Yan Can Cook; 410; Beef It Up

Oh OK. Hi this is my opinion. Remember the saying where's the beef. The beef is right here. Like this tornado beef fiery Hoon and beef grew stink while black mushrooms and a Korean barbecue short ribs. So don't go away because I'm going to be even up next on your coke. Yan Can Cook is made possible by Diamond warmers from salads to home baked breads to Brownies. We've been a part of Good Cooking for generations. The maker of Oriental sauces and seasoning and 16:13 and by trainer and creator of Tai Pan international cookware Taylor designs products for the home to complement a contemporary lifestyle. To us

the S I S S I S O S. Thank you. He has always meant substance. So when we want substance we say beef it up. Today we have a show of substance because we are leaving everything out. So the first thing I want to show you is a dish is my favorite. I always want to do this because this is one of the most popular dish in a Chinese restaurant. Beef and tomato. You have beef and you have tomato but you can call it a tomato peace be made. It makes no difference. All I have to do the first thing I would do is I'm going to cut up the beef first because they've go perfectly with

tomato and of course beef goes well with asparagus and a lot of things. But we'll do this marvelous exciting dish would put this on here so everybody can see oh I have a three quarter pound of flank steak. OK. You can use or along with cut it up. You can kind of this side this side this side. It makes no difference whatsoever. Look it up. One two three four five six seven eight nine ten. OK. And you notice when you cut this it always stick to your knife. OK. You could have a game to continue the steak tonight. They drive you nuts in three minutes you can have a jug of the bowl. So you got to remove these remove this and you put it somewhere around here. See We'll show you a technique which you don't have to go through the cut stuff remove poop. You cut a hole you put clean and you cut. Cut. Cut cut. Cut cut. And you ask. Why coop.

Well the reason why you can put is because all the cuts is in one put so you don't have to cut it all over the place. I want your cup put all over the place drive you nuts show you sloppy couple cut when you put or you cut. Where you put. It takes forever to pick up a little bit. If you don't time the couple you're going to have a lot of cannot put. Cut cut cut cut cut cut cut cut cut cut. Cut cut cut cut cut cut cut cut cut cut cut. Cut. Cut cut. No point whatsoever. Here we have to put what can not put all you have to do is put a couple on top of it kind of and even just all the cuts in one to be. Done. Thank you. This is what you call does not equal Guinness faster than we're going to marinate this was dry sherry and one to two tables one a dry sherry and a kind of corn starch and pepper. I have some pepper and corn starch right here. Mix them all up so we'll marinate this for

a little while. Ok set aside I marinate in the meantime we are going to. Also if you want you should also use about 1 to 2 tablespoons of soy sauce 1 to 2 tablespoons right here. OK very important basic marinate right now we're going to turn my lot on so we're going to her. In the meantime we're going to stir fry this but to stir fry you should have a kind of flavor. So we're going to cut up a tiny tiny bit of garlic. Again one taluk done. Put her right over here with about two tablespoon or so of oil you can cut it down if you want. Makes no difference. Would turn it on high would put the garlic in here. MALVO Yes. OK can you hear the sizzling sound and then put the beef right here. Listen to this. Wow. While you're doing this we're going to cut out the rest of the stuff where I have some pepper. One two

three. Cut it up really fast. 1 2 3 1 2 3 4 1 1 2 3 4 5 5 5 1 1 2 3 4 5 5. So that aside you don't have the cut out so much while you're cutting out this you should also check your beat. So let's check the beat and you'll come back here and now you tell you'll be long as the pavers OK you know it's all good. You'll come back here. You Cut Pro middle. One two three four all set aside homemade to one two three four. Set it aside and then if you won How can actually remove this field quickly because the field is about 90 percent done. You're removed the VIF and you put it over here. Move move the beat and you're put over here you can quickly cook the visceral. OK but be a reporter over here with the vets will all you have to do is put all this marvelous ingredient right inside here. OK.

