Beef and Broccoli Stir Fry (Made with STEAK) | Chef Jean-Pierre
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- Опубліковано 17 сер 2022
- Hello There Friends,
Beef and Broccoli Stir Fry Recipe for you today! I'm going to show you how to make using a beautiful steak. Tender and Delicious family meal that you can make easily at home. Make this Beef and Broccoli Stir Fry and let me know what you think in the comments below.
RECIPE LINK: chefjeanpierre.com/recipes/ma...
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❤️ Medium Ribbon Grater: chefjp-com.3dcartstores.com/H...
❤️ Toasted Sesame Oil: chefjp-com.3dcartstores.com/S...
❤️ Sherry Vinegar: chefjp-com.3dcartstores.com/S...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
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I discovered your channel about a year ago. I've been cooking for over 50 years. Not a professional chef by any measure, but I've learned more about the art of cooking over the last year from you, as is demonstrated by my prior posts, then I've learned over the last 50 years. I've also been a fan of Chinese/Asian cuisine over the last 10 years, or so, and I've watched a hundred or so very good UA-cam videos on that subject. So, when I saw your posting on "Beef and Broccoli Stir Fry Recipe" I kind of chuckled. What does a French/Italian chef know about Asian stir fry? But I watched out of respect for your genius . The result was that you added a couple dimensions that I hadn't seen before, like par boiling the broccoli first, the addition of Worcestershire Sauce, the Umami Tamari sauce, that I've never heard of (maybe there's an Asian equivalent?) Also never heard of a channel knife-looks like a cool tool. I recommend using Thai Jasmine rice (the best in my opinion) for all Asian dishes. But, a big thumbs up for this! Love you buddy.
Thank you do much for the king words! I am flattered by your comment and glad to hear that I could teach you a few tricks to improve your cooking.
It is people like you that makes it all worthwhile! 🙏🙏🙏😊
Kkkkkkkk(
@@ChefJeanPierre I forgot more what you taught me about cooking than I ever knew before I started watching. I have no idea how ive been watching cooking shows for literally my entire life and nobody ever teaches HOW to cook...
@Chef Jean-Pierre we love you, Chef!
I prefer Japanese rice made in my Zojirushi rice cooker with the chef's homemade chicken stock. I lived in China for 12 years. Not many eat Jasmine rice. It is good tasting though. I just don't make it a pot.But one can make very well that way.
The world is better place because there are people like Chef Jean-Pierre.
Thanks again, Chef. My wife passed away a few years ago. She was a great cook. I’ve always loved to cook, but didn’t have the experience she did, so I’ve been learning to cook, and I love your videos and recipes. God bless, Chef.
Sometimes I cry when I watch your videos Jean-Pierre... because you are so inspirational!! Tears of Joy, not only because of your experience, and your character... but your selflessness. You share your great knowledge so willingly, and having done so, you not only enter our homes, but our hearts as well!!
You are an incredible lesson in Humanity!! The Salt of the Earth...
...or Butter 🧈, in your case!!!
The days I watch you, and listen to your lessons, are far better than the days I don't!!!!
Cheers 🍻 My Friend
Am I the only one who hopes Chef makes his videos longer? I'd watch every one!
I love his personality. These are my happy videos, they could always be longer.
That towel catch at 9:33 ;) If it wasn't on video, eh?
Great recipe chef, merci beaucoup!
I love this guy. He knows a thing or two about cooking!
Jean Pier loves cooking for his dog.
We love people cooking for the dogs. JP, give us some recipes for dogs, and maybe cats too, food
My trick that I was taught to slice beef or pork very thinly is to put the fresh meat in the freezer for 20/30 minutes. It firms the meat up so that it does not slide and is very easy to slice very thinly.) This works really well for Pho:) Lovely dish chef!
Your trick, umm ok..then you have to let the meat rest for more than 30 minutes not worth the wait fresh is the best Kudos Chef
Chef Jean-Pierre
Cool , I didn’t think of that.
Living out in rural country, meat is generally in the freezer anyway. So I cut it just before fully thawed.
@@donmitchell1677 it’s true. Freeze. Slice thin then deep fry sliced steak. That’s how takeout restaurants do it. Won’t get that flavour without doing that.
This is exactly what the processor does. (the slaughterhouse) The cattle are processed into sides of beef and then they hang in the cold room for 24 hours to firm up the meat for final processing. For an entire side of beef, 24 hours is not nearly long enough to freeze the meat, it simply cools and firms it. As Mochi said, 20/30 minutes isn't going to do anything except firm the meat for much easier cutting. It will be room temperature minutes after slicing.
