- Home
- Beef
- How To make Beef& Scallop Saute
How To make Beef& Scallop Saute
2 tb Peanut oil
1 t Minced garlic
1 lb Beef cut for stirfry
1 pn Red pepper flakes
3/4 lb Sea scallops
1 pn Red pepper flakes
1 1/4 c Sliced green onion
1 tb Water
1 pn Fresh ginger
1 pn White pepper
1 t Salt
Heat oil in wok or large skillet until almost smoking. Add garlic and beef, then scallops, and stir-fry about 30 seconds. Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.
How To make Beef& Scallop Saute's Videos
Super Easy! Garlic Beef & Asparagus in Oyster Sauce 香炒芦笋蒜茸牛肉块 Chinese Beef Stir Fry Recipe
Garlic Beef Cubes with Asparagus is a quick and easy Chinese stir fry recipe made with chunky beef cubes to add substance and a bold, beefy flavour to the dish. The crunch of the baby asparagus further enhanced to the dish's satisfying balance of flavours, textures, and colours. We seasoned the dish with simple Chinese ingredients like oyster sauce so that you can easily replicate it at home.
See the ingredient list below for your easy reference.
Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!
Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos.
Stalk us!
Youtube: youtube.com/spicenpans
Facebook facebook.com/spicenpans/
Instagram instagram.com/spicenpans
TikTok tiktok.com/spicenpans
Website: spicenpans.com
Chat with us! info@spicenpans.com
Thanks for watching!
See you soon.
------------------
This video is brought to you by La Gourmet.
You can get their products from
Garlic Beef Cubes with Asparagus 香炒芦笋蒜茸牛肉块 Chinese Stir Fry Recipe
Ingredients:
Serves 3 - 4 pax (if served with other dishes)
Serves 2 pax (if you are having this on its own with rice)
-------
Marinated beef cubes
-------
400g (14.1 oz) ribeye steak (cut into bite-sized cubes)
1.5 tablespoons light soy sauce
0.5 teaspoon grounded black pepper
0.5 teaspoon sugar
-------
Sauce
-------
60ml (2.03 fl oz) water
1 tablespoon oyster sauce
1 tablespoon premium dark soy sauce
1 tablespoon cornflour
-------
Other ingredients
-------
10 cloves garlic (thinly sliced)
5g (0.18 oz) unsalted butter
120g (4.23 oz) baby asparagus
===
Don't know where to get the ingredients or don't know what they look like? See the links below. These are just for your reference. Get them only if you think the price is right or the reviews from other buyers are good.
Light soy sauce
Oyster sauce
Dark soy sauce (we've never tried this brand before so you gotta trial and error until you find a good premium dark soy sauce. The one we use has a really nice consistency - it's not too thick but not too watery. It's also not too salty and has a slight tinge of sweetness. The main purpose of dark soy sauce is to give your dish a dark colour with a really nice caramel taste)
Cornflour
----------
Staying in Singapore or coming over for a holiday? Get the cooking tools that we used in our videos:
You can also get La Gourmet products from most major departmental stores in Singapore as well.
-------------
Microphone: Sennheiser AVX digital wireless microphone system
Get it in Singapore:
Get Sennheiser wireless microphone from Amazon:
-----------------------------------
If you like this recipe, you might like these too:
The Only Beef Stir Fry You’ll Need! Amazingly Tender! Chinese Beef with Ginger & Spring Onion 姜葱牛肉
How to Stir Fry Super Tender Beef in Black Pepper Sauce 黑胡椒牛肉 Chinese Beef | Better than takeout
Even Beginners can cook this Super Tender Broccoli & Beef Stir Fry 西兰花炒牛肉 Chinese Stir Fry Recipe
-----------------------------------
Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
Chinese Beef and Mushroom Stir Fry Recipe
This is a rich and delicious Chinese beef and mushroom stir fry.. In this Chinese stir fry I use both shitake and bella mushrooms. The sauce is rich and delicious. Better than take out Chinese! Enjoy.
#beefstirfry #chinesestirfry #tesscooks4u #beefmushroomstirfry #cooking #chinesefood #recipes
*****************************************
PAYPAL donations are greatly appreciated
*****************************************
*****************************************
PRODUCTS I AM USING ------ AFFILIATE LINK
Tess Cooks4u Amazon Store
*****************************************
OTHER RECIPE VIDEOS YOU MAY LIKE TO SEE
How To Cook PERFECT SCALLOPS with Lemon Garlic Butter Sauce Recipe
Oven Baked LEMON GARLIC CHICKEN Recipe ~ Family Budget Dinner
Tex Mex Tamale Pie with Jiffy ~ Easy One Pot Tamale Pie Recipe
How To Cook Southern Style Stewed Chicken ~ Classic Southern Chicken Recipe
How To Make Cajun Dirty Rice ~ BEST New Orleans Style Recipe
Cheesy Ground Beef & Potato Casserole ~ Hamburger Potatoes Recipe
Copycat CRACKER BARREL Meatloaf - Best Meatloaf Recipe!
