How To Make Stir-Fried Cumin Beef 孜然牛肉 | Hunger Pangs

[@stevelogan5475]

Outstanding recipe, looks delicious, once again this father/son team needs to be on ATK/ food networks a couple of times a week, they have the best show going, tired of the competition amatuer chef/ baker shows, this show has great recipes & is the real deal

[@chocolatefrenzieya]

More Pang Team! So adorable! Can we substitute this with anything? No. No, no.

[@ohwowoh7281]

Yum!!! This father son duo is so cute

[@asigwalt6098]

I learn so much from watching the cooking process on these videos. And I love seeing Hunger Pangs.

[@JoeStuffzAlt]

Whoa, that action shot of the Cumin Beef. I'm thinking Jeffrey Pang is the silent genius in the duo like Penn and Teller

[@sandraseldon6734]

Hunger Pangs is the best. I love Asian food and the father and son is super.

[@kingdare4585]

Love this series! Keep up the great work. Your recipes are very delicious.

[@SewAndTellwithDori]

Have really enjoyed Kevin and Jeffrey's cooking videos. Great chemistry and they obviously have fun cooking together! So happy that ATK hired them as a team! They are just as much fun to watch as Julia and Bridgett. 😃

[@cpp8227]

Love these two and their recipes! Keep "em coming please!

[@michaelbroska3144]

I just love you both cooking together!!!!

[@AmraphelofShinar]

I like cilantro. I like Hunger Pangs even more!

[@rebecca31d224]

Father/son Hunger Pangs is really fun to watch! Thank you♡

[@merlestewart6913]

What a wonderful series- makes Chinese cooking do-able. Please give us more episodes!

[@theeverythingengineer]

Very simple ,clear and easy to understand.... I'll try it. I'm drooling.

[@bettytijerina9769]

Prepping ahead is very important when cooking. Looks yummy!

[@kathleenzaffore1560]

Love this father/son duo! Great doable recipes, too!!

[@sarahmonster4936]

The Pangs are awesome! Thanks yall!

[@theresaparker9738]

Always helps me with dinner. Their technique is infallible, very fun to watch. Plus I learn! Keep it coming!

[@andrewbrackin7375]

Love the Pang family!

[@TallulahDevereaux]

I adore Jeffrey

[@erikfreitas9288]

When Jeffrey says "like and subscribe".... I like and subscribe

[@bethbilous4720]

These guys are the BEST

[@monazaki7227]

I love the Pangs!! Exactly like what Demetrios (see above) writes... just when I thought I could not love ATK more. I've never had good luck with stir frying... this looks amazing!! Thank you for a great video!

[@TheBaierClan]

I love you two… and that looks fantastic.

[@lesleygoodman6986]

This is delicious! My Chinese husband (via Vietnam) has never had it and loves it. Kevin, we did the dance and got the choreography just right thanks to your guidance.😅 Also, not too spicy at all. We even put a little chili crisp on the side. YUM! You two are just fantastic.

[@jeffreyr.lapennas6069]

It’s really nice to see Father Pang’s personality coming through in this video! I feel like he’s been a little too much in the back seat in this season of Hunger Pangs. I like it when their roles are more equal and the father/son dynamic comes through.

[@johnbaptist7476]

I wish you had more videos .😇💜♾️🌾🍀🍀🍀🍃

[@chrisandersen5635]

Sounds amazing. I love cumin.

[@sunset6010]

LOVE HUNGER PANGS !! ✔✔✔

[@midnightson33]

The Hunger Pangs are so cute! Enjoyed the video. I used to HATE cilantro when I was young but something, somewhere changed and as an adult I LOVE it!! I use cilantro all of the time.

[@paillette2010]

This is the best thing on your channel!!

[@rosemarynewton1195]

Love cilantro! Love Hunan dishes. Baking soda a must on most beef stir fries. YES!

[@nadeenkatz376]

I just love this series! Please keep them coming!!! Xie xie

[@shirleyplaton]

Dad is SO cute lol

[@tomspiers1658]

I like it and my wife doesn’t care for the cilantro too much thanks for taking the time to make another great video looks like I’ll be changing dinner plans before the end of the week and trying this dish

[@WorldMaxified]

Loved it. Thank you!

[@neversometimesalways]

Love Hunger Pangs!!

