Enjoying our content? Join the Canto Cooking Club - bit.ly/3DJZU9v Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/beef-broccoli What’d you think of Daddy Lau’s recipe?
I made Beef & Broccoli using your recipe and following the video step by step, and it was so good that my son, who is half Chinese, called his (Chinese) uncles and told them "Guess what Mom just made?.. and it tastes like Grandma's!'' That woman can cook so to have something I made compared to hers was beyond AMAZING!!! Thank you for helping me to step my Chinese cuisine game up!🤗
My favorite part of these videos is how you all come to the table to eat and you talk about your parents' memories or feelings about a dish. It's got a similar feeling to listening to my mom reminisce while she teaches me filipino dishes she grew up with
So sweet to see your Dad automatically call you for the taste test, feed you, look expectantly for your reaction, & then the proud satisfied smile when you approve 🤗
I made this last night for myself and my wife. This was absolutely the best beef and broccoli I have ever had my wife thought so too. It was also my first time using a wok. All morning I have been cooking various handfuls of vegetables to practice my newly learned technique. Thank you I just found a new skill to get good at.
I had a big slab of chuck steak sitting in my fridge that I didn’t know what to do with until I remembered I have all the ingredients for this recipe. I just finished cooking it and HOLY COW dude…… this is so good. My family loves it too. Better than any beef and broccoli I ever ate at any restaurant. Props to you papa Lau! 💕
EVERY recipe I try is AMAZING...the very 1st try! Thank you for sharing the techniques and recipes for this amazing cuisine! And, your stories, too, of course!!!
I cannot express enough gratitude to be able to watch these Videos. Mr. Lau's experience, tips, explanations, and knowledge are just invaluable. And I love the family gathering at the end to discuss the dish and the past experiences in China. It's just beautiful. ❤❤. Thank you, thank you, thank you! Much success to you all.
I wish I could upvote these videos three times - one for the incredible production values, another for the charming stories and information on making classic dishes, and a third time for the cute baby. :D
Hello, I wanted to let you know that I love your videos. Your dad reminds me of the man/father-figure who taught me to cook and bake for nearly twenty years of my life before he passed. Seeing your dad take joy in teaching you and answering questions warms my heart. God Bless You and Your Family.
Hello, please tell your dad that I made this recipe two nights ago and it was DELICIOUS. Thank you! All his tips and thorough instructions made it come out delicious the first time.
Your father is so amazing for sharing his secrets. I never wanted to cook beef coz it always turns out hard. His techniques make me want to grocery shop for ingedients and make your recipe at once. My boys will surely enjoy their next meal. Thank you!
i love these videos. the family sitting down together, the family discussing the dish, ingredients, history and culture, its such a lovely channel, and full of great recipes that are so uniquely chinese-american
I made this dish tonight for the first time. While I had to substitute a few things (I had NO soy sauce…go figure…used coconut aminos and fish sauce to replace light and dark soy), it was absolutely to die for. My meat could have been better and therefore more tender, but the flavors were so on point. The hubs loved it!! I will definitely make this again, ensuring I have the proper soy and cut of meat.
I have been trying to make good Chinese food for five years now but Daddy Lau is the best! My first attempt at Lo Mein came out delicious and people were asking for more Beef and Broccoli before their dishes were empty. It went too fast. I never knew about washing meat. What a difference! I dried my lo mein noodles, another tip no one else mentioned. I dry all the veggies before putting them in the wok. I can't get the temperature right so my stuff takes longer to cook but I am getting better. Thank you for a wonderful site!
I'm so glad you guys are back! I missed y'all. Also I think my favorite part of these videos is when your dad feeds you at the end. It's so funny and adorable. I love watching yummy food being made!
Oh goodness, I'm so happy I discovered this channel. I speak English and Mandarin Chinese (putonghua), but Cantonese is my husband's native dialect. This is so helpful for learning it! My parents in law speak Mandarin, but I want to learn Cantonese for them.
Who doesn't love this classic dish! So great to see your videos again, and they look even better! Beautifully done! Loved the history lesson of this dish, and getting to see your father's amazing preparation method. Thank you for this.
