Tomato Beef Stir Fry (City Beef) | Woo Can Cook
Hello! Hi everyone, Wesley here. Today we're diving back into our series dedicated to foods from TV and film with a shot at the City Beef from South Park. City Beef (as pronounced without the comically racist Chinese accent) has long been on the to-do list for this series for some time now. The main reason why we haven't gotten around to it until now is because it's pretty clear that City Beef is intended to be Mongolian Beef, which of course, we've thoroughly explored on the channel already. So! For today's dish as we search of another beef related Chinese stir fry to carry the City Beef title, we are instead taking a look at a tomato beef stir fry.
For those not familiar, the tomato beef stir fry has its origins from Chinese American cuisine, and most prominently features a seared and flash fried flank or sirloin steak, then sautéed with veggies, tomatoes, and of course most importantly, ketchup to give it its iconically sweet and savory flavor. Finally although beef is fairly rare to come across in traditional Chinese cuisine (meaning that most of the time that you see it come up in Chinese food, it's probably of American origin), a number of fundamental cooking techniques surrounding flank and sirloin steak have their origins from Chinese cooking, due to their prevalence in Chinese American cuisine. Most prominently today, this is going to include a technique known as velveting, wherein we'll be using some baking soda and food science to turn this very tough and chewy cut of steak into a buttery soft piece of beef. Hope you try it.
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0:00 Hello Hi Everyone!
2:17 Mise En Place (veggies)
3:20 Mise En Place (steak)
5:30 Mise En Place (sauce)
6:25 On The Stove (sear)
7:14 On The Stove (stir fry)
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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.
#shorts #stirfry #beefstirfry
Simple & Tasty Beef Tomato Stir-Fry Recipe /
#beef #tomato #stir-fry
This recipe is so tasty, simple and easy to cook. Best serve with freshly cooked steamed rice.
Simple & Tasty Beef Tomato Stir-Fry Recipe
Ingredients:
1/2 kilo beef cut into strips (Sirlion, rib eye, top lion or any most tender beef)
2 tablespoon cornstarch
4 gloves garlic, minced
1 big tomato, sliced
1 onion, sliced
3 stalks spring onions/scallions
2 tablespoon soy sauce
1 tablespoon oyster sauce
1/4 teaspoon dark sauce
1/2 tablespoon brown sugar
2 tablespoon cooking oil
salt and pepper to taste
1/2 cup water (optional) I just want my stir-fry beef has a little bit of sauce
ENJOY!
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Cooking Basics: How To Stirfry
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Mother-in-Law's Beef Tomato Stir Fry!
I am SO thrilled to share another treasured family recipe. This one is from my husband's family. A classic Cantonese dish, a popular takeout that especially loved by kids. My husband grew up eating this regularly. Hope you enjoy!
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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
Beef Stir Fry with Honey Black Pepper Sauce
One of my favourite stir fries at my local Chinese! It comes out sizzling in a cast iron pan - I can't recreate that part but the flavour is all there!