 Chef Shea Bear here. Today we're going to be using the new wok. I have used it a couple of times trying it out, doing a little practicing. I'm going to make a real simple recipe here that you can also put on skewers and make kebabs if you want. Like I said it's real simple so let's get this heated up let's start making some stir-fry. Hey guys to start with here's some of the ingredients we're going to be using. First of all we've got our meat here and let me get you. This is this is a roast I cut it up you can you can use beef tips we've done that before they turned out fine but I took a whole roast was going I was going to make a roast and then I thought well hey Monk how about I do some stir-fry. Well she argued for a minute and then agreed no actually she jumped for joy and this is the fat that I cut off of the the roast so what I want to do is I'm going to use that to put in the pan once the pan gets hot and then we're we have onions and we have a what pepper is that huh what pepper this is a jalapeno pepper just one jalapeno pepper I've got garlic minced up in here I've got an orange bell pepper and a red bell pepper here this is what's the stuff called cornstarch this some cornstarch it's about it's about three tablespoons may not use all of it what I'm gonna do is mix that up in there here I have beef bouillon cube I put four in there and I crushed it up with mortar and pastel we also have our soy sauce this is Kekumon you can use buck choy whatever whatever your taste is we have some regular oil here this is just a cheap just a cheap vegetable oil you can use you can use a cornola you can use olive oil but olive oil is yeah I had to cut there because I forgot what I was talking about olive oil is mostly for low to medium heat if you use high heat like we're gonna be using here it breaks down it's got a lower smoking point of I don't know 365 to 450 degrees it's gonna start smoking that's not good for you food so I'm going to high to higher temperature oil here now it does have a good flavor if you're just simmering something on you know or putting it in a salad or whatever but for high heat I use like use regular oil okay so that's pretty much it I got my tongs here I got I got this thing for my for my walk so I'm gonna get you set up and like I said we're gonna start we're gonna put this in there we're gonna move around a little bit because I'm not gonna put any oil in it yet and we're gonna start with our onions we're not gonna brown them all the way because they're gonna cook some more a little bit later on you'll see when we add everything together these are one put be put in last okay and these are gonna be put in second to last I'll heat these up but well actually not oh when these are just about where I want them to be like I said I don't want these to be browned and caramelized yet so I'll put these in when I'm ready to take these out we'll take these out then we'll put the meat in okay so let me get you set up so you can see what's going on over here okay so my walk is hot I know it's Tuesday but I was talking to monkey she thought pretty good idea maybe once a week every Wednesday we'll do a walk Wednesday or a walk of life Wednesday or something so we're just gonna slap that in there and we're gonna move around there we go and this is just kind of going to help season the pan a little bit for a little extra flavor because I never throw this away the fat I use it in other things so I'm on about what I thought I was I was a little higher than medium but I'm gonna want to go on about a medium now we're gonna take some we're gonna take a little bit of water just gonna pour a little bit of water in there that'll help get some of that some of that stuff off the bottom there okay so there's that then I'm getting ready I'm gonna take this out it only takes a minute so I'm gonna go ahead and take this out I'm gonna put it on plate and then I'll use it also I will cook this up and maybe cut some of it up for a little Bruno over there okay now turn down a little bit more now we're gonna put our onions in this is one large onion also this this you don't have to follow this recipe to a tee you can you can substitute add some track like the boy in cube you don't have to add it if you don't want but if you'd like some but you don't like a lot of it I just do it for extra flavor just use one or half of one whatever or don't use any at all if you don't want so now I'm gonna whoops I'm gonna stir this up a little bit I will turn the heat back up a little bit now excuse me I'm gonna pour some of this in here there we go get that sizzling going whoa a little bit more around the sides here that way it kind of kind of rolls rolls down the sides and then into the bottom there keep sticking now this doesn't take long you want to go about three to four minutes on these so what I'm gonna do is I'm gonna go about I'm gonna go about three minutes and then I'm gonna put my garlic in and you use garlic powder or whatever and then I'm gonna put my oh what you call my pepper in so hang tight guys and I'll be right back with you okay now what I'm going to do so I'm just going to kind of scoot this up here on the sides it's been about about two minutes we'll scoot that up here on the sides I turned my temperature up a little bit then we're gonna put our this is about it would be about three large cloves again it doesn't have to be that many I've actually got about five or six in here but they were small but it would equal equal out to about three large cloves like a lot of garlics give for your heart everyone put this in here now you want to put the jalapeno pepper in here like I said it's just one this recipe here would be better with chilies but for some reason we're having a really big problem getting chili peppers here lately I don't know why now I'm just gonna put this on top and it or to also you can add a little bit of pepper this is just black pepper touch of salt you don't need a lot of salt if you're using boyean cubes okay so just till they start to just just starting to to just to just till they start to get soft for some reason I didn't feel comfortable using that terminology but there you know so what I want to do monkeys over the couch playing a game laughing at me I'm just gonna take a pinch of this the boyean cube and I've used chicken with this beef and it was pretty good wasn't it huh chicken boyean cube kind of gives it a different kick and you go wow what's that flavor yeah yeah turned out really nice just a little about a teaspoon water in there just to keep it moist gas ranges are a lot better for cooking and the electric ovens are better for baking