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 KZread 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.

@ChefJeanPierre

Жыл бұрын

Thank you do much for the king words! I am flattered by your comment and glad to hear that I could teach you a few tricks to improve your cooking. It is people like you that makes it all worthwhile! 🙏🙏🙏😊

@cherryldcosta4177

Жыл бұрын

Kkkkkkkk(

@jecsquish

Жыл бұрын

@@ChefJeanPierre I forgot more what you taught me about cooking than I ever knew before I started watching. I have no idea how ive been watching cooking shows for literally my entire life and nobody ever teaches HOW to cook...

@loudaddy2001

Жыл бұрын

​@Chef Jean-Pierre we love you, Chef!

@stephengoldberg334

6 ай бұрын

I prefer Japanese rice made in my Zojirushi rice cooker with the chef's homemade chicken stock. I lived in China for 12 years. Not many eat Jasmine rice. It is good tasting though. I just don't make it a pot.But one can make very well that way.

The world is better place because there are people like Chef Jean-Pierre.

Sometimes I cry when I watch your videos Jean-Pierre... because you are so inspirational!! Tears of Joy, not only because of your experience, and your character... but your selflessness. You share your great knowledge so willingly, and having done so, you not only enter our homes, but our hearts as well!! You are an incredible lesson in Humanity!! The Salt of the Earth... ...or Butter 🧈, in your case!!! The days I watch you, and listen to your lessons, are far better than the days I don't!!!! Cheers 🍻 My Friend

Thanks again, Chef. My wife passed away a few years ago. She was a great cook. I’ve always loved to cook, but didn’t have the experience she did, so I’ve been learning to cook, and I love your videos and recipes. God bless, Chef.

Am I the only one who hopes Chef makes his videos longer? I'd watch every one!

@radzsing

Жыл бұрын

I love his personality. These are my happy videos, they could always be longer.

I agree, broccoli stem is delicious...never throw it away...peel it, cook it, eat it!

I should be able to hit "like" more than once. I'm back. It's like comfort food tv.

That towel catch at 9:33 ;) If it wasn't on video, eh? Great recipe chef, merci beaucoup!

Jean Pier loves cooking for his dog. We love people cooking for the dogs. JP, give us some recipes for dogs, and maybe cats too, food

I love this guy. He knows a thing or two about cooking!

I'm getting really sick and tired of watching your videos just before bedtime because then I'm hungry and just lay there in bed unable to sleep, thinking about the beautiful food I just saw prepared.

"It's up to you, my friend." It is admirable that he always recognizes others' preferences as equally valid unlike other chefs who think that their method or recipes are the only valid ones.

@ChefJeanPierre

Жыл бұрын

👍👍👍😊

@HeyhitmeBAM

Жыл бұрын

Some things are, some things aren’t. I bet he wouldn’t approve of putting ketchup in a classic French sauce lol

This man deserves more subscribers……share

@ChefJeanPierre

Жыл бұрын

🙏🙏🙏😊

Oh boy oh boy, I want to get out a spoon and reach right into the computer for this delicious food.

There is nothing better than a French Chef “smashing” out an Asian Classic ❤️ Your Expertise and knowledge is legendary JP and as always, really appreciated. Much love from New Zealand

Let me get a spoon a spoon a spoon a spoon (sees a fork) a fork hahaha love these unscripted videos, recipe looks the real deal will try soon. Thanks chef.

Hello, CHEF JEAN - PIERRE ! Do you remember me, I made a comment about your wonderful BEEF BOURGUIGNON, about the small potatoes ? I wanted to look it up, why we call them in GERMANY🇩🇪 DRILLINGE -TRIPLETS. The word DRILLINGE comes from the DUTCH LANGUAGE DROL, which is another word for TODDLER, a SMALL CHILD . Over , I would say , hundreds of years, the DROL changed slowly but surely into the GERMAN WORD DRILLINGE ! It has nothing to do with TRIPLETS. While we were finding out the word, PATRICK ( husband) told me, in BAVARIA/ GERMANY the tiny potatoes are called MOUSIE !!!🐀 I love your channel and I love the way you present it, great fun. Thanks a lot KARIN FROM GERMANY🇩🇪♥️♥️♥️♥️♥️

I make cream of broccoli soup every time I make broccoli 🥦 the day before!

The only KZread channel that makes my stomach rumble..🤎

People throw away the broccoli trunk? That's my favorite part too! My mom always made it for me in little slices deliciously marinaded.

Sir, you’re a mind reader. I was just looking for a recipe for beef and broccoli. Thank you so much. Great videos! I watch you every time. Greetings from Finland!