Chef ! Dont worry about making long videos, we love those even more !!
I second that - you're so entertaining, it just can't be too long.@Chef Jean-Pierre
Exactly how else do we learn
Agreed! I can watch this channel all day!
Please realize that one could prepare, cook, and consume home made authentic beef and broccoli in less time that this entire video.
Love a longer video!
I agree, broccoli stem is delicious...never throw it away...peel it, cook it, eat it!
I'm getting really sick and tired of watching your videos just before bedtime because then I'm hungry and just lay there in bed unable to sleep, thinking about the beautiful food I just saw prepared.
I should be able to hit "like" more than once.
I'm back. It's like comfort food tv.
"It's up to you, my friend."
It is admirable that he always recognizes others' preferences as equally valid unlike other chefs who think that their method or recipes are the only valid ones.
👍👍👍😊
Some things are, some things aren’t. I bet he wouldn’t approve of putting ketchup in a classic French sauce lol
Hello, CHEF JEAN - PIERRE !
Do you remember me, I made a comment about your wonderful
BEEF BOURGUIGNON, about the small potatoes ?
I wanted to look it up, why we call them in GERMANY🇩🇪
DRILLINGE -TRIPLETS.
The word DRILLINGE comes from the DUTCH LANGUAGE DROL, which is another word for TODDLER, a SMALL CHILD .
Over , I would say , hundreds of years, the DROL changed slowly but surely into the GERMAN WORD DRILLINGE !
It has nothing to do with TRIPLETS.
While we were finding out the word, PATRICK ( husband) told me, in BAVARIA/ GERMANY the tiny potatoes are called MOUSIE !!!🐀
I love your channel and I love the way you present it, great fun.
Thanks a lot
KARIN FROM GERMANY🇩🇪♥️♥️♥️♥️♥️
This man deserves more subscribers……share
🙏🙏🙏😊
There is nothing better than a French Chef “smashing” out an Asian Classic ❤️ Your Expertise and knowledge is legendary JP and as always, really appreciated. Much love from New Zealand
What a timing... I was looking for a great Beef Broccoli recipe yesterday. And today, my favorite chef brings me one! I will do this over the weekend. This will be a great family meal. Thank you!
Amazing how people are always thinking about the recipe that is coming up the day before CJP posts the video.
We had Chick/Broccoli ... Nuthin like this-WOW CJP
Sir, you’re a mind reader. I was just looking for a recipe for beef and broccoli. Thank you so much. Great videos! I watch you every time. Greetings from Finland!
Another person that was just looking for today's recipe when he posts.
Let me get a spoon a spoon a spoon a spoon (sees a fork) a fork hahaha love these unscripted videos, recipe looks the real deal will try soon. Thanks chef.
Chef,
Don't worry about the length of your videos 😉
I could watch you all day and night.
Lots of love.
Glad you enjoy the stems. As a long retired chef, that was one of my favorite snacks. Terrific series. Thanks
No matter how long is the video to me their is never a dull moment with you. Take a whole hour. To me more fun 🤙🏼
Thank you 🙏
Absolutely love the longer videos where you take the time to explain why you add certain ingredients, had no idea baking soda had that effect on meat.
Love Beef and broccoli
More classics! Time to get ingredients on the way home from work.
OMG...ok so I watched this video a few days ago and it was all I could think about for days. I am trying to go all veg...but I have been craving beef for about 9 months...went shopping today and purchased all the ingredients...and added some of my own...califlower, mushrooms, diced waterchestnuts and wonton strips...thank you Chef, because of you I eat well tonight....I have just recently found your channel and I am so glad I did. Oh yes one more thing I PROMISE I WILL NEVER EVER THROW AWAY A BROCCOLI STEM AWAY EVER...so dam delish...who would have thought...CHEF YOU ARE ONE VERY SMART COOKIE...HEHEHEHE!! Thank you for being so awesome :) and down to earth...man that was a great meal tonight.
I like the way that blanching also makes the broccoli and carrots look brighter, more colorful.
I wish you were my personal chef😊. You are a joy to watch in your element. Everyone should enjoy their passion like you do❤️
I've been delving into some Chinese dishes lately as well Chef. Living in Hawaii all my life, we have no shortage of really good family style Chinese cuisine here and while I love it, I don't always want to go out for it all the time so I'm making a few dishes at home. This is one of them that I make for my family, and your recipe is spot on authentic, thank you for sharing as always!!!
I wonder how many people who got those inspirational asian letters tattoos in the 80's don't know they mean Beef With Broccoli.
