How to Make Chinese Takeout Favorites: Homemade Scallion Pancakes and the Best Beef Stir-Fry

Byamazingfoodstv


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Host Bridget Lancaster goes into the test kitchen with host Julia Collin Davison to learn how to make the best Beef Stir-Fry with Bell Peppers and Black Pepper Sauce at home. Then, tasting expert Jack Bishop challenges Bridget to a tasting of soy sauce. Next, test cook Keith Dresser shows Julia how to make the ultimate Scallion Pancakes with Dipping Sauce.

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30 Comments

  2. I love the way you say you are going to add 2 teaspoons of oil, and then actually add TWO TEASPOONS of oil. So many cooking shows say they are going to add a specific, measured amount of oil, and then pour about 4 times as much as that directly out of the bottle.

  7. The fermented ones have a slightly boozy aroma to them sometimes, don't they? It's nice because the alcohol is volatile, so you get a completely different experience if you cook it for a bit. It's like having two sauces in one.

  14. Aiyah, too much oil In this method! Wok is preferred to manage high heat needed to quick sear without overcooking ingredients- uses less oil!
    Sequence of proper stir fry:
    1)Heat wok until smoking hot (which is why nonstick pan is not advisable)
    2)Cold oil into wok (“hot pan, cold oil: food won’t stick”) add aromatics such as onions, garlic
    3)add marinated meat (coated with a bit of cornstarch) to wok, spread across bottom to sear, “stir fry” & push to side of wok
    4) add veg to center of wok (no additional oil needed), quick sear
    5)stir meat back in with veg to combine, quickly stir in “sauce” to coat
    Ingredients… done! Remove to serving platter.
    Yes, baking soda helps to tenderize meat.
    Wine (or apple juice for non-alcoholi version) also provides a bit of acid to tenderize + a bit if sweetness to the char
    Cornstarch coats meat to help
    retain juices, thicken sauce & provide silky mouth feel without oilyness
    Why water added to sauce?

  20. Don’t ever let these folks get hold of your email address. They are relentless. I have unsubscribed frequently without success on their website yet still get unwanted emails. I’ve even added them to my junk email list yet they apparently change their email addresses to get through. I’m frustrated and irritated.

    Great videos and recipes but terrible engagement.

  22. Everyone needs to remember this: America's Test Kitchen's goal has always been to provide foolproof recipes, utilizing the science behind cooking, to allow virtually anyone to replicate a recipe with success while using ingredients easily available to most of the U.S.A.

    That said, I'm guessing if anyone can lay their hands on fresh ginger, chances are pretty good Shoaxing wine is available. And what is up with the non-stick skillet on high heat? ( Get a wok.)

  29. I love this recipe, I am a big fan of pepper steak, but making it at home now with your recipe beats all. I can have better meat and flavor than taking out. I do like some sweet onions add to mine. I enjoy watching you cook, especially the fact you explain why something works. Thank You

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