Love the Kenji callout. I find that the best food tubers are eager to give credit where it's due, while adding their own tweaks to make recipes their own. As a result, KZread is now a treasure trove of great tested recipes within the technique videos home cooks need in order to get better. Nice job as always to the B-Man!

@buddhavskungfu

Жыл бұрын

Kenji Lopez-Alt, Chef John, and Laura Vitale are the holy trinity of og youtube recipes. Better than the tv chefs. Shout out to Babish for name dropping them on his journey to being a youtube chef.

@deaconfrost796

Жыл бұрын

me too! Kenji is the man and i like that he gave him respect. Made me smile.

@sfnesbit

Жыл бұрын

Chef John and Kenji are the ultimate OGs in the KZread cooking sphere and are incredibly talented and smart chefs. Love the homage.

@dilloncain

Жыл бұрын

Honestly, today if you make a cooking video that isn't "My Aunt Grandma's Biscuit Explosion" you probably should link back to Kenji. KLA has done more for home cooking than every chef since Julia.

@AC-hj9tv

Жыл бұрын

@@buddhavskungfu true

The biggest tip/take away here is definitely don't overcrowd the pan with the initial cook! Have to work with the size of wok you have and this was a perfect example of that for the home cook! Great recipe as always.

@BrianLagerstrom

Жыл бұрын

Thanks for watching Ram

@julesl6910

Жыл бұрын

@@BrianLagerstrom Hey Bri - that's not a comment. It doesn't show that you read what Ram said so why bother.

@birbdad1842

Жыл бұрын

@@julesl6910 Aren't you a smartass. People can do what they want.

@uselesstrident1267

Жыл бұрын

@@julesl6910 Hey Jules - go away.

@Linkedblade

Жыл бұрын

That's true for anything you stir fry. Don't crowd else your wok temperature will drop, and things get mushy.

My favorite part of almost every video Brian does is that each recipe has multiple components, each of which I can learn from and apply to other recipes. Velveting, stir fry sauce, stir fry cooking technique - all of them are things I can keep in mind when when I'm not specifically making beef and broccoli. Great stuff.

@baudolinotheliar

Жыл бұрын

Personally, I’m a fan of the “Hey, what’s up.” But yeah, he’s an excellent teacher.

@vocalimpactplays217

Жыл бұрын

Same! I really got into cooking at the beginning of this year (side note, Brian's channel was sub-400K at that point, wild to see it nearly doubling in just a few months!), and while it's great to have these set recipes to try, it's been even better to get the technique breakdown/explanation during the video rather than "Just do this, trust me!" In just a year I feel so much more creative and confident going off on my own in the kitchen and thinking up/preparing dishes myself, and this channel has been a huge part of that!

@joseph-ow1hf

Жыл бұрын

Fully agree! B rocks

@robertakerman3570

Жыл бұрын

@@baudolinotheliar Great vid! Sloppy Chef though.

@als1023

7 ай бұрын

Same thoughts, I'm here for the lessons, and there were some excellent ones in this. I learn very well from Brian, and I REALLY needed to see this done. Alll of this learning crosses over to other dishes and recipes. So helpful to know WHY. Thank You for posting !

Tried this one TODAY and I have to say that it is the closest to that take out flavor that I have been able to achieve in my whole 10 years of cooking (41 year old male here). Those little techniques that Bri shares make a world of difference!

Very nice! And good for the shout out for Kenji - only discovered his channel a couple of months ago and he has a unique and wonderful style of presenting great food prepared without over-complicating it. You are very good at doing that yourself! I've cooked from scratch for decades but I'm always looking for ideas so thank you for your inspirations. What I think is really important is that you are adding to the vast array of content on the internet that encourages newbies or people who want (or financially need) to get away from packaged food to cook from scratch.

The explanation of how the baking soda affects the structure of the beef was very educational, thank you Brian.

