Beef and Broccoli Stir Fry (Made with STEAK) | Chef Jean-Pierre
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- čas přidán 17. 08. 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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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Wok: chefjp-com.3dcartstores.com/s...
❤️ Wusthof Boning Knife: chefjp-com.3dcartstores.com/s...
❤️ Wusthof Slicing Knife: chefjp-com.3dcartstores.com/C...
❤️ 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...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
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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 CZcams 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.
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
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.
I love this guy. He knows a thing or two about cooking!
This man deserves more subscribers……share
🙏🙏🙏😊
I agree, broccoli stem is delicious...never throw it away...peel it, cook it, eat it!
I should be able to hit "like" more than once.
I'm back. It's like comfort food tv.
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.
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
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.
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🇩🇪♥️♥️♥️♥️♥️
Love Beef and broccoli
That towel catch at 9:33 ;) If it wasn't on video, eh?
Great recipe chef, merci beaucoup!
My husband said "this is good!!!"
The only CZcams channel that makes my stomach rumble..🤎
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.
My mouth is watering and I’m not sorry!!🤗
I like the way that blanching also makes the broccoli and carrots look brighter, more colorful.
Yes finally don't waste a fine broccoli! Most Western cooking channel just throw them away and that a big NO! Respect the Vegetable and the Farmer !
I cut my carrots individually and and taking too long and uneven! I learned something new again!!!!!
I've been wasting broccoli my whole life can't wait to try
Oh boy oh boy, I want to get out a spoon and reach right into the computer for this delicious food.
I make cream of broccoli soup every time I make broccoli 🥦 the day before!
Onyo always #1
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!
100% the stalk of broccoli is the best part, texture almost like water chestnuts
The Gary Busey of cooking.
People throw away the broccoli trunk? That's my favorite part too! My mom always made it for me in little slices deliciously marinaded.
For same price as a big M meal and way better. Real tasty food. I love your show.
🌞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 ❣️
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 🙏
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.
He is the best! I love Jean-Pierre.
As huge fan of yours, may I make the suggestion of possibly offering a personal dining session with yourself and your students that we could bid on for a charity of your choice.
A dining experience with you along with your up and coming chefs that doesn’t haven’t to be perfect but is an experience that benefits a charity you hold near and dear to your your heart. Maybe twice or three times a year?
Maybe 10-20 patrons?
This is a Chinese dish. Congrats to you for being diverse !
"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
Sometimes I think you have a camera in my house! My son, Steve, came from Texas this week to set up my granddaughter at UCF for her Junior year (wow, I'm getting old). Anyway, we got some Hunan Beef and Broccoli for dinner (take-out from our local Chinese restaurant). It was good, but I'm going to do this. I particularly like the marinade and sauce. So, back to the store for some ingredients. It looks great. Strip steak is my favorite, but sometimes I like to get flat iron steak, when it's available. 🥦 🥩
Best chef ever!
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
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 recently said I get happy once Chef gets 100,000 views on a video.
I saw he had about 99k views in the thumbnail. I clicked on it and thought, "I wonder how close we are". It was 99,999 views! hahahah, I think I pushed him over the edge!
Now if only I could play the lottery so well...
Thank you 🙏🙏🙏
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 ! 🙏🙏🙏❤️👍
Amen on the favorite part of the broccoli. Take a few minute longer to cook but all that flavor.
Don't know about anyone else but I'm here for the "Friends" , "Onyo" and my share of "Look-Look"! 😃🌾
Best chef ever forget about it if you don’t have it ❤
You made me hungry. Yet again. I love your vids :)
YUM!
I always save some parts (chicken, beef, fish) for my best friend 🐕
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!!!👏👏👏😊
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.
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.
Chef,
Don't worry about the length of your videos 😉
I could watch you all day and night.
Lots of love.
I love using the channel knife on veggies as well -chefs kiss-
This was actually one of Bruce Lee's favorite dishes.
From one tradesman to another, I have learned, when you need to measure it stops being art.
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! ❤️❤️❤️
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!