Look at this marvelous including right inside there and you want to make a sauce and that's how they call it solves one third of a cup of chicken broth. Listen to this. We're going to make a sauce on top of a cup. And also approximately. One quarter of a cup of ketchup. OK. And also about one teaspoon of sesame seed oil a kind of a hard pepper sauce I love it. And if you want you can use about one teaspoon of our tiny tiny bit of vinegar. All rise in it and it's kind of a sugar. Now if you're gone you can also use a tiny bit of onion but it's not necessary only and to give a nice of flavor you put the onion in there and you can stir this one is nice and done you can put the beef back because it doesn't take too long to cool. We put every thing back. Now for those who do not like to keep the skin on the tornado you can peel it off and I want to show you how marvelous it is. It is

how easy it is to garnish this dish. I have a tomato here. I'm still cooking might be even tomato. Then I slice it and I put it like this is a marvelous Vaal intime dish. OK and then we are going to for the honestly do not like we do not like the skin which show you we're going to peel the skin. It's no skin off my nose. Look at this isn't how easy. Now normally you go back when you use a little paring knife but I go dissuade this way just in case I slip. I would not have skin of my finger. OK look at this. The whole thing comes out OK and then you can actually use this to make a little tome a tall flower. You see look at how beautiful. It's what you call beauty is only skin

deep. Look at this. And then when this is done. All we have to do. Is good God who made all beef rye over a year. Look at this this is a marvelous dish. Everybody can do this at home. Look at how beautiful. Thank you. Are you going to do you think you know you were going to get the patient which is hot and spicy Hoon and dishes are uniquely spice. Wonderful flavor very distinctive and embellished the hotness of chili. Well August spices here we're going to have to be forgiven who NIMBY view can make a lamb good substitute you can make a whole chicken won't cut it up really fast. If you have a lot of people you cut it in this way you couldn't in the how to make it twice as big and then you cut in half and then this what you have twice as many pieces and you go one two three four five six seven eight nine 10 11 12 1 ton ton ton ton ton oh

so simple. And then you put them all together like this. Let me show you how easy to transfer what Ok you have it over here right. Look one two and. Done OK. Marinate this once again with dry sherry. All rice wine with a bit of cornstarch. Always use Constance soon to Jews give that nice bind and also always remember to use some soy sauce. OK. Makes them more. Always remember this is about a tablespoon of each dry sherry answers and always let it sit for a little while. K. set it aside and you can get ready to cook. First hit up the walk nice and piping hot. Get ready your special season's walk in the mean time why we hate heating up this walk. You don't want to put meat in a Cold War Allies stakes. You're going to have beef jerky. OK so the first thing to save time. Want to cook this will broccoli I used broccoli. You can use as bear I guess. If you kid

particularly kids don't like broccoli but it doesn't matter is OK because you can still be president someday. Now we're going to put it right here and stir a little bit. OK let's do a little bit. Make sure to put a few drops of oil this way and keep the Greens of this broccoli. Let it cool for a little while in the meantime we're going to get ready to cook all beef hot. Walk long tablespoon of oil then use. Oh I love garlic does time. So I use a little more garlic a few more garlic tool tablespoon of garlic and one one tablespoon of five but two people can taste good. This is how fast you can do to garlic. I never spend so much time to do garlic but I love God so much I don't mind spending more time. You burn more to get a lot of garlic and then when the god exists you put the Beav all listen to this sizzling sound.

Favelas. You make sure all your horn to don't walk. Why. This is not in the mean time of broccoli getting ready. OK we're going to make a song I want to put the sauce are all into all beef and then would put up broccoli. Ryan here so everybody can do it. Look at this molecule with smoke. Good when it's done we're going to make a sauce. Look at this the source is very simple. I have about a tablespoon. Today was all dried Sherry of some sesame seed or one tea is what it says he still can I have approximately one tablespoon of two tables one of a rise of vinegar and milk and you're all regular saw it has some color contrast a touch of sugar about how with his when he's born. You're like hot and spicy food like me. Ah Lollo chili paste. This is hot enough this very hot this is so hot that I might be

nervous to talk about myself and then put them all to get a long look at this and then we will get this strainer to swap because this broccoli is all done. Look it is all done. We'll put it right over here. Let's get all our broccoli out this strainer is the model that is so marvelous. I can pick everything up. OK and then the final touch is to think can add up all of this corn starts thinking about this all this is basically a funny look at this when it's done. Ah I'm excited I'm so excited. I drop that thing. Where you drop it. You just pick it all up. Here's how you just transfer food from the walk to the plate. You put the plate right here put all the food raw in the middle.