@julesl6910

Жыл бұрын

Alkaline additions to meat also speed up the maillard process, increasing browning when the meat might otherwise look steamed. Good example is pretzels which get a deep color when baking thanks to lye.

Thanks for the great take-out style beef and broccolini. I don’t have a wok style pan but I think I can still make it in a deeper pan. I love this particular dish. I also like the step by step instructions, I can recall most but still need the weights mice started using my scale far more often. Great recipes. As I said I watch your channel, Chef Jean Pierre and Jim at Sip and feast. I’ve cooked so many of your collective recipes. 🇨🇦

Made this for dinner tonight and it came out sooo good. Added some crushed chili flakes to spice it up a bit, was so delicious. Beef was tender, sauce tasted authentic, and it came together super quick.

The timing couldnt be better. I just bought my first wok yesterday and now you made this video. More wok videos please

@BrianLagerstrom

Жыл бұрын

Thanks! I plan on making a lot more wok vids

@tiinaveer5298

Жыл бұрын

@@BrianLagerstrom you really are a natural teacher

@mynameisfriday118

Жыл бұрын

Check out Souped Up Recipes for wok based recipes

@tiinaveer5298

Жыл бұрын

@@mynameisfriday118 I like Mandy too. And Daddy Lau from Made with Lau

@johncspine2787

Жыл бұрын

If you don’t end up liking your wok, try Yosukata..it’s a great wok!

Made this last night in large batch for meal prep. Absolutely delicious! My wife couldn't believe how good it was. @BrianLagerstrom more Wok recipes please!!!

Perfect! I love wok cooking and always looking for quick recipes. Thanks!

Growing up with Wok cooking I applause you for doing it right. And it's refrashing to hear you break the technique down into simple English, where if you ask my mom and any Chinese line cook to describe their technique it would sounds like wizardry.

Velveting is such an incredible technique. It works so well. Every time I do it, I am amazed just how tender it gets. Not like this though. I marinade the meat in an eggwhite and corn starch mix, and let it sit for hours. Then I boil the meat for like 30 seconds and its ready for the work. Never had meat that tender before.

Growing up, I was sure there was some kind of hidden element called Restaurantium on the periodic table that certain dishes contained as part of the recipe. There are just some dishes that are fiendishly difficult to do at home, like they're missing that element.

@eDryden97

Жыл бұрын

It’s called MSG… monosodium glucose

@jordanmcmenamin4148

10 ай бұрын

*glutamate

@andreahelgager

10 ай бұрын

Swap Coconut Aminos for your soy sauce and discover that wow element at home.

@ivfchic3316

8 ай бұрын

It's MSG... I used to work in a Chinese takeaway, it was added to all dishes!

@Ashmando

4 ай бұрын

Yeah its msg, "flame licking" and "wok hey" while cooking at a heat thats a lot higher than conventional stoves at home. The 3 asian magic tricks for fast and tasty umami

Made this for dinner tonight: Amazing!! Honestly one of the best things I’ve ever tasted. I bought a 16” carbon steel wok a couple of days ago and it was totally an impulse purchase-starting to think it was the best impulse purchase I’ve ever made. Crazy how high heat makes the flavors so much bolder. Much respect to the mighty wok!

I can't stop with the wok either. This is a great video that will save people time. Took me awhile to figure out each of these things one by one. Use baking soda, get the temp and times right in the wok, proper sized batches, de-glazing, etc. All covered here and easy to follow.

I just learned the baking soda trick last month. Has totally changed how I cook meat now. The way I learned was to soak the meat in baking soda and water for like 25 minutes up to 2 hours, depending on the type of meat. Chicken stays really tender and not dried out. Even after a day in the refrigerator, it stays tender. So glad I learned the trick.

When I make this at home I tend to do the veggies first so I don't have to sacrifice the fond from the beef. It's probably a small difference, but always made sense to me. I would also recommend like 20-30 seconds of re-heating your empty wok between batches. Finally, a butane burner is cheap and gets hotter than even a gas stove, so I use mine and do my stir frying outside to avoid the smoke issue.