I watched a few videos and I’m just realizing how much flank steak is used in different stirfry dishes that is wonderful thank you I’ve been cooking Asian food for 43 years I can live a few lifetime and never know everything about Asian food. It’s amazing and I thank you very much for sharing your expertise. I’m so glad your son is part of this. It’s wonderful to see how you work with him.😊
Just stumbled upon your channel. Your dad is adorable and seems quite passionate about cooking. You are such a good son to share his experience with the world. Thank you for your videos.
I love Cantonese cooking style and found this. I am so much in love with Dad Lau's recipes, what a master chef! I wish him stay healthy and cook for a long time. Xx
My mother loves stir-fry Beef & Broccoli, so I decided to surprise her and make this dish for her. Well let me tell you I have become the most beloved and honable daughter in NYC. She loved it!!. I only had pre-sliced pepper steak stripes in my freezer so that's what I use but followed everything else exactly. I want to thank you Mr. Lau for a great tutorial and a tasty dish. This is definetly a keeper on my list. I will never do a take out of Beef & Broccoli again.
Love the authentic techniques that would be lost but for your Dad’s willingness to share his extensive knowledge. Would love to see his recipe for moo shy pork and shrimp with lobster sauce. I’ve made his chau fun recipe and love it. Thanks a million to you and your family.
I just enjoy your dads videos so much What a lovely man All of your family is just adorable I am so proud for you that you are continuing his legacy He is so great at explaining what he is doing and why That is a good chef I was wondering what type of wok he uses and the size I also am curious what he is using to cook with The wok fits beautifully on it Is it a flat bottomed wok or round thank you
Hey, I've made this several times and it's great! Just wanted to point out that there are a few ingredients missing from the sauce section of the written recipe on the blog compared to what your dad uses in the video, so you could fix.
Perfect timing! I just defrosted some flank steak, and was planning on making Beef and Broccoli tonight. One of the only things my kids eat. But the recipe i use feels heavy and too salty. This one looks amazing, and I'm going to try it instead. Thanks for posting!
I made Beef & Broccoli using your recipe and following the video step by step, and it was so good that my son, who is half Chinese, called his (Chinese) uncles and told them "Guess what Mom just made?.. and it tastes like Grandma's!'' That woman can cook so to have something I made compared to hers was beyond AMAZING!!! Thank you for helping me to step my Chinese cuisine game up!
This is a great post and recipe. I have stayed in HK many times when living on the mainland and just hearing your dad's instructions in Cantonese makes me feel like I am learning from an old friend. I can no longer eat spicy food, so this is a great dish since it has a lot of flavor.
After many years it trying to reach the standards of Chinese cuisine it’s only since I found Chet Lau I put all my know how and is now cooking as he instructs. I’ve mentioned this before and I am doing it again which is:- CHEF LAU DOES NOT PRETEND HE GIVES ALL HIS TECHNIQUES HE ACQUIRED DURING HIS YEARS AS A CHEF - And that I truly admire and fully respect. He reminds me of the old school senior citizens who are genuine as I experience it. Coming from a multi racial society in the Caribbean Chinese cuisine is part of the food culture with European, East Indian and Creole dishes which is one of my favourite also. Again I wish Chef Lau live forever to teach all who know great nutritious and delicious food to always say to Chef Lau you are the “greatest” especially in my book. You get nothing fancy except great advice and techniques from Chef Lau! I wish you was my neighbour.
Beef and broccoli my favorite thank you for sharing I’m sure to make this one I will let you know how it turned out to have a blessed day you and your family
Hi gentleman. I have Never cooked from scratch. I only have grilled for Dinner. I watched this video many times and decided to go for it! Used nice Flank Steak. Have Never used a Wok either. The Family loved it! There were No leftovers. Also made Dad's Fried Rice and Egg Drop Soup. Better than Restaurant fare!
I've never been able to nail the texture of stir-fried beef like how the restaurants do it. Looking forward to trying out your technique! If you wanted to swap out western broccoli for gai lan, bok choy, etc., would you follow the same general steps (e.g., blanche in oil + salted water)?