😂
HE LARRY E US. "NONE"
Soooo funny! 🤣
I can't wait to make this for dinner!
Too many ti count
The only UA-cam channel that makes my stomach rumble..🤎
Beautiful stir fry! Chef Pierre is the greatest chef on UA-cam. Thank you for this great presentation.
I love these slightly longer videos.
I like the stem of the broccoli best too.
love from Sweden
The wife and I made this last night, followed the recipe and video to a T. Wow, it was the most amazing stir fry I have ever had. Thank you Chef, you are a treasure!!
BEST cooking show!! Love your energy and passion for good food.
Thanks so much 😊
I just got home with a bunch of Broccoli, and Steak.
Imagine how happy I am, then, that you put this video up.
Thanks Chef.
For same price as a big M meal and way better. Real tasty food. I love your show.
Amen on the favorite part of the broccoli. Take a few minute longer to cook but all that flavor.
Dear Chef jean pierre, I just wanted to say that you recopies & instructions are absolutely very special.
Just to say, that I'm a Automotive Engineer; and with heavy transport & machinery. Also, I am now retired New Zealand Police as well. When I left college in my younger years, I sheered am apartment with my best friend, and who is all still in contact with him & who is now in Australia. when I was an apprentice in the Heavy transport engineer, my friend at the same time became a well trained and came brilliantly qualified Chef as well. He taught me the fundamentals of cooking, and now today, I have become a very food 'Cook' for family & friends. You, Chef Jean- Pierre, are gifted as well. I save most of you're recipes, knowledge and wonderful cooking techniques;- oh and a sense of humour. I admire you and offer my most humble thanks to you.
I feel so at home with Chef. It is as if he is in my kitchen teaching. NOT pretentious and impatient! I remember recipes largely because of his humor. He deserves to be respected. If you follow his instructions, you will make great food! I like to add Sechuan hot sauce in a small amount of pepper if I can find them, so it is spicy as long as everyone who will eat it like it. Or chop other chilies or add cayenne pepper. But I check with my guests first. A whole bunch of people do not like spicy food in Texas. Some do, and some don't. Check. Sometimes I make separate batches to separate for my guests. Depends where they are from. Midwest people generally don't like hot n spicy.
I have a Zojirushi fuzzy software rice cooker. One cannot fail. Best there is no matter what amount you add of fluids. Great. +10 years old, and you can get one. It is soooooo worth it to make many things, Not an air fryer which I abhor. This dish comes out well though it is not a traditional Chinese dish. I learned from a chef in China for 10 years while we were doing business there. We had brought so much
business to him, I asked if he would teach me after work. He agreed. THANKS CHEF! YOU ARE THE BEST.
🌞I'm tuning in for the quote of the day because I'm so impressed with bums look better with butter and chill out it ain't rocket science ❣️
Best chef ever!
My attempts at making Chinese stir fry always ended in disaster with tough meat that boiled in its own juices. Then I discovered the channel "Sue and Gambo" (he is a retired Chinese chef) and many times he marinates the meat in egg white, salt, pepper, and sesame oil, and adding cornstarch and a little cooking oil just before frying. He also cooks the vegetables separate from the meat. Doing these things made it possible for me cook stir fry. I use tri-tip beef or chicken breasts for stir fry. I had a piece of tri-tip and I used half of it for Mongolian Beef one day and the next day I used the other half for your recipe Beef and Broccoli Stir Fry. I did not use sherry vinegar or Worcester sauce but I did use the 1/2 teaspoon of baking soda and 2 tablespoons of wine. This was the second half of the same piece of meat as the day before, but the meat was more tender, almost melt in your mouth tender. Who would think a bit of baking soda would make such a difference!
Broccoli stalk is very rich in vitamins and minerals. 3 times more nutrition than the florets! I have known this and thanks to you I now know the best way to utilize them. Thanks again, I love your shows always have good advice and recipes from a real chef and entertaining as well!
Chef Jean-Pierre embodies what I have always claimed regarding knowledge and understanding, of any subject, after 34 years of training in aviation safety.
“If you can not explain what you do, so that a 12-year old understands it, then you are a charlatan”
It doesn’t matter if you are sautéing an onion or a landing a Boeing 747, knowledge is everything.
I often watch chefs film 3-4 times so as to really take in the knowledge he shares - and he gives us this for free no less
Thank you for the kind words!!! I am flattered and I totally agree with you!!!👏👏👏😊
I had been craving Chinese food for weeks but didn’t want to spend the money, and then I watched you make your beef and broccoli recipe….I just made it at home and it truly is the best Chinese food I’ve ever tasted…Every recipe is a fun, delicious adventure. Thank you so much for sharing your knowledge, Chef!
