How to Stir Fry Beef - Three Basic Flavors and Recipes (姜葱牛肉/豉汁牛肉/野山椒牛肉) | Chinese Cooking Demystified

So we wanted to teach ya some techniques for how to stir fry beef. These techniques will work for whatever fried beef dish you wanna make, but we'll show you three different dishes: beef with ginger, spring onion, and oyster sauce, beef with black bean sauce, and finally beef with chilis and pickled chilis.

Apologies for the slightly long video here, there was a lot to get through :) Remember, for the best stir-fried beef you'll wanna:

1. Slice the beef as thin as possible
2. Add water to the beef
3. Marinate with something to tenderize, like egg white
4. Pass through oil
5. Make sure that you don't cook it too long. 10 seconds passing through oil and 20 seconds stir frying is long enough!

Unfortunately, the written recipe was removed from /r/cooking (not by me), but the detailed recipe is over here in a public (totally free, of course) Patreon post:

https://www.patreon.com/posts/20231009

And check out our Patreon if you'd like to support the project!

www.patreon.com/ChineseCookingDemystified

Outro Music: "Add And" by Broke For Free
https://soundcloud.com/broke-for-free

ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)

We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.

This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!