No, the cooking time of Bok Choy and Gai Lan is much shorter than Broccoli. I would stir fry the beef to medium rare first, then i will take out the beef and stir fry the veggie to almost done. After that I add back the half cooked beef to the wok and stir fry it till it is done.
yea bok choy and kailan take much faster to cook than regular broccoli so either blanch super super quickly or just stir frying it after taking the beef out will cook it enough
Love the clip, Us westerners have been waiting our whole life to learn how Chinese stir fry meat is so tender. I marinate stir fry's this way every time. Velveting the meat makes for the best stir fry.
I made this last night and though I’d seen corn starch in the marinade in many recipes, I hadn’t any knowledge of baking soda in it! That was the tenderest beef I’ve ever cooked and eaten! By the way I’d eat gaai laan any day rather than broccoli!
@@sallypalmer6482 I have no idea what ‘gaia laan’ is. But ‘gaai laan’ is how these people spelled what I would spell ‘gai lan’ and I was not about to correct them as I am not of Chinese heritage. But whether you call it Chinese broccoli or Chinese kale, it is mild and delicious in this dish. Did you watch the video? Banner at 4:22 shows the spelling used.
Yes, please!!! But please tell your dad this ain't blood coming from the beef ;) it is Myoglobin. It's like a dye made out of proteins that colors the water.
my Italian father says the same thing, gotta cook all the "blood" out, even pink is raw! Then I learned what it really was in HS. So many terrible steaks and burgers growing up.... :(
In our Asian family there’s no such thing as myoglobin😅😅😅😅anything that’s red and coming out of meat is blood 😅😅😅😅now I know why my beef is dark because I didn’t drain out the blood (myoglobin)
There isn’t an equivalent “myoglobin” in the common parlance. Cantonese people do understand that it’s not “blood” blood considering they eat plenty of foods that are pink/red, ie white-cut chicken.
Ahh yes, a quintessential stir fry. Personally I would cook the aromatics in the oil before searing the beef so it imparts some of that flavour into the beef.
I love that both your parents said they don't really like (Western) brocolli, and that you kept that in the video. That does not diminish my love of Western (or Chinese) Brocolli. I'm planning to make this dish for my birthday next week
I made this dish today. My wife and I enjoyed it. She thought the meat was very tender. Beef Broccoli is one of her favorite dishes. I could taste the baking soda. Next time I will use half the recommended amount. I also added a bit of sesame oil and some sesame seeds in the final mix for some additional flavor. Yesterday, I made your garlic shrimp recipe. I used frozen peeled and veined shrimp, though. Came out great. The cornstarch adds a nice little crust to the shrimp and the garlic wasn't overpowering at all. I served it with the fried rice from your recipe. My wife really likes it.
So delicious!! The best part of Made With Lau is all the secrets you learn like adding baking soda to the marinate to make the beef more tender. Thank you so much Mr Lau. I love your videos and recipes!❤️❤️❤️❤️❤️
Just made this recipe for my picky eater daughter and she loved it. I have tried a few other recipes over the years for this, but my daughter hated them. She only wanted restaurant made. However I threw caution to the wind because it was a "Lau recipe", and all the others I have tried from the videos posted here have never disappointed. FINALLY, after years my daughter gave this recipe two thumbs up!! My only disappointment is that I didn't take a picture to share with you all. Thanks again for sharing such wonderful recipes!!
I just found your channel, and have fallen in love with your Dad. Great videos! I'm a seasoned home cook, but have been binging your videos and learning so much. Thank you!!
Hands down the best Beef Broccoli recipe, i made it, we ate it and even had seconds ! I wish I could share my picture here with you. Your story reminds me of my family. My grandmother was Cantonese and my parents sacrificed everything to give me and my sister everything we have and are. I am so grateful and you are an example of how the relationship with my parents should be. Thank you Lau family and please keep posting!
I appreciate how you clarify the need for a high output burner. I recently purchased a 65,000 BTU propane burner and with the proper heat I am cooking up wonderful meals. That one high heat secret has made all of my stir fry meals far better than what you can get in a restaurant.
