The Chinese SECRETS to GREAT Beef Chow Mein - Mum and Son Professional Chefs Cook

[@ZiangsFoodWorkshop]

Please share this video and hit the LIKE button, it helps loads!

[@itsobviousobviously3596]

Is this beef chowmein similar to cooking beef ho fun (dry)? If not could you do a video on beef ho fun dry, thanks

[@ZiangsFoodWorkshop]

@ yes :) basically the same but add more salt and msg, not too much but it needs a touch more

[@timc3600]

Thanks so much for the channel. We are exploring the orient at home and between you J. Kenji López-Alt's book, and the School of Wok, we've made a wide variety of great dishes, but your Chicken Chow Mein is a firm family favourite, so much so that a large box of Lucky Boat #1 noodles are now in our cupboard, (next to the 10Kg bag of Jasmine rice). Tonight I made an impromptu Beef Chow Mein, improvising from your Chicken Chow Mein recipe and other things I've learned such as how to velvet beef (another game changer). It came out brilliantly. Afterwards, I checked this video and found that I was spot on, so thanks for the education and good eating, its much appreciated. Oh and Choo is right that it needs bit of a punch from a couple of chilli's, I like to add mine in during cooking though. My only tip is that tinned beansprouts, whilst not as good as the fresh ones, can be kept in the cupboard for longer and are available when you suddenly decide to cook a meal that needs them, but they are a bit harder to cook with as they clump together unless you separate them in a bowl before adding them in.

[@bonesjohn5477]

This is a great video, absoloutely must watch for any new chef wanting to try cooking Chinese food.

[@ZiangsFoodWorkshop]

Thank you very much! :)

[@thetjomster]

Perfect Beef Chow Mein, we love it!

[@ZiangsFoodWorkshop]

Thank you ☺️

[@tragicgarlic9019]

Love watching the Ziang Food Workshop videos - chow mein is my favourite - this looks yum :)

[@Chief81]

Chin & Choo just wanted to say thanks for what you do. My cooking skills are basic but following your videos I have now made about 5 different dishes that have all turned out spot on!

[@ZiangsFoodWorkshop]

So glad we could help!! ☺️☺️☺️

[@markwarren9651]

Great video, that's me making Beef Chow Mein on Sunday. Well done you fab pair. Love to your Mum. Happy eating

[@ZiangsFoodWorkshop]

Thanks ☺️

[@stuartsilver4692]

Hi guys looks absolutely delicious. Great video! I got your book as a lovely xmas present. Got 900grams of lucky boat noodles from amazon. Cant wait to make this dish on Sunday!

[@kyrangilmore4591]

I'm willing to bet £1000 my takeaway doesn't use topside. That's why I love your channel. I'm literally learning to cook my favourite takeaway dishes and I'm enjoying it more. Better flavours too. Last thing I'll say about my takeaway, they've raised the prices (needed due to inflation, granted) but they've also literally watered down the flavours. Like, I literally taste water now. Again, without this channel I wouldn't be able to enjoy my favourite Chinese takeaway food.

[@ZiangsFoodWorkshop]

There probs using pad then, with loads of bicarb then washing it off. Glad we could help :)

[@alexandermiddlehurst6312]

Just wow! Colours, flavour,perfect!. The velveting is tried and works flawless every single time. NOM 😋

[@ZiangsFoodWorkshop]

Thanks ☺️

[@Riskybawbee]

I absolutely love you guys and have followed alot of your Recipes to great results. Yeah plus the Velveting chicken and beef is a game changer so thank you. MSG Massive in the hoos

[@ZiangsFoodWorkshop]

😊😊😊😊😊

[@continuegamingmatt]

love watching your content, been learning how to cook chinese food and watching you both, really does help thanks for making this content

[@ZiangsFoodWorkshop]

Thank you! Glad we could help!

[@marksheeran1717]

This dish looks amazing, thank you for sharing your knowledge and expertise in all of your videos it is appreciated. The beansprouts and spring onions do look more vibrant and produces a much more appealing dish using these steps.

