Looks like there's a problem with your Taste Life TV webpage. When I click on the link for the recipe I get "This site can’t be reached". When I go directly to the website I get the same error. I'm a member and can't get onto your website.
I love how he teaches how to cut a beef and why we add certain ingredients such as sugar, baking soda, potato starch etc. This guy makes Chinese cuisine more elegant than ever
Thank you for this was a wonderfully detailed presentation. I appreciate how you explained not only the technique of how to prepare and integrate each ingredient but also and especially the reason for each step and ingredient. For example, I never knew why cooking wine is used in Asian stir fries. I only knew that its addition simply made the dish more delicious and more "authentic" tasting. Now I know that its inclusion offsets some of the gamier flavors of proteins like beef which can seem out of place in a stir fry. I think an issue for advanced home cooks is that sometimes the dishes don't turn out consistently great. I suspect that as we get better as cooks we aren't as consistent with certain dishes because we don't really know the reason why certain ingredients or techniques work the way they do. And so when you don't reference a recipe because you "know" it already, it is easy to omit a step or ingredient because the amateur cook doesn't have a full appreciation for what that element brings to the dish. Thank you very much.
This recipe makes broccoli SOOOOO DELICIOUS!!! I usually don't like bland broccoli or other broccoli recipes but this one makes the broccoli super aromatic and savory!!! Recommend !!
I just made this today and it was so simple and so tasty and restaurant quality it’s incredible! I added a little dark soy sauce at the end for colour because the slurry lightened the sauce quite a bit but after the marinade, the beef was perfectly tender! Thank you chef John
I've made this recipe many times. I follow him to the t minus the wine and it always turns out to perfection that meat is so tender. He knows everything about how to handle this dish
I like watching videos from a chef like you. Unlike other wannabe cooks out there, you show the authentic recipes and the right way of cooking them. Thank you.
Absolutely fantastic! I tried beef and broccoli once and just threw ingredients together that sounded like it would mix. Wasn’t horrible, but did not have much flavor. I will be trying your recipe today and will follow it to a T. I really appreciate your thoroughness, and how you explain what each ingredient does and why it plays an important role. A++ to this video, great job!!
This looks absolutely incredible! I’ve never made beef & broccoli and you bet I’m going to use this recipe! Still need to perfect the Sweet & Sour recipe you’ve done, but this work you do is just next level, I can taste it just by observing all the flavors and skill you put in! 👏 edit: I tried to get a free subscription for a week but I was unable to view any recipe once set up and it was unfortunate as I was desperately seeking how to make Sweet & Sour sauce, currently at a tight budget so I couldn’t stay subscribed, wasn’t sure if anyone else had this issue.
Hello chef John, thank you so much for this beautiful video! I'm from Sydney Australia, immigrated there when I really young. I love Chinese food and wanted to learn how to cook nice meals like this at home for my mother and my family. A lot of other videos I watched is not as detailed as yours. Thank you for explaining the reason behind the different steps. This looks absolutely delicious and it is good I can do that at home with home equipment. I have a question: I only have an induction stove top. Would that affect the stir fry process? Thanks again for helping this new wife learning now to cook food from my heritage!
dear Chef John, great recipe, thank you ! I love Carrots and I love Broccoli. And both of them I love even more, when they are just boiled for only a short time - so when eating them they still squeak a bit. This is like bein in haven to my tongue. Just sitting here waiting for the marinade to have the job done. 10 more minutes left. :-) Last time we met my friend Chang (working in a chinese restaurant) wondered when I told him my own recipe for marinating beef with onion and black beans. He said "change plum wine to ShaoXing and it's perfect". I love it ! I forgot: doesn't cooling down the broccoli WITHOUT ice water result in broccoli changing it's color into GREY ?
Thank you so much! I learned alot from Chef John. There are alot of things and techniques about cooking.But this video makes my cooking more better. Thank you so much
Wow, you really explained that well. So helpful. And it looks delicious! The only thing I don't know is how tender to cook the broccoli. Is it supposed to be crunchy or not? Thank you.