This is what I will prepare tomorrow!! Beautiful!!! I will use a skirt steak.
This looks incredible. I've never been satisfied with my broccoli. This will take me to a whole new level. Thank you friend!
God bless all here.
The recipe was great but the cleaning cloth was absolutely fab. So easy but a picture is worth a thousand words.
He is the best! I love Jean-Pierre.
I just needed this recipe and you didn’t have it listed. I will try again with this one.
I'll never throw away the stem of the broccoli again. It's like he's speaking to the food; so wonderful.
Salut Jean Pierre juste te dire que je ne manque jamais un episode et je travail ds la construction au British Columbia et j ai tellement hate de revenir chez moi pr cuisiner tes merveilleuse recettes ..Merci de me remonter le moral a moi et a mes coworker sa fais du bien..you're the Best ever
Looks Fantastic! I can't wait to try it. You should not worry about making longer videos. I like it when you go into detail, we learn more. I think you are a wonderful Chef and a wonder teacher. Thank you for all you do for us.
This is a favorite of my family. Happy to have a good recipe for it. Thank you!
First off, Thanks for the Recipe Chef. You have done something amazing. My 14 year old does not like Broccoli or Carrots, despises them actually. Last night I made this and he cleaned his plate. With prices so high I had to wait until the steaks were on sale but well worth the wait. Thanks again Chef.
Chef Jean Pierre, you are without a doubt the finest chef I have ever seen. I have been watching you for several weeks and in that time you have changed the way I cook. Thank you for your expert advice. I will watch you over and over.
From one tradesman to another, I have learned, when you need to measure it stops being art.
Looks Fabulous! Yes Chef I agree the stems of the broccoli are delicious. You can even spiralize the the broccoli stems for other dishes. I will make this dish soon . Love that you include many different cuisines. You are a Master!!!!!
One of the all time classics and easily one of my favorites to order at Chinese restaurants. Love your take on it, Chef JP. 👏
The most amazing knife skills, plus "make that for the dog". Perfect.
My 7 year old loves watching your show! He specifically asks to watch your show almost daily! Our family just loves you so much! I praise God for leading me to your channel! ❤️❤️❤️
I made this tonight and it was really good!
Looks good chef and as always a delightfully done and fun show. I’ll be making this next Wednesday for my son’s family. They love it when I prepare your recipes for them!
I make cream of broccoli soup every time I make broccoli 🥦 the day before!
People throw away the broccoli trunk? That's my favorite part too! My mom always made it for me in little slices deliciously marinaded.
Best chef ever forget about it if you don’t have it ❤
I've been following you since your early days on UA-cam & have lost track of the number of dishes, of yours, I've made. I was always considered a good home cook but with your guidance my kitchen game has been upped upon upped. Friends ask if I've attended a cooking school. Marvel at the tenderness of my meats & the taste of my dishes. I made your roasted pork tenderloin for visiting family a couple night ago. I got the best compliment " There's pork tenderloin.. and then there is this incredible pork tenderloin". That came from my cousin's hubby - a chef! I was so proud of myself and I owe all the thanks to you! Thank you Chef!
One of my favorite dishes, thank you! Someday, I want to try a version of this with a grilled steak.
The stem is my favourite part of the broccoli too, Chef Jean Pierre!!! 💕 So tasty and sweet ☺️!!!
This evening I made this for dinner for my family, and we all loved it! I was not able to find a umami sauce at my grocery store, but the results were still very savory and full of flavor. The tip about blanching the veggies makes perfect sense - I always had trouble cooking broccoli in a wok. Thanks, chef, for another great recipe!!!
Oh boy oh boy, I want to get out a spoon and reach right into the computer for this delicious food.
Brilliant, a Chef you can trust even though he is French....(Kidding)
Na zoveel jaren leer ik de heerlijke saus te maken, met dank aan chef-kok Jean-Pierre
Awesomeness, Chef Jean-Pierre!
I haven't eaten beef broccoli since approximately 1988 in a Japanese restaurant. It was delicious 😋!
Now, because of you sharing your AWESOME skill sets, I feel confident that I can prepare it in my kitchen AND in my hotel restaurants once they are built are running efficiently.
Thank you, Chef Jean-Pierre!
