Delicious Beef and Onion Stir Fry | Chef Jean-Pierre
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- Опубликовано: 14 окт 2024
- Hello There Friends! This French Onion and Beef Stir Fry combines the rich, caramelized flavors of French onion soup with tender strips of beef, creating a unique and delightful stir fry. Perfect for a quick and satisfying dinner, this dish is sure to become a family favorite. Let me know what you think in the comments below!
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Chef Jean Pierre makes life more fun! Do you look forward to Mondays, and the joy, wisdom, and laughter, Chef Jean Pierre brings us? Grateful. Thank you, Chef!
Yea his overwhelming positive attitude gets me out of bed in the morning. He's a boss player in the kitchen
He's just so much fun to watch! And it's fun to watch because you can tell that he's having fun!
I sure do! He makes my day!
😊
Isn't he the best 😊
Your undieing passion of cooking is what will make this channel continue long after we are all gone.
I love every one I see.
"I haven't killed someone yet" has to be one of the funniest things I've heard🤣10/10, I love your content, this was probably the highlight of my week!
🙏❤️
😂
But it’s only Monday. How do you know? You may be dynamite but someone might bring you some tnt and change everything!! You never know….
@@heidid5275 Well, you're not wrong, but Jean Pierre set a pretty high bar with his video as always.
If it means I get to try all these amazing dishes, then I'll happily volunteer to see if we can get Chef Jean Pierre to kill me with his food. Of course, I'm only thinking about advancing science, you understand? 😂😂😂
I watch all the terrible things that are going on right now and when I need to calm down I come back here, thank you for being a true human being.
My sentiments exactly!!!
Me, too. 👍😊❤️😊👍
Good food
Good thoughts
Good guy.
Good for the soul.
😎 Sanity remains. (Don’t buy the hype; it’s a Sell. You’re a majority of many.) 🧐🤓😎🙂
Yes, right?!! You just FEEL BETTER 100% after watching him cook & teach and have fun!! 😊👍👍👏👏
You can keep James Martin , Gordon Ramsay and Wee Jamie Oliver this guy is brilliantly funny and informative 👍
Agreed 🇦🇺
I never learned from those chefs. Their recipes were detached and often with too many ingredients, weird if you will
That is the truth!!! LOVE this guy!!!!
Mate, right now, you're the best friend I have in this world. My lady left me nearly a year ago after 30 years, took my kids away and i have had to learn to life all over again. You have been the best friend a guy could ever ask for, as I have discovered a new love for cooking and from the bottom of my heart I thank you for what you teach. You need to know just how special you are to a lot of people, and I look forward to every new video... Thanks Chef! Lots of love from New Zealand. ❤ Oh, you need to put more butter in your recipes... 👍 Plus, that sanitising the cutting board tip is fantastic,
Jesus loves you
😢 Hang in there😢
Time will ease the pain in hurt.
You are not alone. Have faith and it will all work out. AND yes I totally agree with you that CHEFJ-P is the best ever in every sense. He really teaches us how to cook and makes it simple and affordable. The best chef I have ever seen in RUclips. He deserves a medal for his contribution in educating us no how to cook.
Chef JP… I hope you don’t mind me suggesting that if viewers don’t have super sharp knives or great knife skills, it can help to put the beef in the freezer for approx 20 mins if you need to get thin slices…I find it really helps, aside from that, you’re awesome as always and really brighten my day❤️
Hi natasha! This is always a great tip! As is keeping your knife sharp! (Oh, and BTW, you do know that the Chef sells knives on his web site, don't you? LOL!) Happy Cooking!
Awesome tip!!! 🙏❤️
Almost to 2 million subscribers! Let's get the best Chef over the 2 million mark please make sure you are subscribed
🙏🙏🙏❤️
In a few days we'll start vacation in our RV / motorhome. Destination: France! 😁I'm looking forward to try this dish and serve it with a traditional baguette! 😋And... No beef stock? Use red wine! 😜
R.I.P potato Monday 😔 No time to morn though, new JP recipe to make that includes potatoes!! God I love this channel ❤
I should have married a great chef like u!!!! I recently joined a member. So happy.
Thank you 🙏 ❤️👍
Approaching 2 million subs. nobody deserves them more Chef. Keep up the good work. The best thing I think you taught me was Mise en Place. That makes the most difference in enjoying cooking.
Chef, I say this always, you can't make the videos too long! You and Jack have it down PERFECT, every time. Merci!
When you're speaking with food in your mouth, you make me feel hungry Chef.
