I made this receipt tonight, it turned out well, i added mushrooms and 1/4 of a jalapeno pepper, i will definitely make this again & would recommend this receipt . Thanks so much for sharing, cheers
Looks very good, Nora. Thnx for sharing that w us. The only thing I would do different is add a little White Pepper, Broccoli and Mushrooms...and, of course, small pieces of Jalapeno Pepper, if you like a little spice to yr life.
Hi there! I'm so glad you enjoyed the recipe, even without the ginger! It's always fun to experiment and make variations based on what ingredients we have on hand. Thank you for watching the video and sharing your feedback. Cheers to delicious cooking adventures!
Wow, that's wonderful to hear! I'm thrilled that the recipe has become a regular staple for you. Knowing that it has stood the test of time for you and is enjoyed so frequently is incredibly gratifying. Thank you for continuing to use the recipe and for taking the time to share your experience. 😊 Keep enjoying!
There are 2 types of cooks the ones that need measurements and we have I among others who eye ball ingredients depending on protein being used...this is still helpful and my beff bok choi stir fry came out better than Asian restaurants here in Oklahoma.
You're very welcome! I'm thrilled to hear you found it delicious! 🤤🤤 Your positive feedback really makes my day. If you have any more requests or suggestions for future recipes, feel free to share. Happy cooking and enjoying! ❤😊
I made this super rice tonight, it turned out well, i added masala egg mushrooms and 1/4 of a dry lemon pepper, i will definitely madi make this super rice again & would recommend this super egg biriyanis. Thanks so much for sharing, dhk 17 cheers🌹
For sure! You can totally throw in some round (green) beans or any other veggies you fancy into your beef stir fry. As an option, you can blanch them before stir-frying. It gives the beans a tender yet colorful crunch. If you're in a rush, slicing them at an angle works, too.
Hello there, I have the recipe in the description box or on the website www.recipesbynora.com/beef-stir-fry-with-onions-peppers/ I hope you'll give it a try. Thank you!
Hello, may i ask if i will use the normla beef do i have to boil it first to make it tender ? Do I need to add 1/2 cup water in the sauce?, because in the video there's no water added. Thank you
Hello! Thank you for reaching out. I apologize for the confusion. If you're using regular beef, there's no need to boil it first. Instead, you can 'velvet' the meat by using a combination of baking soda and cornstarch. This method helps tenderize the meat. Please also make sure to slice the meat thinly and across the grain to make it tender. Regarding the sauce, yes, adding 1/2 cup of water is recommended to make it saucy and not too salty. Feel free to adjust the amount of water based on your preference. I have the detailed instructions on the website: www.recipesbynora.com/beef-stir-fry-with-onions-peppers/ Thanks and I hope you like it!
Hello Nina. For stir-fries, where beef is usually sliced thinly, it will only take 3-5 minutes to sear and cook the meat. Picking the right cut of beef is important. Please visit my website for details - www.recipesbynora.com/beef-stir-fry-with-onions-peppers/ I hope you'll give it a try. Thank you!
@@RecipesbyNora hi. Do you need to you make diced beef absolutely tender? I pan fried mine on oil.. It was a bit chewy but edible. But next time I might steam the beef beforehand?
Hi there! When velveting beef, cornstarch alone may not be enough to achieve the desired texture. Baking soda helps to tenderize the meat and make it more tender and "velvety."
Hello! Do you have any of these: Chinese cooking wine, dry sherry, or Japanese rice wine (sake)? Please see full recipe here: www.recipesbynora.com/beef-stir-fry-with-onions-peppers/
Hello! you can substitute it with regular Chinese cooking wine, dry sherry, or Japanese rice wine (sake). Here is the full recipe: www.recipesbynora.com/beef-stir-fry-with-onions-peppers/
Hi there! Slice beef thinly and against the grain to ensure it is tender and easy to chew. Overcooking beef can make it tough. Velveting is a technique used in Chinese restaurants that uses baking soda and cornstarch to ensure the meat (especially an inexpensive cut) is tender and velvety. Please visit my website for the full recipe with detailed instructions www.recipesbynora.com/beef-stir-fry-with-onions-peppers/ Thank you so much!
hi there sorry for the late reply. I think I used flank steak, but i have other options in my detailed post -- www.recipesbynora.com/beef-stir-fry-with-onions-peppers/
Baking soda is often used in the culinary technique known as velveting, primarily in Chinese cuisine, to tenderize and improve the texture of meat. By slightly alkalizing the meat's surface, baking soda breaks down its proteins, resulting in a more tender and succulent texture. This process also allows marinades and sauces to penetrate deeper into the meat, enhancing its flavor and making it a popular method for stir-fry dishes.
Hello, It should be in the description box below or here's a link to the website: www.recipesbynora.com/beef-stir-fry-with-onions-peppers/ thank you! =)
You're absolutely right! If beef isn't tenderized, it can be tough to chew. It's really important to use the right techniques to make sure it's nice and tender. Do you have any favorite ways to tenderize beef?
Hi James! Sorry I missed it. Here is the link: www.recipesbynora.com/331/beef-stir-fry-with-onions-peppers/. We are in the process of improving the site so please bear with us. Thank you!
"Make food look less attractive by shuffling while constantly using a spatula." So pay attention on stirring food while cooking! Asian cooking require the cooker training a year long on shuffling his or her woke.🧑🍳👨🍳
Hi! Thanks for the comment. If you click the link in the description it will show you the measurements of each ingredient and detailed instructions as well.
