You are so fun to watch! I moved to NC from NY and I miss the Yankee accent!! Thank you for making this so simple! Going to make it for my 86 year old dad!
I’ve been making a lot of “15-20 minute meals” I find on instagram and so glad you posted this, please make more of these fast and tasty meals! I Love all your recipes but sometimes the laziness takes over 😂
Here is what I do to tenderize the steak, after cutting, add a teaspoon of baking soda and enough water to cover the meat and let it soak for 45min, then take meat out, pat dry, then go on with the rest of the process
That sounds good. I probably maybe would have a side of buttered rigatoni pasta but eat it with chopsticks for a modern 21st century or maybe 22nd century style dinner
Thank you Laura:) Every recipe that I have gotten from you and followed has never failed, I have so many of them hand written and use them all the time.
My mom makes a pepper steak that I love. The overall ingredients are very similar, she uses chuck steak, no sambal, add lots of black pepper and fresh diced roma tomatoes, and beef broth, all other ingredients are the same. Hers is made real brothy like a stew and simmered for a few hours until the chuck is super tender and then served over a bed of rice.
Mrs. Laura Vitale , Very nice recipe & other meat options if they are on sale are flat iron steak & skirt steak. I make a similar recipe but I add 3 other items water chestnuts, sliced mushrooms & sugar snap peas & it is very good. I guess mine should be called a pepper steak stir fry & btw my gs stove does have a wok burner
This looks amazing, just like all your recipes! I will probably use more peppers and garlic, but I love peppers this way! I do sometimes like a late dinner, and will do brown rice. You're show is awesome.😊
Have you thought about adding a bit of baking soda to the marinating beef? It insures that the beef comes out so tender. I use it on chicken and shrimp as well when I'm cooking Asian stir fries.
Laura, I made this last night and it was so delicious and easy! I'm probably even pickier about food than Mia 😂and I LOVE this. Definitely adding it to my meal rotation!
can you please make a lasagna with the bechamel parmigiana and mozzarella? I had it in Italy it was AMAZING. All the lasagnas in the US have ricotta, I don't like ricotta
I read black pepper steak and I was waiting for the black pepper 😂. I eat one calle black pepper steak and basil. And it was delicious it was on a buffet king’s buffet so I don’t know from why country that dish was from. But this one looks delicious 🤤 ❤excuse my poor English
First read the ingredients and there is no meat listed there:) it’s in the video though, very nice and easy recipe and you can also use the chicken or turkey fillet just need to adjust the sauce accordingly.
Not everybody does have a wok. You're cooking for the masses. 😃 Where you get ginger in a tube? I didn't know they made that. You don't mention Sriracha sauce in your recipe.(?) Can we substitute Franks Hot Sauce?
The rooster brand is on a Sriracha shortage. Since covid they've been on a chili pepper shortage. The bottles are selling for obscene prices. Im down to my last half of bottle. 😢
Yeah same, I'm down to maybe 1" left in the bottle, so sad lol. Roland has a good one too but it's garlicky (Roland Foods Sriracha Chili Sauce), I'm starting to enjoy it which is great because it's easier to find and not overpriced.
Incorrect. There is no pepper shortage. He just couldn't get enough for himself. He made shitty deals that.pissed off pepper farmers and they found out that he didn't own the name Siriacha or the sauce so they began making it themselves and he's basically put of business now. Now more sambar or chili garlic sauce either. There's an entire documentary on you tube about it.
Laura i have a question for you,wWhat's going on with your daughter Mia, we don't see her anymore, she doesn't make recipes with her mom anymore? Mia is independent now? how old is she now. Thank you for sharing your recipe which looks delicious like all the others, bye bye💚👍
Traditionally we'd wash the wok after frying the beef, but after learning the word "fond" when I started to watch "Western" cooking videos on YT, I just don't understand why we'd throw that flavour away.
If you use a cheaper/tougher cut of beef, add about 1 tspn of baking soda to "velvet" the beef and it'll be so much more tender and juicy.🥡🥢Also, try substituting bell peppers with julienned Italian long hots and more garlic for a fiery kick. Looks good anyway!
The original Siriacha manufacturer is out if business. He couldn't get enough peppers so he began to outsource and when the farmers learned he didn't trademark Siriacha they began manufacturing it themselves and forced him out if business due to bad deals with the Pepper Farmers. Good luck finding Sambal and Chili Garlic Sauce. My favorite ls. I hope someone else begins manufacturing those as well...I was in California last summer only miles from the real Siriacha Pant. Nothing going on. Stormy shelves have no original Siriacha. Goya makes an almost exact version.
Been awhile (years) since watching Laura in the Kitchen - seeing her whip out the Sambal, Mirin, and Soy Sauce like - she dipping her toes in Asian flavors now?! Amazing!
4:57 oh yes there has been a shortage of the original Huy Fong brand Sriracha for a few months now everywhere..... the company and its founder were (allegedly) involved in some controversy (sorry i don't know the details) and since then production slowed down/stopped and supermarkets haven't been able to restock it... but as the word 'Sriracha' hasn't been copyrighted/trademarked, Sriracha sauce from other brands are still available though...
We're currently on the 2nd shortage, it's a mixture of reasons. The company and the supplier went into some legal battles so Huy had to source peppers from other countries/regions and place orders on future crops. Also weather related crop failures are causing delays as well. Go figure that when I finally get into Sriracha this happens lol.
You are the best! Ever my favorite! I'll order beef this weekend and make this immediately. What if I don't like bell peppers that much, what else can I use?