Glad you enjoy the stems. As a long retired chef, that was one of my favorite snacks. Terrific series. Thanks
It is a wondeful dish Chef.
This is what I will prepare tomorrow!! Beautiful!!! I will use a skirt steak.
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 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!
Na zoveel jaren leer ik de heerlijke saus te maken, met dank aan chef-kok Jean-Pierre
I'd like to see some seafood recipes
Bless you for using the broccoli stalk! IT IS THE MOST NUTRIENT
PIECE OF BROCCOLI 😘
My most favorite dish.
I love your videos and your God Bless America sign .
🙏🙏🙏😊
Spring onions are great too friends 😋
Good to see you my friend!
Ok, quick question, by a show of hands, who has ever seen a video by this chef and said " damn, the video is just too long to watch?" It perplexes me how often he brings it up. Take your time chef!! We are here for the information and experience that you gift us!! Thank you for your time!!!
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!
Greetings from Canada! Thumbs up👍
Family loved it.
If i had a choice to meet Angelina Jolie or Chef Jean - Pierre ... I would choose the Chef anytime of the day.. He is the best
I made this tonight and it was really good!
BEST cooking show!! Love your energy and passion for good food.
Thanks so much 😊
Brilliant, a Chef you can trust even though he is French....(Kidding)
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 know the producers be forcing him to finish quickly, but it's not just what he is cooking it's also how he does it. You can easily watch his videos even if you are not interested in the dish. Please do not hold him back
👍👍👍😊
I see that you have the WOK out now! I posted a comment about my moms friend from China that taught me a lot of Chinese recipes. I WANT TO SEE YOU MAKE EGG AND SPRING ROLLS FROM SCRATCH. NO STORE BOUGHT! Make your own wraps!
Thumbs up ALWAYS!!
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.
The recipe was great but the cleaning cloth was absolutely fab. So easy but a picture is worth a thousand words.
I'll never throw away the stem of the broccoli again. It's like he's speaking to the food; so wonderful.
I wish you were my personal chef😊. You are a joy to watch in your element. Everyone should enjoy their passion like you do❤️
Yes the stem is the best!
TONIGHT WAS THE NIGHT. My has stopped asking me what's for Dinner. He asks what Jean-Pierre recipe is up for Grabs Tonight 😂🤣😂🤣😋
Beautiful stir fry! Chef Pierre is the greatest chef on CZcams. Thank you for this great presentation.
i love everything you do..I watch every night to inspire and make me hungry. Life is busy..but sometimes, like tonight, I feel like it’s so rushed..I can’t keep up. My whole life is rushed. I watch you to relax and make cooking a pleasure, not rushing through the video..which you say a lot. Is there a time line on the video? Wouldn’t know. Just relax a bit, you are wonderful, I can’t live without your information, but feel like I am on a roller coaster and hard to keep up. It took 25 times of replaying the video to make the mushroom sauce. Not that you should go so slow that we can follow, just less stress in the time..I only have so much time for this video..maybe that’s true. I will take that if it’s the case. Just rushing all, then you rushing through for times sake..personally, I have a dog food company making whole food for dogs, lots of hours of cooking. I
know it takes time.
Thank you for your comment we appreciate hearing from you and everyone watching. This is how we learn at the best communicate with everyone. we tried to slow down and not rush anything! Thank you 🙏
You can cook for me any day! That just made me soooo hungry for Chinese.
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.
I just found Chef Jean and I love this guy. He cracks me up. And his food is great " my friend! "
I love these slightly longer videos.
I like the stem of the broccoli best too.
love from Sweden
I made this recipe tonight. Both my picky husband and I both thought it was great. I served it over jasmine rice.
I've been following you since your early days on CZcams & 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!
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.
More classics! Time to get ingredients on the way home from work.
When I was a kid….my sister and I would trade the flower and the stem, I got the stem! I miss her!
I just needed this recipe and you didn’t have it listed. I will try again with this one.
I loved this recipe chef Jean-Pierre.I got home from work at 9 p.m.with the rain here in Hollywood,and I' preparing everything to cook chicken fried rice in the wok.I love it!
I like to see you tasting the food