@fortcyanide5

Жыл бұрын

I came here to say pretty much the same thing about the fond.

@SevenHunnid

Жыл бұрын

I smoke weed on my KZread channel as my career

@let_uslunch8884

Жыл бұрын

Some people don't like the initial fond or burn it.

@BrianLagerstrom

Жыл бұрын

This is a great thought. I tried and the fond was a little burnt tasting for my likening.

I really enjoy how you translate difficult concepts and terms into language that is easier to understand for lay people. I am not good at browning and tend to "grey meat and limp vegetables". When I use your recipes I have you on while cooking and constantly reference the video as I go along. Thanks a lot for the video.

I have been struggling with beef getting watery in the wok. It had occurred to me that the heat I have was just not enough for the amount of beef I have. Somehow I just never tried to batch them and you definitely inspired me that way. Thank you for including all the details of your methods!

Made this for dinner tonight and it was awesome! Almost smoked us out of the house using the wok, but totally worth it. I doubled the sauce recipe too because we like extra sauce for our rice. Will 100% be making this again!

Hey Bri, made this twice in a week. Totally in the rotation now! Thanks!

I love how simple and quick your videos, they get right to the point.

I do a lot of wok cooking and when I say a lot I mean at least twice a week for the past several years. I have found you get a much better end result when cooking in a wok. I learned my technique from an old Chinese woman in the north west burbs of Chicago. I think you did a great explanation of something I could never articulate about wok cooking. Thank you and as mostly. Another great video.

Great job, again! This definitely is making me think differently about getting a carbon steel wok. One thing that would be helpful (although I haven't gone through all the comments, so it may be in there) would be a description of all the different sauces/condiments in that little box you pulled out of your pantry.

For velveting, in particular if you are someone that gets the metal taste from baking soda, just separate it into two steps. Baking soda + Water soak for ~15 minutes then RINSE IT. Then the marinade. For tougher cuts of meat you can actually double velvet (Baking soda + water soak for ~15 minutes, then RINSE IT, Baking soda + water soak for ~15 minutes then RINSE IT. Then Marinade). Either way rinsing it after velveting will remove the metal taste if that is an issue. So if you give this a shot and find there is a metal taste, don't give up on the recipe or the technique, you probably just need to separate the velveting and marinade portion. Of course if you don't notice the taste of the baking soda, don't mind it, or just want to save yourself the 15/30 minutes of velveting separate, then 100% combine it with the marinade and it will still taste great. If I was cooking for myself and wife on a weeknight after work I would combine velveting and marinade, if I was cooking for friends or other family as well I would separate it. Regardless velveting is nearly fool proof, and it makes a MASSIVE difference for stir fries (also works great for other meats besides beef, chicken will literally melt in your mouth).

Love the organization tip! Would love to see more tidbits of wisdom like that in the future!

Made this dish tonight following the recipe and video to the gram. So easy to follow, with each step explained which really helped to give me a greater understanding and more confidence during the cook. I've never cooked meat so tender and the dish as a whole was better than traditional take away. Served with rice, super tasty and will defiantly be cooking this again. Thanks for the recipe.

Made this last night and it was excellent. Lots of flavor, very tender beef. Will be making it again many times in the future. I have Kenji's wok book but haven't made his version yet, so will be interesting to compare. I do take umbrage with saying "in 15 minutes." When you include the prep time, which is not insignificant for the home chef, making this took considerably longer than 15 minutes. This is one of my biggest pet peeves with recipes: claims that you'll have this dish ready "in 15 minutes!" or, more often, "in 30 minutes!" Or they'll say something like "Total Time: 1 Hour" without factoring in a single second of prep time. Obviously, as the developer of a recipe, you can't know exactly how long it will take someone to prep the ingredients. But you can estimate, and that should be factored into any claims about the time it takes to make a recipe. Personally, were I someone who developed and shared recipes, I'd never make the claim that you can have a dish "in 15 minutes" unless the average chef can achieve it, start to finish, in that amount of time. Just a suggestion. Again, great recipe.

