(audience applauds) - Beef has always meant substance.

So when we want substance we say, beef it up.

Today, we have a show of substance because we are beefing everything up.

So the first thing I wanna show you is a dish, is my favorite.

I always wanna do this because this is one of the most popular dish in a Chinese restaurant, beef and tomato.

You have beef and you have tomato, or you can call it tomato beef.

Beef and tomato, it makes no difference.

All I have to do, the first thing I'm gonna do is I'm gonna cut up the beef first.

Because the beef go perfectly with tomato.

And of course, beef goes well with asparagus and a lot of things, but we'll do this marvelous, exciting dish.

We'll put this over here so everybody can see.

All I have is 3/4 pound of flank steak, okay?

You can use sirloin.

We'll cut it up.

You can cut it this side, this side, this side, it makes no difference whatsoever.

We'll cut it up.

One, two, three, four, five, six, seven, eight, nine, ten, okay.

And you notice that when you cut this, it'll always stick to your knife, okay?

You cut it again, it continue to stick to your knife.

It drive you nuts.

In three minutes, you're gonna have a gig.. (audience laughing) So you got to remove this, remove t.. and you put it somewhere around here.

See, we'll show you a technique, which you don't have to go through cut, stuck, remove, put.

You cut, and you put, clean.

And you cut put.

Cut put.

Cut put.

And you ask why cut put?

(audience laughing) But the reason why you cut put is because all the cuts is in one ..

So you don't have to cut put all over the place.

Otherwise you have cut put all over the place it will drive yo.. so you sloppy cut cut, and you put, and you cut, and you put.

It takes forever to pick-up all the cut put.

(audience laughing) If you don't have time to cut put you're gonna have a lot of cut.

Cut.

Cut.

Cut.

Cut.

Cut.

Cut.

Cut.

Cut.

Cut.

Cut.

Cut.

Cut.

Cut.

Cut.

Cut.

Cut.

No put whatsoever.

(audience laughing) Here we have cut put.

All you have to do is put the cut put on top and then you can chop all the cuts in one put.

D.. (audience applauding) Marvelous.

(audience applauding) This is what you call.

This is what you call Yan is faster than the eyes.

We're gonna marinade this with dry sherry.

One to two table spoon of dry sherry and a tiny of a corn starch and pepper.

I have some pepper and corn starch right here.

Mixed them more up.

So we'll marinade this for a little while.

Okay.

Set aside, marinade.

In the meantime we are going to also, if you want you should also use about one to two tablespoons of soy sauce.

One to two tablespoon of soy sauce right here.

Okay.

Very important.

Basic marinade, right?

Now we're gonna turn my wok on.

So we're gonna stir, in the meantime we're gonna stir fry this, but to stir fry you should have a tiny bit of flavor.

So we're gonna cut up a tiny, tiny bit of garlic, again, one piece of garlic done.

Put it right over here with about two tablespoons of oil.

You can cut it down if you want, it makes no difference.

Would turn it on high.

We'll put the garlic in here.

Marvelous.

Okay.

Can you hear the sizzling sound and then put the beef right here.

Listen to this.

Wow.

While you are doing this we're gonna cut up the rest of the stuff.

We have some pepper.

One, two, three, cut it up really fast.

One, two, three,.

One, two, three, four.

One, one, two, three, four, five, five, five.

One, one, two, three, four, five, five.

Set it aside.

You don't have to cut up so much.

While are you cutting up this, you should also check your beef.

So let's check the beef and you'll come back here and you check your beef.

Once the beef is okay, you know its okay.

You'll come back here.

You'll cut tomato.

One, two, three, four, set aside.

Tomato, one, two, three, four, set it aside.

And then if you want you can actually remove this beef quickly because the beef is about 90% done.

You'll remove the beef and you'll put it over here.

Remove the beef and you'll put over here.

We can quickly cook the vegetable,..

The beef we'll put it right over here.

We'll cook the vegetable.

All you have to do is put all this marvelous ingredient right inside here.

Okay.

Look at this, marvelous ingredient right inside there.

And you're gonna make a sauce, and this particular sauce, one third of a cup of chicken broth, listen to this.

We're gonna make a sauce.

One third of a cup, and also approximately one quarter of a cup of ketchup.

And also about one teaspoon of Sesame seed oil, a pint of a hot pepper sauce.

I love it.

And if you want, you can use about on.. of a tiny tiny bit of vinegar or rice vinegar and a tiny bit of sugar.