@grahamjohnson4702

Жыл бұрын

Another person that was just looking for today's recipe when he posts.

No matter how long is the video to me their is never a dull moment with you. Take a whole hour. To me more fun 🤙🏼

@ChefJeanPierre

Жыл бұрын

Thank you 🙏

Chef, Don't worry about the length of your videos 😉 I could watch you all day and night. Lots of love.

Chef ! Dont worry about making long videos, we love those even more !!

@olafscherdin2683

Жыл бұрын

I second that - you're so entertaining, it just can't be too long.@Chef Jean-Pierre

@TheRicsta

Жыл бұрын

Exactly how else do we learn

@jasongirvin7247

Жыл бұрын

Agreed! I can watch this channel all day!

@yoholmes273

Жыл бұрын

Please realize that one could prepare, cook, and consume home made authentic beef and broccoli in less time that this entire video.

@bethlovesdogs

Жыл бұрын

Love a longer video!

My trick that I was taught to slice beef or pork very thinly is to put the fresh meat in the freezer for 20/30 minutes. It firms the meat up so that it does not slide and is very easy to slice very thinly.) This works really well for Pho:) Lovely dish chef!

@donmitchell1677

Жыл бұрын

Your trick, umm ok..then you have to let the meat rest for more than 30 minutes not worth the wait fresh is the best Kudos Chef Chef Jean-Pierre

@kenlounders5399

Жыл бұрын

Cool , I didn’t think of that.

@nathanlambshead4778

Жыл бұрын

Living out in rural country, meat is generally in the freezer anyway. So I cut it just before fully thawed.

@Andrico77

Жыл бұрын

@@donmitchell1677 it’s true. Freeze. Slice thin then deep fry sliced steak. That’s how takeout restaurants do it. Won’t get that flavour without doing that.

@jwilsonhandmadeknives2760

Жыл бұрын

This is exactly what the processor does. (the slaughterhouse) The cattle are processed into sides of beef and then they hang in the cold room for 24 hours to firm up the meat for final processing. For an entire side of beef, 24 hours is not nearly long enough to freeze the meat, it simply cools and firms it. As Mochi said, 20/30 minutes isn't going to do anything except firm the meat for much easier cutting. It will be room temperature minutes after slicing.

Sometimes I think you have a camera in my house! My son, Steve, came from Texas this week to set up my granddaughter at UCF for her Junior year (wow, I'm getting old). Anyway, we got some Hunan Beef and Broccoli for dinner (take-out from our local Chinese restaurant). It was good, but I'm going to do this. I particularly like the marinade and sauce. So, back to the store for some ingredients. It looks great. Strip steak is my favorite, but sometimes I like to get flat iron steak, when it's available. 🥦 🥩

Glad you enjoy the stems. As a long retired chef, that was one of my favorite snacks. Terrific series. Thanks

I like the way that blanching also makes the broccoli and carrots look brighter, more colorful.

100% the stalk of broccoli is the best part, texture almost like water chestnuts

Absolutely love the longer videos where you take the time to explain why you add certain ingredients, had no idea baking soda had that effect on meat.

🌞I'm tuning in for the quote of the day because I'm so impressed with bums look better with butter and chill out it ain't rocket science ❣️

Chef Jean-Pierre embodies what I have always claimed regarding knowledge and understanding, of any subject, after 34 years of training in aviation safety. “If you can not explain what you do, so that a 12-year old understands it, then you are a charlatan” It doesn’t matter if you are sautéing an onion or a landing a Boeing 747, knowledge is everything. I often watch chefs film 3-4 times so as to really take in the knowledge he shares - and he gives us this for free no less

@ChefJeanPierre

Жыл бұрын

Thank you for the kind words!!! I am flattered and I totally agree with you!!!👏👏👏😊

My attempts at making Chinese stir fry always ended in disaster with tough meat that boiled in its own juices. Then I discovered the channel "Sue and Gambo" (he is a retired Chinese chef) and many times he marinates the meat in egg white, salt, pepper, and sesame oil, and adding cornstarch and a little cooking oil just before frying. He also cooks the vegetables separate from the meat. Doing these things made it possible for me cook stir fry. I use tri-tip beef or chicken breasts for stir fry. I had a piece of tri-tip and I used half of it for Mongolian Beef one day and the next day I used the other half for your recipe Beef and Broccoli Stir Fry. I did not use sherry vinegar or Worcester sauce but I did use the 1/2 teaspoon of baking soda and 2 tablespoons of wine. This was the second half of the same piece of meat as the day before, but the meat was more tender, almost melt in your mouth tender. Who would think a bit of baking soda would make such a difference!

