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Chef Martin Yan makes an Asian inspired Beef with Broccoli. Watch for Yan’s easy and simple cooking techniques to make the perfect dish!
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30 Comments
I tried link and it doesn't have the wok u used and that's the one I'm looking for. Help.
Why do I keep watching this repeatedly every few months?
wow he didn't put sugar in.
I picked mine up at targets for 30 dollars, they also have them for sale on Amazon.
Holy shit, is this Yang can cook?
This recipe is no good. No velveting. Sauce is like water. No spices. Wok was not nearly as hot as it should be. The flavor comes from the charring of the hot wok. 🔥 I give this recipe a 2/10
As going good until I over boiled the broccoli and added that fuckin sesame oil
I love this guy!
I'm making this tomorrow.
I lived in China for three years, Nanning City, Guangxi. One of the things I miss the most are Dumplings.
American food! The dish doesn't exist in China.
Stir-fry pans are called woks. Didn't you get the e-mail?
Your beef needs cutting down a bit more – and just because you can cut the beef quickly is meaningless – it will taste no different if it is cut slowly. Still, I guess it flatters your ego.
That WOK isn't hot at all.
Searing the meat does not "seal in the juice". That myth has been debunked over and over again for years!
"Nice and golden brown" No. Half of it is still pink.
Non-stick pans are seldom used in China and certainly not by people who can actually cook. Non-stick pans can't take the high temperatures.
Why does evey American think they have to put oyster sauce in every dish? Chiinese cooks don't!
Iwould have liked it more if the camera person would focus more on the hands, food and cooking utensils. Nice video though 🙂
I'm glad ived found your cooking channel sir.ived read and tried some of your recipes in printed form ived found in hongkong library .
Thank you very much! Love this recipe to death!!!!!!!
I loved yan can cook, brings back great memories as a kid.
Lmao I like this guy man
Was the broccoli cooked first and how did you cook it did you steam it please advise me you did not show that in your video
You know you’re a great chef when you can make your beef turn golden brown!
that's a Pro. i had the pleasure of checking him in when he went to hong kong on cathay pacific from san francisco one time. super nice down to earth guy.
GOAT the best of all time !
woww thanks for good sharing new friend
Love Martin. He was my introduction to cooking Asian food. I had a Circulon wok for more than ten years without it losing its coating. Brilliant design.
The GOAT!!!
legendary
Yan's the best – my wife attended a demonstration he was giving, she talked to him and he was persuaded to leave me an encouraging voicemail just before I was on my way to go back to school for a business degree. He's amazing.
Funny to me is that I never see Martin use a standard or western/non-stick fry pan – he's always used a wok. Can't say he's not adaptable and I hope circulon compensated him well, haha. But a wok, especially on a dedicated high-heat burner, is an amazing implement for cooking and nothing can truly replicate the 'wok hei', that flavor enhancement that you get from a properly seasoned carbon steel wok over a roaring gas flame, used with the proper technique where you are able to ignite the vaporized oil droplets to get that extra smokiness in the flavor! I don't have that equipment, but have come close to similar results by using a butane torch. So much fun, just use caution and don't singe your eyebrows off!
Looks good
I used to love watching this guy many years ago.
When I was a student, I studied in Canada, sometimes I like to watch Yan can cook
What cut of beef did he use?
Thank you Mr. Yan. i substitute garlic instead of ginger add a little bit of chopped red peppers and put it all on a bed of steamed rice its a meal that will fill you up, so tasty.