Now you want, you can also use a tiny bit of onion but it's not necessary.

Onion give nicer flavor.

You put the onion in there and you can stir this, when it's nice and done you can put the beef back because it doesn't take too long to go.

We put everything back now for those who do not like to keep the skin of the tomato you can peel that off.

And I wanna show you how marvelous it is.

How easy it is to garnish this dish.

I have a tomato here.

I'm still cooking my beef and tomato, and I slice it and I'd put it like, this is a marvelous Valentine dish, okay.

And then we are going to, for those who do not like who do not like the skin we'll show you, we're gonna peel the skin.

No skin off my nose.

(audience laughing) Look at this.

Isn't how easy.

Now, normally you go backward when you use a little paring knife but I go this way, this way just in case I slip, I will not have skin of my finger, okay?

Look at this, the whole thing comes out.

And then you can actually use this to make a little tomato flower.

You see, look at how beautiful.

This is what you call beauty is only skin deep.

Look at this.

(audience laughing) And then when it's done, (audience applauding) all we have to do is put the tomato beef right over here, look at this.

This is a marvelous dish.

Everybody can do this at home.

Look at how beautiful.

(audience applauding) Now we're gonna beef things up Hunan style.

We're gonna cook a dish which is hot and spicy.

Hunan dishes are uniquely spice, wonderful flavor, very distinctive and embellish the hotness of chili, of other spices.

Here we're gonna have beef again, Hunan beef.

You can make a Hunan lamb.

Good substitute.

You can make a Hunan chicken.

We'll cut it up really fast.

If you have a lot of people, you'll cut it in a, this is what you call parallel cut.

Cut it in half to make it twice as big.

And then you cut in half.

And then this is what you have twice as many pieces, and you go one, two, three, four, five, six, seven eight, nine, 10, 11, 12 ton, ton, ton, ton.

So simple.

And then you put them all together like this.

Let me show you how easy to transfer food, okay?

You have it over here, right?

Look one, two, done.

(audience laughing) Okay.

Marinade this once again with dry sherry or rice wine, with tiny bit of corn starch, always use corn starch, sealing the juice give that nice bind and also always remember to use some soy sauce.

Mix them all up.

Always remember this is about a tablespoon of each dry sherry and soy sauce, always let it sit for a little while.

Set it aside and you can get ready to cook.

First, hit up the wok.

Nice and piping hot.

Get ready.

Your special spatula.

See some wok.

In meantime, why we're hitting up this wok?

You don't want to put meat in a cold wok, otherwise it sticks.

You're gonna have beef jerky.

So first thing to save time, we wanna cook this will broccoli.

I use broccoli.

You can use asparagus.

If your kid, particularly if your kids don't like broccoli, but it doesn't matter, it's okay, because he can still be president someday.

(audience laughing) Now we're gonna put it right here and stir a little bit.

Okay, let's stir a little bit.

Make sure to put a few drops of oil, this way it keep that green of this broccoli.

Let it cook for a little while.

In the meantime we're gonna get ready to cook our beef.

Hot wok.

One tablespoon of oil and use, oh, I love garlic this time.

So I use a little more garlic, more garlic, two tablespoon of garlic.

If you want one tablespoon is fine, but two tablespoon tastes good.

This is how fast you can do the garlic.

I never spent so much time to do garlic but I love garlic so much, I don't mind spending more time.

You'll put them all together.

Huh?

Lot of garlic.

And then when the garlic is done you put the beef, oh listen to this sizzling sound marvelous.

Make sure you hold onto the wok.

Wow.

Look this is hot.

In the meantime our broccoli is getting ready.

Okay.

We're gonna make the sauce.

We're gonna put the sauce of Hunan sauce right into our beef.

And then we'll put the broccoli right in here so everybody can do it.

Look at this is marvelous.

It looks good.

(food sizzling) When it's done, we're gonna make the sauce.

Look at this.

The sauce is very simple.

I have about a tablespoon to two tables of dry Sherry.

I have some Sesame seed oil, one teaspoon of Sesame seed oil, and I have approximately one tablespoon to two tablespoon of rice vinegar.

And you can just dark soy or regular soy.

Give some color contrast, a touch of sugar about half a teaspoon to a teaspoon.

You like hot and spicy food like me.

A lot of chili peas.

This is hot enough.

This is very hot.

This is so hot that I might be nervous to try that.. And then put them all together.

Wow.

Look at this.

And then we will get this strainer to scope because this broccoli is all done.

Look at this.

It's all done.

We'll put it right over here.