Hello Chef, I watched this videos this morning but forgot to write a comment. What I want to say is thank you from the bottom of my heart, it was special mentioning Canada. I have been following you ever since you started this channel. You are the best on RUclips. Regards to you and Jack
Speaking of Canada I live in North Carolina and I used to be able to get Oka Cheese here a few years ago but now I can't. Could you Canadians send some Oka Cheese to North Carolina once in a While?!
I’m 65, my mom started every dinner with a sautéed onion, that scent is magical! Every time you sauté the onion I am transformed to my Mamá’s kitchen; and I tearfully thank you for it.❤
Making this for my wife tonight, very excited to try it. Mouth was watering the entire video!!!
I could listen to Chef say ON-YO all day long. Just makes me smile!!! :)
record him saying it with your phone, then turn it into a notification so you hear it every time someone texts you 😁
@@Icewing10 What a great idea! I am going to do it. LOL. It'll be great.
I like when Chef Pierre tastes his food, then puts his hands up in the air and wiggles his fingers. And also when he says "amazing"
@@CynM. I like watching him period. He is like the best cartoon character and I mean that in the BEST POSSIBLE WAY. I mean it as in he just brings JOY to everything.
@@frangi7484 the people around you might hate you after a while though, LOL or they'll become new subscribers. :)
I hope Jack knows how blessed he is to have you Chef ❤
Jack, you are one lucky young man. What a great gig you have going - and food tester at the end!!!!
Chef, you give new meaning to Happy Monday ❤
Wth time but not now for membership
Amen to that!! I agree!! You change ppl's lives for the better, Chef Jean Pierre 👍 And bring much happiness & joy to cooking!!!👏👏👏
I look forward to chefs videos... Hes a great chef... and someday Im gonna make some of his dishes when I get off the road truck driver
It's so awesome that you're a truck driver and you watch this channel ❤
@@Juicypaint yes amazing what smartphones can do huh?
French onion stir fry, what great combo! Thanks Chef JP and Jack
Beautiful Chef!
Thank you for the great Canadian compliment Jean-Pierre, we love our stirfry's up here to. 😎🙏👌👍P.S hey Jack isn't he an awful tease?🫶.
Chef Jean is my favorite chef in the world, no nonsense good food and just a great guy.
😊😊😂😂😊😊, I just love this guy!
This looks amazing, too!
God bless all here!😊😊😊
I give you a thumbs up even before I watch your episode! You are the best!
This is the only cooking channel I need! Much love Chef
Cheers from Canada! Another great recipe-thank you chef!
I'm in the "very" mode. To someone with a degree in English this is hilarious. All the little Jean-Pierre details that make this channel so loveable. ❤
I love your wok! It would be nice to have a video of your favourite tried and true supplies you use in your cooking, so we can purchase some of these items.
Hello Chef....a beautiful simple dish like always. I actually like the " French Way" with the mash. Hope you are well and you are near to 2 million viewers...well done .
Chef Jean-Pierre and Jack are always the highlight of my week❤
Made it tonight!! I have made a number of your recipes, love using the clarified butter. You have taken my cooking to the next level.
Thanks so much for sharing!
Larry Giese
Nice! I am going to try this recipe today 😄
Thank you very much! Much appreciated it! 🙏❤️
Of course people of varies French backgrounds do stir fry. The Cajun version was my Dad's favorite dish to make from before I was born until he died. My mom asked me to to cook some after my father died and it was so pretty that I wish I could share a picture here.
No wok, used a big cast iron frying pan. The protean was ether beef or thinly sliced sausage. Lots of onions cut the same as Chef showed. Just as much green onion fresh from the garden as regular onion, with the whites cut fine and the tops cut into nice inch long sections. Cajun belles, which combine the color and sweetness of bell peppers with a nice little kick of heat. Finish it with garlic and garden fresh parsley. Of course being Cajun we serve it over locally grown long grain rice.
Man, if I'm having a bad day, I put up a Chef Jean-Pierre video and it always cheers me right up!
Canadians ARE good cooks! Some of my favorite restaurants are in Whitehorse, Yukon. What? Way out the heck in the Yukon??? There's a place called G & P's. I always call it the Garlic Palace because I didn't know what that stood for (it's actually the first initials of the owners), but absolutely heavenly food and loaded with garlic! The best shrimp sautéed in garlic butter white wine ever!
The best! I learn so much from Chef Jean Pierre, this channel has been truly life changing. Keep up the great work chef!
