3 Quick Beef Recipes I Make During The Week
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- Опубліковано 30 тра 2024
- So you're back at work, the kids are back at school and now you need some midweek meal inspiration. Here are 3 delicious go-to beef recipes you can make in under 15 minutes; Beef Chow Mein, Beef San Choy Bow and a Beef Burrito served wet for dinner, and with a tomato dipping sauce for leftover lunch the next day. Thanks again to@AustralianBeefTheGreatest for sponsoring this video. Let me know in the comments your favourite quick and easy midweek beef recipes!
RECIPES
Beef Chow Mein: www.andy-cooks.com/blogs/reci...
Beef San Choy Bow: www.andy-cooks.com/blogs/reci...
Beef Burritos: www.andy-cooks.com/blogs/reci...
FOLLOW ME
Instagram: / andyhearnden
TikTok: / andy_cooks
Facebook: / andy.h.cooks
Snapchat: / 1534118165082112
Website with all my recipes: www.andy-cooks.com/
Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
You might not be a "TV chef", but I've learned more from you than any chef I've ever watched. This was a fantastic video thanks Andy and team 💙
I appreciate that, thank you!
100% agree! Of course if Andy became a TV chef I’d be super happy for his success but I love his down to earth nature paired with the accessibility of youtube for the masses!
Lots of TV chefs aren't actually chefs anyways.
Yep - totally agree
Much better than Jamie Olive Oil.
These quick recipes are greatly appreciated and would be welcome more in the future.
Agreed!
Ditto from me Andy.
Could you possibly make Mee Grob (Krob)? I've been asking for the recipe for a while now. Thanks.
There are loads of fantastic quick recipes on the channel, even Andy's oldest videos are great content to explore! ❤
Ditto
Quick recipes using just one ring burner for cheap meals on a camping stove 1 pan meals, please.
I love that Andy said what we were all thinking with “round the outside.”
Chef Andy, I know it’s not your usual video topic, but considering that you are an awesome chef and person and we value your knowledge, can you do a series on cleaning/maintaining cookware? Something like how to clean and re-season a cast iron pan, or if you like stainless vs composite?
So, I was introduced to Andy through his shorts and only recently started watching his long form content and he has quickly become my favorite UA-cam chef. Very down to earth and delicious recipes. I’m really looking forward to the new content in the new kitchen.
Definitely better than a TV chef. Thank you for another great video, Chef!
I agree so many "tv chefs" come across as fake; Andy is true blue genuine, and you can feel it in his videos.
Thanks for watching legend
Man, I love that induction stovetop with the wok burner.
What make is it? I definitely need one of these 😁
@@tomassorossini4621 It piqued my interest as well, and a quick search makes me think it's a Smeg PM3953D.
Yes same!! Please let us know
@@tomassorossini4621Andy's stovetop is a Fisher and Paykel, he talks about in a video on the second channel.
@@xxCaMRocKxx can you tell me what his other channel is?
Lettuce wraps are my wife’s favorite ❤ this will need to get in the rotation. Also Andrew is cool and I don’t need him to be a tv chef he’s already perfect
Andy, you might not be a TV chef but you are Hella cool and a fantastic teacher. Ive learned so much from you and cooked up so many of your recipes
I caught that Andy, 'around the outside, around the outside (in my Chef John voice).'
Thanks Andrew!
Marinade for the carne asada normally include garlic and citrus - I like adding lime, lemon, orange juice, crushed garlic clove, and soy sauce!
Oh !! The " Round the Outside " thing ! ❤
9:50 Love the subtle shout out to Chef John! Great recipes, Andy! Definately going to make them soon :)
I thought it was the lyrics for Eminem: Without You
@@gun_dalf It is
Thanks legend
I loved how you called yourself Andrew in the way only a mother would. Absolutely loved all of these dishes. I now use a bamboo brush for the wok as trying to swirl the oil all the way up to the top of the wok is nigh on impossible without involving my smoke alarm 🙂
That rolls ❤❤❤❤❤❤ I just made them and I should do this - THANK YOU ANDY AND TEAM those were amazing ❤️💙❤️💙❤️💙❤️💙
I love the way you explain the recipes Andy. I take away so much more from your cooking videos compared to a lot of other chefs on UA-cam. Thank your for all you do for us! 😊
My gran always used to pronounce minute steaks as though they were tiny, the alternative pronunciation of minute! So I chuckled when I heard that.