Great to see you back. You might have positioned this program as a cooking video, however my main joy is watching the family eating together and having conversations about memories and while at the same time I also enjoy seeing how much the little one grows every week. Frankly the love filled atmosphere makes a difference to this program and a touch more warmth than other similar programs. I note that you have cut down the times for the eating together portion, please give us more time to see the family's interactions. Your viewers are attracted because this is more than a mere cooking program.
I don't think I've ever seen anyone rinse beef like that in my life but gosh it makes so much sense why my beef stir-fry never comes out quite right! Far out, lots of golden tips!
Washing the beef remind me when I was a student in the USA and a Chinese student prepared a dish for me. It was a great experience. Possibly the most authentic Chinese food I ever had - it also included pig ears.
I tried cooking with your recipe last night with a video step by step instruction. And my boyfriend had a hard time believing I've made it. He said, it was so delicious he ate the whole thing up without rice. I didn't even get piece... I just want to say, Thank you. You guys made it so easy and I never thought I can make "Beef and Broccoli"... Thank you and I already Subscribe!
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What’d you think of Daddy Lau’s recipe?
@amongus 非常感谢您的支持！老劉祝福您和家人健康快乐！
Looks bomb 💣
Kindly is there a reason why you don't use tomatoes
@@MadeWithLau 我老竇都成日煮呢碟餸
@@MadeWithLau 大佬聽你哋個口音似係香港人
I made Beef & Broccoli using your recipe and following the video step by step, and it was so good that my son, who is half Chinese, called his (Chinese) uncles and told them "Guess what Mom just made?.. and it tastes like Grandma's!'' That woman can cook so to have something I made compared to hers was beyond AMAZING!!! Thank you for helping me to step my Chinese cuisine game up!🤗
My favorite part of these videos is how you all come to the table to eat and you talk about your parents' memories or feelings about a dish. It's got a similar feeling to listening to my mom reminisce while she teaches me filipino dishes she grew up with
Yes! Me too.
Me too!
Sure is! I always stay til the end!
I would love to hear the stories/history surrounding "balut"
scam
So sweet to see your Dad automatically call you for the taste test, feed you, look expectantly for your reaction, & then the proud satisfied smile when you approve 🤗
Too bad his dad hates him deep down since he’s not a doctor.
I made this last night for myself and my wife. This was absolutely the best beef and broccoli I have ever had my wife thought so too. It was also my first time using a wok. All morning I have been cooking various handfuls of vegetables to practice my newly learned technique. Thank you I just found a new skill to get good at.
With every video, I see your father getting happier and happier. Life is good, enjoy these moments... they are everlasting.
Love with this! I love seeing the baby being fed by grandfather! Such love and tradition around the family table!
非常感谢您的支持！老劉衷心祝福您和家人健康愉快！謝謝🙏！
I had a big slab of chuck steak sitting in my fridge that I didn’t know what to do with until I remembered I have all the ingredients for this recipe. I just finished cooking it and HOLY COW dude…… this is so good. My family loves it too. Better than any beef and broccoli I ever ate at any restaurant. Props to you papa Lau! 💕
EVERY recipe I try is AMAZING...the very 1st try! Thank you for sharing the techniques and recipes for this amazing cuisine! And, your stories, too, of course!!!
So good to see a family meal without anyone using cellphones! Dad Lau is a good teacher.
Such an honor to have an elder show us and a good person to film.
I cannot express enough gratitude to be able to watch these Videos. Mr. Lau's experience, tips, explanations, and knowledge are just invaluable. And I love the family gathering at the end to discuss the dish and the past experiences in China. It's just beautiful. ❤❤. Thank you, thank you, thank you! Much success to you all.
除非家中有餐館專用廚房設備 , 否則這欸簡單的 " 西蘭牛肉" 菜式無法煮出完美 !
I wish I could upvote these videos three times - one for the incredible production values, another for the charming stories and information on making classic dishes, and a third time for the cute baby. :D
Ahhh thank you so much Robert!!! We really appreciate the love!!
BRO your dad's technique for preparing broccoli florets has changed my life! No more messy cutting board!
