Ken Hom's beef stir fry | Ken Kom recipe
Vložit
- čas přidán 31. 01. 2024
- Learn from the best as Ken Hom masters this simple yet delicious beef stir fry recipe using his favourite high-quality wok. Discover Ken's best cooking tricks for this smoky grill-flavored dish, including tips on chopping using a cleaver, how to keep vegetables nutritious and advice on cutting down on oil use when wok cooking.
Ingredients:
Lean beef
Bell pepper
Garlic
White onion
Corn flour
Pure sesame oil
Rice wine
Light soy sauce - Lee Kum Kee: uk.lkk.com/products/premium-l...
Cooking oil - vegetable or ground nut oil
Vegetarian stock
Spring onions
Black bean garlic sauce - Lee Kum Kee: uk.lkk.com/products/black-bea...
Oyster sauce - Lee Kum Kee: uk.lkk.com/products/premium-o...
Chilli bean sauce - uk.lkk.com/products/chilli-be...
Tools used:
Ken's favourite wok - stainless steel induction-safe wok: kenhomwoks.co.uk/products/exc...
Cleaver: kenhomwoks.co.uk/products/ken...
Chop sticks: kenhomwoks.co.uk/products/ken...
Stainless-steel strainer: kenhomwoks.co.uk/products/ken...
Wire skimmer: kenhomwoks.co.uk/products/ken...
Ken Hom is devoted to using high-quality pans to maximize the potential of any dish. Shop now: kenhomwoks.co.uk
Connect on socials:
Facebook: / chefkenhom
Brilliant teacher who has been away from UK TV for far too long. Delighted to find your channel on CZcams and an immediate subscriber. Hopefully this channel will have a large number of subscribers. Thank you so much for sharing.
Thank you! Please spread the word to all your friends!
I’ve missed your shows on tv so much.
I love the way you talk to the camera and tell stories as if we are right there with you. Thank you so much for all your fabulous educational videos and tv shows over the years teaching everyone the joy of Chinese food.
Thank you!
Dear Ken - I’ve followed you for many many years. Thank you so much for being a great teacher.
Thank you!
I came across your channel today, how fortunate.
It might have taken me years since this has been aired, but it's never too late to learn something good for life, useful/helpful.
Thank you for sharing your knowledge. I'm appreciated.
Regards from South of France.
Merci beaucoup!
Ken Hom and Jeacques Pépin were and still are the teachers and inspiration for profesional and home cooks. Icons of the kitchen❤
Thank you & happy woking!
It is so good to see you back Ken Hom! You are the top! Thank you for the video!
Thank you!
Second time watching you. Very enjoyable.
Thank You.
Thank you for writing! Remember to keep your wok hot!
Beautifully explained, thank you, Master Hom!
Thank you!
One of the great teachers of Chinese cookery in the UK. I have fond memories of eating in your Imperial City (Royal Exchange) restaurant in London in the early 2010's Ken. Great to see you on CZcams! Do please make videos on your red-cooked pork belly (which was a star in Imperial City), and paper-wrapped prawn dim sum. EDIT: Please also name the brands of your cleaver & its sharpner.
Thank you for your suggestions! The Ken Hom cleaver (link below) and the any sharp sharpener. kenhomwoks.co.uk/products/ken-hom-18cm-cleaver?_pos=1&_sid=50b22eac9&_ss=r
Thank you I really appreciate your precise and simple explanations
Thank you!
Ordered some of that black bean garlic sauce and woweee! That is some good stuff! Don’t need much of it. I also never knew to add my sauce to the veggies at the end. I’ve been cooking most of my sauces away by adding at the beginning. You are a great teacher sir!
Thank you!
A little story and a question. Story goes like this: a chef once told me that, when he was still in training to become a chef, his boss always some onions, frying in the kitchen. So the aroma would spread out into the restaurant: "It'll make the people more hungry!"
(Btw: that is the reason, you'll find a bakery at the entrance of many supermarkets (at least here in Germany): the smell of fresh bread will make people more hungry.)
