@@billzigrang7005 You can definitely use it for other cut too, if you prefer a super tender texture. But I think a nice flank steak will stay plenty tender and juicy so it's really not needed.
I'm sorry, but I just can't believe you don't use a wok when cooking for yourself or your family. And that instead, you use a nonstick pan. I just can't believe it. This is Chinese heresy! 😂 And yet, beautiful looking results.
I do have a small 9" flat bottom wok that I use for vegetable stir fries and fried rice for 1 to 2 servings. It is quite small so I rarely use it to make bigger dishes because I need to cook in batches. I use my 12" carbon steel skillet if I need to cook things in bigger volume, because a larger wok don't heat up properly on my stove. For daily cooking, I use my nonstick when I need to reduce oil consumption (the carbon steel wok requires more oil), and cook fragile things like fish, which is quite often. I also have many Chinese friends who never use wok at home because it sets off fire alarm constantly. I do think many Chinese especially older generations like to use wok for their everyday cooking, if they live in a house that has a powerful gas stove and proper ventilations. But that's not the case for everyone.
I have a wok, but I don't know how to do the movement. I appreciate you showing another way of doing it that is easier for me.
I’m gonna try making this, thank you. Would ribeye also work for this recipe?
Obviously the food is really nice, but compliments about the music as well. :)
You're some kinda awesome
Maggie, I notice you didn't add baking soda or baking powder to the marinade to tenderize the beef. ?Any particular reason?
Never mind - I just saw (today's) blog post - only necessary if using tougher cuts of beef.
@@billzigrang7005 You can definitely use it for other cut too, if you prefer a super tender texture. But I think a nice flank steak will stay plenty tender and juicy so it's really not needed.
I'm sorry, but I just can't believe you don't use a wok when cooking for yourself or your family. And that instead, you use a nonstick pan. I just can't believe it. This is Chinese heresy! 😂 And yet, beautiful looking results.
I do have a small 9" flat bottom wok that I use for vegetable stir fries and fried rice for 1 to 2 servings. It is quite small so I rarely use it to make bigger dishes because I need to cook in batches. I use my 12" carbon steel skillet if I need to cook things in bigger volume, because a larger wok don't heat up properly on my stove.
For daily cooking, I use my nonstick when I need to reduce oil consumption (the carbon steel wok requires more oil), and cook fragile things like fish, which is quite often.
I also have many Chinese friends who never use wok at home because it sets off fire alarm constantly.
I do think many Chinese especially older generations like to use wok for their everyday cooking, if they live in a house that has a powerful gas stove and proper ventilations. But that's not the case for everyone.