This is SO beautiful in so many ways….I just feel the love, through the cooking and the food…Thank You for sharing this with the world ✨🙌🏾🕊
Hello, I wanted to let you know that I love your videos. Your dad reminds me of the man/father-figure who taught me to cook and bake for nearly twenty years of my life before he passed. Seeing your dad take joy in teaching you and answering questions warms my heart.
God Bless You and Your Family.
my biggest issue is always just heat control with the wok and not accidentally vaporizing garlic the moment it hits the wok
Hello, please tell your dad that I made this recipe two nights ago and it was DELICIOUS. Thank you! All his tips and thorough instructions made it come out delicious the first time.
Your father is so amazing for sharing his secrets. I never wanted to cook beef coz it always turns out hard. His techniques make me want to grocery shop for ingedients and make your recipe at once. My boys will surely enjoy their next meal. Thank you!
When the dad called him to have a taste and he came running, “Yesss...!” that was funny :)
Here, have some more... can never make enough
i love these videos. the family sitting down together, the family discussing the dish, ingredients, history and culture, its such a lovely channel, and full of great recipes that are so uniquely chinese-american
What a lovely family. Love your son, Randy! He's one happy child!
I love how Randy runs over whenever dad says "come have a taste"😊
Wish i could, too! Yum
I made this dish tonight for the first time. While I had to substitute a few things (I had NO soy sauce…go figure…used coconut aminos and fish sauce to replace light and dark soy), it was absolutely to die for. My meat could have been better and therefore more tender, but the flavors were so on point. The hubs loved it!! I will definitely make this again, ensuring I have the proper soy and cut of meat.
I have been trying to make good Chinese food for five years now but Daddy Lau is the best! My first attempt at Lo Mein came out delicious and people were asking for more Beef and Broccoli before their dishes were empty. It went too fast. I never knew about washing meat. What a difference! I dried my lo mein noodles, another tip no one else mentioned. I dry all the veggies before putting them in the wok. I can't get the temperature right so my stuff takes longer to cook but I am getting better. Thank you for a wonderful site!
I followed exactly with his recipe, and my husband loved it!
I'm so glad you guys are back! I missed y'all. Also I think my favorite part of these videos is when your dad feeds you at the end. It's so funny and adorable. I love watching yummy food being made!
Awww thank you!! We missed you too! That is absolutely my favorite part. Next to eating it. :)
Oh goodness, I'm so happy I discovered this channel. I speak English and Mandarin Chinese (putonghua), but Cantonese is my husband's native dialect. This is so helpful for learning it! My parents in law speak Mandarin, but I want to learn Cantonese for them.
First time commenting on food, I made this for my wife who is from Taipei and she loved it, thx
Who doesn't love this classic dish! So great to see your videos again, and they look even better! Beautifully done! Loved the history lesson of this dish, and getting to see your father's amazing preparation method. Thank you for this.
I watched a few videos and I’m just realizing how much flank steak is used in different stirfry dishes that is wonderful thank you I’ve been cooking Asian food for 43 years I can live a few lifetime and never know everything about Asian food. It’s amazing and I thank you very much for sharing your expertise. I’m so glad your son is part of this. It’s wonderful to see how you work with him.😊
Just stumbled upon your channel. Your dad is adorable and seems quite passionate about cooking. You are such a good son to share his experience with the world. Thank you for your videos.
Beautiful relationship between father and son, melts my heart.
What a nice family. Thanks for teaching and sharing all these wonderful recipes!
I love Cantonese cooking style and found this. I am so much in love with Dad Lau's recipes, what a master chef! I wish him stay healthy and cook for a long time. Xx
I love watching Daddy Lau, I got a kick when he high fives his son! 🤣
I love this chancel not only provide high quality Cantonese cooking skill, also teaching foreign audience Cantonese!!! 😀😀
Dad’s face when he looks at his son is priceless!
I love his honesty on not liking broccoli, it adds more authenticity on this channel. I will definitely try this recipe as our family loves broccoli
Great history on the origins of broccoli beef. We will be trying your recipe. Your father is adorable and a great chef!