Classic Chinese Egg Foo Young Recipe ~ Egg Foo Young Recipe
Asian Recipes by Tess Cooks4u
*****************************************
Chinese Beef and Mushroom Stir Fry Recipe
INGREDIENTS:
1 pound thinly sliced beef - I used London broil cut/ top sirloin cut
1/8 tsp. white pepper
2 tsp. light soy sauce
1 tsp. cooking wine
1 tbsp. cornstarch
*Mix and marinate for 30 minutes
Sauce:
1/4 cup water
2 tbsp. oyster sauce
2 tsp. dark mushroom soy sauce
1 tbsp. cooking wine
1 tbsp. sugar
1 tsp. cornstarch
*Mix well
1 cup diced onions
1/2 cup shitake mushrooms - small or large sliced
16oz sliced button or bella mushrooms
2 tsp. minced garlic
In a wok or pan on high heat add oil and beef.
Spread and let cook for 15-20 seconds before stirring.
Cook and stir for 2-3 minutes or until beef is done.
Do not over cook. Remove from pan.
On med high heat add oil and minced garlic.
Cook and stir for 30 seconds.
Add diced onions, cook and stir one minute.
Add shitake mushrooms, cook and stir one minute.
Add sliced bella mushrooms, cook and stir 2-3 minutes.
Add beef back into pan and stir to combine.
Pour sauce over top, cook and stir for one minute or until sauce thickens.
Right before done cooking, add green onions and toss one more time.
Serve and enjoy.
*****************************************
PRODUCTS I AM USING ------ AFFILIATE LINK
Tess Cooks4u Amazon Store
*****************************************
Follow TESS COOKS4U on Social Media:
Please SUBSCRIBE to Tess Cooks4u:
YOUTUBE:
FACEBOOK:
WEBSITE:
TESS COOKS4U AMAZON STORE:
PAYPAL LINK:
EMAIL: tesscooks4u@gmail.com
*****************************************
Seared Scallops With Chorizo Butter, Cauliflower Puree And Pea Shoots: Simply Gourmet
The perfect accompaniment to sweet seared scallops is salty chorizo butter and a creamy cauliflower puree. In this episode of Simply Gourmet, chef Rich Harris shows you how to create this brilliant dish which is sure to wow your guests on any occasion!
Subscribe!
Check Out Our Channel Page:
Like Us On Facebook!
Follow Us On Twitter!
Watch This and Other Related films here:
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Ingredients
12 scallops, roe removed
olive oil
sea salt
white pepper
handful of pea shoots
1 small head of cauliflower
1 ltr whole milk
220 g unsalted butter
180 g cooking chorizo
Step 1: Make The Chorizo Butter
Score your chorizo with a sharp knife and peel off the skin. Roughly tear it apart and place into a saucepan. Add 200 g of butter and turn the heat down to its lowest setting. Leave the mixture to cook for 45 minutes so all the flavour from the chorizo is extracted. After 45 minutes take the pan off the heat and strain the liquid into a bowl through a sieve. Try not to pour in any sediment which might be left at the bottom of the pan. Place the bowl in the fridge for at least an hour for the butter to set.
Step 2: Cook The Cauliflower
Cut the cauliflower head into quarters and remove the core. Roughly chop up the florets and place into your pan. Pour in enough milk to just cover the cauliflower. Give the mixture a stir and then bring up to the boil. Reduce the heat and leave to simmer for about 10 to 15 minutes, until the cauliflower is soft.
Step 3: Make The Puree
Once the cauliflower has cooked, strain off the milk and place it to one side. Put the cauliflower into a liquidizer and pour in a small amount of the reserved cooking milk. Season with white pepper and then blitz the ingredients until smooth. Add a little bit more milk if needed if your purée is too thick and blitz for a few more seconds.
Step 4: Add Butter To You Puree
Once the purée is smooth and has become a bright white colour, add in 25 g of butter. Blitz the purée again to mix in the butter. If you are making the purée in advance, pour it into a bowl, cover in cling film and place it into the fridge. You can then heat it through when you are ready to serve your dish. However, if you want to use the purée straight away pour it back into the pan and place on a low heat while you cook the scallops.
