Hunan Crispy Fried Beef. Tender strips of rump, crisp fried and glazed with a piquant sauce.
Hunan crispy fried beef is a classic Chinese beef dish. Lightly coated in a tapioca batter, the beef is crisp fried then stir-fried in a piquant Hunan sauce of soy, vinegar and sugar. The result is a beautiful crispy tender dish glazed in a rich, flavorful sauce.
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Ingredients
450g Rump steak
For the coating
2 Eggs
2.5ml / ½ tsp Salt
60ml / 4 Tbs Tapioca flour
Other:
2 Medium carrots cut julienne
3 Spring onions, white only, cut into rounds
1 Clove garlic, finely chopped
For the sauce:
60ml / 4 Tbs Caster sugar
45ml / 3 Tbs White wine vinegar
30ml / 2 Tbs Light soy sauce
Instructions
Cut the beef into strips across the grain (5mm x 5mm x 50mm) (1/4in x ¼in x 2in)
In a jug, combine the eggs, tapioca flour and the salt. Whisk until everything is combined.
Place the steak in a large mixing bowl and add the egg batter. Mix this until everything is well coated.
Cut the carrots, spring onions, garlic and measure out the chilli sauce.
In a jug combine the caster sugar, vinegar and light soy sauce. Mix this until all of the sugar has dissolved.
To cook
Fill your wok ⅓rd full with oil and heat this to 190c / 375f.
Fry half of the beef for 3 minutes, until crisp and browned. Add the beef to the oil piece by piece or it will clump together.
Remove the beef with a slotted spoon, then continue with the rest of the beef.
Deep fry the carrots for 2 minutes until they start taking on some color. Remove these with a slotted spoon and add them to the fried beef.
In your second wok, heat 2 tablespoons of oil until smoking hot. Add the spring onions, garlic and chilli sauce. Stir these for 15 seconds until fragrant.
Add the beef and carrots to the wok and stir to combine.
Pour in the sauce and continue to stir this for 3 minutes until the sauce thickens and glazes all of the ingredients.
Remove the wok from the heat and serve immediately.
???? Dad's ADDICTIVE Beef Chow Fun (乾炒牛河)!
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Watch Daddy Lau teach us how to make this Beef Chow Fun. I can personally vouch that my dad's recipe is absolutely AMAZING!
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???? COOKWARE WE USE/LOVE ????
- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
- Cookware Collections:
- Pan Protector:
- Carbon Steel Seasoning Wax:
???? KNIVES WE USE/LOVE ????
- Dad's 40 year old Chinese Chef Knife:
- Chef Knife:
- Santoku Knife:
- Starter Knife Set:
- Sharpening Stone Set:
???????? KITCHEN ACCESSORIES WE USE/LOVE ????????
- Magnetic Knife Strip (storage):
- Cutting Board:
- Instant Read Thermometer #1:
- Instant Read Thermometer #2:
- Food Scale:
???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
- Premium Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
Options for Vegetarian Oyster Sauce
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Options for Gluten Free Oyster Sauce
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Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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???? LINKS MENTIONED ????
Guga Foods: I tried BAKING SODA on $1 Steak and this happened!
Alec Steele: MAKING A MEAT TENDERISER WITH ALEX FRENCH GUY COOKING!!!
Angel Island - A Story of Chinese immigration
The Immigrants of Angel Island
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⏲ CHAPTERS ⏲
00:00 - Start
00:11 - Intro
00:30 - Cut & wash beef
01:00 - Prepare vegetables
01:21 - How do I make this vegetarian?
01:45 - Create beef marinade
02:02 - Baking soda to tenderize meat
03:00 - Blog Callout
03:12 - Mix beef into marinade
04:34 - Prepare rice noodles
04:52 - History of chow fun
05:28 - How do you store the noodles so it stays fresh?
06:01 - Create chow fun sauce
06:28 - Final mix of beef with oil
07:01 - Stir-fry beef
08:16 - Stir-fry vegetables
08:38 - Add noodles
10:13 - Add chow fun sauce
11:05 - Add beef back in
11:40 - Taste test & plate
12:18 - Meal time!
12:25 - Did you have this growing up?
12:45 - Daddy Lau brings noodles
12:57 - What else are you planning to make with these noodles?
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???? OTHER CREDITS ????
Produced by Grace Phan-Nguyen
Editing by Willard Chan
Chinese Subtitles by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Overhead Camera Rig built by P.Oak -
Garlicky Cabbage & Fish Sauce Side Dish กะหล่ำปลีผัดนำ้ปลา | Thai Recipes
This incredibly simple 4-ingredient dish has gained much popularity in Thailand because it is such a delicious side vegetable to go with just about any Thai meal! The humble cabbage transforms into a garlicky, umami dish with just one seasoning ingredient. Hard to believe how good this is given how few ingredients there are, but it's such a useful dish to have in your repertoire because you can cook it up in an instant on a busy weeknight!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Meal Prep For The Week In Under An Hour | Beef Stir Fry Recipe
This Korean-style beef stir fry is easy and cheap to put together and will set you up for the week in under 45 minutes. It's packed with flavour, texture, and nutrients to give you the energy to get through the day. Please enjoy.