My mother loves stir-fry Beef & Broccoli, so I decided to surprise her and make this dish for her. Well let me tell you I have become the most beloved and honable daughter in NYC. She loved it!!. I only had pre-sliced pepper steak stripes in my freezer so that's what I use but followed everything else exactly. I want to thank you Mr. Lau for a great tutorial and a tasty dish. This is definetly a keeper on my list. I will never do a take out of Beef & Broccoli again.
Love the authentic techniques that would be lost but for your Dad’s willingness to share his extensive knowledge. Would love to see his recipe for moo shy pork and shrimp with lobster sauce. I’ve made his chau fun recipe and love it. Thanks a million to you and your family.
I just enjoy your dads videos so much What a lovely man All of your family is just adorable I am so proud for you that you are continuing his legacy He is so great at explaining what he is doing and why That is a good chef I was wondering what type of wok he uses and the size I also am curious what he is using to cook with The wok fits beautifully on it Is it a flat bottomed wok or round thank you
Hey, I've made this several times and it's great! Just wanted to point out that there are a few ingredients missing from the sauce section of the written recipe on the blog compared to what your dad uses in the video, so you could fix.
50's,when you're not fixing BMW's you're fixing dinner!!
'50s, which ingredients are missing?
May God always bless ur family..its gud to see elders r respected in ur culture after all they r the true blessings of our life.
Perfect timing! I just defrosted some flank steak, and was planning on making Beef and Broccoli tonight. One of the only things my kids eat. But the recipe i use feels heavy and too salty. This one looks amazing, and I'm going to try it instead. Thanks for posting!
I feel so lucky that this man is sharing his skills with us, can't wait to try this
I love how Dad said to cook for the elders needs ☺️
I made Beef & Broccoli using your recipe and following the video step by step, and it was so good that my son, who is half Chinese, called his (Chinese) uncles and told them "Guess what Mom just made?.. and it tastes like Grandma's!'' That woman can cook so to have something I made compared to hers was beyond AMAZING!!! Thank you for helping me to step my Chinese cuisine game up!
Papa Lau this looks so tasty! Loved the history lesson Mama gave us. Gonna watch more videos. Keep up the good work.
This is a great post and recipe. I have stayed in HK many times when living on the mainland and just hearing your dad's instructions in Cantonese makes me feel like I am learning from an old friend. I can no longer eat spicy food, so this is a great dish since it has a lot of flavor.
Made this for dinner tonight and it was so good, easily the best thing i've had to eat in a long time! Thanks Daddy Lau :D
After many years it trying to reach the standards of Chinese cuisine it’s only since I found Chet Lau I put all my know how and is now cooking as he instructs.
I’ve mentioned this before and I am doing it again which is:- CHEF LAU DOES NOT PRETEND HE GIVES ALL HIS TECHNIQUES HE ACQUIRED DURING HIS YEARS AS A CHEF - And that I truly admire and fully respect. He reminds me of the old school senior citizens who are genuine as I experience it. Coming from a multi racial society in the Caribbean Chinese cuisine is part of the food culture with European, East Indian and Creole dishes which is one of my favourite also.
Again I wish Chef Lau live forever to teach all who know great nutritious and delicious food to always say to Chef Lau you are the “greatest” especially in my book.
You get nothing fancy except great advice and techniques from Chef Lau! I wish you was my neighbour.
Just got my new wok seasoned and my favorite dish magically appears! Thanks for the inspiration and great family meals :)
Yay!!! Hope you love using it!!!
Do you have any recommendations for how to best season a wok?
@@APersonOnAComputer same question
your timing voiceovers for EACH ingredient stage are SO helpful; thanks! (I know I would overcook otherwise)
We missed y’all 😭😭😭
非常感谢您的支持和惦记！老劉衷心祝福您和家人健康愉快！
I am so happy to see you back cooking and teaching me. I missed you Mr. Lau.
Great to see you all back! This is a nice dish that's not difficult to make.
Any chances Daddy Lau can make crispy ginger beef for us to learn?
Your recipes always come out perfect, thank you for sharing with us, we love you!
