I asked our local Chinese restaurant how to make this and he said 2 table spoons of blackbeans, 5 table spoons of salt, Bisto gravy and a good splash of marmite. Never tasted like the version he cooks, your video shows why. Thankyou
Nice man. Im just trolling the net seeing how others make this classic dish for westerners. I appreciate this, and if I'm ever over that way will stop in. Thanks mate.
wow, i'm glad to see that i cook it almost the same. i need to use wine for the beef and add more water for the sauce. otherwise the same ingredients and same technique. thanks for teaching!!
Hey Jeff, after emigrating to OZ 10 years ago the only thing i miss was my local take away duck in BB sauce, i have tried endlessly to replicate it with no result, until now when i stumbled across your channel, awesome recipe and perfect result thank you sooooo much for sharing Mick
Great job, Chef Jeff.....very clear and concise instructions... and lovely accent !!!For us folks in Canada, its not practical to have a hot flaming burner in our wood frame houses...some have gas burners though.... would be nice if you can adapt your recipes, e.g., cooking time, heat, etc. to the lower heat cooking...cheers!!
I find it hard to perfect this recipe as I can't achieve the same level of heat that you have ( and definitely no flames) . Love watching you cook though.
i marinated top side beef slices 1hr ago, will start cooking in 15 mins :) got all ingredients, oils, and sauces... will let you know soon how it taste ;)
Hi Jeff would you be able to discuss what wok flame settings you use low, medium, high when cooking the garlic and black beans and then the rest of the ingredients? Cheers
@@snake1625b I was trying to decide between New Zealand and Aussie. Leaning towards New Zealand. (american ears here). I love this stir fry. It's my second favorite after Ma Po Do Fu. Do you soak the black beans first? Looks like a lot more than 1 tablespoon, but maybe it's 1 tablespoon dry, then soaked?
i would like to know witch brands of sauces u use, i see lee kum kee oyster sauce, the thin soy sauce i already have, and the soy sauce is 'the best' soy sauce? with the blue on the label
Tenderloin, fillet, or topside are most popular with stir frys. Soak it with 1 tsp of bicarbonate soda for 1/2 hr before, this will tenderise the meat. Then wash off the bicarbonate soda, pat dry with paper towels, before marinating it.
@@dazal21 shaoxing is a thing. and its definietly NOT the regular rice wine vinegar. shaoxing tastes almost the same as sherry. So if you dont have it, then substitute shaoxing with a teaspoon of sherry.
All this time I thought blackbean sauce is a secret sauce. Little did I know it’s just light soy sauce and oyster sauce!! How silly I am! Btw It’s 3am and I’m craving for itttt oh nooo
Richard Batla the timing that the chef gave you is for a domestic stove. He is using an industrial stove which explains the timing difference. 2 minutes will apply to you unless you have an industrial stove which cooks faster. Thanks
The amount of black beans depends on your personal preference. A tbsp is a rough ball park amount you can use. Use less or more depending on your personal preferences.
vtahne he is using an industrial gas stove which cooks significantly faster than domestic stoves. The timings that he is giving to people are for domestic stoves. The main instruction was until it was cooked. It is not a fail. This is a free film offering people the opportunity to learn from a professional chef and an opportunity to learn how to cook a nice meal. Please be kind to the chef and the people who made this film for the public.
The oyster sauce gives the dish the optimum flavor. If you dont have oyster sauce, you can leave it out, but it wont taste the way the dish is intended.
Just tried this and it has to be the nicest meal I’ve ever cooked myself! Thanks for sharing your recipe with us
After spending 3 years in China it seems so surreal to hear a Chinese Brit talking. Love the accent regardless...and great vid, thanks.
Dave Bonski lavley beef guv’nor
Geeeeezaaa Top chef !
I think that's an Australian accent
@@snake1625b Please tell me you're joking?! :-o
I asked our local Chinese restaurant how to make this and he said 2 table spoons of blackbeans, 5 table spoons of salt, Bisto gravy and a good splash of marmite.
Never tasted like the version he cooks, your video shows why. Thankyou
Searched high and low for this recipe - and You Tube comes thru again. Just wonderful! Clear, concise and just love the video.
Yes! It was exactly what I was looking for.
