THE INSANELY DELICIOUS STEAK & EGGS I MADE FOR A FANCY DINNER PARTY... | SAM THE COOKING GUY

[Music] I know those are big words so let me just set the stage for a second you know my Affinity for the Asian food world I mean if I had pick somebody else's food to eat for the rest of my life Japanese Chinese Korean one of those are all those combined would make me very happy I find it interesting and like the flavor profiles that kind of stuff this at its simplest would be Chinese beef and eggs it happens quickly it is so flavorful it is so fantastic you're going to love this it's comprised of two components one we slice beef and we marinade it easy we beat some eggs and we kind of put the two together way do you see this it is so fantastic it's quick it's delicious it's so flavorful you'll make it for people that'll be like what have I just eaten because I want this every day for the rest of my life my natural life why would people say that my natural life do we have an unnatural Life coming up at the end of this what does that mean I think that means the afterlife oh afterlife do we get Chinese beef and eggs in our afterlife because if we do then I have a whole different Outlook let's get to the beef we have to start someplace we'll start there that's a rib R ey it's about 3/4 of a pound or something we need 5 oz you need 5 O of any steak I'm partial the ribeye so we're going to use this but because of a couple things we're going to do you don't need an expensive cut all right we're just going to cut these and I just realized this is the Sam the cooking guy 7inch the car knife but this is the Prototype we don't have the signature and stuff on both sides and we don't have that stupid number whatever that is it just I made original the original I made my signature smaller cuz it was too big got rid of those numbers it just says 7 in in theur but obviously my favorite knife okay this steak I threw in the freezer for about 20 minutes it could take a little more but just to firm it up makes thin cutting easier so now we're not going to want this fat so let me just get rid of that a little Fat's fine but you know too much you don't really need so if I go like this now I want to cut Against the Grain right figure out so if I go this way basically I'll be fine and I want thin if the pieces start getting too wide I would cut them in half like this so just cut until You've Got 5 oz go ahead 4 oz would even be fine like here this is going to start getting too wide for me so I'll just cut them and keep them like this you want Little bite-sized [Music] pieces when you're all cut you got about 5 oz we go into our bowl like this and we add the following 2 tablespoons of soy one two about a half a tablespoon of oyster sauce which is pretty much all I've got go teaspoon of black pepper like that tablespoon of corn starch a teaspoon of baking soda the baking soda is going to make the meat super tender you're going to see and one splash of neutral oil about a tablespoon and we mix and unfortunately I'm out of glove so I got to go with my hand because you want to make sure it's mixed really well spoon wouldn't get you there when you're mixed up really well like that we're going to set this off to the side for 10 minutes and we'll start our eggs that's a bowl of four eggs in it that should be pretty obvious this is going to serve two people really nicely maybe three even if you want crack the eggs in uhoh crack the eggs in the bowl knot on the counter oh God Shell already that was shell before Yol I've never even seen that happen what the hell you're funny today great we got a pinch of salt and pepper these we will beat remember I think if you're not making contact with the bottom you're not beating you're just stirring great I'm going to add a couple things tablespoon of oil two green onions cut up we'll stir and now in this bowl I'm going to put a tablespoon corn starch like that and a couple tablespoons of water and we'll mix this so this is going in the eggs but if you just put it in the eggs it wouldn't mix properly you need to make sure it's all mixed up not stuck to the bottom cornstarch can get a bit clumpy this goes in we mix again we wait the other 5 minutes till the beef is finished marinating and then we cook all right you want a hot pan for this and that Pan's hot I'm using oil like I know eggs or a butter thing but these are Chinese beef and eggs come on and when that's in there and comes our marinated beef i' like to spread it out oot and just leave it for 30 45 seconds wow the wind is crazy today just leave that to get just a little color on it can you smell that oh yes anything that has a little smell to it once it hits heat ah just amplifies it a couple seconds and then we'll give it a good mix around and we can do that now so just separate as you go look this is thin if you're in this pan more than 2 minutes you're doing something wrong or whatever pan you're using and if it was a Chinese restaurant and you have a proper walk burner and proper walks you know maybe 30 seconds 45 seconds all right let this finish for a second or two 5 4 3 2 1 now we take it out once the beef is out I put the pan back on the heat I kill the heat for 1 minute I want slow scrambled eggs I want to take a little time on Max always makes fun of me but you want these really luxurious the corn starch in the eggs is going to help but not a lot of heat in the pan will also help too so once it's cooled down a little bit back we go okay Heat's back on but I'm on low baby splash of oil we beat the eggs once more to make sure that that corn starch is incorporated and in we go you know sometimes when you put eggs in a pan you hear go well that's not what you want in this case you'll see look you can see them starting to set the first time I made this as delicious as it was what I did was I left the beef in the pan I put the eggs in on top of it and the beef colored the egg a little bit and it made it dark I want like this bright yellow so I now separate I take the beef out get the eggs almost set then the beef goes back in we're going to get these eggs nice and creamy by stirring a lot you want the eggs to actually ask where's the heat when they go in no is the heat on no the eggs know the heat's on you can see it they're setting a little bit but trust me this is what makes this thing really good all right well I can't hold my camera like this for 4 hours so okay well you got another camera right here okay those are not cooking they are look at you what are you talking about look at do you see this sorry not not not at all just very little this is about a minute away what no way yeah look the egg doesn't even fill in it's how close they are all right you see where we are how beautifully creamy this this for me is exactly how I like them they're too wet they're not too wet if you knew what you were doing with eggs this is how you would like them I know how to make eggs I watched that guy I can't remember some chef's name he said as he put them on the toast he goes they just walk across the toast they were like twice as runny as this so we're going to give this about 15 seconds oh these are going to be glorious all right now we take our beef and in we go we mix and now you get the contrast between the Dark of the beef it's absolutely fantastic and the Beautiful creamy yellow of the eggs which are done take it off let me get a bowl and we'll play or we'll bowl like this I'm so in love and if you want you can just do a little green onion extra thin over the top and there you go I've not been this excited to eat something that we've made in a long time I'm telling you it's just this gentle tender creamy egg component that really makes this come alive really makes this special oh that's a good bite that's a big bite but it's going to be a good one nothing left to say so I won't it's insane when we shoot I finish it make it pretty Max comes and takes a picture and while that was happening chansy ate some chansy unbelievable he's had it before Max has had it before I tested this on them a couple weeks ago for an event that I did and we all agree this has to be made for you guys so make it that's simple recipes below follow along it's not complicated your 15 minutes start to finish all right don't leave anything out just do what I did and you'll have this amazing maybe some of the best eggs you'll ever have in your life holy God the wind all right I got to go thanks you guys hey hit the Subscribe button we'd love you to do that for us it's [Music] free

Channel: SAM THE COOKING GUY

Views: 211,041

Keywords: sam the cooking guy, cooking, sam cooking

Id: ITH9I8lopTI

Length: 9min 14sec (554 seconds)

Published: Wed Apr 10 2024