I don't know why I even told you that but that's ask any chef they'll tell you because you know this goes off and it shuts actually shuts clear off and then comes back on it's clear off comes back on to where if you got flames you can keep it at a at a constant temperature all the time now when it comes to an oven you want electric because it will once it shuts off and then when it needs to get back up to temperature it kind of kicks on evenly or you know to where if it's gas the flames of boom all of a sudden so it's not as precise of a temperature okay so now what we're going to do that's probably just about done so what I'm going to do is I'm gonna bring you over here and monkey ordered me a chef hat didn't you month for Valentine's Day we're gonna put about half of this in right now should be about yeah that should be plenty I don't know this would probably be all about I'm guessing about two pounds okay so we're just gonna mix this up I know a lot of people that cook out there will say you need to use gloves when you're touching me well to me that's you know up to the person you know what I mean and this stuff will almost disappear okay so that's about right so I'm gonna call that about I'll tell you about two tablespoons again more or less not it doesn't matter it's up to you but this really really gives it a nice flavor and makes a nice gravy okay so now I'm gonna rinse my hands off and I'll be back with you now what you can do is you can actually leave your onions in there and just move them up here on the side and then put your meat in and then once your meat starts cooking nice after about you know 30 seconds just turn them up about 30 more seconds and then you put your onions over top of it let it cook for a couple minutes however you like your meat looks like it's getting pretty pretty good now now I'm going to just dump this in be careful see so it doesn't splatter you know I did was cube this up you can put these on wraps right mama they are good on wraps I just cubed them up you can make them in strips that even be better for the wraps because then they're not falling out you cut them into strips and put them in your wraps now what I'm gonna do and then push down on this real hard I'm gonna give it about 30 seconds my walk got a little cold we had a visitor at the door so that's what all that commotion was about okay so I'm gonna let this get warmed up again and then I'll turn you back on when we flip this over so I forgot to tell you right now I already did but you can add a little bit more of your soy sauce if you want and you can make a you can make a sauce a different sauce so I'll have to show you that at another time but now I also add some more of my boy on cubes my crushed boy in cubes we're just going to want it just to start getting brown on the bottom and then we'll kind of flip it there we go just kind of flip them over it doesn't have to be perfect but try to get most of the red part facing down now there we go kind of flatten it out also if you want you can take your tongs flip them over do each and every one if you'd like remember if a recipe does not turn out like the recipe says but it tastes fine to you it's not a fail you did just fine because your recipe should be how you like it you know and if your guests if you have guests of course you won't want them to like it but yeah if everybody likes it it's fine you didn't fail right mom and my older brother he was actually a chef that was his he started out as a dishwasher in a Holiday Inn restaurant and he was like I don't know 16 17 and that's what he did all his life was just cooked and he was kind of forced into retirement at the same time I was and unfortunately so all right now I want to go ahead let this cook for just a little bit longer I'm going to give it two more minutes here okay then we're going to put our onions back in and we're going to put our bell peppers in remember if you get bell peppers too hot they they don't hold their color and you don't want them you know super chewy you know what I mean you kind of want a little bit of crunch to them so I'm gonna add some more of this there we go that much left there's about one left here I'll put in at the end so let's let this cook for another I'm gonna give it two minutes okay it's actually been about three minutes like that I'm gonna go ahead and give this a quick stir can't do do this anymore but because of my arm but I used to good but it's okay they say don't do that on these glass tops but they're made to cook right mama okay so now we're gonna do I'm gonna go ahead and put these back in for a minute pepper and our red bell peppers a minute or so just till those get hot then we'll mix them up put them back in the bowl and I'll show you we're gonna make a little gravy okay let's go ahead and mix this up don't worry about the stuff if it starts sticking on bottom that'll come off once we make the gravy which we're going to here in just a minute let's get this mixed up real well and the gravy once you make the gravy you can pour it on immediately you can put it in a separate container and you know pours a little or as much as you want like if you're having guests okay so this is looking pretty good now so what we're going to do and we use a spoon I'm gonna take take this stuff out and I'm gonna put it back in the bowl and this this makes a nice hearty healthy meal you can also just leave it up on the sides if you want I just like to remove it because I can put it back in like I said don't worry about the stuff sticking on bottom because we're gonna take care of that here in a minute and turn this down for a minute okay now we're gonna take a little bit of water you can also use flour instead of corn starch I got about that much water we're gonna add some more this soy sauce we'll call it let's say four tablespoons and the rest of our some of this in here the rest of it actually which was probably about a tablespoon maybe I want to start up real well and it should thicken up if it doesn't go as thick as you want it again you make it as thin as you want it to it doesn't go as thick as you want it you can always add more of your corn starch or flour or whatever you're using where you can combine the two okay so there is our gravy nice and nice and hearty gravy nice and thick thick gravy there okay so now what I'm gonna do is I'm gonna go ahead and dump this all back in here give it a little mech get that gravy all coated on everything turn the fire off like I said I didn't give you precise amounts because it doesn't have to be precise you know it's about how see you still got your colors you still got your greens