[@ZiangsFoodWorkshop]

Agreed, it’s lazy cooking to put them in so early

[@erikcooper1593]

I worked in a kitchen for a while and the chef was amazed how I cut buckets of onions without crying. I wore contact lenses and it simply didn’t affect me 😝

[@staggy0075]

Amazing

[@ZiangsFoodWorkshop]

Thank you ☺️

[@streaky81]

Making your own bean sprouts is so underrated - it's super easy and there are some gadgets you can get to make it even easier, and it's quick. In my experience when they're that fresh they store well in the freezer too, so if you make a reasonable crop you can store them that way.

[@international.Travel]

You guys are amazing. Thank you for another fantastic video. Beef Chow Mein is my favourite dish, and you’ve given me the confidence and the knowledge to cook this at home. I would like to see a video on how to use Sesame oil, I’ve used it a couple of times and it seemed to overpower the dish.

[@ZiangsFoodWorkshop]

Thanks and noted 😊

[@stephenbowman3898]

One of my all time favourite dishes. Great for a hangover 😂

[@ZiangsFoodWorkshop]

And another beer 😂

[@skipfeeney6925]

I absolutely love this recipe - I nailed it first time but then my family said they would prefer more noodles in the dish so the second time I used two lucky boat nests. This time the noodles have come out stodgy / mushy and stuck together. I couldn't get them to brown at all - where did I go wrong. I have ordered book 1 - looking forward to trying some of your other recipes😁

[@skipfeeney6925]

I have just watched the chicken chow mein one and I think I worked out where I went wrong - I boiled the noodles for ages, didn't realise the 3.5 / 4 minutes was important!

[@bigfoz50]

Received your book here in France great work keep it coming .. MSG to all

[@ZiangsFoodWorkshop]

❤️❤️❤️❤️

[@kdsdwarika]

Love you guys, your mum reminds me of my mum. You’re both legends. Not sure if you’ve done it on your channel, I love soups…so can you do a soup session. Won ton, chicken and sweetcorn, hot and sour and chicken and noodles would be great. Thanks for everything you all have done….Im a huge fan.

[@ZiangsFoodWorkshop]

Love the idea and thanks ☺️

[@seanchris8290]

Love your food, love you both. Thanks for sharing

[@ZiangsFoodWorkshop]

Thanks ☺️

[@HowMarketsBook]

Ever since I’ve come across your channel I can’t stop making Chinese takeaway chowmein, my mrs loves it. We have so many box’s of lucky boat no.1 noodles 😂 the first time I copied your recipe for a Chinese takeaway chowmein and tried it my face lit up.. couldn’t believe it was that easy, what a life hack 😂

[@ZiangsFoodWorkshop]

❤️❤️❤️❤️❤️

[@andrewa6797]

Great video as always, I second the advice about using a fan when cutting onions. I prep my food at the dining table and always have the ceiling fan on, my eyes don’t get irritated

[@ZiangsFoodWorkshop]

Like I’ve said the fan doesn’t help at all for us 😭

[@trapurv]

Hello from Oz. Was feeling a bit fed up at just been diagnosed as having Celiac disease and also coming across your channel a few weeks ago and wanted to give this recipe a try and thought I couldn’t. Hubby surprised me by cooking this for me and just swapped the noodles for gluten free as all other ingredients were ok and it was absolutely yummy! I can still enjoy all my favourite Chinese takeout food but cooked safely at home 🎉 Looking forward to trying more of your recipes and just making a few gluten free tweaks where needed! 🎉😊

[@ZiangsFoodWorkshop]

Sorry to hear that, and these dishes are very easy to make gluten free :)

[@williamdonaldson9813]

I love this dish.

[@ZiangsFoodWorkshop]

Us too!

[@daverobert6201]

Love the little tips and tricks. Delicious! ❤

[@ZiangsFoodWorkshop]

☺️☺️☺️☺️

[@atomicgaming4623]

Hi, I got my curry paste today I ordered a couple days ago from your site looking forward to making a curry with it soon :)

[@ZiangsFoodWorkshop]

❤️❤️❤️

[@atomicgaming4623]

@@ZiangsFoodWorkshop I made a curry with it. It is so much better than goldfish I like it since the curry is creamy but has wayyy more flavour than the brands like goldfish and others. Its got to be the best Chinese curry I have had before.