Nice man. Im just trolling the net seeing how others make this classic dish for westerners. I appreciate this, and if I'm ever over that way will stop in.
Thanks mate.
I’ve cooked this many times it’s so easy and so tasty great recipe thank you
I made this recipe. Turned out brilliant
He is the best . And cook once in a while, so delicious!
wow, i'm glad to see that i cook it almost the same. i need to use wine for the beef and add more water for the sauce. otherwise the same ingredients and same technique. thanks for teaching!!
cheers :) made this for my dad's birthday last night
Hey Jeff, after emigrating to OZ 10 years ago the only thing i miss was my local take away duck in BB sauce, i have tried endlessly to replicate it with no result, until now when i stumbled across your channel, awesome recipe and perfect result thank you sooooo much for sharing
Mick
Great job, Chef Jeff.....very clear and concise instructions... and lovely accent !!!For us folks in Canada, its not practical to have a hot flaming burner in our wood frame houses...some have gas burners though.... would be nice if you can adapt your recipes, e.g., cooking time, heat, etc. to the lower heat cooking...cheers!!
The cooking time given is for a domestic stove.
WOW! You made it look so simple! 👏👏
One of my favorite Chinese dishes! Thank you for sharing! ☮️🖖🏽
thank you chef will be trying this recipe this week
Gonna try making this today! Very easy to follow by the looks of it. Do you have any more recipes too?
Great recipe chef ...looks amazing, keep up the great work and thanks again one of my favorite dishes that I can now make myself
Yum! If I ever go to the UK I will need to visit!
I find it hard to perfect this recipe as I can't achieve the same level of heat that you have ( and definitely no flames) . Love watching you cook though.
very simple method and well presented.
i marinated top side beef slices 1hr ago, will start cooking in 15 mins :) got all ingredients, oils, and sauces... will let you know soon how it taste ;)
guys not gonna lie it comes 10/10 .....
Hi Jeff would you be able to discuss what wok flame settings you use low, medium, high when cooking the garlic and black beans and then the rest of the ingredients? Cheers
The industrial Stove works differently to a domestic stove. Things heat up faster on an industrial stove than the domestic ones.
Amazing absolutely amazing just ate it and love it. THANK YOU
There's nothing better than Chinese food and a South East London accent! VERY South East London accent ;)
Brilliant recipe. Thank you very much
Do you have to rinse the preserved black beans before cooking or do you use them straight from the packet?
Yes better you soak them in hot water for 20 minutes and rinse them well after soaking, it will give less saltyness.
Chinese with British accent coock good food
Sounds more Australian
@@snake1625b I was trying to decide between New Zealand and Aussie. Leaning towards New Zealand. (american ears here).
I love this stir fry. It's my second favorite after Ma Po Do Fu.
Do you soak the black beans first? Looks like a lot more than 1 tablespoon, but maybe it's 1 tablespoon dry, then soaked?
He said the restaurant was in Kent, I’d say this is a typical accent for the area.....Australian!?????
@@snake1625b it’s a southern England accent. Sounds cockney to me but I’m from northern England. But it’s definitely south of England
cant wait to try this, i need to go get some blackbeans from a chinese supermarket sometime, i dont think they would sell them in asda :(
looks fit for a king.chi chi . Thankyou
Very nice and easy!!!
Very good
Great vid thanks for sharing 👍
Thanks
excellent!
Not that easy to understand. It'd be a good idea to have a list of the ingredient and the recipe in the description.
Do u have a sweet Foo Yong Hai sauce recipe.
What was it first 2 tablespoon of fish boid oil ?
i would like to know witch brands of sauces u use, i see lee kum kee oyster sauce, the thin soy sauce i already have, and the soy sauce is 'the best' soy sauce? with the blue on the label
Nje Tjuk any decent asian soy sauce or oyster sauce is good. I would stay away from supermarket own brands as they lack the flavour.
AZAM JAMIL thoughts about Panda brand oyster sauce?
Any brand would do.
what wine did you say we should use to marinate the beef? i didn't get that part!
It's Shaoshing Rice Wine
i always do my peppers and onions before my garlic and ginger
Good
What oil does he use in the wok?
