Up next in 10
Beef Stir Fry | Easy Beef Stir Fry with Vegetables Recipe
11K views
Aug 23, 2023
Get 50% OFF your first 6-bottle box http://bit.ly/BrightCellarsCowboy. Bright Cellars is the monthly wine club that matches you with wine that you’ll love. Get started by taking the taste palate quiz to see your personalized matches. #sponsored #beefstirfry #brightcellars Used in this video: Blue enamel bowl https://amzn.to/3lHpalX Cowboy Hash Knife https://www.kentrollins.com/shop-1 10-inch Lodge Dutch oven https://amzn.to/2lJmDgG Mesquite Wood Spatula https://www.kentrollins.com/shop-1 Bright Cellars Wine http://bit.ly/BrightCellarsCowboy Rode wireless mic: https://amzn.to/2ShDyEq For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/beef-stir-fry/
View Video Transcript
0:00
Hey, what are we talking about on this week's episode
0:02
Woo, we're going to break out the walk and we're going to walk and roll because we're going to make an authentic Japanese beef stir-fried right here at the wagon on Obertha
0:10
with a giant walk. You don't want to miss this and come on, I am getting it hot
0:25
Hey, thank y'all for stopping by the wagon on a chilly afternoon
0:29
it is, but guess what? The cowboy's going to the far east again today. Yes, he is. What
0:34
are we talking about? An authentic Japanese beef stir fry done right here at the wagon
0:39
Oh my gosh, I do be loving them flavors. But guess what? I have some really big news. This
0:45
video is sponsored by our good friends at Bright Cellars Wine. Yep, that's what I'm
0:50
talking about. You folks have seen me cook with a lot of wine. And hey, wine is good for
0:55
you, my heart doctor told me I should have a glass a day, she said. But due to the good nature of those
1:00
folks at Bright Cellar and Pony Express whipping and spurring and riding real fast, guess what
1:05
happened? They brought it right into camp it is. You ain't got to go to the liquor store. You ain't
1:10
got to go to the grocery store. These folks are going to send it right to you. And guess what
1:15
They're going to give you 50% off a box full of this. Now, I love Beesome wine. I really do. And I
1:21
love to cook with it because wine brings up a unique flavor that just blends so well with so
1:26
many different things, whether it be beef or seafood. But I'll be wandering around there in
1:30
the grocery store looking, does this one go with the steak? Does that one go with a hot dog? I
1:36
really don't know what I should be. Wine and a hot dog? Yes, you never know. I don't know what to pick
1:40
So the good folks at Bright Seller, they're going to send you this quiz and you're going to take it
1:44
and it's going to help it pair up to a box of wine that you need to your flavors and your taste
1:50
Well, I done took that quiz, and I think I made 100. So let's see how these folks at Bright Cellar have cowboyed this deal up
2:00
They'll be looking pretty good, they do. But the thing I like about it is they give you a player's card
2:05
You remember when you used to buy that bubble gum and you got one of them baseball cards in it? Well, this is even better than that because they give you a card for each wine telling you where it's from
2:13
when to serve it, how long to chill it, and what it even pairs with. So that's a lot of help for me because folks, I just be grabbing something at the store sometime
2:21
It might not go with it. So I'm going to pick me up one of these to go with this beef stir fry
2:25
And I'm getting hungry, so let's get after it. And look here, folks
2:29
What are we talking about? Some beef. Now I'm talking about a piece of what, Shan
2:35
What's it called? Flank. Flank steak. Now you'll see this is pretty lean as you look at it there
2:41
And I want you to be t it if there's a whole lot of fat on here of either side
2:46
And that this is pretty clean indeed it is you can see the grain in this meat as it runs across here so much and There so many different ways that you can use this piece of meat for anything but it makes great stir fry And to make this the most tender
3:01
that we can, we're just going to slice it in half first, just run across here. And all of you be
3:07
wondering, where you get that tool at, cowboy Kent? Well, folks, this is my good friend, Tom
3:12
Willoughby, that makes these. And they are so good. They are so sharp. So we're going to cut this. And
3:18
this is about a pound and four ounces. Now I want to start at the thickest end of this and I want you
3:24
to take your knife and I just want you to cut across here and cut it I think they call that
3:30
sushi style and then we're just going to cut it one more time like that. It'll go over in the bowl
3:36
but just remember to cut it at an angle and then we'll cut it again. Well folks we got our cut up
3:43
and it is time to put in the rest of the goodness here so we're going to add us some soy sauce
3:48
which is pretty close to probably a little, around a fourth of a cup, yes it is
3:53
a little bit of olive oil, which is that much. This is what's going to fool you
4:01
Yes, an egg. You've seen that stir fry when it comes out of there and it's really done right
4:06
It's got sort of a glistening little style to it. That egg gives it that so much
4:11
Now to help it to cling to all this stuff, we need to give it a little cornstarch
4:18
And then guess what we're just gonna mix it all up The acid that's in the soy is gonna help break this down a little and get it tender
4:26
And you can see how that egg is already giving it a shine or a sheen so folks
4:31
I am looking forward to this and when you get it to this point guess what we're just gonna season it with some just regular
4:37
Oh coarse ground black pepper Now when you got that beef all seasoned up and folks
4:43
Just let it sit over there because we're just gonna let it sit and rest and marinate in them juices
4:47
Till we get everything cut up. It might take you 15 minutes might take you 10 might take you five
4:52
But just let it sit over there bell pepper red and yellow broccoli carrot some garlic cloves
4:58
We're gonna go back in there with some fresh ginger after a while but folks you want to make sure