I wish you were my personal chef😊. You are a joy to watch in your element. Everyone should enjoy their passion like you do❤️

OMG...ok so I watched this video a few days ago and it was all I could think about for days. I am trying to go all veg...but I have been craving beef for about 9 months...went shopping today and purchased all the ingredients...and added some of my own...califlower, mushrooms, diced waterchestnuts and wonton strips...thank you Chef, because of you I eat well tonight....I have just recently found your channel and I am so glad I did. Oh yes one more thing I PROMISE I WILL NEVER EVER THROW AWAY A BROCCOLI STEM AWAY EVER...so dam delish...who would have thought...CHEF YOU ARE ONE VERY SMART COOKIE...HEHEHEHE!! Thank you for being so awesome :) and down to earth...man that was a great meal tonight.

I wonder how many people who got those inspirational asian letters tattoos in the 80's don't know they mean Beef With Broccoli.

@MariVictorius

Жыл бұрын

😂

@lindaminaga2649

Жыл бұрын

HE LARRY E US. "NONE"

@Idaho-tader-tot

Жыл бұрын

Soooo funny! 🤣

@Idaho-tader-tot

Жыл бұрын

I can't wait to make this for dinner!

@canaisyoung3601

Жыл бұрын

Too many ti count

For same price as a big M meal and way better. Real tasty food. I love your show.

Dear Chef jean pierre, I just wanted to say that you recopies & instructions are absolutely very special. Just to say, that I'm a Automotive Engineer; and with heavy transport & machinery. Also, I am now retired New Zealand Police as well. When I left college in my younger years, I sheered am apartment with my best friend, and who is all still in contact with him & who is now in Australia. when I was an apprentice in the Heavy transport engineer, my friend at the same time became a well trained and came brilliantly qualified Chef as well. He taught me the fundamentals of cooking, and now today, I have become a very food 'Cook' for family & friends. You, Chef Jean- Pierre, are gifted as well. I save most of you're recipes, knowledge and wonderful cooking techniques;- oh and a sense of humour. I admire you and offer my most humble thanks to you.

I feel so at home with Chef. It is as if he is in my kitchen teaching. NOT pretentious and impatient! I remember recipes largely because of his humor. He deserves to be respected. If you follow his instructions, you will make great food! I like to add Sechuan hot sauce in a small amount of pepper if I can find them, so it is spicy as long as everyone who will eat it like it. Or chop other chilies or add cayenne pepper. But I check with my guests first. A whole bunch of people do not like spicy food in Texas. Some do, and some don't. Check. Sometimes I make separate batches to separate for my guests. Depends where they are from. Midwest people generally don't like hot n spicy. I have a Zojirushi fuzzy software rice cooker. One cannot fail. Best there is no matter what amount you add of fluids. Great. +10 years old, and you can get one. It is soooooo worth it to make many things, Not an air fryer which I abhor. This dish comes out well though it is not a traditional Chinese dish. I learned from a chef in China for 10 years while we were doing business there. We had brought so much business to him, I asked if he would teach me after work. He agreed. THANKS CHEF! YOU ARE THE BEST.

I see that you have the WOK out now! I posted a comment about my moms friend from China that taught me a lot of Chinese recipes. I WANT TO SEE YOU MAKE EGG AND SPRING ROLLS FROM SCRATCH. NO STORE BOUGHT! Make your own wraps!

I've been delving into some Chinese dishes lately as well Chef. Living in Hawaii all my life, we have no shortage of really good family style Chinese cuisine here and while I love it, I don't always want to go out for it all the time so I'm making a few dishes at home. This is one of them that I make for my family, and your recipe is spot on authentic, thank you for sharing as always!!!

My mouth is watering and I’m not sorry!!🤗

Love Beef and broccoli

The wife and I made this last night, followed the recipe and video to a T. Wow, it was the most amazing stir fry I have ever had. Thank you Chef, you are a treasure!!

Yes finally don't waste a fine broccoli! Most Western cooking channel just throw them away and that a big NO! Respect the Vegetable and the Farmer ! I cut my carrots individually and and taking too long and uneven! I learned something new again!!!!!

What a timing... I was looking for a great Beef Broccoli recipe yesterday. And today, my favorite chef brings me one! I will do this over the weekend. This will be a great family meal. Thank you!

@grahamjohnson4702

Жыл бұрын

Amazing how people are always thinking about the recipe that is coming up the day before CJP posts the video.

@robertakerman3570

Жыл бұрын

We had Chick/Broccoli ... Nuthin like this-WOW CJP

I just got home with a bunch of Broccoli, and Steak. Imagine how happy I am, then, that you put this video up. Thanks Chef.

