@@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’m gonna try making this, thank you. Would ribeye also work for this recipe?
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.
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.