[@allisonsailsandcanvas]

You guys are great!

[@ajones4635]

Very thorough recipe ❤

[@Stellaperez658]

I love you guys!!! I love cilantro too!! In Puerto Rican foods we use it all the time.

[@rudyvel]

Looks so crazy good! I need to make this in the near future. I live in the San Francisco bay area and we have two really nice Asian supermarkets, Lion and 99 Ranch. I think I can find all of the ingredients there.

[@darlapenados995]

Hi just found your channel you had you dads chemistry is awesome I just subscribed after watching just a few viedos videos you make everything looks so easy .I’m on team dad love cilantro 👍

[@lala_bee]

Still trying to come around to cumin, but I will definitely save the sequence of prep and cooking because I will use it for other seasonings. Please keep this father/son duo! I am learning so much about not just Chinese food, but cooking in general. ❤

[@nuggyfresh6430]

Cumin beef is a true 10/10 dish.

[@barbaracholak5204]

Morning ATK 😋 Salutations from California

[@mohanshivdasani2885]

I LOVE CILANTRO. I can substitute it for parsley in many dishes like Shrimp Étouffée. Going to try some on Italian sauces

[@marymaryquitecontrary9765]

Here in Hawaii we had always called cilantro/coriander Chinese Parsley. Until Mexican food became popular here in the 90's, we only had it on Chinese or Vietnamese food & it was always called Chinese Parsley in the supermarket, not anymore though 😥 now you only see the cilantro label. Oh, I love it and always ask for extra on my Banh Mi...

[@htmlcc92]

I hadn't tried (or heard of) cumin beef until I was in Seattle back in 2019. I instantly fell in love with it! I am not one for much spice at all, but it wasn't overpowering, and the numbing feeling made it pretty tame! Will definitely try making this. My dad is from Chaozhou (Guangong), can't remember if he ever ate this before he tried it with me in Seattle.

[@ndzapruder]

Taipei 101 in Cary, NC has a version of this. I think they toss the beef in a seasoned flour before frying with truckloads of cumin and red chilis, whole cilantro plants coiled up in the take-out plate. Wok smoke throughout. It's too intense to describe. Blows my hair back every time.

[@KevinBullard]

These 2 are killer! Good casting

[@aprilzek]

My hubby and I love you guys. Can you do a recipe that specifically highlights shaoxing wine? Using it more as a main ingredient not just a secondary one...? Thanks!

[@johnchildress3811]

LOVE cilantro!

[@Melodyj1511]

I'm unfortunately a cilantro hater- tastes like soapy dirt to me. Luckily in most things its not overpowering. Love this series!

[@genehammond7239]

I love cilantro !!!

[@homehelpheart7440]

Cilantro lover here! But I must admit I know so many people who hate cilantro and I can never understand it! I do think there's such a thing as too much cilantro though, especially the fresh stuff. I buy a chopped salad mix from the store that as soon as you open the bag the cilantro is immediately identifiable!

[@gizmo7877]

Thanks so much for educating us on the fine cuisines of the Orient. You make it simple to understand and fun to watch. I know the prep time can be long, but the wok cooking makes up for that! The hardest thing is finding the ingredients locally because I want it yesterday. No waiting and shipping costs for me. Has anyone figured the caloric value of these meals you prepare? Always trying to lose weight but want my Oriental food fix!!

[@gingerp1601]

There's usually nutritional information provided but the recipe link given here takes you to an ATK page that gives you the recipe, but not the nutrition. There is however a link on that recipe page that takes you to the same recipe on the Cook's Illustrated site that does provide the nutrition information but it seems you have to be a subscriber to see it. Calories: 346; Fat: 24 g; Saturated: 5 g; Trans: 0 g; Monounsaturated: 14 g; Polyunsaturated: 3 g; Cholesterol: 77 mg; Sodium: 404 mg; Carbs: 7 g; Fiber: 1 g; Sugars: 3 g; Protein: 25 g This information is calculated by what I've seen some call a "nutrition bot" in that it sometime screws up and includes things like quarts of cooking oil for deep frying or all the salt for a brine as part of the ingredients, which can lead to some pretty wild numbers. Since neither of those things are part of this recipe, the above numbers seem all right.