Now comes my question to the master: I've recognized that sometimes, when onions are stir fried (without the steaming, showed here) and only roughly chopped, the edges where of a brownish colour that wasn't the result of burning them. I experimented. And now I'm marinating my cut onions in light soy sauce. It also takes away a bit of the harsh taste of fresh onions and comes out the way I saw it. Does anyone else use this technique, too?
I think that each chef or cook improves it in their own way which is why cooking is so personal. Whatever works and why not? Thank you very much & keep your wok hot!
Easy and delicious as always❤
I am inspired to cook after watching your videos!!
Thank you!
You are a true 'Legend ' . So excited for this channel . Pl post some more chicken recipes - Kung bao chicken and your mums simple black bean chicken
. The black bean chicken was your first recipe I saw on you tube in your younger days . . Really looking forward to see some of your amazing Thai recipes . No better teacher than you .
Thank you! Many recipes available on ckbk.com
Wonderful! So many good practical hints for successful cooking.
Hello Mr Chef 🙏 Finaly I found a chef 👌 teaching for real not 😮 tic tac toe . You are real Thank you for shareing your knowledge ❤❤ 🙋
Thank you!
Such good tips. Thank you.
Thank you & happy woking!
Cool.
Calm.
Collective.
Top Bloke 😊😊😊
I've just got all my ingredients and I'm cooking this tonight mmmmmm thank you I love you 😍
Wow I’m so glad that a came across your videos. I’ve been a fan for over 30 years, you are amazing and I love what you teach. Thank you for being you ❤️❤️
Your comments are very touching. Thank you!
Excellent video, Sir! Thank you.
Thank you!
Great teacher.❤
Thank you!
I bought your cleaver. It's wonderful! Thank you.
Thank you!
Another lovely video, Ken has been making my mouth water for many years.. I still make his creamy corn and crab soup from his "Hot wok" book i bought back in the 90's.
Thank you!
Thank you Ken, you are a very good teacher
Thank you!
Wonderful relaxed calm demonstration from the Master.
Thank you!
I love eating while watching you cook🍴😺
Thank you!
Delicious and easy dish. Thank you for sharing.
Thank you!
The best Ken Hom
Thank you!
Wonderful cooking with tips thank u chef something to learn
Thank you!
👍 (Malaysia) good
I enjoyed watching your video. I've got to get me a cleaver for sure.
And keep it sharp!
Love the calm and relaxed narration. The cleaver does not look particularly sharp though given how it struggles with the stem of the pepper and how much pushing is necessary to cut the onion.
It is very sharp, but I slow down to show how to use it for the camera. Thank you & happy woking!
You should show respect, and not talk down to master. He knows what he's doing.
Great video! :)
Thank you!
Vow.so different, informative and very well explained.thank you chef.God bless.❤
Thank you!
Good Recipe😎
Thank you & happy woking!
I shall be making this dish tonight and add it to my recipe collection. I have the same cleaver the Mr. Hom is using which I recently bought and has his name on it, a very good cleaver and so easy to use and I particularly like the handle, my other Chinese cleaver is an all metal one but I find this one much better to hold. It is also important to keep the cutting edge nice and sharp.
Sounds like a great cook!
I am honoured by you comment Mr. Hom Last night I made your version of Orange beef and it was very tasty and I enjoyed every mouthful although I searched and bought online some dried Chen Pi orange peel and used some orange zest too. This one has 3 stars in my Chinese recipe collection.@@KenHomWoks
Well put! Happy chopping!
subscribed was good to see the Tucson Cantonese Master made it on YT made a lot of your recipes
Thank you! Continue good cooking!
Mate, your video is making me SO VERY HUNGRY so delicious 🤤 😊 😮
Get your wok out!
❤❤❤
You are a Legand. Fantastic Meals. Ian Medlicott from Melbourne Australia. Yummy.❤👌
Thank you!
... a legend*
@@einundsiebenziger5488 yes i did see the spelling 👌👍
I love your cooking Ken. It always looks delicious. I am starting a cooking channel myself. I hope I do well.