@IdrisFashan

Жыл бұрын

📣 LOUDER FOR THE COOKS IN THE BACK! 😅

@travelingbostonian

Жыл бұрын

15 minutes is just clickbait. In this video alone he says to leave it for 10 minutes, then 4 rounds of "60-90 seconds" then another minute at the end. That includes 0 prep time, which even with the cuts in this video take over 7 minutes and would take someone around 15-20. Its a joke.

@tinytelephones

Жыл бұрын

I initially felt that way making it for the first time tonight, but I think if this was in my rotation enough and I didn't need to refer to the recipe anymore, it probably could be done in 15-20m! Then again, I have someone willing to help me make the prep go by quicker, 😅 so maybe I'm being generous.

@RafaelReyn

Жыл бұрын

It's def a pet pieve of mine as well. I only found A SINGLE KZreadR describe a system that makes those times accurate. If you are planning your meals then the advice is to prep your vegetables and meat as soon as you come back from the grocery store. Cut all your vegetables, season and prep any meat and keep any bottles and seasoning close by so you aren't looking for anything come cook time. It's the best way to prep weekend meals like this or for week long meal prep! kzread.info/dash/bejne/nICFvLGdh8mvh7Q.html

This made me so hungry!!! Beef, broccoli and rice are such a beautiful combo 🤤

Soooo many fantastic tips in this vid! 🙌 Thank you Bri! 🙏

Made this twice now, delicious both times. It’s going into the regular rotation along with the Thai basil stir fry. Enjoyed learning the velveting technique, it works! Thank you!

I got into wok cooking specifically because of Kenji. I use mine so much more than I thought - at least a few times per week.

@BrianLagerstrom

Жыл бұрын

Same. Now that I have the hang of it I'm using it more and more.

@Cured_Ham

Жыл бұрын

Same - found it to be one of the most versatile pieces of cooking equipment in the kitchen. Stir fries, frying things in oil, boiling water for noodles etc. Also easier to toss without getting shit all over your stove/countertops.

@criticaljohnson

Жыл бұрын

Kenji is a baller

love your no-nonsense videos. i really appreciate them for giving me the confidence to face more complicated and elaborate recipes in the kitchen :)

Thanks! I'm really appreciating your info video. It's very informative and easy enough to follow. For a long time I couldn't find techniques on how to attain that smokey flavor. But, thanks to your video I can make it now. Great video!

Everything you make is fabulous Brian. You're such a fantastic presenter and chef. I have made a dozen or so of your recipes so far and they are delicious. This beef recipe is next.

I made this last night and it was awesome. I added mushrooms because I think everything needs mushrooms, and I'd ended up with a little less meat than called for. Making sure to heat the wok back up to 400-500° each time made a huge difference, definitely got some of that stir-fry flavor in there (and also made my 600CFM range hood earn its keep).

@sarafuller-wl7wn

Жыл бұрын

I had that same thought about mushrooms….surprised your comment didn’t get more likes. Also - that thing about waiting for your pan to come back to temperature is a key tip as well.

I was about to ironically say "thank you Kenji for this recipe", but then saw your credit at the end of the video. That cook book is awesome, as is this recipe.

Brian- Watched many of your videos and got the courage to try to follow one. My wife makes the dinners, as I only handle the grilling. After watching this video a few times, I decided to try it. You were the Only cook who added the aromatics Last, wiped out the Woc after cooking the Beef, and the Only one who said to cook the beef in batches. It was the Best Beef Broccoli we have Ever had. Thank you!

I just made this today and everyone loved it! So much better than anything I've had from takeout restaurants! Thank you for this simple yet delicious recipe!