Omg that's adorable 🥹
Same
FoodTube chefs and cooks are the new stars... and YOU are shining bright. 🌞
Thanks to Andy and the crew for lightning fast, easily pulled together, no brainer (yet important) techniques, with readily available ingredients, lovely and delicious week night meals. These look easy and fast enough for an exhausted nurse to be able to pull off for a family.
I love the burritos with the cook once, eat twice tutorial. Yep, i could eat those cold.
This is real quality food that anyone can feel good about eating and serving.
I knew there was a reason that i followed your channel.
Thanks again.
I have learned a technique or two and i have been inspired.
❤😁🤌
Thanks for watching, we appreciate it!
You're the best Andy! Love your vibe and energy!
Love how easy the beef lettuce wraps are! Well done Andy
Can’t wait to try! You have become one of my go to chefs! Thanks so much :D
Love the nod to Chef John at 9:50!
Love the way to slipped “Travel Buddy” in there, the best cooking implement for when you’re on the road.
Yummy the lettuce wraps my favorite Mmmm. 😋😋😋
Great recipes. I like that you prepare tasty, family friendly food that doesn't take many hours to make.
Thank you
Andy- Thank you for making these recipes. They are some of my favorites but I can't eat them in restaurants anymore because I'm on a strict low-salt to no-salt diet. With these recipes, I can make them at home with my low-salt condiments. Yippee!
Anyone telling you to limit salt is clueless about how the human body works. Instead limit processed foods, refined flours/sugars, alcohol and seed oils.
@@matprotium1205
Do you know what medical conditions I have?
Are you a mind reader, because I doubt you are one of my doctors?
Thank you for your opinion but, kindly keep it to yourself.
@@dee_dee_place Yea we all know doctors are nutrition specialists. Do you have atherosclerosis or kidney problems? No salt diet is just bad bad recommendation, no matter what your health problems are.
@@matprotium1205
Bingo!
Now quit trying to force your opinions on me.
@@matprotium1205100% Quality salt like Celtic sea salt is essential.
Every single one of these dishes look absolutely delicious!!! Saving this video ASAP
Just made the beef cups for dinner, they were amazing!!! Thank you for the quick and easy recipe.
Love your videos! Please keep them coming!
Nice ideas Chef, especially the second one with the ground beef 😊
Everything looks delicious! The second dish looks like Lao larb! 😋👍 Still looking for some chitterlings 😊🙏
I only discovered your channel in the last 48 hours, but I'm enjoying it immensely! Super informative and easy to follow!
Great work Andy.. as usual an inspiration. So glad you used the mushroom soaking water. If I am doing anything with porcini, I soak them as usual, then strain them with the liquid going into a bowl, not down the sink!!! This soaking liquid is so rich, and so umami, you must not waste it, so I just put it in paper cups and stick them in to the freezer alongside my chicken stock, veggie stock etc. Next time you make a traditional risotto with mushrooms, you will use this liquid to enhance the flavour......if you finish this risotto with butter and gorgonzola (not parmesan) - you will be richly rewarded. !!!!!
Thanks! We have a guest arriving at end of month - these meals are so easy and quick! As always, Andy you rock! 👍
Awesome! Thank you!
Ty chef. Yum.
Love the recipes!
Wow, what an incredible culinary adventure you've taken us on with these 3 quick beef recipes! Your energy and passion for cooking are truly infectious, making even the busiest weeknight feel like a gourmet experience. I love how you break down each recipe step-by-step, making it super easy for anyone to follow along and create delicious meals in just 15 minutes. From the vibrant Beef Chow Mein to the hearty Beef and Chestnut Stir-fry, and the mouthwatering Beef Burritos, you've covered all the bases for satisfying and flavor-packed dishes. Your creativity in the kitchen is truly inspiring, and I can't wait to try these recipes out for myself. Thank you for sharing your expertise and making cooking exciting and accessible for all of us!