"Normally" in restaurants you get broccoli not cooked through so that it is completely soft. But there are also many people - like me for example - who don't like vegetables to be not really soft.
@James C. Think crisp rather than crunchy. You'll notice that the broccoli has a nice green colour and the floret isn't breaking apart; if you cook it too long, the colour will turn a dark, muddy green, and the florets will break apart destroying the structure of the broccoli, giving your dish a more granular visual appearance and a soggy mouth feel. Timing is crucial in stir fry! Have every ingredient ready when you start cooking. You eat with your eyes and nose waaay before your tongue. Keep in mind that the internal temperature of your broccoli (and other ingredients) continues to rise, even after it's plated (number one reason a lot of people turn beautiful tender steaks into something with the texture of a roofing shingle) . :) Good luck!
Chef John du bist der beste. Ich habe soviel gelernt von dir, und dafür möchte ich dir danken. Ich freue mich auf viele weitere interessante videos von dir. Bleib gesund und mach weiter so. Liebe Grüße aus Nürnberg (Deutschland).😜👌
My Favorite Chef👨🍳, in the world,,, thanks you so much for your beef Broccoli recipe, from you I have learn many things, thank you so much Chef John 😊
What cut of beef did he use. It appeared to be flank steak. Any information would be greatly appreciated. The finish product looked absolutely delicious.
Get the recipe: www.tastelife.tv/recipe/beef-and-broccoli-stir-fry-2_43351.html
Looks like there's a problem with your Taste Life TV webpage. When I click on the link for the recipe I get "This site can’t be reached". When I go directly to the website I get the same error. I'm a member and can't get onto your website.
I love how he teaches how to cut a beef and why we add certain ingredients such as sugar, baking soda, potato starch etc. This guy makes Chinese cuisine more elegant than ever
No don't eat beef
More cooking videos need to be like this, explaining what each ingridients/spices does
@@AnjaliSingh-bs7qc This ain’t India. We love to eat beef. All day every day. Get over it.
He did not explain why baking soda is used
@@cookingwithghosts1012 corn starch will get you the same result. It’s widely available
beef with broccoli recipe
* 16.7 oz. Beef flank steak
* 10.0 oz. Broccoli
* 0.4 tsp. Salt (for Broccoli)
*
* Beef Marinade
* 1.7 tbsp. Light soy sauce
* 1.7 tbsp. Shaoxing wine
* 0.4 tsp. Baking soda
* 0.4 tsp. Sugar
* 1.7 Large Eggs
* 0.8 tbsp. Corn starch
*
* For the Stir-fry
* 3.3 tbsp. Cooking oil
* 1.7 tbsp. Garlic, sliced
* 1.7 tbsp. Ginger, sliced
* 3.3 Stalks Green onions
* 1.7 tbsp. Oyster sauce
* 0.8 tbsp. Light soy sauce
* 0.4 tsp. Sugar
* 1.7 tsp. Sweet black rice vinegar
* 3.3 tbsp. Salted chicken stock
* 1.7 Medium Carrot
* 3.3 tbsp. Potato starch slurry (1 to 2 ratio of cornstarch to water)
* 1.7 tsp. Sesame oil
1.7 eggs?
.4 tsp?
This is not how recipes work
Thanks
Bravo, RG.. I've been winging it, thus far to great effect.. however, greatly appreciated.
@@CLove511wing it, baby!😂❤
Cheaper to buy already made at restaurant
I could eat Beef & Broccoli w/ white steamed rice everyday, thanks for this recipe!
No don't eat beef
Thank you for this was a wonderfully detailed presentation. I appreciate how you explained not only the technique of how to prepare and integrate each ingredient but also and especially the reason for each step and ingredient. For example, I never knew why cooking wine is used in Asian stir fries. I only knew that its addition simply made the dish more delicious and more "authentic" tasting. Now I know that its inclusion offsets some of the gamier flavors of proteins like beef which can seem out of place in a stir fry.