I love this! I’ve been reading the wok by Kenji too. When you started cooking the meat in 2 batches, I actually thought to myself that you might have read the wok too. Lol

As an Asian, I respect that you kept things as original as possible, from the wok to the sauces and the cornstarch slurry. Thank you

@Natenie

9 ай бұрын

What if some other Asian really wants to check out how westernized Asian food is like? Oh yeah that’s me 😂

Made this tonight, am having it for dinner as I type this. I used a cast iron deep skillet and I feel it has plenty of flavor - I was checking the skillet temp and it was an average of 350 degrees…I also didn’t find my kitchen got that smoky at all - beef is nice and tender. Thanks Brian!

I have cooked this recipe a couple of times now and the result is always perfect. Great recipe!

this looks awesome as hell but aint no chance that all takes 15 min.

15 minutes to cook... a lifetime to find the ingredients

@kaystyle1

Ай бұрын

You just need a good Asian market, or an Amazon account

@scoot5642

12 күн бұрын

u can get these at any asian store (even better if it’s chinese)

@IceColdProfessional

6 күн бұрын

Go to your local Asian store/market.

Appreciate the receipt🙏 Just perfect

7:30 Seriously? RIP flavors.

omg!! That's crazy!!! The beef gunk is the fond, it's where so much flavour is, you put water in, scratch it off and then reserve that to put back in the dish, you just threw away SO MUCH depth and flavour!!

@chakacummings3860

7 ай бұрын

I don’t believe you use the fond with high heat stir fry as it will burn before you add any sauce to deglaze the pan since the sauce comes last traditionally. The fond needs to be removed and actually wouldn’t even be there if the wok is well seasoned and the heat is high enough. Cooking with Lau discusses this in some of Daddy Lau's videos.

@carolynea

7 ай бұрын

He’s cooking with extremely high heat. Within 2 seconds that fond is gonna turn into burnt gunk.

@andrewwoffinden8671

7 ай бұрын

Super high heat but super short cooking time, I certainly get some meaty happiness from my pan doing this recipe. Maybe my heat isn't high enough..@@carolynea

@riki2657

6 ай бұрын

@@chakacummings3860oil went way over its smoking point bon appetite

Great presentation! Going to give it a try thanks

I made this recipe today for my wife, and we both loved it! We used our calphalon wok and it worked perfectly. I also made some kimchi fried rice for myself. That marinading step was so key! Thank you for the amazing recipe!

@vanessasbusiness4218

Жыл бұрын

I agree 💯 with in the marinating step!. That Baking soda made the meat so tender

Kitchen prep alone will take you like 20-30 minutes

One thing I do for the broccolini is pop it in the microwave in a covered bowl with a splash of water in it to steam it real quick before the stir fry. This helps me reduce the cooking time in the pan later. I’m still a fan of a flat pan for dishes like this as I have an electric stove and woks just don’t pick up enough heat due to the rounded surface. Would love to find a large very flat carbon steel “wok” pan so I can go for the much higher heat, but a non stick still makes an awesome dish.

Started making this a few years back, love every bite!

This was delicious! Thabks for sharing the recipe and techniques!

Dude, as a single guy, I LOVE my wok!! It doubles as a shallow fryer, deep fryer, and just plain old searing or cooking a Sunday "breakfast skillet" with eggs, sausage, taters, etc... I want to get one like you have!! Have a great weekend!!

Love made in cookware ❤ thank you for your yummy recipe and cooking class ❤

thank you for your detailed explanation on your videos.

Turned out amazing. Thanks bro

Very glad to see you get into wok cooking!! I now have 3 woks that are my most used pieces of cookware, even for non Asian types of cooking. Like making this same recipe but with a caesar dressing or vinaigrette.

so glad that you finally got a wok. I've had a couple since I was in my early 20's. my round bottom is my favorite. they are also the best for making popcorn. you need to get some tools that are specifically made to use with your wok. this makes the world of a difference.

Hey, Bri! I absolutely am hooked on your videos. I knew it on the first one I watched. It was your Chicago (Shi-cah-gah) Italian (eye-tayl-in) Beef Sandwich vid. As a Chicago boy and beef aficionado I was blown away. I was searching for giardineire recipes and yours is it! I’m also glad you discovered the classic wok to use for stir frying. I have had one for years. Also the book by J. Kenji López-Alt. Very in depth and a classic. Good call!