Written by AI?
Hi Andy.
In a short video could you please please please make the Dizengoff mushrooms. I’m 12 and my dads loves them and I want to make them.
I got your cook book for Christmas and I’ve made the Pear Tarte Tatin.
Thank
Lewis
"You're not cool, and you're not a TV chef, Andrew."
Nah, you're cooler, chef.
ive been super lazy recently just grabbing take aways at any given opportunity thanks for the motivation
❤ Amazing...I am on the lettuce wraps as I write....greetings from Chicago..love your swagger, love your style!
You had me back at the chow mein. Delighted for the other two! Cheers.
Andy we needed the sound of crickets when you were thinking about the substitutions for water chestnuts. Cameraman was extremely generous with time spent on the ordeal;) Thanks for another nice video, whole house are big fans. You always offer up inspiration. Shout out to Babe!
Oh I spy an Andy cooks bench scraper! 👀
I especially need one of those, Chef Andy is way cooler than a TV chef by far, & my husband is my handy Andy 🤣 so it’s double bonus. Thanks for inspiration for tonight’s dinner 😊
Thank you for saving Monday night’s “what’s for dinner” nightmare!
🩷❤️🧡💛💚🩵💙💜🖤🤍🤎
Much appreciated Andy! I always learn SOMETHING from you and your presentation makes it all so clear and pleasant to watch. 🍜🍜👍👍
...on the "mixation" - negative, it is not a word. I fear you've been watching too many of Marion's videos - she always invents words.
looking sharp today, chef! the chow mein looking delicious, gonna give it a shot soon
epic!
Delicious meals!
Mixation is definitely a word! 😉 My mom put water chestnuts in turkey stuffing for (US) Thanksgiving at least 50 years ago. Good episode Chef
Great video Andy. Some really good options
Beautifully done, sir.
I would marinade the beef first for the chow mein just to get that takeaway type velveting finish. But yea great video as always 😄
Really enjoyed this!!!!! 😃👍
I like a bit of rice vermicelli with my San Choy Bow. It's great stuff, I make big batches of it and throw it in salads, tossed through some quick noodles etc.
Cannot wait to do all these recipes❤
Thanks Andy, my 6 year old loved the San Choy Bao!
Love the Chef John reference!
Looks amazing, all of it, but I realize I need to buy that wok now that I've put off, makes so much sense when I see you cook in it (and others)
Thanks Chef!
Love a good stir fry, 3 awesome dishes here Andy thanks mate...🇦🇺
Glad you enjoyed it
I can't wait to try the lettuce wraps!
Chow mein! looks yummy
I really like these kind of noodles
Man I love this kind of cooking. So much flavor. Problem is my old dad lives with me since his stroke and if I cook him anything but a bland meat, potato, veg plate he won't eat it. No sauces whatsoever. Even ketchup is too wild for him.
The Asian recipes were great but my favourite cuisine is Mexican.
First... **love** that you clarified what a Wet Burrito is. So many places here in Australia do Wet Burritos and call them Enchiladas.
Second, a bit of stock might've gone ok in the beans rather than just plain water? But other than that, loved the quick refried beans!
Where did you learn your utter and complete respect for Mexican Cuisine? I love it, it's one of the **MANY** reasons I adore watching you cook!
Not knocking on him, these are all great recipes for a quick dinner that look good.
But I feel I must clarify for the sake of cultural respect. That the third dish is most definitely not a wet burrito, it is much closer to the US American version of enchiladas otherwise known as an "enchilada casserole"
For a wet burrito, first the whole thing has to be closed up and that sauce is a bit too thick (it seems closer to an Italian style tomato sauce).
To make some good red salsa you gotta use fresh tomatoes - the simplest way would be to boil tomatoes along with a jalapeno, half a peeled onion, and a couple cloves of garlic.
Then once those seem tender blend all of that together with some salt, pepper, and fresh cilantro (coriander, not sure what Australia uses for the term) and possibly some lime if you think it needs it. For a wet burrito you want it to be more on the watery side so I recommend thinning the salsa out a bit with the water used to boil the veg.