RUTHLESS SAUSAGE probably some sort of vegetable oil
You can use any. Canola Oil. Olive oil.
Film Ethnographer Thank you, I can't stop making it 👍
is there any non alcoholic substitute for the shaoshing rice wine?
TheSmiley84 chicken stock would work well
Daniel Parry thank you 😊
Yes there is its called Grow up!
I think sherry is a good substitute
@@amandajoyr1
He asked for a NON alcoholic substitute!!
Sheery is even stronger than shaoxing !! Lol
That looks brilliant mate, I think a cab from Orpinton home to Weymouth might prove a bit pricey though
It will be a worth while trip if you plan some site seeing in the area. Petts Wood is worth a visit.
i want to learn chinese cooking from a pro. i have high pressure wok stove but skills could be improved
What's the name of the cut of beef that's best for this
Tenderloin, fillet, or topside are most popular with stir frys. Soak it with 1 tsp of bicarbonate soda for 1/2 hr before, this will tenderise the meat. Then wash off the bicarbonate soda, pat dry with paper towels, before marinating it.
My extractor fan has left the chat.
Amazing 👍👍👍👍👍
Is there a difference between shaoxing rice wine and shaoxing rice wine vinegar?
never seen shaoxing rice wine vinegar,its just rice wine vinegar but yes huge difference
Yeah, once I got to the store and looked there was no shaoxing vinegar just the cooking wine. Thanks for the reply.
@@dazal21
shaoxing is a thing. and its definietly NOT the regular rice wine vinegar.
shaoxing tastes almost the same as sherry.
So if you dont have it, then substitute shaoxing with a teaspoon of sherry.
@@easybullet3 i know.go read my comment again
i don't have rice wine is there any alternative to rice wine
Joe Siu you can cook it without
dry sherry, cooking sherry
hey mack your english is damn good. you can be an english teacher in china
Can I Do It Without The Oyster Sauce
amazin jeff
Where was the msg 😱
I would have added a tablespoon of sugar to the sauce.
Half a cap of what in the beef
"ma nama jeff"
33.3 Recurring he sounds so english
asian guy with hot accent!
@ Judy Lee You looks good too!
fkn right thanks man!
That's a HOT !! cooking station
AWIGHT GEEZER
half a cup......
half a cap...................
half a fucking cap!
...i been doing half a cup
am i an alcoholic?
All this time I thought blackbean sauce is a secret sauce. Little did I know it’s just light soy sauce and oyster sauce!! How silly I am! Btw It’s 3am and I’m craving for itttt oh nooo
And black beans of course.
I add a little sugar, dark soy and msg also.
Needs a bit of ginger for me.
Hewwwwwoooo
You said to sear it about 2 minutes but you took it out after 30 seconds was 90 seconds just cut off i dont want to have overcooked beef🤔
Richard Batla the timing that the chef gave you is for a domestic stove. He is using an industrial stove which explains the timing difference. 2 minutes will apply to you unless you have an industrial stove which cooks faster. Thanks
Make sense thank you🤗
that is way more than a tbsp of black beans
The amount of black beans depends on your personal preference. A tbsp is a rough ball park amount you can use. Use less or more depending on your personal preferences.
i cannot understand all your english, can you please write the recipe.
He spoke perfectly clear.
Use your ears.
@@easybullet3 my ear is good but maybe my listening. can you write the recipe please.
You are right the English speak english with an accent, hard for us Americans to understand! lol....
What’s your real name Jeff?
Yes that's his real name.
His real name is Ping Pong, obviously, smh.
My name a Jeff, I'm a chef.
WTF did i just watch!
you said stir fry beef for 2mins, and only did it for 38seconds! FAIL!
vtahne he is using an industrial gas stove which cooks significantly faster than domestic stoves. The timings that he is giving to people are for domestic stoves. The main instruction was until it was cooked. It is not a fail. This is a free film offering people the opportunity to learn from a professional chef and an opportunity to learn how to cook a nice meal. Please be kind to the chef and the people who made this film for the public.
Low audio and stupid looking dish
Can I Do It Without The Oyster Sauce
The oyster sauce gives the dish the optimum flavor. If you dont have oyster sauce, you can leave it out, but it wont taste the way the dish is intended.