Beef and broccoli my favorite thank you for sharing I’m sure to make this one I will let you know how it turned out to have a blessed day you and your family
Awwww hope you love it!!
Hi gentleman. I have Never cooked from scratch. I only have grilled for Dinner. I watched this video many times and decided to go for it! Used nice Flank Steak. Have Never used a Wok either. The Family loved it! There were No leftovers. Also made Dad's Fried Rice and Egg Drop Soup. Better than Restaurant fare!
I've never been able to nail the texture of stir-fried beef like how the restaurants do it. Looking forward to trying out your technique!
If you wanted to swap out western broccoli for gai lan, bok choy, etc., would you follow the same general steps (e.g., blanche in oil + salted water)?
yes
No, the cooking time of Bok Choy and Gai Lan is much shorter than Broccoli. I would stir fry the beef to medium rare first, then i will take out the beef and stir fry the veggie to almost done. After that I add back the half cooked beef to the wok and stir fry it till it is done.
yea bok choy and kailan take much faster to cook than regular broccoli so either blanch super super quickly or just stir frying it after taking the beef out will cook it enough
Love the clip, Us westerners have been waiting our whole life to learn how Chinese stir fry meat is so tender. I marinate stir fry's this way every time. Velveting the meat makes for the best stir fry.
I made this last night and though I’d seen corn starch in the marinade in many recipes, I hadn’t any knowledge of baking soda in it!
That was the tenderest beef I’ve ever cooked and eaten!
By the way I’d eat gaai laan any day rather than broccoli!
Gaia laan...what’s that?
@@sallypalmer6482 I have no idea what ‘gaia laan’ is.
But ‘gaai laan’ is how these people spelled what I would spell ‘gai lan’ and I was not about to correct them as I am not of Chinese heritage.
But whether you call it Chinese broccoli or Chinese kale, it is mild and delicious in this dish.
Did you watch the video? Banner at 4:22 shows the spelling used.
My new favorite RUclips cooking Channel! Your father is a great teacher and its awesome you guys do this together!!!!! So cool keep it up!
Yes, please!!! But please tell your dad this ain't blood coming from the beef ;) it is Myoglobin. It's like a dye made out of proteins that colors the water.
my Italian father says the same thing, gotta cook all the "blood" out, even pink is raw! Then I learned what it really was in HS. So many terrible steaks and burgers growing up.... :(
In our Asian family there’s no such thing as myoglobin😅😅😅😅anything that’s red and coming out of meat is blood 😅😅😅😅now I know why my beef is dark because I didn’t drain out the blood (myoglobin)
in their other videos they translate it as myoglobin
Dont nitpick, just enjoy
There isn’t an equivalent “myoglobin” in the common parlance. Cantonese people do understand that it’s not “blood” blood considering they eat plenty of foods that are pink/red, ie white-cut chicken.
Welcome back Mr.Lau, thank you for sharing more yummy dishes
Ahh yes, a quintessential stir fry. Personally I would cook the aromatics in the oil before searing the beef so it imparts some of that flavour into the beef.
Whole family loved this. Better than restaurant quality.
I can’t like more then once 😢
I love that both your parents said they don't really like (Western) brocolli, and that you kept that in the video. That does not diminish my love of Western (or Chinese) Brocolli. I'm planning to make this dish for my birthday next week
I love how much satisfaction Daddy Lau has when his son loves the taste of the dish!
This channel needs at least 1 mil subscribers. These videos are great. Solid cooking, so wholesome.
I made this dish today. My wife and I enjoyed it. She thought the meat was very tender. Beef Broccoli is one of her favorite dishes. I could taste the baking soda. Next time I will use half the recommended amount. I also added a bit of sesame oil and some sesame seeds in the final mix for some additional flavor. Yesterday, I made your garlic shrimp recipe. I used frozen peeled and veined shrimp, though. Came out great. The cornstarch adds a nice little crust to the shrimp and the garlic wasn't overpowering at all. I served it with the fried rice from your recipe. My wife really likes it.
