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: https://chefjeanpierre.com/recipes/mains/beef-and-broccoli-stir-fry/
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❤️ Sherry Vinegar: https://chefjp-com.3dcartstores.com/Sherry-Spanish-Vinegar_p_434.html
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❤️ Signed copy Chef Jean-Pierre’s Cookbook: https://chefjp-com.3dcartstores.com/Cooking-101-Book_p_163.html
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41 Comments
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 YouTube 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.
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!
Made this stir fry today. It was absolutely delicious! I had just received my order of the san j umami splash and the sweet tamari splash. The umami splash is amazing! I did add snap peas as I love them in stir fries and also a finely sliced andouille sausage (leftover from yesterdays dinner). Wonderful recipe. The marinade was delightful.
Well done chef, but a little complicated. You couldn't say "a child can do this " with this one. A little daunting.
In chinese food onion is not first?
Hello chef, I have made this several times since you gave us this recipe. I made it again for lunch again today. We loved it all over again. Thank you so much
Hi chef I started watching your channel abt. 2 months ago I became happy coz you cook so yummy
Gonna make this together with you right now!
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!
Parle en français JP
This is a fantastic recipe, never saw it before!!
This recipe looks amazing! A combination of two of my favorites, onion soup and stew. So here in the middle of nowhere, Nebraska I often cant get a lot of the ingredients I want so I substitute. But for this recipe I can get everything!!! And….I have the absolute best beef chuck roast that is available in the US. My neighbor, John Odea, (kind of a Viking God) is a rancher that raises the best beef to be found. We are having a little cool and rainy weather now, and I just happen to have an amazing Chuck Roast in the freezer. I now know what's for dinner tomorrow night. Thanks for the great videos. Over the last few years I have stolen and adopted many of the ideas and techniques you have shown me.
You've taught me so many recipes, and I have them all saved. Making stir-fry tonight and I knew that I would get some tips to make it even better from you❤thanks!
You should use jasmine rice, not basmati.
I'll never throw away the stem of the broccoli again. It's like he's speaking to the food; so wonderful.
My husband said "this is good!!!"
Why do use red onions Mr.chef
Baking soda or baking powder?
Dangerous way of cutting the broccoli (blade toward the thumb).
From one tradesman to another, I have learned, when you need to measure it stops being art.
My wife and I are preparing this tonight. Chef Jean's recipes are always absolutely delicious. Bon appetite.
I ABSOLUTELY LOVE WATCHING YOU AND LEARNING FROM YOU. I HAVE NEVER LAUGHED SO HARD AT COOKING SHOW SO THANK YOU FOR THAT!😂 I HAVE STAGE 4 COPD AND MY NURSE BANNED ME FROM USING THE STOVE BECAUSE OF MY OXYGEN.😢
I ONLY HAD ONE QUESTION ABOUT THIS VIDEO. I. THE BEGINNING, THE MEAT WAS PLACED IN A BOWL WITH A MARINADE…. THEN WHEN IT WAS TIME TO PUT THE MEAT IN THE PAN, IT CAME FROM A CLEAN BOWL WITH NO MARINADE ON THE MEAT. WAS THERE A DECISION MADE THAT IT WAS TO ME OMITTED? JUST CHECKING!❤
YEP… I DON'T THINK YOU WOULD HAVE MADE THE SAUCE THAT YOU MADE AT THE END OF THE VIDEO IF THE MEAT WAS MARINATED LIKE AT THE BEGINNING. THAT MARINADE WAS THE COLOR OF MAYO AND MUSTARD MIXED. NOW, I'M LOST! HELP 😮
Family loved it.
I always cut Broccoli from the base of the Florets down through the whole length of the stem. I end up with 6-8 long pieces (about the thickness of Asparagus). Since I saw this video, I started to peel off the tough outer layer. BIG improvement on the texture!!
Your marinade makes the meat SO TENDER!!! Have made this recipe many times, and always change something in the sauce and use whatever veggies I have on hand.
Thanks for teaching and not just demonstrating a recipe.
This looks absolutely amazing! Mouth is watering. 🙂 Putting this one on the home menu for the upcoming week!
Just love to watch you cook 😍🙏🏼💕! I do the same with my broccoli 🤣
What ..No Butter… LOL
delicious!
You know, I never developed a taste for fermented drink. What vinegar would you recommend in lieu of a wine vinegar? Would white vinegar due in this dish, or should I sprint for rice vinegar?
Amazing!
Chef, I am 100% sure you aren’t using bleach AND vinegar in the same water.
Chef: Puts baking soda to raise the pH level of the meat
Also chef: Puts vinegar (in other words acetic acid) in the marinade to neutralize the baking soda 🤣🤣
You’re a meaty sugar glaze
I love beef &broccoli. I like it with Thai chillies
Did he rinse the marinade off the beef before he put it in the wok or did he leave it?
is my favorite too never trow
The man is funny and, he does a delicious
Meal.
Very Nice…just made this and its absolutely delicious.
Is this guy really a chef. I've never seen him serve any ketchup for dipping in any of his videos
looks great! you made the roo there for the sauce but never added it?? looks like it still thickened up though from the corn starch on the meat 🙂