Jamie's Ministry of Food - sizzling beef with spring onions and black bean sauce
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- čas přidán 22. 08. 2024
- Recipe from the Ministry of Food campaign. www.jamieoliver.com Jamie's Ministry of Food first aired on Channel4 in the UK in September 2008
one of the tastiest recipes. still making it years later.
So, he always scrapes the non-stick teflon-pans with metal things? gives me the chills...
He gets the Tefal pans for free, so "go ahead and waste it" he thinks... 😁
Wow! I love the way your teaching is so amazing!
Mr. Oliver. Every chef in China would like to have a word with you...
Day old rice is much better for fried rice. Use a spoon to peel ginger. Much easier
+kenny Roberts and less wasteful
Yeah that is almost an actual rule. Key is not in the rice being cold or not, it is really in the dryness of the rice. Dryer rice doesn't stick together, maintain their forms, and most importantly, soaks up extra grease so each rich absorbs more flavor and makes the dish overall less greasy
He literally made an awesome fresh and authentic beef in black bean in under 30 minutes... I don't think you're seeing the point of this recipe.. it isn't the quality of the fried rice you should be concerned with here... it's the cost of the over-all dish.. this dish would taste much better than the beef in black bean you would get at your local chinese take away by far. But the cost is the issue... but quickness, taste and freshness is great.
This is not the way the Chinese would do it.
I thought the rule regarding fried rice was to use cooked leftover white rice.
It's important, I think, to realize what the Ministry of Food episodes are trying to do, which is basically teach people who have never or rarely had a go at cooking themselves to give it a try. Sure there are critics but the intent is good.
Why is his ginger so perfect and juicy looking? Literally every piece of ginger I've bought has been tough and hairy and looks inedible.
+Brett Wilson the older the ginger is the harder and drier it is. Ginger should peel easily with spoon.
The real fresh ginger has a dark purple streaks in it's skin.
No. Jamie is very good. Simple practical and humble. Which five star joint do you run?
1 Doris I second that!
Lol I bet every Asian who cooks rice is going “whuuuuut, that’s not the way to cook rice....” he added an extra step by straining the boiled rice in the colander.
I'm Asian and the rice washing is fine, washing in cold water removes the starches on the surface of the rice and cools it down, so when you fry it the grains don't stick together and turn into glue. They can also stick to the wok and burn..... which is ...... BAD. Straining is so ...... no water. If you use overnight rice you can skip the washing because they are harder and drier and less likely to stick to things, do separate any chunks of rice before cooking though. As for the beef stir fry...... I wouldn't do it that way, but then..... simplified version I guess.
You can also wash potatoes the same way or anything you'd think will stick to the pan because of the starch
Thanks Jamie!
I don't understand how such a talented and experienced chef can make so many mistakes when he tries to make chinese dish. Why don't you throw in some sweet and sour sauce too, while you're at it Jamie? :-)
banging
quick and so easy
and yes 90 secs is perfect for beef and rice
I see all the professionals are all over this!
Why
Don't ever use a metal spoon to stir in a wok
True as said, buy the right teflon coated cookware and you can use metal utensils as you like, if you ruin the coating you just got a discount pan.
I love you Jamie!
I don't get why you need to use a perfect sirloin cut on a stir-fry when you can ask the butcher for 'stir-fry beef' and they'll sell you enough for a week for the same price as a sirloin.
Better to save that sirloin on a steak imo. But don't mind me, that's just the budget uni student in me talking.
Sirloin is much more tender. Some people even use tenderloin but if the budget is tight then go for cheaper cuts, but they will be noticeably chewier.
I agree. The recipes aren't entirely authentic, but he thought about good ways to create a very similar tasting dish with ingredients everyone can get easily, and not many of them. I love his Chow Mein cos it's simple but very flavoursome.
Thumbs up to Jamie.
Tried this and it was absolutely delicious!! U have 2 try it!!
Great recipe but i cringed every time he used a metal ladle in the non stick pan.
Eds UKGamerz doesn’t look like a Teflon Pan, though.
metal spoon on a non stick pan, like nails on a chalkboard
While I agree its not an authentic fried rice, he was actually quite smart on creating a "foolproof" version of fried rice. When you look closely, he opted to use basmati rice instead of Thai jasmine rice or chinese rice, which is the staple in china and southeast asia. Basmati rice is notably being not sticky at all, which makes it easy to stir fry. Moreover, unlike chinese rice, you can boil basmati rice in a pot of water and it wont become too soggy, which make it even easier to manage.
Nice! What more can I say.
Mike
that looks so yum!
That knife tho
deffently going to try makeing that
why would people look at jamie oliver videos for chinese food is beyond me
Tried this today, it was too salty - think bean sauce I used was very salty. I'm a big fan of Jamie Oliver and his opinions about food, diet and tastes. But I'm not happy with the two wok dishes he made in this program series.
Mine straight to the bin. Funny I wrote a comment before I read yours.
agree :)
Fun! I'm trying it tonight and have everything ready.
Uncle Rodger should have a look at this
He's using his line of scratch resistant pans. I have two at home and they're almost indestructible.
I have some issues with the fried rice. You normally don't see chinese chefs using cold water on the rice. They wash it beforehand, and to get it light and fluffy, the never stop stirring it once it's in the wok. They toss it around and stir it constantly, separating the individual grains and making it really light and fluffy. And if i did that dish, i would have used a hotter wok. Look at the egg, the wok has lost a lot of heat.
Jamie Oliver is an amazing chef but he's not a chinese chef,
2:42 good hygiene
but when you spend like $12-$39 to buy a non stick pan, then ruin it by only using it once, how does this make sense?