Hope you try this, it's a delicious way to make some real authentic salsa.
Glad you take the core out of the tomato. Biggest pet peeve of pico de gallo is seeing one of those chopped pieces that has the core still.
My son and I love San Choy Bow. We always put chopped chillies, fresh or bottled, chopped macadamia nuts (I can't eat peanuts) and mint on ours, once we have them in the lettuce cups, I also add some coriander leaves on mine, my son doesn't like coriander. We often put in some rice vermicelli once the meat is cooked. I could eat this at least once a week. My son usually makes it, his recipe is a bit different than yours but it is so nice.
You are my favorite chef on youtube!
Same here! I also really like Olds Cool Kevmo if you are looking for a nice relaxing channel I highly recommend 😊
@@agingerbeard Just get in there and enjoy, man what a treat! Both channels are very different but also have many elements in common.
@@vladratiu9071 yes! Very different, but both guys are so genuine and love food and sharing that with people 💙 what a treat 😊
@@agingerbeard You know, I also hang out on the fitness youtube section and the fanbase there is really so hostile and always looking for a fight, then you get back to the food section and you see a bunch of strangers just helping each other out, it's really wholesome. It impresses me everytime :)
@@vladratiu9071if you’re a meat eater, Chef Guga on UA-cam is an absolute treat to watch. It’s like a little dose of positivity every day and the food always turns out great.
The peppermill you have has a cap for the bottom. You can actually just grind all of the pepper you need into it and then dump it in all at once
The expression when giving the foil removal disclaimer @ 20:00, I spat out my tea.
You could substitute jicama for the water chestnuts.
Another great video Andy! The only thing I would suggest is the background music during the video is slightly quieter so we can hear you slightly more :)
Andy, amazing brother!
Nice kitchen, modern and stylish
Andy, you are cool and you're better than those TV chefs, including G. R. !
Thanks Andy! These look great. As always the tips you provide make all the difference. Looking forward to trying that wet burrito recipe.
You are cooler than any TV chef. Just so you know
Excellent Video
Apart all the great cooking, I really envy that chopping board of yours ❤❤❤
My wife is a master of Asian food and uses much less oil, she uses water to blanch the whole dish and that makes the liquid also
I can't wait to get beef with Andy...
I appreciate the sections cause we don't have commercial woks either!
This guy makes so much in quite a short period of time.
Andy you are so cool and your content is great! Aussie Wagyu is Awesome!
Looks yummy
10:48 to stretch that San choy bow further for a family you can add noodles, glass rice noodles, or even 2 min Maggi noodles.
You are cool, and better than a TV chef, Andrew 😎
Andy, you ARE cool!
The burritos look delicious
Best chef on youtube
I love you Andy!
New studio looks awesome Andy 👍
Yes Chef! Andy and team Legends! Definitely going to cook San Choy Bow, they looked amazing and delicious, not that the others didn't as well.
My tip (not a criticism Andy 🙂) especially if you're on a limited budget, buy a cheap roasting joint, cut it into strips with the grain (as Andy showed) and then slice it as thinly as humanly possible. What you don't use freeze in portions for future recipes, and in my humble opinion will taste just as good as more expensive cuts. Peace and ❤
thanks legend
Love these recipes Andy 😊
thanks andy!
I would love to see a colab with Andy And Nat's what I recon. I think they would get along well.
im stealing all three of these super cool recipes
Mate, for the wok, always begin with the beef!! Ready the beef, not the veggies! You've said it yourself, all meat needs some testing, we'll, that's the reason. Also, it can get help of the carry on cooking while you prepare the rest. Juices from the beef will concentrate, then you'll pour them back on the wok at the right time!
Just a mere suggestion, you are the man!
Calling an enchilada a wet burrito made me giggle.
Right?! Can't wait for the reaction from Mexico :D
Andy hasn’t learned how to do the wok toss. I was taught it’s the best way to evenly cook the food in the wok. I do that with a regular fry pan too, but it’s easier and more efficient in a wok
You can’t expect him to be a master of every cuisine