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Ingredients -
1 1/2 Tbsp (30ml) - Peanut Oil
1kg (2.2lbs) - Beef Mince (Ground Beef)
1 - Brown (Yellow) Onion, Thinly Sliced
1 - Red Bell Pepper (Capsicum), Thinly Sliced
1 - Carrot, Washed & Grated
1 - Bunch Broccolini, Chopped (300g - 10.5oz)
Seasoning To Taste
Sauce -
100ml (100g) - Low Sodium Soy Sauce
2 Tbsp (40ml) - Rice Vinegar
70g (2.4oz) - Brown Sugar
3 tsp (15ml) - Toasted Sesame Oil
5 - Cloves Garlic, Minced
15g (0.5oz) - Ginger, Minced
1/2 tsp (1.5g) - Chilli Flakes (Optional)
Seasoning To Taste
Garnish
1 - Spring Onion, Sliced (Optional)
Sesame Seeds To Taste (Optional)
Jasmine Rice
300g (1 1/2 Cups) - Jasmine Rice, Washed
500g (2 Cups) - Cold Water
Salt To Taste
Recipe Notes -
Always freeze before 3 days if you know this won’t be eaten before then. I said 5 days in the video but disregard that and stick to 3.
#mealprep #highprotien #stirfry
EASIEST Cantonese Beef Chow Fun Recipe - Stir Fried Rice Noodle 干炒牛河 Chinese Hor Fun Stir Fry
Depending on where you are residing, some of you may know this as Beef Chow Fun, Beef Hor Fun, Dry Beef Ho Fun or Stir Fried Beef Rice Noodles. This is a classic Cantonese dish comprising of rice noodles stir fried with marinated sliced beef and some other simple ingredients.
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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Beef Chow Fun 干炒牛河
Ingredients:
Serves 3
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Marinated beef
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220g chuck tender (sliced thinly against the grain)
2 tablespoons water
1 tablespoon oyster sauce
2 tablespoons light soy sauce
1 teaspoon sugar
A few dashes of white pepper
1.5 tablespoon cornflour (cornstarch)
1 tablespoon cooking oil
Other ingredients
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500g fresh rice noodles (ho fun / hor fun / he fen)
70g beansprouts
1 red onion (sliced)
1 tablespoon oyster sauce
2 tablespoons light soy sauce (or fish sauce)
2 tablespoons premium dark soy sauce
40g chives
1 stalk of spring onion
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Oyster sauce
Light soy sauce
Premium dark soy sauce
Grounded white pepper
Cornflour/cornstarch
Rice bran oil (used as cooking oil)
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Looking for similar cooking equipment like the one we used in the video? These might interest you:
Granite pan (used for blanching) or
Buy the exact set in Singapore:
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Filming equipment: iPhone 11 Pro Max (Get from Amazon
Microphone: Sennheiser AVX digital wireless microphone system
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If you like this recipe, you might like these too:
Braised Beef Noodles 红烧牛肉面 (Multi-cooker / Pressure cooker Recipe)
Amazingly Tender! Chinese Beef with Ginger & Spring Onion 姜葱牛肉
Authentic Hong Kong Style Chow Mein Recipe 豉油皇炒面 Cantonese Soy Sauce Fried Noodles
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Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
韮蔥牛肉絲 Stir-fried Beef Strip with Leek **字幕CC Eng. Sub**
????食材：
牛肉絲 350克
大韮蔥 1 條
薑、蒜 適量
生抽 2 茶匙
糖 1 茶匙
澱粉水 (1 湯匙水 + 1 湯匙澱粉)
紹興酒 1湯匙
蠔油、油 適量
????做法：
1️⃣ 牛肉絲用 2 茶匙生抽、1 茶匙糖、澱粉水（1 湯匙水 + 1 湯匙澱粉）、1 湯匙油醃半小時。
2️⃣ 韮蔥的葉子洗乾淨，撕走太老的外皮，斜切備用。
3️⃣ 牛肉熱鍋冷油，煸炒至八九成熟後盛出，隔去多餘油份。
4️⃣ 在同一鍋中加入蒜蓉和薑片爆香，加入韮蔥翻炒。
5️⃣ 加入適量蠔油，灒入1湯匙紹興酒（可不灒），蓋鍋蓋燜煮 30 秒。
6️⃣ 將牛肉放回鍋中，翻炒均勻，出鍋裝盤即可。
????Ingredients:
Beef strips - 350g
Leek - 1 stalk
Ginger, Garlic - as needed
Light soy sauce - 2 tsp
Sugar - 1 tsp
Starch water (1 tbsp water + 1 tbsp cornstarch)
Shaoxing wine - 1 tbsp
Oyster sauce, Oil - as needed
????Cooking Directions:
1️⃣ Marinate beef strips with 2 teaspoons of soy sauce, 1 teaspoon of sugar, starch water (1 tablespoon water + 1 tablespoon starch), and 1 tablespoon of oil for half an hour.
2️⃣ Wash the leek leaves and tear off the tough part(if any). Cut into diagonal slices and set aside.
3️⃣ Heat the wok and add the beef strips. Stir-fry until 80-90% cooked, then remove from the wok and drain excess oil.
4️⃣ In the same wok, add the garlic and ginger. Stir-fry until fragrant, then add the leek and stir-fry.
5️⃣ Add an appropriate amount of oyster sauce and sprinkle 1 tablespoon of Shaoxing wine (optional). Cover the wok and simmer for 30 seconds.
6️⃣ Add the beef strips back to the wok, stir-fry evenly, and then serve on a plate.
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