reds orange browns yellows hmm our peppers they're not soggy but they're not crunch either so okay now we're gonna dish some of this up and as always we'll get monkey to be our guinea pig and she'll try it and I'll try it with her we'll be right back with you okay guys again last time we made this we used wraps huh yeah and then I made no we used the chicken for the wraps right with chicken and but the last time I made the beef I put someone skewers yeah so if you're gonna do that excuse me you're gonna want to cut your like onions in the squares or whatever you know big enough to put on a skewer these were just diced other than the peppers I just went ahead kind of cut them up string right but um this is what what it looks like here all right we're gonna give this a shot I'm gonna try to get the taste of everything in here two times up very good yeah the rice has a good flavor but here later roasts have been kind of tough yeah we don't know why because we always just get so such good roasts that would like just melt away yeah this one's kind of tough a little bit a little bit that's very good that's not if you're running that problem really to me there's only two things that can cause that is not a good cut of beef you know not a good cut of meat or you ever cooked it this is not over cooked it's still got a little pink in the middle so I'm guessing it's just roast but it has a great flavor but we got some there some leftover and so this I would say that's another portion I would say this this bowl is probably three cups and each bowl I would just say this is a four person meal here with approximately three cups per serving right right in that area maybe two cups we'll just say two cups and again like if you put it like she didn't have any rice you want to have rice so you know like you make rice put it on top of rice that would make a very good meal yeah and also like especially if you use the skewers to make shish kebab put that on rice or if you put like if you put it in wraps you know that's more filling but this I'm telling you this is hard you guys this would put you up especially with the rice but she didn't have any so now but so what do you guys think let me let me know in the comments section about the walk Wednesdays every Wednesday we'll do a walk yeah we'll do a walk cooking episode and maybe we'll do it in some playlist okay walk a walk a life Wednesdays or something but anyway definitely a walk Wednesday right just do different we'll not what we'll do is not do something elaborate like they do in restaurants because the majority of us nine times out of ten are just guys like us is just like to cook or throw together something so and if you're a chef well more power to you but we're not a real chef but I do like to cook so we'll just do basic stuff that way you at home can do it right that way you're not you know all this fancy stuff that we've been watching like on YouTube get some recipe ideas and it's like man we can't even get that stuff around here you know and it's like takes forever and it's real hard to remember you got to be precise on this but don't but put more of this in but not not too much of this and I like to like we'll do a vegetable stir-fry and we'll do chicken and so something else you can put with this noodles yes we'll do a noodle one I was thinking about that tonight but we didn't have any so we'll do a noodle one also you know stay tuned we did one but I got to get back on track with my with my soups I miss them so I need to get done they weren't stolen but I'm missing doing them because I really love them things so far there hasn't been one I didn't like right just some that I like more than others so yeah let me know if you want to do that because you know once a week we'll just every Wednesday will not not on the on the nose but you know as many Wednesdays yeah because I mean I'm usually cooking Wednesday anyhow unless if we're tired or I don't feel well she'll order something yeah we'll just throw something in the oven but other than that yeah we'll just kind of kind of try to make a playlist of walk Wednesdays and we'll just do stuff and walk that normal everyday people can do right you know this is not a Chinese restaurant yeah like so we'll do a shrimp one for me yeah we'll do a shrimp for her we'll do fish we'll do the fish and walk and then put it in wraps fish tacos remember those we had a mahi-mahi yeah they were very good also I found it's not too far from here I finally found a butcher so better cut some meats oh you did yes I did they have frog legs I know but I'll do them like I'll do those camp you know what I mean yeah be fun have Gator they have bison they have deer they have L they have caribou yeah we can do Gator yeah cuz she loves Gator all right guys so thanks for watching I really appreciate it thanks again to Brian Marla for sending me that walk yeah like I said I've used it three times yeah it's definitely gonna get to choose oh yeah definitely and this thing is just so easy she just kind of washes it out with water yeah and sets it on a on a warm burner and dries out boom it's perfect no it's awesome so thanks again guys and thanks to the rest of you for watching appreciate it we're gonna enjoy dinner yeah and I'm gonna go ahead and cook up that that fat over there I was gonna give it to Bruno but I don't know he was bad trying to keep him from barking whenever you know if if if the doorbell goes off he's going to get more yeah he never used to be really good yeah but I don't like it yeah I know a lot of people built a dog spark that's what they do not all of them but when you time stop or hey babe you should quit barking kind of letting these leaves get a little longer so I have to back a little bit so sorry about that interruption yeah but again what do you think month very good this recipe like I said as usual you know meat's not cheap understand that but you know if you can feed four people on this right that's pretty cheap you know what you give for that rose your number about think it was like 1795 17 bucks but like I said you can also get the beef tips there's nothing wrong with that and I think they were just as good as this you know yeah I think the beef tips were that's what he's last time with the beef tips and I think they were every bit as good as this you know and already cut up yeah and you get smaller packages you know so right you know substitute subtract whatever all right guys so she better met the man legend golf now monkey anything you want to add okay that's cool you know okay like he says she's out bye bye guys enjoy the rest of your week and y'all be safe and take care