Guga Foods Shows Us How To Make His Favorite Picanha Steak
Gustavo Tosta, the person being YouTube fame Guga Foods, is an expert on steak. Delish knew Guga would be the perfect person to show us how picanha steak is made—and he did not disappoint.
#GUGAFOODS #PICANHASTEAK
Editor: Stephanie Cherng
Producer: Julia Smith
Animation: Vineet Sawant
Graphics: Sarah Ceniceros
Post-Production Supervisor: Philip Swift
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Beef Rendang - Spicy Dry Curry Beef - Food Wishes
Learn how to make Beef Rendang! Don’t think of this amazing dry” curry beef as not having a sauce, think of it as not needing a sauce. By the way, it has a sauce – you just can’t see it. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this spicy and delicious Beef Rendang!
You can also find my content on Allrecipes:
The Best Beef Stroganoff | SAM THE COOKING GUY 4K
We take beef stroganoff to a whole new level - w/ filet mignon steak + the best creamy pasta sauce!
00:00 Intro
00:57 Seasoning the beef
1:22 Cooking the beef
2:59 Cutting onion
4:00 Cooking vegetables
5:14 Making the stroganoff
7:38 Boiling pasta
8:05 Continuing the stroganoff
9:13 Slicing the beef
10:45 Building
13:04 First Bite
15:10 Outro
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???? INGREDIENTS:
➔ Beef Tenderloin Filet
➔ Avocado Oil
➔ Salt
➔ Pepper
➔ Wide Egg Noodles
➔ Fresh Parsley
⭕ FOR THE SAUCE...
➔ Yellow Onion
➔ Mushrooms (I used shiitake)
➔ Avocado Oil
➔ Butter
➔ Garlic
➔ Fresh Thyme
➔ Beef Broth
➔ Heavy Cream
➔ Vermouth
➔ Sour Cream
➔ Worcestershire
➔ Prepared Horseradish
➔ Salt
➔ Pepper
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If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
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Steak RUBS Mix and Master Flavors | GugaFoods
Combining flavors is something you should be doing to maximize the bite of your steak. Making a steak taste amazing is your number one goal and rubs is sometimes miss understood because they mask the flavor of beef. Today I will share with your my thought process on making amazing steaks rubs, and master the art of steak seasoning for the perfect steak.
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* RUB #1 MONTREAL STEAK SEASONING *
1/2 tsp Black Pepper
1/2 tsp Granulated Garlic
1/2 tsp Smoked Paprika
1/2 tsp Granulated Onion
1/4 tsp Dill
1/4 tsp Ground Coriander
1/4 tsp Red Pepper Flakes
1/4 tsp Dried Mustard
* RUB #2 MIDDLE EASTERN STYLE *
1/2 tsp Tumeric
1/2 tsp Sumac
1/2 tsp Black Pepper
1/4 tsp Cumin
1/4 tsp Granulated Garlic
1/4 tsp Onion Powder
1/4 tsp Nutmeg
1/4 tsp Cardamom
1/4 tsp Opt. Baharat
* RUB #3 LATIN RUB *
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Chili Powder
1/4 tsp Sazon
1/4 Adobo
* Steaks by Grand Western Steaks
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F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
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Slow Cooker Chili Recipe: Beef Chili Colorado
Bite-sized chunks of beef in a thick and rich, mahogany-colored sauce make this delicious slow cooker chili recipe irresistible. There are no beans in this recipe. Enjoy Beef Chili Colorado alone, or as your new favorite taco filling!
Get the recipe:
Slow Cooker Beef Chili Colorado
2 pounds Certified Angus Beef ® English Roast (chuck shoulder clod), cut into 1-inch cubes
3 dried ancho chilies, stems and seeds removed, torn into pieces
3 dried guajillo chilies, stems and seeds removed, torn into pieces
3 dried New Mexico chilies (or pasilla), stems and seeds removed, torn into pieces
4 cups beef stock, divided
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons canola oil
3 cloves garlic, minced
1/2 cup diced onion
2 teaspoons ground cumin
1 teaspoon dried oregano
Small tortillas or prepared rice (optional)
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BETTER THAN TAKEOUT - Authentic Pepper Steak Recipe
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???? PRINTABLE RECIPE -
Today, we are making Hangjiang Niuliu (杭椒牛柳). Hangjiao means Hangzhou pepper; it is a type of mild green pepper. Niu liu is the beef tenderloin. That is why the English name is so straightforward - pepper steak. This is a super easy but classic recipe. It takes about 15 minutes to cook.
???? RECIPE
INGREDIENTS
One piece of beef tenderloin 280g
1 tbsp of soy sauce (Amazon Link -
1.5 tsp of dark soy sauce (Amazon Link -
1 tsp of cornstarch
Black pepper to taste
1.5 tsp of cooking oil
150 grams of green pepper
Two cloves of garlic
1/2 inch of ginger
3/4 tsp of salt
1.5 tbsp of Chinese cooking wine (Amazon link -
1-2 tbsp of cooking oil
1/4 tsp of five spice powder
INSTRUCTIONS
Cut the beef into 1/4 of an inch thick slabs. Then, slice each slab into 1/4 of an inch wide strips. Beef tenderloin is pretty expensive, so if you want to go with cheaper cuts, that is ok too, you just need to add 1/4 tsp of baking soda to the marinade to tenderize the meat.
Marinade the beef with 1 tbsp of soy sauce, 1.5 tsp of dark soy sauce, some black pepper to taste, and 1 tsp of cornstarch. Add a drizzle of cooking oil to coat the beef to prevent it from sticking to the wok.
Use a meat tenderizer to smash the green pepper lightly. Slice them with a 45-degree angle. It is actually hard to make authentic pepper steak because you can’t get Hang Zhou pepper in the USA. What I am using is this Korean long hot pepper which gives a similar taste. If you can't handle spicy food, it is ok to use bell pepper.
Besides the chili, you will also need two cloves of garlic and 1/2 inch ginger. Slice them thinly.
Turn the heat to high and heat the wok until smoking hot. Add 1-2 tbsp of cooking oil. Lossen up the beef before adding it to the wok so they don’t tangle together. The wok is super-hot. You only need to stir this for a minute or two. Once all the beef is changed color, turn off the heat. Take the beef out. Be sure to tilt the wok so you can leave the oil in there.
Turn the heat back to medium-low. Toss in the garlic, ginger, and pepper. Stir for a few minutes. Add 3/4 tsp salt. Green peppers like that really need some salt to balance the spiciness and bring out the flavor.
Once the chili becomes a bit soft, you can introduce the beef back into the wok. Turn the heat to high. Add a few shakes of 5-spice powder or 13 spice powder. Drizzle some Chinese cooking wine from the side of the wok. Keep stirring for a minute or 2. You are done.
Videography / Editing by Austin Schargorodski -