[@carlgray6764]

We had a farmer who was our neighbor who prepped onions for pickling ... his tip was to have a fan pointed to one side facing a window certainly worked for him ... keep up the great vids ... would love to see wandering dragon cooked !!!

[@ZiangsFoodWorkshop]

Yeah we tried that, plus our extraction unit pumps out more air than a fan ever could, doesn’t let

[@tonyjoe5707]

Great video, going to try this. A sesame oil vid would be great

[@ZiangsFoodWorkshop]

Noted ☺️ and thank you ☺️

[@padders1068]

Looks delicious, thanks for sharing and for the great tips. My Beef Chow Mein, I'm sure will be better following along with you. 🙂😋❤

[@ZiangsFoodWorkshop]

❤️❤️❤️

[@ChangingTheories]

The best dish my partner and daughter whos 7 ask for almost every week. I have used pork fillet for a while and even use sirloin steak as well. Its just an absolute easy, class meal that tastes exactly like takeaways

[@ZiangsFoodWorkshop]

Love this ❤️

[@andrewnorth6622]

Second book just received here in France via Cumbria… got to make it work

[@ZiangsFoodWorkshop]

❤️❤️❤️❤️❤️

[@fattmatt200]

Great video, will be using this one

[@ZiangsFoodWorkshop]

Go for it!

[@karenpresscott2520]

Fab video! Hoping to get your part deux for crimbo 👍

[@ZiangsFoodWorkshop]

Thank you ☺️

[@grahamcharlton861]

Brilliant video again guys

[@ZiangsFoodWorkshop]

Thank you❤️❤️❤️

[@harryfrissen7710]

I was told to put a wet cloth next to the cutting board. That way the sulphur out of the onion finds water "closer to home" to dissolve into. Hope it works for you

[@ZiangsFoodWorkshop]

It’s doesn’t:(

[@MrLGDUK]

I've never heard of 'Pad' as a cut of beef - every day is a school day 👍

[@ZiangsFoodWorkshop]

😊😊😊

[@orionpitman3369]

HI good video more cooking thank you for the video 👍👍👍👍these for mam 👌👌👌👌these are for you 👌👍😊😊

[@ZiangsFoodWorkshop]

☺️

[@dalefarm2803]

Great work guys.

[@ZiangsFoodWorkshop]

Thank you ☺️

[@martinoconnor4314]

One minute into the vid and I'm drooling already! and you haven't even cooked anything yet!

[@ZiangsFoodWorkshop]

😂😂😂😂

[@nigel8499]

Thank you for the beansprouts couple of extra days tip. Always have a problem with beansprouts.

[@ZiangsFoodWorkshop]

No worries 😌

[@isyt1]

I lost it when you said you’d tried goggles! That must have been a sight 😂

[@ZiangsFoodWorkshop]

😂😂😂😂

[@kirk5030]

I clicked on the video by mistake! Not really, but you always say any comments help your channel.😉

[@ZiangsFoodWorkshop]

Haha thank you ☺️

[@Nohandleno1238]

Greetings have I missed your special fried rice and noodles in the shorts, Please reload. Love the channel.

[@ZiangsFoodWorkshop]

Noted :)

[@nigel8499]

Awesome! 😋

[@ZiangsFoodWorkshop]

☺️☺️☺️

[@justjan1]

I found a trick to stop crying with onions. I leave the room and ask my husband to chop them, and only come back when it's ready to fry

[@ZiangsFoodWorkshop]

😂😂😂😂

[@cke11yx]

yummy !!!!

[@ZiangsFoodWorkshop]

Thanks ☺️

[@DMSProduktions]

Lahvlee nooloo! Love SF noodles!

[@manuelalmendarez2232]

First time hearing some of the tips you gave

[@ZiangsFoodWorkshop]

Hope they help!