I've been wasting broccoli my whole life can't wait to try

More classics! Time to get ingredients on the way home from work.

I always save some parts (chicken, beef, fish) for my best friend 🐕

My husband said "this is good!!!"

Beautiful stir fry! Chef Pierre is the greatest chef on KZread. Thank you for this great presentation.

Cooked this today (again). My wife and daughter (and myself) loved it. I think a good quality Sherry Vinegar in the marinade adds that special edge. Thank you Jean-Pierre for this beautiful recipe.

This looks incredible. I've never been satisfied with my broccoli. This will take me to a whole new level. Thank you friend! God bless all here.

Chef Jean Pierre, you are without a doubt the finest chef I have ever seen. I have been watching you for several weeks and in that time you have changed the way I cook. Thank you for your expert advice. I will watch you over and over.

Broccoli stalk is very rich in vitamins and minerals. 3 times more nutrition than the florets! I have known this and thanks to you I now know the best way to utilize them. Thanks again, I love your shows always have good advice and recipes from a real chef and entertaining as well!

I love these slightly longer videos. I like the stem of the broccoli best too. love from Sweden

First off, Thanks for the Recipe Chef. You have done something amazing. My 14 year old does not like Broccoli or Carrots, despises them actually. Last night I made this and he cleaned his plate. With prices so high I had to wait until the steaks were on sale but well worth the wait. Thanks again Chef.

This is what I will prepare tomorrow!! Beautiful!!! I will use a skirt steak.

This is a Chinese dish. Congrats to you for being diverse !

Brilliant, a Chef you can trust even though he is French....(Kidding)

Awesomeness, Chef Jean-Pierre! I haven't eaten beef broccoli since approximately 1988 in a Japanese restaurant. It was delicious 😋! Now, because of you sharing your AWESOME skill sets, I feel confident that I can prepare it in my kitchen AND in my hotel restaurants once they are built are running efficiently. Thank you, Chef Jean-Pierre!

Hah. I've been cooking broccoli for years and always throwing the stem away. Amazing.

Salut Jean Pierre juste te dire que je ne manque jamais un episode et je travail ds la construction au British Columbia et j ai tellement hate de revenir chez moi pr cuisiner tes merveilleuse recettes ..Merci de me remonter le moral a moi et a mes coworker sa fais du bien..you're the Best ever

As huge fan of yours, may I make the suggestion of possibly offering a personal dining session with yourself and your students that we could bid on for a charity of your choice. A dining experience with you along with your up and coming chefs that doesn’t haven’t to be perfect but is an experience that benefits a charity you hold near and dear to your your heart. Maybe twice or three times a year?

@AcktongueBaby

Жыл бұрын

Maybe 10-20 patrons?

Don't know about anyone else but I'm here for the "Friends" , "Onyo" and my share of "Look-Look"! 😃🌾

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!

@ChefJeanPierre

Жыл бұрын

Thank you ! 🙏🙏🙏❤️👍

Greetings from Canada! Thumbs up👍

The recipe was great but the cleaning cloth was absolutely fab. So easy but a picture is worth a thousand words.

I had been craving Chinese food for weeks but didn’t want to spend the money, and then I watched you make your beef and broccoli recipe….I just made it at home and it truly is the best Chinese food I’ve ever tasted…Every recipe is a fun, delicious adventure. Thank you so much for sharing your knowledge, Chef!

Ok, quick question, by a show of hands, who has ever seen a video by this chef and said " damn, the video is just too long to watch?" It perplexes me how often he brings it up. Take your time chef!! We are here for the information and experience that you gift us!! Thank you for your time!!!

The most amazing knife skills, plus "make that for the dog". Perfect.

I've been following you since your early days on KZread & have lost track of the number of dishes, of yours, I've made. I was always considered a good home cook but with your guidance my kitchen game has been upped upon upped. Friends ask if I've attended a cooking school. Marvel at the tenderness of my meats & the taste of my dishes. I made your roasted pork tenderloin for visiting family a couple night ago. I got the best compliment " There's pork tenderloin.. and then there is this incredible pork tenderloin". That came from my cousin's hubby - a chef! I was so proud of myself and I owe all the thanks to you! Thank you Chef!

I'll never throw away the stem of the broccoli again. It's like he's speaking to the food; so wonderful.

