Stop Cooking Beef Like This… (Do This Instead)

Dyna ni, stir fry, add cashews. A little bit of long hair. Hello everyone, welcome to the Backyard Chef. I'm Rick. Today, I planted cashew nuts. A quick Chinese, really quick. Get it on the table, on the table in about 25 minutes. Really easy. Put rice on it, eat it with chips, anything like that. Everyone makes chicken and cashew nuts. We're making cashew nuts. This is a small piece of the upper side. And we can see the grain running that way. So we're going to cut across it. However, we need to prepare some vegetables first. For this, we have some onions. And everything today is in chunks. Okay, we want chunks in here. Okay, and we were just about to pull those segments apart. In a minute. Let's just, just chunk it. Like that. As you can see, we've got these fabulous chunks in there. Okay, help it along the way. Just take the time to do this. Just pull it apart. Nice and steady. You don't have to be so perfect if they don't fall apart. They will when you stir-fry. But you know, it's going to be easier on our stir fry If this has already been done. Okay, I have a pepper. Once again, we want chunks. And as you can see, it's not the best. But it is absolutely perfect for this dish. So once again, it's chunks. There you go. You got onion and green pepper. I've got a couple of chilies here. Now these chilies are not for heat. These chilies are for color. So what we're going to do is slice them like that. Now you can remove the seeds if you wish. It's just nice to have that touch of red in there, you know. I mean, you could add a small amount of red bell pepper. You could even use tomatoes, couldn't you? Come on. So we've got that going on. Right, our beef then. We need to cut this up because it's going to be marinated. This thing is quite long, look. Quite thick. We're going to come in there. And then we're going to continue with this. As you can see, the grain runs that way, look. Can you see if I turn it that way? I don't know which camera captures it. But it goes that way. So we come across the grain, okay. Nice and steady. Now what we're going to do is cut it at an angle like this. Alright, we're going to cut at an angle. You don't have to. You could cut straight down. So we have two tasks to complete. We want a little bit of marinade on this beef, okay. And it's a very straightforward marinade. And we're going to make a sauce together. Okay, so this is light soy sauce. Now we want some cornflour or cornstarch or potato starch. Up to you. I'm going with the cornflour, cornstarch. No particular reason, I just happen to have it in my hand. And we want about a tablespoon in there. I'll probably mix and match now that I've done that. I'll probably use the potato starch slurry. A little bit of oil, please. About a teaspoon or so in there. And we want some water, a couple of teaspoons. That will do it. And then we're going to mix that. It doesn't require anything else. Okay, come on, in there. This will absorb this fluid. We don't have to worry about that. It's going to be a nice, sticky beef. And we're going to let this sit for about 10 to 15 minutes. No more. And yes, there is no baking soda in this. Okay. That's it, one side. Alright, we want to make a sauce. Get a bowl. We're going to mix everything together and just throw it all in there. Come on. You want about a tablespoon of Shaoxing wine or a tablespoon of light soy sauce. Oyster sauce Sugar. Want some water. A pinch of white pepper. And we're going to make a cornstarch slurry separately or a potato starch slurry. We'll use about a teaspoon of potato starch to one tablespoon of water. We want a thick slurry for this one. That's our sauce over there, on one side. So there you go, potato starch in there. And a little bit of water. That's it. We'll have to stir it before adding it to our dish. So we want to bring in a pan. You either dry roast or you fry. A little oil for me in there. And we've added a touch of color there because these are raw cashew nuts. Okay. A nice touch there. Don't burn them. That's it. Out. A little bit of oil in there. This is peanut oil, but it doesn't matter what oil. Okay. In there with a little bit of garlic and ginger. There's your beef. Spread it out in the pan. It's a slight sear and hint of flavor on this beef, and then it comes out. Now what you could do, I started this off with garlic and ginger, but you know, for some people They might prefer to cook the beef, remove it, then add the garlic and ginger. But I like that flavor on the beef, but it's up to you. And you can see all of this right here. This is the cornflour and the beef juices, the water from the beef. It's only about three minutes on there, no more. Okay, we don't want to overcook it, do we? That'll do for me. It's coming out. That beef is settled. Now I'm going to wipe that out. It's always nice to start from scratch. There you go. Nice and steady. In there with some oil. So if you're doing it the other way around, you'll add your garlic and ginger now. Onions Pepper. Stir fry, but no color as such. If you get a slight hint that doesn't matter. All we're trying to do is ease it. We want crunch. Get some nice hearty vegetables there, look. Now it's only about a minute, a minute and a half on this. Back in there with that beef and all the juices. There, cashews. In there. That lovely sauce we've made. Oh, what a smell. Oh, yes, please. Oh, what a smell. Oh, that looks absolutely sensational. It smells marvelous. A little bit of that potato starch or cornstarch slurry. And let's get that glossy sauce on there. That will do. Some green onions. That chili is for color. A small drizzle of sesame oil. Just give it that Chinese flavor. A pinch of white pepper. That's it. Serve it up. Come on. On there. There you go. Beef and cashew nuts. A small amount of green onion. There we go. Stir-fried beef and cashews Better than takeout, isn't it? I'm not sure. Come on. We're in on the beef. Oh, oh yeah. Oh, that is delicious. Our vegetables. Alright, we know they're going to be under pressure, don't we? There you go. That's a really easy stir-fry. This beef is exceptional. Oh, anyone can chew that. Truly, truly delicious. Easy one to get right there. Share with your friends. Tell them how easy it is to make beef and cashew nuts. Absolutely love it. Nice and simple. Now, obviously, you don't have to add the chillies at all. If you don't want that color in there. So if we just take those out of there, That's what you're going to get. Okay, you're going to get beef, onions, and cashews. and your green peppers. Save some money at the takeaway. Enjoy at home. And if you like what we're doing, A big thumbs up, subscribe to the channel, Ring that bell. I'm going to have to pinch a few more of these. before we serve it up. Oh, yeah. Amazing. We'll see you in the next video.