be served as a regular meal. Please enjoy.
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Makes - 5 Containers (750ml)
Ingredients -
Jasmine Rice -
400g (14.1oz) - Jasmine Rice, Washed
600ml (600g) - Cold Water
1 - Stalk Lemongrass, Bruised (Optional)
4 - Kaffir Lime Leaves (Optional)
Salt To Taste
Pepper Beef Stir Fry -
4 tsp (20ml) - Peanut Oil, Divided (See Notes Below For Allergies)
1 - Red Bell Pepper (Capsicum)
1 - Green Bell Pepper (Capsicum)
3 - Bunches Baby Bok Choy, Chopped & Leaves Separated
600g (1.32lbs) - Beef Fillet or Protein Of Choice, Stripped
20g (0.7oz) - Ginger, Peeled & Minced
5 - Garlic Cloves, Minced
Salt To Taste (Optional)
Chilli Soy Sauce -
1/2 Cup (125ml) - Low Sodium Soy Sauce
30g (1.06oz) - Brown Sugar
2 Tbsp (30g) - Sriracha Sauce or Chilli Sauce of Choice
2 tsp (10ml) - Toasted Sesame Oil
1 1/2 Tbsp (12g) - Corn Flour
30 Cracks Black Pepper
Salt To Taste (Optional)
Recipe Notes -
If you have allergies, peanut oil can be replaced with a neutral-flavoured oil.
Chicken breast or thigh is an excellent substitute if you want to cut costs with this recipe. To cook it, sear it for 3 minutes in batches. Seafood is also another great option, but this can be pricey.
You can double the sauce if you are feeling a little bit saucy. This will increase the nutrition values.
Place the containers in the fridge for up to 4 days to store. It's best to freeze them if you know you won't eat them immediately. They can be placed in the freezer for up to 4 months. Thaw in the fridge overnight before reheating.
To reheat, place in the microwave or a pan over medium heat. If doing so in a microwave, do so in bursts mixing between each one.
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