Glad I found this recipe to try...I bought broccoli today, and looking for a way to fix it, that my husband will eat. After watching your video on chopping vegetables, I am looking for ways to I corporate more variety. Truthfully, since we have discovered your channel, we are cooking more & getting out of the rut of fixing the same meats & veggies. We watched about 6 of your shows today, and have fixed about 5 of your dishes in the last week. Your Key lime pie is in the fridge, ready for tomorrow. Thank you for your generosity in sharing your knowledge, with such humor. Yeah baby, we love your life too!

@ChefJeanPierre

Жыл бұрын

Thank you 🙏

I'd like to see some seafood recipes

Guys...GET THE UMAMI. Add it to specifically any GREEN vegetables you're making in a pan. You can tell by how much he puts in that bowl that it's good. It's an absolute must. I use the powdered form from trader Joe's but McCormick is fine. It's my favorite seasoning that I use and you'll have all your guests saying wow.

@ChefJeanPierre

Жыл бұрын

👍👍👍

I learn so much from you, and my cooking is getting so good that my hubby does not want to take me out for dinner any more, lol! Just kidding, but watching your show is one of my favorite things to do. Thank you from Texas

Amen on the favorite part of the broccoli. Take a few minute longer to cook but all that flavor.

Yummy. Maybe you could do Mongolian beef. Thanks Chef.😎

TONIGHT WAS THE NIGHT. My has stopped asking me what's for Dinner. He asks what Jean-Pierre recipe is up for Grabs Tonight 😂🤣😂🤣😋

I too love the Stalk of the Broccoli! I had Thai Students living with me about 15 years ago over here(Australia) & they used it in so many Dishes, I couldn't imagine making a Red or Green Curry or Stir Fry without it!

I just needed this recipe and you didn’t have it listed. I will try again with this one.

I love using the channel knife on veggies as well -chefs kiss-

That baking soda trick to velvet the beef is a god send. I just learned it a few months ago. Haven’t had tough pork or steak since. It changes the ph of the meat and starts breaking it down.

You made me hungry. Yet again. I love your vids :)

Last week, I was thinking about making a beurre blanc sauce. You uploaded that recipe on Monday. Tuesday, I was thinking about beef and broccoli and look what I wake up to today! Do we have a psychic link?

Best chef ever forget about it if you don’t have it ❤

I learned about baking soda "velvetizing" a year ago; works with chicken as well as beef - I've made some great stir fry with those...

BEST cooking show!! Love your energy and passion for good food.

@ChefJeanPierre

7 ай бұрын

Thanks so much 😊

Bless you for using the broccoli stalk! IT IS THE MOST NUTRIENT PIECE OF BROCCOLI 😘 My most favorite dish.

Onyo always #1

i love everything you do..I watch every night to inspire and make me hungry. Life is busy..but sometimes, like tonight, I feel like it’s so rushed..I can’t keep up. My whole life is rushed. I watch you to relax and make cooking a pleasure, not rushing through the video..which you say a lot. Is there a time line on the video? Wouldn’t know. Just relax a bit, you are wonderful, I can’t live without your information, but feel like I am on a roller coaster and hard to keep up. It took 25 times of replaying the video to make the mushroom sauce. Not that you should go so slow that we can follow, just less stress in the time..I only have so much time for this video..maybe that’s true. I will take that if it’s the case. Just rushing all, then you rushing through for times sake..personally, I have a dog food company making whole food for dogs, lots of hours of cooking. I know it takes time.

@ChefJeanPierre

Жыл бұрын

Thank you for your comment we appreciate hearing from you and everyone watching. This is how we learn at the best communicate with everyone. we tried to slow down and not rush anything! Thank you 🙏

You can cook for me any day! That just made me soooo hungry for Chinese.

Wow Chef 👨‍🍳… we cook this often and wrap it in lettuce leaves. We always add chunks of mushrooms in and it’s fantastic with chicken also!!! Now I’m hungry again! My Doctor said I had to put on some weight… 😋I’m about 3kg’s since watching your inspirational presentations… thank you so much 🤗🥂for jolting up my appetite and interest in FOOD again! Love from Australia 🇦🇺🍽🥖🧈

My 7 year old loves watching your show! He specifically asks to watch your show almost daily! Our family just loves you so much! I praise God for leading me to your channel! ❤️❤️❤️

Thank you, Chef, so beautiful! I can imagine you have a very happy dog 🐶 who gets to enjoy all the “scraps” from the meat and veggies 🥦 , “ woofterful”, ha!

The towel save at 9:34, that is a professional move. Plus everything else, you are Amazing!!! Thanks for all the tips.

I’m 54 years old and because of you I discovered how much I love to cook. I just made your smash burgers for my family and they just loved them. Thank you. P.S. could you please tell me how to make your sanitizing water? The transcript didn’t show up well. Thanks again

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.