5:03
Because we're not cutting these in big old thick pieces sure We're gonna julienne them peppers to where they're sliced pretty thin
5:08
But we're gonna make these carrots to where they're pretty thin their self like and so then I want you to come back with just one
5:15
head of broccoli and just cut him off there to stems and just take right down through the middle
5:21
and just cut him right in half lay him over there well let's get them pepper sliced pretty thin
5:27
because folks we need to have a sort of even cook time on some of this so try to keep them all pretty
5:32
uniform when you're cutting them and don't cut doused finger this is an old tandem disc that is
5:39
great big my good friend down there in louisiana tony osmond give it to me it's been cleaned out
5:44
Y'all might have seen me make a garden stir fry and it's the same thing back in the summer
5:48
But folks these things are so great to cook with And if you can find these hey you can find a wok somewhere Now while we letting that right there we going to go ahead and put these broccoli and these carrots in some water where they can boil and get tender And
6:01
people be saying, hey, I thought we was going to stir fry with them. We are folks, but when we put
6:08
them in here and stir fry them, when we mix them all in and you just keep mixing and mixing and
6:11
mixing, they disintegrate and lost all their shape. And they be telling you, hey, this ain't what I was
6:15
after. So in go them. I love to hear that sound. And then the meat's going right on top
6:25
So just go and just keep stirring around folks. We want to get that good and browned up well
6:33
Folks when you get to this point where you got some good browning going on and them
6:36
peppers have got what we call al dente. Hope you got you something warm to put them in because I do
6:43
It's called a Dutch oven right here handy, but just get them scooped out of there and set them aside
6:48
Got our vegetables over here. I'm boiling they are Yeah vegetables, you know, that's some things that look like vegetables
6:54
But when they're bold they become vegetables when you get all them out of there
6:58
I need you now if you got one of them wire baskets that is fine me. I don't have one so we're gonna go right back in here
7:06
And we're gonna get the steam off these veggies and then we're gonna put them right back over here with this meat
7:12
But I want them to get some of that flavor that that meat has there and then carrots need to cook just a little longer, too
7:18
And that water that's in there folks. I guarantee you it'll evaporate pretty quick
7:25
And we're just gonna cook them till we see a little glistening effect and a little bit of browning on them carrots
7:30
You can see that broccoli is starting to wilt a little so we are pretty close. We are
7:37
Well, it is time to let it come over here and join the beef it is
7:42
Now we gonna marry this all back together here in a minute, but folks we still got some secret ingredients that has to go in it
7:49
Folks I have took me some ginger and sliced it really thin, probably about six or eight slices, four garlic cloves minced really well
7:57
I need you to put just a tad bit of olive oil back in the bottom of this right here
8:02
And then I need you to put some soy in there. And I need you to put some oysters
8:12
In go these. We just want to get some of that flavor infused on them
8:23
Now we're headed back over here. Get everybody to go into where you can get some of that ginger and that garlic and that
8:32
oyster sauce back up here on top of it. Well, folks, it is time to marry the wine with the stir fry
8:39
And this is a red blend that I picked. I had him lined up there number one
8:44
Because when I tasted it it was so smooth but it had sort of an earthy flavor that brings out there And when you get all that combined in there with that beef and that good stir fry but also the soy sauce the garlic and everything is going to blend so well with this
8:59
So without further ado, thank you, Bright Cellar. And we're just going to cook this down just a little, folks
9:08
It don't take long. Thank you
9:44
Ooh-wee, folks. I'm talking about, I may not ever cook no fancy dining in my life
9:52
but that there's getting pretty fancy for the cowboy. And when that wine hit in there and all them flavors blended together
9:58
the aroma that was coming out of there, hey, it'll bring the neighbors out from 40 miles away
10:03
But I had some really good help. They kept the armadillos out of camp today
10:08
Duker, come here, buddy. And a big. There you go. Thank you, big
10:14
and look who showed up. It's the Major. There you go, Mage. Thank you, buddy
10:18
We appreciate it so much. And now it is time for me to try it out
10:26
Give me some room, puppies. Give me some room. I don't know what to do about this
10:30
I want to go. I'm going to the east and I'm going to the west
10:34
and we're going to give it up and we're going to go back. This is what I'm talking about, folks
10:39
I'm going to give you one of these again today. Namaste. I'm going to go
10:44
I'm going to go back over here to the plate and have me some more of this. There's so many unique flavors that jump out of there
10:50
The ginger, the soy, the oyster sauce. But what tied it all together to me was the wine
10:56
Folks, it just don't get no better than that. Now, I cooked with one, and then I poured me a glass of Merlot
11:01
So, folks, as always, but this is a little different. I'm going to raise my glass and tip my hat to all our servicemen and women
11:08
and all the veterans who have kept this old country safe and that flag flying above camp wherever me and Shan's at
11:14
And Brat Cellar, thank you so much, folks. We consider you part of the family. And guess what
11:18
God bless you, each and every one. And I'll see you down the wine stir-fry trail
11:23
Ooh, it's gonna be good. God bless you. The lights. Okay. Let's walk and walk
11:31
Shan told me slow down. Don't talk so fast. What
#Alcoholic Beverages
#Cooking & Recipes
#Cuisines
#Culinary Training
#Food
#Meat & Seafood