You made cooking a great adventure for me, thank you
I love you I always learn so much from you thanks ☺️ 😊
What a great relieve to see Chef’s smiling face in our stressful times! Thank you so much for your art of cooking, for your cheerful words and laughter, for making everything easer. With love and appreciation, Yelena (Sunnyvale, CA, US)
This is the internet not a letter you’re mailing. You don’t need to subscript your comments boomer
What's wrong with you? Get help @@streetDAOC
Hi Chef Jean- Pierre, a.k.a. The Sunshine Chef! I watched you as a kid with my mother...we love you and all of your tasty recipes. On this video, I learned so much more again. I really liked the way you sliced that steak! ❤️👏
That looks both beautiful and delicious.
Love stir fry! The ONLY thing I'd add before serving is some white sesame seeds! Bon appetit! ❤
I can only imagine how good this is Chef JP! - Thanks - Cheers!
The Food just gets better and better.. God bless you, Chef…
You are AMAZING human being ( besides, of course the best teacher and the best Chief) I have been cooking for 40 years , my family used to have "restorante" in ex Yugoslavia ( now Bosnia and Hercegovina) i grew up around food that has influence from Italy,French, German... All over a Europe. I learned so much from you . I am a home cook, my dream to open a restaurant never came to realize. You bring joy to my life every day. Thank you. ❤
In many ways, it’s a blessing that your dream of opening a restaurant did not come through. It is such a hard work that it takes over your life.!!!🙏❤️
Can we all just take a moment to appreciate the skill involved in catching the beef strip with the knife?
Slicer, thin and sharp. Watch Chef Jean Pierre's video on knives. He explains which one to use when.
I love seeing those quality checks Chef does as he’s cooking 🧑🍳.
thank you for showing us these recipies. You are fantastic
Another great one Chef!!
You should have some b-roll clips at the end of your videos of you and Jack eating the dishes 😊
Love that focus on flavor leans toward 'traditional', instead of using oyster or soy sauce. I'm seeing us adding some mushrooms & frozen peas at the end...yummmm! Thank you chef! Another winner!
❤Love your knife❤
That pan your using I love it
I've learned something on when to add cornstarch, cause you want the sauce at the bottom to be covering the rest. Great visual as well and masterfully explained. Merci bien, grazie mille, thanks ❤
Every video is an absolute treasure. Thank you.
It looks amazing ☺. My wife and I made your Shrimp Fra Diavolo today for the third time and let me tell you, it was amazing this time too. We are going to make this meal as well and maybe use the rest of the Polenta with it. Thank you for your inspiring recipe ☺.
Bonjour Chef Jean-Pierre merci pour la belle recette, je suis de Montréal Canada !
Et moi je suis français mais résident de Tokyo, Japon ! La portée du Chef Jean-Pierre est authentiquement transcontinentale !!!
Bonjour!
@@lindasearles8552 Bien le bonjour chère Cousine de la Belle Province !
Chef, I use to cook alot along time ago and then stopped... but your video's wanna make me cook again.. Thank you!!!
I could have a bad day, but after watching JP cook I always feel so much better. He’s the therapy we all need lol.
Nice recipe with white onio, green onio 😋 ❤🙏🙂
Thank-you Chef 🙏
LOVE THIS CHANNEL!!! LOVE THIS CHEF!!! LOVE THIS FOOD!!! C'MON THIS IS FANTASTIC!!!! OMG SO DELICIOUS!!! CAN'T GET ENOUGH OF THIS CHEF!!👏👏👏👏👍👍
Thank you so much! 😊🙏❤️
A friend gave me a nice piece of elk backstrap last week. I'm going to make this dish with it. Should be delicious! I have all the ingredients on hand except spring onion and bell pepper, both are easy to get.
Husband and I are eating it now. It's delicious!
Just did this recipe tonight. Good cuts were all very expensive at my grocery store this week, so I grabbed a nice piece of Aiguillette baronne (I'm in Quebec, you guys call this cut Tri-Tip). Sliced it thin, it was deee-licious. Used a big red oinion along with échalotes, oignon vert and garlic. Served on white rice. MMmmmm... a big hit in the house.🥰
OMG!!! I’m making this tonight!!! Love you chef!! Thank you for being so awesome!!
Wow, that beef stock looks rich.
I bet the fresh thyme and the wash your sister sauce really makes that dish delicious! Can’t wait to make it!
Worcestershire sauce!!!😂
@@ChefJeanPierre 😅😂😅
That looks delicious! Also thank you for the onion slicing tip.
Thats a nice weeknight supper, I love a stir fry! I sometimes brown kielbasa with onion/peppers (frozen strips) and just cover it with a yellow rice and chicken stock, one pot done in 30 (22 minute for the rice)... I love fast meals
Jean Pierre I have now been watching your videos for a few years and may I say my cooking has improved ten fold your explanations of why things need to happen and what happens is second to nobody I watch numerous other chefs and they are strictly what needs to be as with you it’s whatever makes me happy I’m so delighted I found you keep up the brilliant work ❤
🙏❤️
I loved your recipe, chef. Que Dieu vous garde
I love that you make cooking fun. “What ever make you happy.”
