WOK: Curried Beef from Grace Young (pics)

NDG · November 2014

Weather is dropping fast here in Ohio, so got the WOK out last night and put it on the BGE at about 650F. Selected recipe called Stir-Fried Curried Beef from Grace Youngs Book called "Stir-Frying to the Sky's Edge". It was Delicious.

This book is great because it offers authentic stir-fry technique that is not hard . . . just different. EX: you stir fry onion/pepper/garlic for 1 min, push to the side, then add even layer of beef to wok and let Sear Undisturbed for 1 full min, then sprinkle curry over all, and continue with other steps. Not hard, but I think her proven technique / steps makes a big difference at the end. Also, if you already have the Asian Staples (soy, rice wine, dark soy, etc) it doesn't require a special trip to an Asian grocery.

theyolksonyou · November 2014

I could eat that right now. Looks great!

Brisket_Fanatic · November 2014

Yum, need to dust off the wok after seeing this

fence0407 · November 2014

Excellent! I've done a few wok cooks and everything always seems to come out soggy. Any tips?

NDG · November 2014

Thanks . . . @fence0407 I am no expert, but the last few WOK meals I have made from Grace Young's book have been great. Finished plate is in a different universe compared to the Stir Fry I used to do on my electric oven with flat bottom wok. I think its about heat, ingredients (uses corn starch all the time) and the process of adding ingredients that help eleminate crappy soggy stir fry.

So my tip? Get your egg HOT & get Grace Youngs Book.

fence0407 · November 2014

Thanks @NDG! I'll take a look at getting her book for sure. I never thought about using corn starch, but DUH!

EDIT - which one of her books would you recommend? I recall she has a few.

Aviator · November 2014

That looks exotic and downright delicious. =D>

Grillin_beers · November 2014

I'm always impressed with yall using a wok in the egg. I've been debating pulling the trigger on one. How often do you use yours? How hard is cleanup? Is it hard to get the hot wok out of the egg?

Bojangles · November 2014

YUM!!

anzyegg · November 2014

Fantastic food.... I'm looking at getting a wok myself.....looks like a worthwhile thing to do.

Raymont · November 2014

Clean up is super easy. Finding the ingredients (especially the first few cooks) and preping for the cook (measuring indgredients) is the hardest part. Recommend you find an asian grocery store, you'll never find this stuff at Kroger. Actually the toughest part for me was getting my rice not to stick. I bought some authentic asian rice and wash it several times before cooking to remove the starch. There are experts on here who can guide you on which wok to buy and where to buy it from.

fence0407 · November 2014

@Grilling_beers @anzyegg

Contact the Wok Shop. They will guide you in the right direction with what wok to get, etc. The customer service they provide is some of the best around.

http://www.wokshop.com/

You'll probably also need a spider from the Ceramic Grill store, based on what size egg you have.

http://shop.ceramicgrillstore.com/categories/Large-Big-Green-Egg®-Set%2dUps/Large-Spider/

Grillin_beers · November 2014

Thanks @raymont and @fence0407‌. I'll look into it more. Any reason to cook on the egg instead of the stove is good enough for me to drop another $100 into my obsession, I meant hobby.

PNWFoodie · November 2014

That looks amazing!

CPARKTX · November 2014

Great looking cook

pgprescott · November 2014

Love it. Nice work. Enjoy.

WOK: Curried Beef from Grace Young (pics)

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