Look at there now if you have a tiny bit of time you know what you can do you can do a very interesting garnishing. OK let me show you here tonight. One we show everybody so everybody can see two three four total concentration and complete silence please. Not out number slices and then everything is done and you have pieces like this. Look at this and then you touch every other one in one targeting to targeting three targeting for targeting. You have beautiful garnishing looks like this. This way you can garnish your dish and put it in the right and you. Look at our. THANK YOU THANK YOU THANK YOU. Thank you.

Need me I'll grant you. The steak will black mushroom. But first we'll find out how many different types of mushroom available on the market today. Here we have the Oyster Mushroom the regular Oyster Mushroom you can find fresh the regular button mushroom white button mushroom the brown button mushroom and straw mushroom looks like a little baby here and then this is Japanese style. Almost a mushroom. Not easy to find and this is a must shoot Tucky mushroom a Japanese style mushroom grown in car auto and then we have she talk a mushroom. OK China's call scene is like the black mushroom but it's fresh and this is centered around mushroom very very famous European. Aside from the fresh Well you also have the dry one. Here you have the regular dry shit talking mushroom with the black much of the Chinese gold. When you got to soak it of course and this is the hair black moss

and this is the shredded Julian wood year old tree ear and this is white fungus. Also call snow fungus. You can put in soup and the search and this is the tree and this is the regular dry white button mushroom. So all of these I'm going to use a black mushroom in my next dish and this particular dish I'll call it going to stick with black mushroom and instead of using the dry one OK. And soak it for half an hour. I'm going to use the fresh one to make the sauce OK. See this is how it looks. Looks like a little you can grow it. You cut the stem off and you set it aside. What are you going to do. I really don't care. OK. When you cut it out. One two three four five six seven eight seven a side. Right here. OK.

Put it aside. OK. You can cut the believe you can cut the mushroom ahead of time. But normally I would cut the Beaverhead down because this way you can marinate it. I'm going to marinate the beef with approximately one teaspoon or one tablespoon of mince ginger. OK chop the ginger up about one half a teaspoon of black pepper and a tiny bit about two tables boon two three tables one of dry sherry. If you want to make it more interesting use a tiny bit of Sichuan peppercorn roasted or toasted peppercorn mix them or put them all together. Get rid of these go by move them around. Let a sit marinate anywhere from 15 minutes to half an hour overnight. You have time you can marinate for two months. Now let us sit aside and we're all ready to grill it because we're going to turn the grew long. This

instant grill is hot so we will put this in here and let it grill the great thing about this is when you eat steak. You can have the whole piece per person you don't have to worry about the winding it up. Look at this can you hear the sizzling sound marvelous and then when is. Well why are you growling that is you do not want to waste time so you're going to make the sauce here and I'm going to turn the song we're going to make our little black mushroom sauce first. You have a kind of a margarine or butter. Ok use medium heat. OK and I also use a tiny tiny bit of mushrooms sauteed some mushrooms and ginger and garlic. OK. This will give a nice taste to and garlic is done. Garlic is ready. This is Charlotte.

Marvelous and I go faster than this you might not be able to see it. So that's why I slow down. Oh OK. We have more ginger and garlic. We'll have more as Charlotte So it's going to be very very delicious. You cooked our beef steak of our two three minutes on one side depends on whether you like medium rare or medium and then you put the sauce. We're going to have the beef broth when it's nice and ready. No stir fry stir fry because the mushroom doesn't take too long the coaches don't have to put in too early but you can put it on and just sauteed a little bit and get the flavor into it. OK. And then put this in one and let's check our steak. Always digs the looks awful as Marvel is look at is this is going really well and then also let's make the sauce with a tiny bit of soy sauce and wish to serve sauce one tablespoon with saws and