[@Stannington]

Class

[@ZiangsFoodWorkshop]

❤️❤️❤️

[@golfboy7438]

The way choo said yes at 5.33 😅😅

[@ZiangsFoodWorkshop]

😂

[@Mutley275]

That looks great, two books is one old school, if so which one? There are two recipes I really need to find, 1 is the 80's Spring Roll and again from the 80's 2 Chicken and Cashew nuts.

[@ZiangsFoodWorkshop]

The 1st cook book is more old school, but it’s not 80s some recipes are old school but others aren’t, having said that most people looking for old school rate our cook book the 2nd is newer dishes with old school dishes that aren’t seen any more

[@clarity-in-motion9393]

I would like to see how you use sesame oil, I use it occasionally very lightly :)

[@ZiangsFoodWorkshop]

Noted ☺️☺️

[@SSRT_JubyDuby8742]

Absolutely gorgeous 😍, thank you 😊. Like deployed 👍

[@ZiangsFoodWorkshop]

😍😍😍😍

[@kennethwu115]

Classic flavours

[@ZiangsFoodWorkshop]

☺️☺️☺️

[@richardcole4979]

Love all your videos! Regarding onions and crying - contact lenses are THE way forward!!! You can cut as many onions as you like and no tears! Get rid of the glasses and get some contact lenses. I'm not a professional chef but contacts work for me. 😭😁👍

[@ZiangsFoodWorkshop]

I can’t wear them 😭

[@richardcole4979]

@@ZiangsFoodWorkshop 😱😭. That's a shame!

[@NGAF.]

Will you cook something that requires oyster sauce....bought a bottle at local Asian supermarket and ive no idea jow or what to use it for.... Love the channel....

[@ZiangsFoodWorkshop]

Noted ☺️ and thanks ☺️

[@nigel8499]

My preference is always Lucky boat #2 thin noodles. I don't want spaghetti! lol

[@ZiangsFoodWorkshop]

I love thick noodles! But number 2 most definitely are tasty

[@moragmiller4043]

I find getting someone else to cut the onions stops my eyes from watering 😂

[@clarity-in-motion9393]

Hi Chin, the Duxtop arrived, really powerful 👌. To the point my day old rice was exploding out of the pan “popping”, same with the peas. What did I do wrong ? Cheers

[@ZiangsFoodWorkshop]

You’re moving too slow, it’s about fast actions and fast movements :) maybe we should do a video on how to use it?

[@clarity-in-motion9393]

Sounds like a good idea 👍

[@emzspadge]

Absolutely love this channel ❤As professionals, what would you say or recommend as the best gluten free alternative to soy sauce? I've tried actual GF soy sauce and it's so watery and tasteless 😕 Thanks for all the brilliant content 😊👍

[@ZiangsFoodWorkshop]

Tamari but it’s very strong, so often we won’t add soy substitutes, it’s not really needed if you’re using msg

[@emzspadge]

@@ZiangsFoodWorkshop thank you, that's very helpful 😊👍

[@two-countiesdashcam]

@@emzspadge I use Kikkoman GF soy, available at most major UK supermarkets.

[@chrissmart5489]

The trick to not crying when cutting onions is not to form an emotional bond.

[@ZiangsFoodWorkshop]

That actually made me laugh out loud 🤣

[@clarity-in-motion9393]

Hi Chin, great vid :) Do you have a review for the Duxtop hob ? I have an induction oven and its useless....

[@ZiangsFoodWorkshop]

No we haven’t made one yet, but will do

[@clarity-in-motion9393]

@@ZiangsFoodWorkshop Do you recommend it ?

[@ZiangsFoodWorkshop]

@ yes 😊

[@hssh8698]

You see, that has been my problem all along. I used too many ingredients. Many many thanks!

[@ZiangsFoodWorkshop]

❤️❤️

[@lewisprice8122]

Chin. Love the channel! When I cook this, it tastes great but I always get the soy sticking to the wok and spatula. Tried more oil, and it makes no difference. Any tips???