I think an issue for advanced home cooks is that sometimes the dishes don't turn out consistently great. I suspect that as we get better as cooks we aren't as consistent with certain dishes because we don't really know the reason why certain ingredients or techniques work the way they do. And so when you don't reference a recipe because you "know" it already, it is easy to omit a step or ingredient because the amateur cook doesn't have a full appreciation for what that element brings to the dish.
Thank you very much.
Well said!
This recipe makes broccoli SOOOOO DELICIOUS!!! I usually don't like bland broccoli or other broccoli recipes but this one makes the broccoli super aromatic and savory!!! Recommend !!
I just made this today and it was so simple and so tasty and restaurant quality it’s incredible! I added a little dark soy sauce at the end for colour because the slurry lightened the sauce quite a bit but after the marinade, the beef was perfectly tender! Thank you chef John
Great job!
Chef John, I love your master class, you explain things so well. Thanks a lot!❤️💕🏆
感谢您与我们厨师约翰分享您的知识。我是你视频的忠实粉丝。如果翻译不正确，请见谅。我来自爱尔兰，不会说普通话，所以不得不用谷歌翻译，这并不总是正确的。
翻译得很正确。
Bravo that, kinsman, lost in the wilds of Amerikee!
Chef, I just made it your method and oh my goodness, it is heavenly. Thank you.
Really good, fantastic considering language barriers.. well communicated.
I've made this recipe many times. I follow him to the t minus the wine and it always turns out to perfection that meat is so tender. He knows everything about how to handle this dish
I like watching videos from a chef like you. Unlike other wannabe cooks out there, you show the authentic recipes and the right way of cooking them. Thank you.
Absolutely fantastic! I tried beef and broccoli once and just threw ingredients together that sounded like it would mix. Wasn’t horrible, but did not have much flavor. I will be trying your recipe today and will follow it to a T. I really appreciate your thoroughness, and how you explain what each ingredient does and why it plays an important role.
A++ to this video, great job!!
Thank you! I’ve cooked thus dish twice and its the best broccoli and beef ive tasted. ❤ Godbless you 🙏
I Like how he explains why certain ingredient are needed and why he uses them. Well done. It looks super delicious.
Thanks
This looks absolutely incredible! I’ve never made beef & broccoli and you bet I’m going to use this recipe! Still need to perfect the Sweet & Sour recipe you’ve done, but this work you do is just next level, I can taste it just by observing all the flavors and skill you put in! 👏
edit: I tried to get a free subscription for a week but I was unable to view any recipe once set up and it was unfortunate as I was desperately seeking how to make Sweet & Sour sauce, currently at a tight budget so I couldn’t stay subscribed, wasn’t sure if anyone else had this issue.
Starting my Monday with Chef John! It's definitely a good day. 😎
Thanks!
March 9, 2022 - I honestly believe you are the best chef and culinary instructor on RUclips. Thank you very much, Chef John.
You are very welcome
What kind of beef should I buy that doesnt require pressure cooker?
Hello chef John, thank you so much for this beautiful video! I'm from Sydney Australia, immigrated there when I really young. I love Chinese food and wanted to learn how to cook nice meals like this at home for my mother and my family. A lot of other videos I watched is not as detailed as yours. Thank you for explaining the reason behind the different steps. This looks absolutely delicious and it is good I can do that at home with home equipment. I have a question:
I only have an induction stove top. Would that affect the stir fry process? Thanks again for helping this new wife learning now to cook food from my heritage!
I just cooked this and it turned out delicious. Thank you for the outstanding lesson.
Very nice recipe 👍 good sharing 👍
Thank you so much 👍
"Cooking is an art, baking is a science" and chef John is an artist! Can you imagine if he starts baking?🎖🏆⚘🙏
Cooking and baking are both a science.