Step 5: Cook The Scallops
Remove the chorizo butter from the fridge. Pour some olive oil into a bowl and add your scallops. Add a large pinch of sea salt and a sprinkle of white pepper and using your hands coat the scallops in the seasoning. To ensure your scallops cook evenly add them to a frying pan on a medium heat, in a clockwise pattern starting at 12 o'clock and working your way around the pan. After 1-2 minutes turn your scallops over. Add a spoonful of chorizo butter to the pan and as it melts spoon it over the scallops. Cook the scallops for another 1-2 minutes before removing them from the heat. Drain the cooked scallops on kitchen towel.
Step 6: To serve
Spoon some of your warmed up cauliflower purée onto the middle of your serving plate. Place 3 drained scallops on top and pour over a small amount of the chorizo butter. Garnish with some pea shoots and serve.
Pan Seared Japanese Style Scallops
Experience the art of cooking with our Japanese Scallop Recipe video! Learn how to sear succulent scallops to perfection, and elevate your culinary skills with the exquisite flavors of mayo sauce. Join us in this quick 10-minute culinary adventure, and savor the taste of Japan from the comfort of your kitchen.
* Don't forget to share and like if you want to help support our channel!! *
Full recipe with full step-by-step pictures |
Ingredients:
9-12 Medium Sized Sea Scallops (dry scallop)
1 tbsp Olive Oil
1 tbsp Salted Butter
4 tbsp Kewpie Mayo (can sub with regular mayo but will alter taste)
1 tsp Soy Sauce
1 Stalk Green Onions
1/8 tsp Togarashi (optional, can sub with ground red pepper)
| Follow LCA to be the first to know when we release a recipe |
New Recipe Notification |
Instagram |
Pinterest |
Facebook Group |
STIR FRY KAILAN 轻松简易炒芥兰
Hi dear Kitchen Lovers!
If you love veggies then this recipe is for you.
I will share to you how to cook stir fry vegetables in Chinese style but in a very easy way.
What ever race we came from it is always the best if we try different kinds of cooking ideas beyond our comfort zone.
In this recipe I used:
Serving of 2-3 persons
200 grams Chinese broccoli/ Kai lan
1 table spoon cooking oil
4 pcs thin slice ginger
3 cloves chop garlic
1 1/2 table spoon oyster sauce
1/2 table spoon fish sauce
1/2 teaspoon sugar
1/2 cup water
1 table spoon Chinese cooking wine
(shaoxing Huatiao wine)
Keep safe and happy cooking ❤️
#stirfrykailan #chineserecipe #cookingwithshamae
Email me @tanshamae4466@gmail.com
Instagram :shamae_world
Perfectly Seared Scallops | Christine Cushing
In this live taping, I show you how to perfectly sear fresh scallops in a pan. With a mix of thyme, lime, ginger and clam juice, you will love the simplicity of this quick recipe. It's made all in one pan, with cold butter whisked in at the end to create a creamy sauce that tastes like you paid big bucks for it. No edits or cuts. FULL RECIPE BELOW.
Check out these other amazing videos:
Authentic Spanish Seafood Paella:
Mastering Paella in Valencia, Spain:
Pan Seared Salmon Fillet:
Pan Fried Trout Fillets - crispy without flour:
Garlic Shrimp Greek Style in 30 min:
Grilled Sockeye Salmon:
Subscribe for more videos:
RECIPE: PAN SEARED SCALLOPS
5 fresh scallops
1 tsp. extra virgin olive oil (5 ml)
1 tsp. + 2 Tbsp. cold butter in cubes(35 ml)
sea salt and freshly cracked pepper
grated zest of 1 lime
1 tsp freshly chopped thyme (5 ml)
1/2 tsp. grated fresh ginger(2.5 ml)
1 Tbsp. lime juice (15 ml)
1/4 cup clam juice (50 ml)
grape tomatoes, cut in half
Combine salt , pepper and chopped thyme .
Season scallops on both sides with mixture.
Heat olive oil with 1 tsp. butter.
Once oil is hot place scallops into pan and sear on medium high heat , about 3 minutes on 1 side and sprinkle with chopped ginger and lime zest.
Flip and repeat for about 1-2 minutes on other side, depending on size of scallops, until deep golden brown on both sides, and scallops are a little springy with pressed down.
Remove scallops to a plate, reserving juices.
Deglaze pan with lime juice and clam juice. Remove from heat if too hot. Whisk in cold butter until sauce is creamy and not too tangy.
Pour scallop juices into sauce and serve scallops drizzled with sauce.
Connect with Chef Christine on social media:
Instagram:
Twitter:
Facebook:
Christine's Website:
Linkedin:
#scallops #seafood