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
Need to rinse the baking soda off after tenderiser the meat to take away the metallic flavor as baking soda has aluminum in it .trust me it makes a big difference and your stir-fry won't have that funny taste. Just a suggestion 😊
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!
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!
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 😂
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.
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.
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.😊
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!
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.
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.
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
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
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?
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.
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.
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?
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!
Could you do a takeout series 😍😍😍this looks so yummy im definitely making it
I really like when you give tips like putting the steak in the freezer for 10 minutes!
You are my only go to for a new dinner idea and you never ever ever steered me wrong! Luv ya chef Laura! I say that with much respect! Go girl
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
Yeah that's a great tip 🤘
Need to rinse the baking soda off after tenderiser the meat to take away the metallic flavor as baking soda has aluminum in it .trust me it makes a big difference and your stir-fry won't have that funny taste. Just a suggestion 😊
Looks so glossy and delicious! I'll be making this soon! Thanks Laura😊
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!
Looks So Delicious . Eazy Peazy!!!!! Simple, but Good !!!!!!
Another A+ for you -- I'll fix this tomorrow. BTW, this looks like it would work for broccoli/beef with no changes in the sauce.
Love,love pepper steak with mash/potatoes and some homemade bread. I love your bread with the beer making this today thank you, Bella ❤
That would be nice as a complete steak rather than a stir fry.
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!
What is mirin?
@@Bluemoonracer - sweetened rice wine for cooking 👍
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 😂
I made this for dinner last night and oh my gosh! 1. It was simply delicious. 2) my kitchen smelled so good. Thank you, Laura!
Beautiful and festive as always. Man i have missed your videos.
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.
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.
Jesus died and rose again for your sins. Believe in him and you will be saved and go to heaven!
@@Daina-g3x please stop
I’m making it this evening 😋, love pepper steak
I use a flat bottom Wok. I love your recipes and videos.
Great tip on the meat, Laura! Never thought of that. 🥰
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
Well definitely try looks yummy. Thanks, Laura.❤😊
I just had pepper steak over the week-end it was perfect💯
Dear God, that looks so good.
Thanks to Laura I learnt how to cook 🥰
Looks great!
You're making my mouth water now. Haven't had this in years and can this be made with pot roast in a slow-cooker? I want to make this soon.
That looks really good. Now I’m hungry 😂
Oh man, that looks awesome. Laura, you da man!!! 👍👍😘
Thanks Laura... Look delicious 😊
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.😊
Great recipe! Thanks Laura
Great recipe! I'm making it!
I seen on America’s test kitchen when you brown the beef add a teaspoon of baking soda it adds to the even browning of meat
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!
I just made this for dinner !! Delicious 👌👌❤️
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.
i just made this!! sooooo gooooodddd
This ,looks delishous❤
Great video, Laura! Just fyi, I think the recipe in the captions is for something else, though!
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.
Good ruster siracha is hard to find. Pepper steak is not my fave but that loos so good and im the same with stir fry. Crunchy veggies
Made it with you ❤yummy 😊👍🏼
Thanks so much!
Ciao
I’m not sure why.. but Laura, I could not stop laughing when you added the sesame oil and said “bing bong”! Lol. You are awesome. 😂😉
I literally came here to see if anyone else heard that 🤪
Looks delicious! There's a sriracha shortage that's why you can't find it. You'll have to try other brands.
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
Actually the corn starch tenderises it and makes it softer. Thats how Chinese meat is so tender.
Good job 👍🏻
Yummy 🤤
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
Made this yesterday and it was so delicious! Please send me some Sambal (I can’t find it here) and I will send you some Sriracha!
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?
Mushrooms. Carrots maybe. I personally don't care about carrots. Prefer bell peppers.
Thanks for the suggestion@@kazzicup
Looks delish Laura!
You can turn your grate on your stove to accommodate your wok
Still going strong making your steak fajitas you made a video on 11 years ago 😜 the steak is marinating rn
After almost hitting my finger with a chefs knife a few times, I'm definitely using that freezer trick!
what can you substitute Mirin for? where can Mirin be bought from?
Pineapple chunks and tomatoes 😊
❤😂😮 wow that's awesome looking 🥂
Alright, Cooking with fire!! A nod to Biker Billy! If ya don’t know, ya better ask!!
yummy
It's so weird seeing you skip the greeting! I've been watching for years ❤
💅🏿💅💅🏾💅🏻💅🏽❤️❤️💕💕 we love #Laurainthekitchen
The book will be better!!!!!
I need that pan
LOVE HER
Could I add some cashews? Pleeeease?!?🤩
WOW, that would be great over a bed of linguine.
Can I skip mirin?
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.
It’s listed now 😊
Yum!!!
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.
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?
It's called ginger paste. I think I've seen it in the produce section.
Maybe in New York or Beverly Hills
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.
😋
I can’t find Siracha anywhere either 😢
18$ a pound for flank??
I wish I had a woman that can cook like that
Cook yourself
@@megwillnot4815 I don't have to because your mother cooks for me
Wow your are change so much 6 years before i saw you
That shine...yumm...
BTW someone needs to fix the recipe underneath the video please, it's an entirely different recipe for a different dish
I heard there’s a sriracha shortage.
Yes we're on the 2nd shortage now. Hopefully next year will be better.
I think the recipe in description is the wrong one!???
you would have more flavor if you deglazed the pan with some wine ;)
The only thing I will change is to add the sesame oil right at the end as that is a finishing oil.
Yes, there is indeed a Sriracha shortage nationwide.😬
Jesus died and rose again for your sins. Believe in him and you will be saved and go to heaven!
I thought you meant peppercorn steak 😂
Wok Great wrong spelling but that is what its called
Good lord that's alot of brown sugar! Still looks good tho
Where is the baking soda?
You are missing the secret ingredient to tenderize the meat.
Too many ingredients in the sauce. I would need to simplify it. Omit the mirin omit something else. But it looks delicious. 🥘
When you feel tired after eating asian food, it's because they add MSG.
You left one ingredient out: Fresh tomato wedges added for the last 2-3 minutes of cooking (just enough to partially soften). Incredible flavor boost.
No more cheesy Italian music intro?
Miss it
Did I miss the pepper? 😂
Jesus died and rose again for your sins. Believe in him and you will be saved and go to heaven!
You are suppose to cut the veggies first and then the meat that's contamination
Sugar factory.
Yea it’s a no from me I’m sorry
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!