Looks so delicious !! Never miss to come this channel !!Thank you so much !!
Очень аппетитный рецепт 👍
Watching from japan🥰
Ko-nichi-wa! PNW, USA
Thank you.. So so much
I love cooking. Im here in the philippines. More power and GOD BLESS CHEF😇
Hope you enjoy
I'm going to try this recipe! I eat this from my local Chinese restaurant at least twice a week. It's delicious
Hope you like it!
Looks very good, Chef. Thank you!
廚師：這個食譜太棒了！ 非常簡單且容易製作。 我已經不再尋找其他地方了，太棒了！
Chúshī: Zhège shípǔ tài bàngle! Fēicháng jiǎndān qiě róngyì zhìzuò. Wǒ yǐjīng bù zài xúnzhǎo qítā dìfāngle, tài bàngle!
Beautifully done...chef
Gonna have to try some of these delicious recipes and techniques..thanks for sharing
Thanks for liking!
Beef & broccoli & beef & string beans are my favorites. I can eat that every day with omelette with tomatoes and a bowl of jasmine rice😋
yes he is always so patient love watching him cook so many lovely dishes
My man John has some serious knife skills.
Wow . Amazing video I’ve learned a lot !!
Glad it was helpful!
dear Chef John,
great recipe, thank you ! I love Carrots and I love Broccoli. And both of them I love even more, when they are just boiled for only a short time - so when eating them they still squeak a bit. This is like bein in haven to my tongue.
Just sitting here waiting for the marinade to have the job done.
10 more minutes left. :-)
Last time we met my friend Chang (working in a chinese restaurant) wondered when I told him my own recipe for marinating beef with onion and black beans. He said "change plum wine to ShaoXing and it's perfect".
I love it !
I forgot: doesn't cooling down the broccoli WITHOUT ice water result in broccoli changing it's color into GREY ?
My Fav Chef. I'm learning soo much from you.
Thanks!
Thanks you so much Chef John, I just made it and again it is so delicious 😋, thank you
My favorite dish to order at any Asian restaurant.
色香味俱全👍👍👍
Wow! Just made this for my family and it was top 5! ❤
Thank you so much! I learned alot from Chef John. There are alot of things and techniques about cooking.But this video makes my cooking more better. Thank you so much
Absolutely wonderful video. A real chef trying to teach us novices.
Xiexie! 谢谢
Chef John is the best of the best!
I found this video today and made this for my hubby for father's day, and I am proud of myself. Thank you for sharing this video. Definitely a new sub
You are so welcome!
Even though languages might be different cooking language is understood by all who loves cooking ❤️
Very pro chef, love this guy!! Thank You!
This chef IS truly a CHeff. Bravo
Wow, you really explained that well. So helpful. And it looks delicious! The only thing I don't know is how tender to cook the broccoli. Is it supposed to be crunchy or not? Thank you.
"Normally" in restaurants you get broccoli not cooked through so that it is completely soft. But there are also many people - like me for example - who don't like vegetables to be not really soft.
@@disdonc6012 Got it. Thanks a lot.
If a fork goes through without much force it's cooked, that's how I do it at least
@@lulubala4324 Perfect.
@James C. Think crisp rather than crunchy. You'll notice that the broccoli has a nice green colour and the floret isn't breaking apart; if you cook it too long, the colour will turn a dark, muddy green, and the florets will break apart destroying the structure of the broccoli, giving your dish a more granular visual appearance and a soggy mouth feel. Timing is crucial in stir fry! Have every ingredient ready when you start cooking. You eat with your eyes and nose waaay before your tongue. Keep in mind that the internal temperature of your broccoli (and other ingredients) continues to rise, even after it's plated (number one reason a lot of people turn beautiful tender steaks into something with the texture of a roofing shingle) . :) Good luck!