❤️
now here's a recipe i could use during the weekdays. i can see myself just cooking a big batch and eat off it for the next 2 or 3 days. will definitely try. thank you, chef!
Thanks for the Canada shout out Chef! Been watching since the beginning! I thought I was a pretty good cook, but watching you has upped my game! Thank you for being you!
That looks amazing! I'm so hungry right now LOL. Thanks for sharing this my friend. Take care. 😋👍
I make stir fry all the time but it never occurred to me to make it without all the Asian sauces & seasonings I keep on hand. Tamari is the first thing I grab when I marinate whatever meat I’m going to use. Dark soy sauce, oyster or fish sauce (which ever I have more of), then on to ginger & all the other spices I feel like tasting in the background. I love to play around with flavors. Next time I run out of Tamari (MON DIEU!), I shall try this recipe for sure! As always, you’re the BEST, thank you.
You go Chef Jean Pierre. GOD BLESS YOU.
I’m so used to making this dish Asian style so it was great to see a different version ❤
Made it tonight. Fanily loved it
Your channel has become support pillar for my cooking in later years. I always go here to find answers. This time I feel so vindicated. Like watching myself. I even do the starch trick.
I've improvised dishes exactly like this, and somewhat like this, using beef, pork, chicken, minced meat or even boiled chickpeas, for decades. I change character of the dish by alternating tomatoes, zucchini, bell peppers, pineapple, mushrooms, and different spice combinations. Sometimes a splash of wine. Onions, garlic, rosemary and black pepper is a fixture. I have some plans to try get some 'Indian' character some day, by using cloves and cinnamon, but haven't quite dared to yet. I do use other common oriental spices.
Thanks for everything in your content. You've solved a few problems for me over time.
YOU my dear friend are the reason why I do this channel!!! God bless you and yours!!! 🙏❤️
I had a second thought to share with you about Indian food Indian spices in particular. Cinnamon clove, nutmeg. those spices are first introduced in your menus in very very low doses. Let them be in the background where you almost cannot find them and learn to look for it and get familiar with their aroma and only put as much as you need to complement the food, not overpower it. 👍🙂
@@ChefJeanPierre Good advice. I have been scared to try it. ...Yes, small quantities should be 'safe'... Nutmeg, I had forgot about nutmeg.
I have learned some very great
words, Chef!! Mise en plus, maillard reaction, caramelize onions, lol!!! I love your videos!!!
Looks wonderful.
Thanks for a good video
Thanks so much for all your help loving my family and friends with good food! You remind me so much of my next door neighbor who is a French chef!! Francis Foucachon 😊
I always enjoy watching your videos ❤❤ thank you its much appreciated ! Hi from Holland ❤
OMG - I just made this dish, and I went straight to the food heaven after first bite, you know the place where there is no recipe police, and everything just taste that much BUTTER 😂. Big thank you to Jean Pierre and Jack, for the great work they do, just to make us happy 🙏🏻🙏🏻🙏🏻
Always a pleasure to watch this man in action
Looking good chef👍
love you chef best ever
Lovely recipe, and entertaining as ever (like Chef's tong-song)!
Love this version. Thanks for Mondays with Chef JP
Delicious! Love the mash served with it. Perfect for very cold winter nights (winter in Australia right now). I think New York Strips are what we call Porterhouse Steak in Australia? Our very best beef gets exported overseas 😂
As always Chef, looks amazing, tastes amazing, you are amazing! How do I know? Because I follow your recipe's and spend more time in the kitchen with music, a bottle of wine whilst preparing Mise en place and enjoying cooking and eating food again. 😃😍🤩
Chef, my ancestors are from France 🇫🇷. Love your videos 😘
That looks so good, can't wait to make it. Thanks for sharing this recipe!!!
I exchanged the zucchini for mushrooms, and it worked really well! I love your channel, Chef
Ever since I saw the potato bread video I've fallen in love with Chef Jean. This bouef onyo stew look divine. 😋 I can't wait to make that. Scrumptious!
🎉we made this today and it was amazing that it, your the best, we love you chef, live long 😅 stay blessed
👏👏👏❤️
lol I already like Beef Stew with mashed potatoes & yeah.. now, it's gonna be beef & onion stir fry with mashed potatoes. Amazing! I'll be using a little white pepper & red bell peppers also.