Let's get all our broccoli out.

This strainer is marvelous.

It is so marvelous.

I can pick everything up.

Okay.

And then final touch is to thicken it up.

Just corn starch to thicken it up.

This whole dish is basically done.

Look at this, when it's done I am excited.

I'm so excited.

I dropped the thing.

(audience laughing) But you drop it, you just pick it up.

This is how you transfer food from the wok to the plate.

You put the plate right here.

Put all the food right in the middle.

Wow.

Look at that.

Now, if you have a tiny bit of time, you know what you can do.

You can do a very interesting garnishing, okay.

Let me show you.

Here is a knife, one, we show everybody so everybody can see.

Two, three, four, total concentration and complete silence please, not number slices, and then everything is done and you have pieces like this.

Look at this.

And then you tuck every other one in one, tuck it in two, tuck it in three, tuck it in four, tuck it in.

You have beautiful garnishing, looks like this.

This way you can garnish your dish and put it right there, look at how beautiful a dish can be.

(audience applauding) Next, we are going to squil the state of black mushroom, but first we'll find out how many different types of mushroom available in the market today.

Here we have the oyster mushroom, the regular oyster mushroom, you can find fresh.

The regular button mushroom, white button mushroom, the brown button mushroom, and a straw mushroom looks like a little baby head.

And then this is Japanese style oyster mushroom, not easy to find.

And this is Matsutake mushroom, a Japanese style mushroom grown in Colorado.

And then we have the Shiitake mushroom, okay.

Chinese call (foreign language) is like the black mushroom but it's fresh.

And this is chanterelle mushroom, very, very famous European.

Aside from the fresh one, you also have the dry one.

Here you have the regular dry Shiitake mushroom or the black mushroom which Chinese call (foreign language) you've got to soak it of course.

And this is the halight black moss.

And this is the shredded Julian wood ear or tree ear.

And this is white fungus or also called snow fungus.

You can put in soup and dessert.

And this is the tree ear, and this is the regular dry white button mushroom.

So all of these I'm gonna use the black mushroom in my next dish.

And this particular dish I'll call it, grill steak with black mushroom.

And instead of using the dry one, and soak it for half an hour I'm gonna use the fresh one to make the sauce.

See, this is how it looks.

Looks like a little, you can grow with it.

You cut the stem off, and you set it aside.

What are you gonna do?

I really don't care.

Then you'll cut it up.

One, two, three, four, five, six, seven, eight set it aside right here.

Okay.

Put it aside.

You can cut the beef.

You can cut the mushroom ahead of time but normally I would cut the beef ahead of time because this way you can marinate it.

I'm gonna marinate the beef with approximately one teaspoon or one tablespoon of minced ginger.

Chop the ginger up about one half a teaspoon of black pepper and a tiny bit about two tablespoon to three tablespoon of dry Sherry.

If you want to make it more interesting use a tiny bit of say Tom peppercorn roasted or toasted peppercorn, mix them all up.

Put them all together.

Get rid of these, goodbye.

Move them around.

Let it sit marinate anywhere from 15 minutes to half an hour, overnight.

If you have time, you can marinate for two months.

(audience laughing) Now let it sit aside and we are rea.. because we are going to turn the grill on.

instant grill says hot.

So we will put this in here and let it grill.

The great thing about this is when you eat steak you can have the whole piece per person.

You don't have to worry about the winding it up.

Look at this.

Can you hear the sizzling sound, i.. And then when it's, while you're grilling this you do not want to waste time.

So you're gonna make the sauce.

Here I'm gonna turn this on.

We're gonna make a little black mushroom sauce.

First, you have a kind of a margarine or butter, okay.

Use medium heat, okay.

And I also use a tiny, tiny bit of mushrooms, saute some mushroom, and ginger, and garlic, this would give a nice taste to a garlic is done.

Garlic is ready.

This is shallot.

Marvelous.

If I go faster than this you might not be able to see it.

So that's why I slowed down.

Okay.

We have more ginger and garlic, we'll have more shallot, so it's gonna be very, very delicious.

You cook the beef steak about two to three minutes on one side depends on whether you like medium rare or medium.

And then you put the sauce.

We are gonna have the beef broth when is nice and ready.

Now, stir fry, stir fry because the mushroom doesn't take too long to cook you don't have to put in too early, but you can put it on and just saute a little bit and get a flavor into it, okay.

And then put this in, wow.

And let's check our steak.

Our steak looks marvelous, marvelous, look at this, this is going really well.