Good luck & happy cooking!
What about adding some ginger to the garlic and onion?
Why not?
I know that switching to a cleaver would ultimately make my life so much easier, but I’m so accustomed to using my chef knife for everything - I’m afraid to change! 😂
No problem, but there is no substitute for a good wok!
Yum yum I love it gave you a thumbs up subscribed to your lovely channel thank you for sharing blessings
Thank you!
Thank you!
Hi! Mr. Ken tomorrow my son gets my groceries and i will make it. I always do it wrong n to much oil n burns.after watcing you i know i can do it thank you !!!
Thank you!
Would you recommend using peanut oil or avocado oil since they both have higher temperature characteristics?
Thanks Ken and respect ❤
Q? Do you think I can get breath of the wok heat with my domestic gas hob?
Love it
Colin 🇬🇧
Yes, just make sure your wok is really hot!
I just came to know but i cant get the sauces i m in a remote town in Malaysia too sick to travel anyway u are great the best chef
I have searched and searched for you sweet n sour pork recipe from years ago - it was such an easy one. Do you still have it?
Yes, you can find it in my BBC book: Complete Chinese Cookery or the recipe is on CKBK.COM
Thankyou so much for your reply!
You are so relaxed here. Show me when you are in a kitchen with 100 people
That's too many people for one kitchen!
3.8m subscribers surely?
Great channel! Just out of curiosity, what did you do with that towel you wiped the cutting board with after cutting the beef?
Thank you for your comment. The towel should go into the laundry bin. Good hygienic habits prevents bacteria from growing.
Hi Mr. Hom,
I would appreciate you, if you write me the name of Souse. It ist very difficult to find them in German Supermarkets.
Good luck!
Lee Kum Kee is the best sauce brand and available in Germany. Thank you & happy woking!
Do U not use ginger in stir fried?
Yes, I often use it with garlic
lean beef? what cut is important otherwise it's going to be tough! need baking soda tenderise?
Fillet because it is tender and the leanest cut
Expensive too!@@KenHomWoks
I'm shocked at the low subs to this channel
man you got old :)
A GREAT RECIPE HOWEVER FOR ME FAT HAS FLAVOR AND I ALWAYS HAVE SOME ON MY BEEF.
I agree, especially if it is a roast. But you can use a slightly fatter cut than filet if you wish. Thanks for writing & happy stir-frying!
garlic onion....no ginger??
Yes, add ginger if you wish
I wish that you would give the quantities, how much cornflour ?? How much wine?? When one is not sure it's quite annoying that you don't specify the quantities.
You can see how much he uses. It’s not baking, you don’t need exact amounts.
I wanted to show techniques rather than recipes. About 1 tablespoon of cornflour & 1 tablespoon of rice wine.
Beef will be too firm if not tenderised beforehand.
Not if it is a tender cut, but marinating helps give it more flavour.
Oyster sauce and black bean sauce has alot of sodium!
Oyster sauce and blackbean sauce (two items) have* a* lot* of sodium - That's because they contain salt. Add them and no need to add extra salt.
Cross contamination using the same cleaver/board for meat and veggies. Disinfect them.
Except that you can consume raw beef....ever heard of steak tartare? Besides, he's using those vegs in a stir fry,not as a salad.
@@eyeofthetiger6002 Yes, but I wouldn't. I am not a canine.
@@lynnnelson6689 I wouldn't either but not because it's not safe if prepared in a good professional kitchen but I just don't like the texture of raw beef or lamb, the only two meats that you eat raw btw. However I love sushi. Your concerns about cross contamination doesn't apply here as the final dish is fully cooked thus killing off any bugs that may be bothering you!🤣
I always rinse my cleaver between using it for meat and same with the cutting board. Chef habits!
20 years ago or more you said the complete opposite
DIDN'T YOU KNOW, that even if you used some healthy oil (?) once u make the oil smoke you now change the chemistry into unhealthy oil, namely transfer which is the worst oil or fat u can put in your body ?????
All the more reason to put the food in immediately.