[@ZiangsFoodWorkshop]

You might need to season your wok again, sounds like you have a carbon steel wok if the noodles are sticking

[@t1dparent71]

Is there a rough guide of meat weight to bicarb ratio when velveting? How would you know if you added to much bicarb

[@ZiangsFoodWorkshop]

Yeah in the ingredients list

[@sophiekdavis]

Since finding your channel we've been addicted to making Chinese food 😍 I usually use a steak knife to cut our meat as the ones we buy arent very good. lol so one question where is best to find a reasonable chopping knife?

[@ZiangsFoodWorkshop]

We link what we use here www.linktree.com/ziangs :)

[@sophiekdavis]

@ZiangsFoodWorkshop aww thank you so much. I can't wait to make this beef chow mein 😋

[@fhaf8754]

What kind of noddle did you use and where can I get it

[@sophiekdavis]

@fhaf8754 I actually found one of the same brand noodles as in the video. I managed to get it from a big Sainsbury's in the world food section.

[@88flik88]

Can you show us the rice noodles dish you mentioned at the end please

[@ZiangsFoodWorkshop]

Yeah sure :)

[@grantwarner9642]

My mate Kev from Nottingham, says that he doesn't cry when cutting onions if he listens to The Stranglers and wears ski goggles.

[@ZiangsFoodWorkshop]

😂😂

[@two-countiesdashcam]

I used to cry when chopping onions... Then I got a summer job in an indian restaurant, one particular Friday my first task was to chop a 50Lb (25 Kilo) sack of onions. Since then they don't affect me at all.

[@ZiangsFoodWorkshop]

We cut about 25kgs a day too and still gets us 😭

[@tellitlikeitis-rg4ny]

Yeaaa coooking hi mama 😅

[@ZiangsFoodWorkshop]

😊😊😊😊

[@natashafrance717]

Not heard anybody say ‘www dot’ for years, old school massive 🙌…as well as MSG of course 👍… great upload, thanks guys ❤️ Edit: I wear contact lenses, onions only make me tear up when I’m not wearing them.

[@ZiangsFoodWorkshop]

That’s interesting about the contacts and www. Till I die 😂

[@natashafrance717]

@ Love you guys 🤘

[@markboyer4221]

Hi .. Try a WW2 gas mask .. guarantee you won’t cry pal 👏👏👍👍😉.. loved this channel past 6yrs .. saw me through Covid .

[@ZiangsFoodWorkshop]

hahah thanks

[@guyarrowsmith5077]

Hi guys, If possible could you answer a question. Can I use Sodium Carbonate, instead of Sodium Bicarbonate to velvet? Thank you! ❤

[@ZiangsFoodWorkshop]

No it’s not the same thing at all

[@basingstokedave4292]

what do you think of stir fry oil ?

[@ZiangsFoodWorkshop]

Never used it is it a brand?

[@DjJDtech]

what kind of wok is that? I need a good one for my induction hob!

[@ZiangsFoodWorkshop]

It’s linked here www.linkedtree.com/ziangs

[@DjJDtech]

@@ZiangsFoodWorkshop Amazing! Thank you!

[@mattikelby5571]

Would like to see the sesame oil video

[@ZiangsFoodWorkshop]

😊😊😊

[@arthur2shedsjackson]

I am a convert to MSG, it’s been a revelation, but I do find that it can make your clothes whiff, so I’ve started stir frying nude apart from a kitchen apron. I got many positive remarks from the family for my Beef Noodles and some negative ones from the neighbours asking me to pull my kitchen blinds down.

[@ZiangsFoodWorkshop]

Glad because MSG is amazing 😊 and the neighbours don’t know what they’re missing 😂

[@ianmiller865]

just the best . END OFF

[@ZiangsFoodWorkshop]

Thanks ☺️

[@ianmiller865]

@@ZiangsFoodWorkshop you have no idea how good you 2 are, i still cant get used to you 2 swapping sides.lol. my fried onions have been amazing since you told me to use msg.

[@ZiangsFoodWorkshop]

@@ianmiller865 haha it’s been like this for 3 years now, and thank you ☺️

[@emmapadgett1181]

Wish you did classes!