[@senormoll]

It looks like the peppercorns used here are green? Seems like most stores only carry red and they taste/smell quite different to me Great video though! I'd love to see more of this father-son team

[@lanthenat]

That was delicious, how what else can I do with all these Sichuan spices?

[@LoebRules]

Yum. I hated cilantro as a kid but love it now. I'm gonna make this but with lamb

[@TheRealInscrutable]

Prickly Ash, sometimes called the Tickle Tongue Tree is a thing in Texas that can be used instead of Sichuan Pepper.

[@sage7x7]

I love cilantro 🙂

[@peteraleksandrovich5923]

Pangs! I get it!! It's a pun on their names!!! Now THAT'S comedy!!!!

[@johnbaptist7476]

Oh My It is hard to find you 2 😂😍😋❤

[@theallseeingmaster]

I can take or leave cilantro; if it is there, I enjoy it, if it is not there, I do not miss it. I used to grow some for my wife, a long time ago.

[@UTeewb]

Every cooking blog does this- but flank has not been "inexpensive'" in years. It's practically the same price as choice ribeye in my area. The only cut that may make it look like a bargain in comparison is filet.

[@crimsonrose]

Yeah same! I feel like the last time it was cheap was over 10 years ago lol.

[@charlieharris3240]

Hey Kevin! I read you lived in Toronto for a few years growing up so I was wondering if you or you parents had any recommendations for a decent Shaoxing wine brand seeing as this (still?) isn't something the provincial liquor control board imports on a regular basis, so we're stuck with the salted grocery store types. I've been reluctant to try any of them. I also live in a small town, however the nearest Chinese grocery store isn't that far away (30 minutes), but I don't know what or how many brands of Shaoxing they carry. Or should I just stick with sherry?

[@mrkit2u]

Are the Sichuan peppercorns crushed at all? Thanks!

[@gizmo7877]

P. S. Loooooooooove cilantro and surprised to see in this recipe!

[@im1dc]

I'm with Dad, more Cilantro!

[@elaineleblanc8616]

I like Cilantro, but I don’t love it. I like it in moderation. 🙂🇨🇦

[@lourdestorres3067]

Love cilantro

[@UnderstandBlue]

Awesome. And I’m pro cilantro! 😍

[@Ts7005]

I wish i could eat cilantro! 😊 I will try this out, looks very tasty!

[@markleneker9923]

0:06 - 0:07 If you are multi-tasking or distracted while hearing that, it sure can sound like "Stir-fried human being."

[@MyName-ht9ir]

How do you clean the weaved plates?

[@gingerp1601]

They're probably made of stoneware or Melamine, so the usual way with soap and water?

[@i.m.7777]

I love cilantro but kind of off topic: I hate the taste of A1 sauce because to me it tastes like glue/paste (not that I eat glue or paste)😆

[@evanbelcher]

I'm interested to know the history of this dish. I strongly associate cumin and cilantro with central and south american food, but it seems like there's more to that story.

[@marywilliams7977]

Love them

[@silverfeigner]

I love cilantro. Could you leave out the Sichuan peppercorns instead of substituting something else if you don't like things really spicy?

[@morrismonet3554]

No. That's about like saying "is there a vegan version?" Sichuan peppercorns are not hot in the way that chili peppers are.

[@mjb1475]

Sishuan peppercorns are not spicy. They numb your mouth so you can handle spicy food easier. The chili peppers are what make it spicy. You could easily use less or substitute a less spicy pepper like Ancho or what ever chili powder you might like when you make tacos or chili.

[@susanfoster4126]

Love cilantro

[@b_uppy]

Cumin is a flavor I...dislike. LOVE cilantro!

[@earfdae]

When would you "wash the beef" before cooking? I've seen Kenji do this, and I think y'all did it on your orange beef video. Is there a reason it wouldn't be done for this one?

[@BillyHarvey]

Team Mom regarding Irish Spring soap, err, Cilantro.

[@Livesl0wer]

Flank steaks used to be the "poor mans cut". Nowadays it's almost as expensive as NY or Rib eye

[@meganvanderlinden6755]

I love Hunger Pangs, but I'm with Mom - Can't do cilantro. For me, it is a "vile weed".