Your dad is awesome. He has inspired me to cook again for my family. Hopefully, this time they will enjoy my cooking. Thank you Chef Lau
So delicious!! The best part of Made With Lau is all the secrets you learn like adding baking soda to the marinate to make the beef more tender. Thank you so much Mr Lau. I love your videos and recipes!❤️❤️❤️❤️❤️
Very nicely done video.. got a very good glimpse into your beautiful family. Excellent recipe too.. Grandpa is full of good food wisdom
Welcome back!!!! Look forwards to more videos!!!
Hello Tina Chen how are you doing?
I followed Chef Lau's recipe and my beef & broccoli came out SO delicious!! Thank you for all of the great tips tricks ❤
Just made this recipe for my picky eater daughter and she loved it. I have tried a few other recipes over the years for this, but my daughter hated them. She only wanted restaurant made. However I threw caution to the wind because it was a "Lau recipe", and all the others I have tried from the videos posted here have never disappointed. FINALLY, after years my daughter gave this recipe two thumbs up!! My only disappointment is that I didn't take a picture to share with you all. Thanks again for sharing such wonderful recipes!!
I just found your channel, and have fallen in love with your Dad. Great videos! I'm a seasoned home cook, but have been binging your videos and learning so much. Thank you!!
Hands down the best Beef Broccoli recipe, i made it, we ate it and even had seconds ! I wish I could share my picture here with you. Your story reminds me of my family. My grandmother was Cantonese and my parents sacrificed everything to give me and my sister everything we have and are. I am so grateful and you are an example of how the relationship with my parents should be. Thank you Lau family and please keep posting!
I appreciate how you clarify the need for a high output burner. I recently purchased a 65,000 BTU propane burner and with the proper heat I am cooking up wonderful meals. That one high heat secret has made all of my stir fry meals far better than what you can get in a restaurant.
Mr. Lau is a genius Chef for Cantonese cuisine. Remind me of my mom’s cooking 😊
Just made this recipe for dinner. Follow the ingredients and directions exactly. Turned out absolutely perfect! So delicious! Thank you
Enjoy most is watching the Love of Father an Son and the Sons admiration for his Father
You have a awesome family there! Never take this for granted. Some of my most cherished memories are at the dinner table with loved ones lost.
wow good to see HIM join the family dinner on individual chair and talking............. I say a big HELLO from HONG KONG.
Great to see you back. You might have positioned this program as a cooking video, however my main joy is watching the family eating together and having conversations about memories and while at the same time I also enjoy seeing how much the little one grows every week. Frankly the love filled atmosphere makes a difference to this program and a touch more warmth than other similar programs. I note that you have cut down the times for the eating together portion, please give us more time to see the family's interactions. Your viewers are attracted because this is more than a mere cooking program.
Once again, Thank YOUR FATHER, I sure enjoy his expertise ....
This is the best beef and broccoli I have ever eaten anywhere. Truly superb!
I don't think I've ever seen anyone rinse beef like that in my life but gosh it makes so much sense why my beef stir-fry never comes out quite right! Far out, lots of golden tips!
Washing the beef remind me when I was a student in the USA and a Chinese student prepared a dish for me. It was a great experience.
Possibly the most authentic Chinese food I ever had - it also included pig ears.
So glad to have the Lau family back. We all missed the family. Thank you for posting the recipe. I definitely want to make it.
Looks outstanding. Videos like this are why I love RUclips.
I love Dad and his cooking!
I love your channel and that you do this as a family! Thank you so much for all the great recipes!
Your recipes never failed me. My family loves them. Thank you for sharing 🙏🏻
Oh Wow i made this dish today & it was delicious... My Cantonese husband enjoyed it so much 😋
Thank you ⚘
I tried cooking with your recipe last night with a video step by step instruction. And my boyfriend had a hard time believing I've made it. He said, it was so delicious he ate the whole thing up without rice. I didn't even get piece... I just want to say, Thank you. You guys made it so easy and I never thought I can make "Beef and Broccoli"... Thank you and I already Subscribe!
Is there a more perfect dish? Thank you Daddy Lau!!
Hello Grace cheng how are you doing?