[@ZiangsFoodWorkshop]

We do :)

[@matthewbannerman5958]

Wha t is the induction hob you are using and wok?

[@ZiangsFoodWorkshop]

It’s linked here www.linktree.com/ziangs

[@PhilBond-t6y]

❤👍

[@ZiangsFoodWorkshop]

❤️❤️❤️

[@DavidM-s2y]

When will your book be back in stock?

[@ZiangsFoodWorkshop]

Yes pre orders will be up tomorrow and they often sell out in pre orders only sold on our website

[@natashanelson5707]

Can I use olive oil

[@ZiangsFoodWorkshop]

You can of course but it’s not recommended

[@tatoemonkey]

Can you guys do orange chicken? I know it’s an American thing and it’s probably just lemon chicken but with orange instead but I would love your take on it as I do not trust Americans especially recently

[@ZiangsFoodWorkshop]

Yeah sure :)

[@daveaqua2872]

😃

[@ZiangsFoodWorkshop]

☺️☺️☺️☺️

[@chinstrap5233]

❤......I use animal fat as opposed to vegetable oil

[@ZiangsFoodWorkshop]

Nice

[@davidiley529]

Do you never use groundnut oil

[@ZiangsFoodWorkshop]

No but you can

[@susanelwood5794]

My daughter wears contact lenses and doesn’t cry when chopping onions

[@ZiangsFoodWorkshop]

We’ve heard that

[@mrperfect1000.]

What is MSG.?

[@ZiangsFoodWorkshop]

Monosodium glutamate it’s a flavour enhancer found naturally in most foods

[@c.k4556]

Always wet your hands and the onion before you cut onions stops you crying😂😂😂

[@ZiangsFoodWorkshop]

Not practical if you’re cutting 25kgs

[@c.k4556]

@@ZiangsFoodWorkshop Jump into full bath of water 😂😂😂😂

[@alanweir37]

Contact lens do work. Great videos mam and son.

[@ZiangsFoodWorkshop]

I don’t wear them

[@alanweir37]

@ I know, I did at once. Love your dialog with each other.

[@kevinhalligan5283]

what,s msg?

[@1leerouse]

Monosodium Glutamate

[@ZiangsFoodWorkshop]

It’s a natural flavour enhancer monosodium glutamate

[@kevinhalligan5283]

@@ZiangsFoodWorkshop thank you

[@Anteater23]

Why does Chinese takeaway always use the low quality mixed meat with the Singapore style curry chow mein? I think a chicken or beef only version of that would be delicious.

[@ZiangsFoodWorkshop]

Many people like it

[@-lone.wolf-]

Mate... I actually have the solution for your problem crying while cutting onions. I've had the same issue for many many years and after years of experimenting I actually have found a solution. Right first I wash me chopping board down with just clean cold water 💧 then a rinse my knife of choice with warm water 💧 get whatever onion I want to chop I then wash it with lukewarm water then sprinkle with a pinch of salt and then with the root end only bang 3 times on your chopping board and then the most important bit now... I then get my little sister to chop them for me whist I'm in any other room. Any room of your choice it doesn't matter but when she says she's done, just reenter the kitchen and the job is done...! Mate honestly it works every time! It's fool proof 😂😂😂

[@ZiangsFoodWorkshop]

😂😂😂😂😂😂😂

[@sparczzz]

as you cut the onions constantly blow on them through your mouth

[@ZiangsFoodWorkshop]

I think health and safety would have an issues with that, plus cutting 25kgs at a time we’d pass out 😂

[@MrGoldenV]

who's the camera man?

[@ZiangsFoodWorkshop]

My wife

[@rigger314]

I tried that chinese sausage the other day and unfortunately I do not like it at all. What a shame. Plenty of other meat I love though, so its not a great loss.

[@ZiangsFoodWorkshop]

It’s not for everyone like I said 😊

[@jerryadams3688]

You need to buy the genetically modified onions, the ones with all the chemicals in them so you don’t cry anymore 😂😂😂

[@ZiangsFoodWorkshop]

😂😂😂