Beef & Mushroom

[@beebees4680]

This looks absolutely delicious. Thanks so much for taking the time to share. Amazing!

[@ukchinesetakeawayrecipesbyalex]

My pleasure maté and thanks 😊

[@bazilbrush7559]

Class, beautiful colour on the beef.bet it melts in the mouth. Divine 👌

[@ukchinesetakeawayrecipesbyalex]

Awe thanks mate , yeah the beef was incredible with that melt in your mouth texture exactly like a takeaway. The thinly sliced beef and bi carb is the secret for this type of meat ,all the takeaways use it , cheers pal

[@JohnConboy1]

Another belter Alex. Just wondering if the beef was frozen when you sliced it as it looked quite firm. Maybe easier to slice that way ? Thanks for sharing another fantastic recipe.

[@ukchinesetakeawayrecipesbyalex]

Thanks John,It was partially frozen, it’s resting the only way to get extra thin slices, Most takeaways I know of use this method, once sliced it then only takes about ten minutes to fully defrost because of the thin slices, cheers John

[@JohnConboy1]

@@ukchinesetakeawayrecipesbyalex Thanks Alex 👍

[@francesmunro9666]

Lovely Alex xxx👍👍🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@ukchinesetakeawayrecipesbyalex]

Awe thank you Frances ❤️

[@cuba5381]

Just made a veggie version of this for my brother. Absolutely fab !!

[@ukchinesetakeawayrecipesbyalex]

Thanks mate.The good thing about Chinese food is that meat can be replaced with anything, the most important part is the sauce , cheers mate

[@cuba5381]

@@ukchinesetakeawayrecipesbyalex I used hoisin sauce and the potato starch slurry does wonders . Love your videos . Need to buy a thermometer and do some crispy stuff. Everyone asks me to make Chinese for them since using your recipes .

[@ukchinesetakeawayrecipesbyalex]

That’s brilliant mate, means a lot to me ,cheers pal ❤️

[@philipatkinson7039]

Nice one alex 👏 👍 👌 🙌 ill be giving this a bash pretty soon 😉

[@ukchinesetakeawayrecipesbyalex]

Cheers Philip 👍

[@TopTurfTV]

Bicarbonate of soda is a game changer! Makes tough cuts of any meat tender, once cut against the grain and seared at a very high heat.

[@ukchinesetakeawayrecipesbyalex]

Awe thanks mate, takeaways all use it ,there is no other way round about it, tough cuts as you said need tenderised but the secret is not to leave it on too long or it becomes spongy or of a jellied texture which sometimes I’ve had from takeaways which isn’t nice so timing is crucial or basically the meat will completely disintegrate, 20 minutes is enough to break down the fibres so that it does taste like beef . The high heat in the wok completely sears the meat along with the veg etc and creates a smoky barbecue flavour to the meat, almost flame grilled and super delicious, I couldn’t eat it quick enough once it was on the plate 🤣cheers mate

[@kiranpatel6521]

Interesting. I know it has to be thin but end up cutting it big chunks. Need to do it like yours. I'm not a mushroom/ fungi person but could swap it I guess with another vegetable. Excellent video once again and keep them coming!

[@ukchinesetakeawayrecipesbyalex]

Thanks Kiran I appreciate that.it’s worth giving it a try but definitely suited for these types of dishes, The takeaways I’ve previously worked in all do the same. For speed cooking it’s ideal . You could also use broccoli or just whatever suits , Thanks Kiran

[@paddymcilvanney1347]

Make this all the time ,brilliant again Alex, Have you ever tried the mushroom soy sauce m8?

[@ukchinesetakeawayrecipesbyalex]

Yeah it’s great stuff and would be great also for this dish, It’s thicker than your regular soy but opted for normal soy because I know that’s what most people will have rather than trying to source the mushroom soy, I have just over half a bottle in fridge but haven’t used in a while, but now that you’ve mentioned it I will be using again, People sometime use it because it’s free of preservatives ,MSG and no artificial colouring . It’s a stand out alone sauce and not to be dismissed, cheers Paddy

[@paddymcilvanney1347]

@@ukchinesetakeawayrecipesbyalex aye its good stuff just need to be careful not to put to much in as very rich in flavour.

[@ukchinesetakeawayrecipesbyalex]

Cheers Paddy I did notice it’s as thick as oyster sauce but still definitely good gear, thanks paddy 😊

[@tintexpert5423]

I'm going to recreate this dish tonight, but will be using rib eye which is tender enough, do you think i have to add soda? Thanks

[@ukchinesetakeawayrecipesbyalex]

Hi Tint ,no don’t use bicarb soda for a good cut of meat. What I used was a type of braising steak which is normally slow cooked so it needs tenderised. Takeaways all use topside because basically it’s cheap to buy especially in bulk. I would never waste a decent steak that way. I’ve used steaks in other videos but just simply fried them. Hope some of that helps Tint and thanks

[@tintexpert5423]

@@ukchinesetakeawayrecipesbyalex Thanks for advice, I'm actually going to visit my friend in Glasgow in early April, might call in to your takeaway.

[@ukchinesetakeawayrecipesbyalex]

👍❤️

[@todtiger]

My favorite

[@ukchinesetakeawayrecipesbyalex]

Once again Tod thanks pal

[@colinmckinlay5479]

Going to be doing this one next time Alex

[@ukchinesetakeawayrecipesbyalex]

Cheers Colin and thanks again pal 👍

[@rapier685]

Hello Alex what burner are you using here please.

[@ukchinesetakeawayrecipesbyalex]

Hi mate , as you can imagine I get asked this quite a lot so I decided make a tutorial on my set up which has been quite helpful to most. The burner originally was imported form the states because at the time they didn’t exist in the UK but you can get them now and really all down to my channel due to the demand and realised there was a market for them in the UK but unfortunately I don’t earn a thing from them. It’s called a Khanu outdoor burner but eventually i modified my own detailed in the video, this is the link kzbin.info/www/bejne/eJTCnoegm5uqrpo

[@davidpotts1778]

I always thought there was lots of garlic in beef and mushroom Alex?

[@ukchinesetakeawayrecipesbyalex]

Not in this version David, the garlic version is in my book though,This just is the one we use in the takeaway . Some will add garlic but the chef I work for just now said don’t use garlic ,the proper way is to infuse the flavour of the mushrooms in the sauce but i like it both ways . The soy sauce then becomes like an infused garlic sauce ,my other garlic version is there also so really it gives you another option, as far as I’m concerned both are as equally as good There’s that old saying David there’s more than one way to skin a cat 😅cheers David

[@davidpotts1778]

@@ukchinesetakeawayrecipesbyalex ah great Alex, You've really become a great chef over the years. 👍 I know you would class yourself as a hobbyist, but I worked in ine Devonshire Gardens and our Baker was a guy of around 74. He had inky been doing it for a few years as a hobby 👍 keep going Alex

[@ukchinesetakeawayrecipesbyalex]

Thanks David I appreciate that , all i would probably need is a few weeks as an actual chef in takeaway and probably wouldn’t take me long to get up to speed , and speed is crucial in as the orders start piling up . Your talking just over a minute for each meal, that’s how quickly things are cooked, it’s the prep that takes time but that’s all done in the morning for the day ahead , Cher David

[@davidpotts1778]

@@ukchinesetakeawayrecipesbyalex absolutely Alex, It's called mis en place. The prep is the hard graft the service is the fast pressure 👍