Dear Chef Jean-Pierre - you're awesome 😍, plain and simple. I usually make beef stroganoff from the head of the beef fillet or a "Sauerbraten" (I get the fillet whole and then portion it) but this time I'll definitely make your recipe! Luckily I was shopping 2 days ago 😄. As for the broccoli stems - I use them too but peel and cook them and then make a broccoli cream soup out of it. Delicious too. Thanks for another great and easy recipe and ... très gros bisous 🥰🥰, Eleonora
Edit: I have a Julienne-cutter but now I need to look for a "channel" knife - great device for décoration for sure 👍
Onyo always #1
Glad I found this recipe to try...I bought broccoli today, and looking for a way to fix it, that my husband will eat. After watching your video on chopping vegetables, I am looking for ways to I corporate more variety. Truthfully, since we have discovered your channel, we are cooking more & getting out of the rut of fixing the same meats & veggies. We watched about 6 of your shows today, and have fixed about 5 of your dishes in the last week. Your Key lime pie is in the fridge, ready for tomorrow. Thank you for your generosity in sharing your knowledge, with such humor. Yeah baby, we love your life too!
Thank you 🙏
I too love the Stalk of the Broccoli! I had Thai Students living with me about 15 years ago over here(Australia) & they used it in so many Dishes, I couldn't imagine making a Red or Green Curry or Stir Fry without it!
Don't know about anyone else but I'm here for the "Friends" , "Onyo" and my share of "Look-Look"! 😃🌾
Fantastic as always! I always learn something new , grating ginger, using broccoli stalk instead of throwing it away, and precooking vegetables.🥕🥦Thx again Chef Jean Pierre 😘
Cooked this today (again). My wife and daughter (and myself) loved it. I think a good quality Sherry Vinegar in the marinade adds that special edge. Thank you Jean-Pierre for this beautiful recipe.
Love all your stuff, thanks for all you do. Better give the butter a hug after that one though.
This is awesome! I'm tickled to learn that trick with the baking soda. 🙂 It's such a treat to start the day off with a new video from you! Have a lovely day, Chef!
The towel save at 9:34, that is a professional move. Plus everything else, you are Amazing!!! Thanks for all the tips.
I learned about baking soda "velvetizing" a year ago; works with chicken as well as beef - I've made some great stir fry with those...
The interesting thing about your various cuisines is that not only are they delicious but you have such joy in teaching us how to make them. Thank you Chef 😀👍!
Thank you Chef! I have made several of your beef, chicken and pork recipes. My family and I are never disappointed!👍
My mouth is watering and I’m not sorry!!🤗
That baking soda trick to velvet the beef is a god send. I just learned it a few months ago. Haven’t had tough pork or steak since. It changes the ph of the meat and starts breaking it down.
Chef, it is such a pleasure to watch you take basic recipes to the next level! I have a feeling this recipe is going to become a classic ‘go-to’ for our family... Can’t wait to try this ... Cheers💖!
Ah yeah i always learn something from your show. Tried your recipe for chicken fried rice yesterday. Man couldn't make enough. Now have try this. Thank you for sharing.
Wow Chef 👨🍳… we cook this often and wrap it in lettuce leaves. We always add chunks of mushrooms in and it’s fantastic with chicken also!!! Now I’m hungry again! My Doctor said I had to put on some weight… 😋I’m about 3kg’s since watching your inspirational presentations… thank you so much 🤗🥂for jolting up my appetite and interest in FOOD again! Love from Australia 🇦🇺🍽🥖🧈
I'm saving this for bulking season meal preps! Merci Papa Jean-Pierre ❤
😁😁
You made me hungry. Yet again. I love your vids :)
My husband said "this is good!!!"
I had it today and must say: never got a flank steak that was more tender. Wonderful. Need to get a non-stick Wok though.
Found a critic of the chef. James Makinson. NO ONE DARE CRITICIZE CHEF JP. There might be interesting recipes, but Chef gives you everything, including cutting and cleanliness, knife use, cutting veg, etc. And he forgets stuff which makes him real. Very detailed. Every dish I made, and now more than 100, 99%, turns out great. He teaches you to think because there is some basics to everything like clarified butter, oils, salts, and so much more. He wants you to think. Now I can think and apply across recipes and be creative. Thnk for yourself. Watch the video twice. Learn where the garlic is. Where his paring knife is. ANd his whisk. We love you CHEF!
Thank you ! 🙏🙏🙏❤️👍
We love broccoli stir fry and I love your recipe! Learned amazing secrets today - especially the sauce. I don’t like ‘crunchy’ broccoli, either but never thought to blanch it first! 🙄 Thank you for that tip! By the way, I always use the broccoli stem and slice it as you did - it is so flavorful and I never understood why people throw it out! Broccoli stir fry for dinner tonight 😊
when you blanch the broccoli , it turns it bright green, just gorgeous !
Family loved it.