Thanks for the good simple recipe. A couple of points from my experience with Chinese cooking sites. The cornstarch in the marinade is used for velveting and gives the meat a velvet-like surface. The baking soda is added to tenderize the meat.

I am a new comer and I subscribed the second I saw Brian dancing when tasting the food. That should be what cooking is all about! Joy and Dancing.

great recipe! Thanks for all those tips.

Made this tonight. It was deeeeeeeeelicious! I will definitely be adding this to our recipe rotation.

Made this last night. Absolutely fantastic and delicious. Will definitely make it again and again.

I love these tips!

Bought a wok just like that! Love it!

i just made this in a non stick pan over a gas stove and it was amazing.

Holy cow! I just made this! Soooo good! Thank you!

Spot on, you really know your stuff dude, that looks delicious.

Wow! Cool recipe! I also love to cook! Thanks for your hard work!

Really like this one. Thanks, Bri!

My Christmas list is huge already. Now I need a wok lol 🎉🎉

3 cheers for MadeIn. I love their saucepans and non-stick fry pans

Welcome to the wok cooking club. I bought my carbon steel wok in about 1985 and I still use it at least once a week. I also bought a Camp Chef outdoor stove specifically for cooking in my wok. The burners put out 35,000 BTUs which is still a far cry from what a chinese restaurant wok station puts out, but it is 3 times the heat that many home stoves put out. It's hot enough to get a good char on my rice noodles when I make Pad See Eew.

Yet again, another great distilled recipe, thank you. Look forward to trying your version, it's simplified, which is what I love about your content. We used to make Mandy's version (Souped Up Recipes), now Daddy Lau's (Made with Lau). We have beef n broccoli pretty often, we'll be trying your recipe soon!

Made this tonight for dinner with friends. Another banger by the B-Man! This was great and everyone loved it!

Love your videos!! So fresh! Cooking and Food for the people of the future

Wow - you have mastered that wok style! Awesome!

Easy to follow and tasted great thanks

This looks great. I´ll try soon 🙂

Love your content ❤❤❤ the attn to detail does not go un noticed. Even your narration is on point 👌🏻

I've got a ceramic cook surface so I can't do the "wok thing" where you bang the pan around on the eye as you stir. BUT - for anyone reading this, a wok is still better than a normal fry pan for one very important reason. The much higher sides mean much less grease splatter all over the stove, which means much less trouble cleaning up. I haven't done the high heat trick before, but I'm going to try it when I have a go at this recipe. Good stuff as always, Brian. 👍

Love the dish and the tote tip!

Excellent! Must keep recipe and great presentation! 🗼 Bon appétit merci

just made this and it's incredible!!

I make this all the time. And…of course your way is much better. I always use sirloin because I think it’s more tender. Can’t wait to make it this way! Thanks Brian.

Love your videos and made this today. A+

Love the stem part. It’s the best when using a peeler to remove the woody parts

Kenji has also similarly convinced me to give wok cooking a try. Huge fan of Chinese cuisine and specifically Szechuan. But hot damn there is a lot of technique and a lot of ingredients which I don't fully understand. Culinary demigod had me in stitches

Yes! I've been arguing with my wife that I NEED a wok

Bri, I love MadeIn! Just purchased the wok ... thank you for another great video!

I learned about velveting a couple of years ago, and when I tried it I was impressed. It's more effective than only coating the meat in starch and marinating it.

@BrianLagerstrom

Жыл бұрын

it's unreal how well it works

Had to make this for dinner. It was delicious

Another great food tube vid

Just made this for dinner, wow, delicious and really easy, no more packet sauce for me, Many thanks

Great video and Happy 2023! Would love to see you do a video cooking Mongolian Beef!!

another banger. really one of my favs on here. love from Philly !