Wow l like recipe so delicious 😋 thanks for sharing chef from pilipinas 🇵🇭
Beef and broccoli recipe looks nicely prepared and so appetizing👍🌿
No don't eat beef
Saya sangat suka vidio2 anda chef john
师父非常厉害
Thank you chef for this amazing recipe
CORNERS!!!! the heat hits the corners and juicifies flavourismificates it right up
Im your biggest fan 👏👏👏
What a great teacher he is. Can't wait to make this
Chef John du bist der beste. Ich habe soviel gelernt von dir, und dafür möchte ich dir danken. Ich freue mich auf viele weitere interessante videos von dir. Bleib gesund und mach weiter so. Liebe Grüße aus Nürnberg (Deutschland).😜👌
Chef John #1☝🏻
Very appealing to the eye. You are an artist as always Chef.
The best chef. Thanks for sharing. It’s the best beef brocc. Recipe.
I absolutely love your technique!😍
Gotta love this one explanation 😍
Glad you liked it
Masterful video. Not a second wasted and so much information. Thank you
Glad it was helpful!
豎起👍大拇指 我非常喜歡你的視頻
Wonderful dish, thanks so much Chief !
My Favorite Chef👨🍳, in the world,,, thanks you so much for your beef Broccoli recipe, from you I have learn many things, thank you so much Chef John 😊
My pleasure 😊
As always a pleasure to watch chef John 🙏🙏sending you best wishes from Scotland
I'm definitely going to try this thank you
Look very delicious 🤤😋 I love beef and broccoli
Love Chef John. Saved the recipe. Thanks.
Delicious food
I'm gonna make it tomorrow 😁👌👌👌👌👌👌👌👌👌👌👌👌thank you chef John
Have fun!
premium beef with chicken broth and rich coating - my mate, with such ingredients you shall easily replace beef with carton board
Wow ! You r amazing chef . It looks so delicious . Thanks for yr video
This is my favorite dish. Thanks for the recipe.
My favourite dish! Press the like button if you feel the same brothers and sisters..
Absolutely beautiful😍. I just might be able to make this lol!
What cut of beef did he use. It appeared to be flank steak. Any information would be greatly appreciated. The finish product looked absolutely delicious.
Yes, it's beef flank steak.
We appreciate you chef John.
Thanks Chef John!
Hi, thank you for your teaching. Sia sia neeh! ขอบคุณค่ะ still follow your program. Always love your cooking style.
Sauces are Burned
Beefs are Diced
Muttons are Mixtured
Broccolis are Chopped
Pigs are Hopped
Soy Miriam de Bolivia cuento quisiera entenderlo ya que me parece muy buena su enseñanza
Explanations that we needed. Thank you chef.
Glad it was helpful!
such a good video, thank you chef john
Now I can cook like or close to restaurant ‘s quality and taste . Thank you
Hope you enjoy
The best Chef, Thank you..
Seeing this I outa try it out one time. I've made already some Gu lu Yuk/Kai and Chow Mein Chicken and they taste very good. Thanks.
Hope you enjoy
Wonderful recipe! Thanks 😊
I love your channel! Your an amazing CHEF! Thank you for the step by step directions on your delicious dishes.
Thanks!
A classic dish that I have been curious about for ever, thanks for the recipe Chef John!!
Thanks for watching
Look so delicious and yummy my favorite Chinese chef. You are so much better cook than Martin Yan Yan can’t cook 😀😀
im not a good cook. tried to follow this and 1st time my husband with chinese blood ate a lot! thanks chef! 😅
Great jobs 😀
Nice
Absolutely Beautiful! 👏🥩🥦🥕🙌
Hi chef 1st ❤️ from India I love ur video's..bt chef pls make vegitarian recipes also..b,coz m pure vegetarian.
Amazing, thoroughly explained
Thank you, mighty good Chef.
So delicious
Thank you 😋
👏👏👏👏👏👏👏👏 Thanks chef I will try to make it...
Amazing chef