Gypsee: That beef would be tough as hell and the green onion would be way over cooked. Braise the beef in the sauce with a bit of extra water till it’s tender and add green onion at the end.
damndirtygamer: As long as we’re jumping on the critical train here, can I point out how unhelpful recipes like this just label the meat “beef”? With some experience you will know what cuts to get (and even now groceries are selling “stir fry” meat) but throw the beginners a bone. Cows are big animals.
stokleplinger: Oh lord, these comments are gonna be spicy.
Butter for an Asian-inspired dish?
Onions in first?
Garlic before the beef?
Brown Sugar?
It’s like this was specifically designed to piss this subreddit off.
hoechsten: This is a repost of something that already got heavily critisced here. The recipe could be improved really easily, for example: addition of chillis, crushed toasted peanuts, and some herbs (coriander comes to mind). Also using butter in a seemingly asian recipe? Definitely change that to oil.
italkaloadofshit: I would add honey and sesame seeds
Z0idberg_MD: Every time I cook meat like this it is tough and usually well-done. What I like to do is season and grill/sauté separatly as a whole piece of meat, and then slice and add to whatever I made.
Like if I make a steak and cheese sub, I take already cooked rare rib roast and add it to the mushrooms, peppers, and onions as they’re 90% done and just flash heat the rare steak. Comes out amazing.
gitykinz: https://www.reddit.com/r/GifRecipes/comments/8jvfnd/beef_and_garlic_noodles/
https://www.reddit.com/r/GifRecipes/comments/4vtlo4/beef_and_garlic_noodles/
FlapjackOmalley: Butter-> Canola, Peanut, Sesame oil… Brown Sugar -> Honey…
Zeljari: Since everyone here seems to know a lot more about cooking than I, could I ask for some ELI5 tips? I’m a vegetarian but I want to cook a good meat dish for my boyfriend… However I have no clue what nicely cooked meat is supposed to be like. Everyone says the meat would be too tough, what should I do to avoid that?
Mclevius-Donaldson: Man why are there so many different names for chives/green onions/spring onions
chefanubis: Pro-tip: you should only use the white part of the spring onions when sauteing, the green parts have to be added at the end when cooking has stopped. Any other way you are wasting flavor and aroma. Also dont put garlic and onions at the same time, they have different cooking times. Also as a rule of thumb use vegetable oils for “asian” foods not butter. Also you have to remove the vegetables from the pan and add the meat, brown and then add back the vegetables. Also many other things… you know what, I’m sorry to say it but this is just not a good recipe.
munaught1: Butter? Use sesame oil on that! Also wait on the spring onions. They are supposed to be a vibrant garnish, not a soggy mess.
warm_santorum: Sugar beef.
damnitshrew: Sooooo shitty mall food court yakisoba?
fetzonk: I have question about the spring onions in these videos. Most of the time they are green. Is there no white part? From the spring onions(=Frühlingszwiebeln in german?) i know you only use the white part and a little bit of the bitter green part. Is this another vegetable or are tastes just different?
CarbonAltered: So I’m not a big fan of sweet. Can I replace the Brown sugar with spicy stuffs ?
manuelconhache: Why the fudge they put so much sugar!!!
phicorleone: That’s one quick recipe! It’s cooking in high speed. Put in butter, put in onionput in sugarputinbeefputinsoynoodles……. aaand done.
NapoleonsDynamite: What kind of noodles exactly? I am guessing not spaghetti noodles.
qtmcjingleshine: I prefer untasty beef with garlic and noodles
tontokowalskie: Serious question? What kind of noodles would you use for something like this and where can you find them?
italkaloadofshit: Wow how can one not like garlic it’s full of taste and goodness
circlejerker2000: That looks like my first attempt at cooking.
nightly_nukes: There is so much wrong…
erjo5055: Even though this recipe is flawed and has been reposted it’s actually the recipe that made me try cooking stir fry because it seemed so easy. I’ve made a lot of variations and now I love cooking stir fry
TheBiggestCarl23: God damn this post gets reposted like every week
msgardenertoyou: https://m.facebook.com/story.php?story_fbid=1809947589217913&id=1737181656494507&refsrc=https%3A%2F%2Fm.facebook.com%2Fbuzzfeedpropertasty%2Fvideos%2F1809947589217913%2F&_rdr
_felagund: That beef would be way undercooked
la_quiche: Stupid question but aren’ t proportions off /wrong ?
400 grams of beef is enough for 4 people, but 250 grams of cooked noodles is almost not enough for two.
SynapticSight: Thank you for actually including the amounts of things in the gif!
I_m_High: So basically a lazy man’s chop chae
Kenya151: Butter in an Asian dish, never again
WhySheHateMe: What does the brown sugar do?
SirSharpest: STOP FRYING ALL ASIAN FOOD IN BUTTER, FOR THE LOVE OF GOD.
SpicyGirl4lovers: Is it normal to use butter? I thought it might be keto but then i saw sugar lol
AmanwhoMakadisUp: Ahhhh yet another gif recipe done terribly wrong. When will these people learn.
MiPur: I’ve seen this at least 10 times on this subreddit.
jamaicanRum: More like beef with spring onions.
rylanthegiant: While the food doesn’t look tasty, anyone know what type of wok that is and induction cooker?
AutVeniam: REPOST
sarveil: What’s up with adding sugar to every single dish? I am by no means a cook but i limit my sugar to coffee or pancakes, here every second dish has 2 cups of sugar.
Waterstick13: Downvote for using adjectives like “tasty” in the recipe name.
If you have to blatantly describe something without us finding out for ourselves – that’s a no.
NatoXemus: Who the fuck cooks Asian food with fecking butter?
studoroma: Only sauce is soy sauce? Def white people’s recipe.
Apollo634: How do the machines really know what tasty beef tasted like?