And then also let's make the sauce with a tiny bit of soy sauce and oyster soy sauce.

One tablespoon of oyster soy sauce, and about one teaspoon of dry Sherry, and about a teaspoon of Sesame seed oil up to a two teaspoon, and a tiny bit of oyster sauce.

One to two tablespoons oyster sauce.

This is gonna be marvelous sauce.

Everything is right here.

And then you can thicken this up.

When the mushroom is cooked they slightly shrink a little bit.

And then when it's ready you're gonna make sure you put time and cornstarch.

And also you want, you can also use soy sauce, a tiny bit of soy sauce.

You can also use soy sauce to marinate your beef of course.

When this is nice and done, we will.

We'll get it out.

We will put the steak over here.

We'll put the steak over here.

Let us get this out.

This is marvelous.

This is so good.

This is marvelous.

I wanna show you how to do it.

When this is done, you can cut it up like this, look.

This is a piece of fat, we don't want it.

One, two, three, four, five, six, seven.

And you set it aside and you line them up around here.

Look at this one, two, three, four, five, six, seven medium rare.

And then you put the sauce right on top.

Look a beautiful dish.

Let's see how beautiful this dish is.

Look how beautiful.

I think I like this.

This is gonna be absolutely marvelous.

Look at this, isn't it beautiful.

(audience applauding) In China, in China they don't really use chop sticks.

They don't use knife in the table.

They use chopsticks.

So mix food, fire on table a lot less hazardous.

Now you say where's the beef, here is another beef.

This is a, I'm gonna do another dish called the Korean barbecue short rib.

You go to the Korean restaurant.

You go to Korea, a Korean restaurant, a lot of these type of things.

Barbecue, short rib, barbecue beef in the menu.

So anything on the menu except haddock.

(audience laughing) And we're gonna marinate this first.

In this particular thing I'm gonna set this aside, put it right here.

We're gonna marinate it with, this is what you call this, this is toast Sesame seed.

We'll put those over here and we'll crush this.

And we have a lot of garlic, a lot of garlic.

Can you hear this little bit pop popping song, is great exercise by the time you're finished you are again you are exhausted.

And we'll marinade this, very good.

Some garlic and ginger, minced garlic and ginger, you can use up to two tablespoon of each because in Korean food, they use a lot of garlic.

Every day in Korean food is garlic festival.

(audience laughing) And then you also use dry Sherry, quarter of a cup, and also half a cup of chicken broth, and also use a tiny bit of soy sauce about four tablespoons or so, and let it marinate.

And of course, to make it more Korean you can use also our tiny bit of, oh, look at this, this is what you call sugar.

Make it nice.

Okay.

Now, after you marinate this, you have to grill it.

Now how long you have to grill it.

It depends on whether you want medium rare, or rare or and cut and we will grill it.

It doesn't take too long to do, particularly when you have a hot grill.

And this is what you call the Korean style barbecue short ribs.

When you go to the store you ask for flanken ribs.

You cut about quarter of an inch thick and about six to eight inches.

Wow.

Hot, long.

Okay.

If you have extra appetite cut a 12 inch long.

It makes no difference.

You cook approximately one to two minutes on each side.

Look at this.

This is marvelous.

This is really good.

We are going to, when it's ready we are gonna put this in this marvelous dish, to serve with pickle, daikon, makes it very interesting.

Now, when you cook this make sure you do not wanna overcook it because it's so thin, okay.

Turn around and look at how beautiful, can you see that.

There are many different types of ribs in the market.

Spare ribs, shot ribs, Adam's lip.

Adam's not lips, ribs.

And this is my rib, all kinds of ribs.

Can you see how beautiful it is.

It's wonderful.

When it's nice and done, you're gonna set this aside.

You are going to garnish it.

If you have time, you can quickly show you very, very fast, okay?

Look at this.

Very easily do a little garnishing.

Cut it up.

Put an ice water, put an ice water, ice water, and the whole thing would open up like this.

Now, every time you touch on hot chili pepper, like this make sure you wash your hand before you touch anywhere sensitive.

(audience laughing) Your lips, I'm not kidding.

I'm serious.

When this is done, put it over here, and any of the leftover marinade all you have to do is thicken it up and put it right on top.

And you'll have a wonderful dish.

Look at how beautiful this Korean barbecue shot rib.

Today we have a really beefed it up.

We have done everything except beef cakes, but I'm too modest for that.

So until next time, remember, if Yan can cook, so can you.

Join in.

(audience applauding)