Can't believe he uses a non stick pan with a metal spoon! Why not just use a stainless steel wok, or a wooden spoon?
Hey MrDufus, lots of people eat steak dishes because it's yummy!
Great
This looks pretty nice, pitty it was recorded with a pizza. :-) Best not to use metal utensils in a non stick pan, you will scratch the surface off very quickly and also not good to eat teflon.
Just for reassurance: bits of Teflon won't hurt you. I just object to having to fork out for another pan...so I've settled on stainless steel pans.
What? Jamie peeling garlic? This must be an old video.
This is way too much of ginger and way too much of sesame oil. First dish of Oliver that I would not give a try. I cook with ginger and sesame oil minimum 3 times a week since a decade. I am absolutly sure!
Man that looks good & I just ate dinner.
2:42 Just imagine if Ginaro swapped the choppings from a Scotch Bonnet! Ha ha ha ha ha ha
🌶
it makes the water boil at a higher temperature, (rice gets cooked faster)
People are so picky about the metal on non stick, a spoon is not even half as bad as a knife or fork , give it a break already
I just saw you make a beautiful, restaurant quality, dinner for two in about ten minutes.
Thanks for destroying my excuse to go to Mc Donalds.
mmm...this is like a good piece of music all the notes are there they're just played in the wrong order
It's to remove unhealthy starch, and prevent the rice from sticking together.
It is
it's not teflon anymore, the polymer they use is metal resistant. ;-)
His cooking is nice, easy and delicious but holy shit, please stop scratching your pans with spoons or anything else!!! :)
+Frank Schulz I know what you mean, I cringe when I see him rubbing a metal pan with a metal spoon. Clearly he doesn't factor the longevity of the pan at all, or the money that it takes to buy a new one.
Spnsored by Tefal mate.
Is it a Teflon Pan?
Proper oriental dish my ass
+hu leonardo He said, Feel like, he didn't say it was.
The rice isn't cook in 8 minutes.
Azam domino takes about 18 for Jasmine rice
lol yeah you do its like any other ingrediant
I won't patronize you on how to cook rice, then proceeds to tell you how to cook rice
I guess my sarcasm wasn't clear. My point being that he just seems to throw Chinese/Asian sauces in together randomly.
Bavette Mr Oliver half the price and twice the meat and it tastes betta! Sorry for being impudent
Quite honestly, I don't really care whether it's non-stick or not. If it needs a stir, my metal spoon goes in and voila, lol.
I've always been taught that sesame oil is for flavour, not for cooking, especially in a stir fry with such high heat.
we never cook rice and then rinse it like that... poor rice
Good old coreander Good old Ginger...
No salt at all?
Sure and that makes sense but that is not what I was replying to.
he seasoned hte rice
yummmmm!
Myth. If you can not use metal utensils in a nonstick pan, you're buying the wrong kit. Anyone with actual experience knows this.
You got to wash the rice before you cook it! Get it fools chief.
What are you talking about? It sounds like you heard the opposite of what I said.
Can you substitute the sirloin with any other cuts?
I'm using bavette de boeuf tonight. It also isn't cheap. For tough beef, the Chinese let it marinate in egg white, sugar, a bit of rice wine vinegar, a bit of oil, a drop or so of soy sauce, and some corn starch well mixed in. You might want to try this with another beef cut, correctly sliced in advance. About an hour will do for the marinade, and garlic and ginger are nice in that, also, of course. I'm not sure why the egg white, sugar, et c. works so well to tenderize, but it always seems to for beef. :)
CuteCatFaith Thank you!
Sam Greenrod a bit, I mean a very little bit of bicarbonate of soda, will tenderize any meat.
+God Sloth CHICKEN MAN CHICKEN :D
im confused, where am i, what is an egg? :O
whats that for an sauce he mixes with the beef in 6:18 ?
Sharwood's Black Bean Sauce
The bean sauces come in different colors. They can be found in Asiatic food shops. If you don't find the black type, really, I'd try the yellow or any other color. You kind of only need a spoonful of it for a lot of recipes. It does keep once opened for awhile in the fridge.
+Sam El-Jarousha black bean sauce
Maybe cause they both are British? :)
Oh for fuk's sake. I'd be happy with this for dinner....Like will it matter in 50 farking years it's not a 3 hat dish!?
can you teach us how to cook vegetarian food please
it looks like he is using a misono , you can buy them at japanese chef knife .com
salvia???
so ?
Jar of sauce - cheating. Fermented black beans and rice wine is the way to go.
I thought you weren't suppose to mix raw meat with those things. :S
Always with pink sweater...
why no seasoning 😝😝
Sponsored by sharwoods
you dont need to season rice ._.
💖💛💚💖💛💚
What ever else it was, it was not egg fried rice.
What spring onions? There's no spring onions in this dish...
where's the salt 😶
doesn't matter..it's going to be cooked anyways..!! :-)
Dirty chef no disrespect didn't even wash his hands.
It's called editing.
A pretty poor example of stir frying and an even worse example of egg fried rice. All in all, a wet soggy mess.
Steve Squires then make a better video and post it...
The truth
I usually love Jamie's cooking.
But this is NOT a wok, it's NOT high heat. It's not chilis but pepperonis.
"It doesn't really matter what it looks like" - Lord, you explain Chinese cooking philosophy.
Lime. Coke?
That is really special.
240 p we met again
that's not a pan.its a wok.
It’s annoying how he uses a metal utensil on a non-stick pan ! So annoying! It grated on me !
Why is he draining rice? Is he parboiling it? You should never have to drain rice if you've cooked it properly, he made himself look like a bloody amateur.
too much ginger :S
me :(
I know this is about food, but there is no need to film it with a potatoe.
its a steak