[@beverlyfitzgerald7675]

Flank steak “not expensive” ??? 😂😂😂😂😂 Try considering the current price per pound at the Safeway Supermarket in Northwest Washington State, it was a whopping $12.99 per pound, yesterday 29 April 2023. Yes, I bought some. Brought it home, cut it i to 4 recipe for one size pieces. Flat wrapped in plastic wrap and laid the packets on a tray in my fridge freezer to flash freeze then ziplocked the packets. Also, your team was superseded by Chef J. Kenji Lopez Alt, restauranteur/best seller cookbook author who cuts flank and skirt steak strips at a 60° angle to gain more surface area to the meat. Also, cookbook author, the renowned Grace Young cuts the meat the same.

[@andrewposner6703]

These are so much fun!! HATE cilantro!!!

[@saulgoodman2018]

This guy sounds just like Kal Penn.

[@ZackSmyth]

10:18 Human beef?

[@JohnFoley1701]

I swear it sounded like he said they’re making “stir fried human being”.

[@jmason61]

Very cool video, but kinda long

[@MaryellenS.13]

🤤🤤🤤 Drooling

[@iu2]

I applaud the diversity, but I think this was long overdue. What took you guys so long?

[@maryann9579]

background music while your talking makes it difficult for people with hearing problems to understand you well. Please consider not having background music.

[@carloszenteno]

Please turn on subtitles, in Engilish.

[@kimrubin]

This looks delicious. I would, however, have to make a couple of substitutions. Instead of the hated cilantro (to me it tastes like soap), I'd use green onions. Also, because I can't take much heat, I would have to use Tellicherry peppercorns, and I'd have to lower the amount of chili powder, or use a regular chili powder. I realize it will change the flavor profile, but I literally can't handle that much heat. I wish I could, but have learned to accept that limitation. I've also learned to use substitutes that still taste great, in the place of the hot ingredients. I buy the best Tellicherry peppercorns I could find from Reluctant Trading; they won't numb your tongue, but they do have a lot of flavor. If you have any better suggestions for the hot ingredients, in mild form, feel free to let me know your ideas.

[@Shazam999]

Sichuan peppercorns aren't spicy at all, and Sichuan chili powder is quite mild.

[@morrismonet3554]

So, by bastardizing it, you have made a totally different dish.

[@kimrubin]

@@morrismonet3554 I haven't made it yet, I also wouldn't call it "bastardizing" because I need to make a few changes. People change recipes all the time to fit their needs, including allergies, etc. This recipe looks delicious and is a great start but for my particular needs I have to make a few changes.

[@kimrubin]

@@Shazam999 Good to know-I'll have to try it using them then and see if I can handle the amount of heat. But, the cilantro has to go! lol

[@morrismonet3554]

@@kimrubin Feel free to change, but it's now a different dish. It's like asking "Is there a vegan version" 🤣

[@coverkosong7309]

The Uyghurs in Northwestern China use a lot of Cumin in their cook

[@dunalduckable]

I love ATK and I’ve learnt from this episode too. Unfortunately I couldn’t help but point out this is NOT Hunan cooking. I’ve never used or heard any Sichuan spice when I grew up in Hunan because we have our own spice. I also hate the sticky texture in the final product; it’s more Guangdong style. We Hunan people love stir fry but we like the final product to be dry and clear. It’s still authentic Chinese cooking but it’s misleading to call it Hunan.

[@sprague49]

Guangdong style...I'm glad Jeffery still uses the term "Cantonese".

[@toekneeevans]

This looked really good but my kids couldn’t eat it. And it was tolerable for me. The peppercorns were just overwhelmingly fragrant. If you’re unsure I’d cut their use back to a half or even a quarter of the original amount. Otherwise you may be dumping the entire dish and ordering out. Also I’ve never been a fan of the water baking soda trick ATK loves. It introduces too much liquid and unless your wok is very good It ends up boiling the meat and it has an off putting flavor.

[@DK-qj7cr]

TFS…I am with Mrs Pang…they just added soap suds to a great looking dish 🤢🥴🤢

[@CatherineC.2123]

Why don't you wash the beef in water first? I've seen other cooks who always do this. Thanks

[@ArcTifocx]

No need to do so, the internals are cooked all the way through due to how thin they're cut and the purge/juices inside releases and reabsorbs into the meat.

[@bartoscar]

If you're referring to the recommendation from Wang Gang and Kenji Lopez Alt, I doubt ATK has tested this technique