about one teaspoon of dry sherry and a dollar teaspoon of sesame seed or up to our two teas Boone and a tiny bit of oyster sauce one to two tables with oyster sauce. This is going to be marvelous sauce. OK everything is right here and then you can thicken this up. When the mushroom is cooked they slightly shrink a little bit and then when it's ready you're going to make sure you put a timer cornstarch and also you want you can also use soy sauce a tiny bit of soy sauce. You can also use a source to marinate your. Beef. Of course when this is nice and done we will get it out. We will put on the steak over here. OK we'll put the stick over here. Let's get this out. This is marvelous. This is so good. This is marvelous. I want to show you how to do it. OK. When this is done. You can cut it up like this. Look

this is a piece of fat. We don't want it. One two three four five six seven. And you set it aside and you line them all up around here. Look at this. One two three four five six seven. Medium rare. And then you put the sauce right on top. Look at the beautiful dish. Let's see how beautiful this dish is. Look at how beautiful. I think I like this. This is going to be absolutely marvelous. Look at this isn't real. Thank you. Thank you China. Thank you China. Thank. You. In China they don't really use chopstick they don't use a knife in the table they use chopsticks so makes food fire and table a lot less hazardous. OK now you say where's the beef.

Here is another beef. This is I'm going to do an out a dish called the Korean barbecue short rib. You go to the Korean restaurant you go to career Korean restaurant a lot of these type of the barbecue short rib barbecue beef in the menu. So anything on the menu except talk. And we're going to marinate this first in this particular thing. I'm going to set this aside put it right here. We're going to marinate it with. This is what you call this. This is toast sesame seed will produce of wheat and will crush this. And we have a lot of garlic a lot of garlic and you hear this little pop popping sound. If this is going good says I but I'm afraid as you are again exhausted. How will I marinate this. Very good. Some garlic and ginger mince garlic and ginger. You can use up to tool tables going off each because in Korean food they use a lot of garlic every day in Korean

food is garlic festival. And then you also use dry sherry of a cup and also have a couple of chicken broth and also use a tiny bit of soy sauce about 4 tablespoon or so and let it marinate. And of course to make it more Korean You can use also a tiny bit of. Or look at this this is what you call sugar. Make it nice ok. Now long after you marinate this you have to grill it. Now how long you have to grow it it depends on where you one medium rare or rare or end cut and we'll we'll we'll if it doesn't take too long to do. Particularly you have a hard grill and this is what you call the Korean style. Bob rips we go to store your ads for Franken rips you get about quarter of an inch thick and about six to eight inches. Why. Hot long. OK you have an extra appetite cut it

12 inches long. It makes no difference. Your Coke OB proximately one to two minutes and it's time look at this this is marvelous. This is really good. We are going to when is ready we're going to put this in this this marvelous dish to serve pickle daikon makes it very interesting. Now when you cook this make sure you do not want to over cook it because it's so thin. OK. Turn around look at how beautiful. Can you see that there are many different types of rips in the market. Spare ribs shot rips. Adam's live albums not lives rips. And this is my you ripped all kind of lives they see how beautiful it is as wonderful when is nice and done you want to set the society you are going to garnish if you have time you can quickly show you very very fast.

OK well that is very easy. Do a little garnishing cut it out put in ice water put an ice water ice water and the whole thing would open up like this. Now every time you touch on a Hot Chili Pepper like this make sure you wash your hands before you touch anywhere sensitive. Your lips are gun nuts. I'm not kidding. I'm serious when this is done. Put it over here and any of the leftover marinate all you have to do is thicken it up and poured it right on top and you have a wonderful dish. Look at how beautiful it is. Korean barbecue short rib. Today. We have a really big set up. We have done everything except believe cakes but I'm too modest for that. So until next time remember if Yang can cook so can you

join good thang. Do Order your copy of Martin Ian's latest cookbook called the toll free number on your screen. Everybody's walking includes one hundred seventy six pages of recipes and beautiful color photographs. The book contains all of the recipes prepared in the series plus more great delicious Chinese dishes right in your own kitchen with easy to follow recipes. Just 12 95 plus handling call 1 800 4 4 1 3000. And please have your credit card ready. That's 1 800 4 for one three thousand for everybody's walking. Yan Can Cook was made possible by. The maker of Oriental sauces and seasoning some 60. 30. And by tailor a. Creator of type and international cookware tailor and designs products for the home to complement a contemporary. Style. And from salad

the brownies. We've been a part of. Thank you.