An Old Chinese Favourite - Beef & Onion Stir Fry

[@stewstube70]

Just cooked this for New Year's Eve - absolutely delicious. Only deviation on my part was shallow frying the beef in a normal amount of oil to start and using dark brown sugar in the sauce. Squeezed a whole fresh orange to get a similar amount of juice to shown.

[@preventwwiii]

Jeremy: "I'm going to set up my wok clock of ingredients... One giant plate of onion." 🤣

[@davidlittle9010]

It’s always “onion time”. 😂

[@mintajmario27]

Hey School of Wok. You are my favorite asian/orient food page. Love your recipes. Try a lot and all was great. Thanks for sharing this with us. All the best from Poland.

[@BP-1988]

Love Wok Wednesdays!

[@Shaden0040]

This sounds delicious, but you know what would make this beter?red and orange peppers chunks and various types of mushrooms and bean sprouts.

[@raftonpounder6696]

Mushrooms and sprouts yes. No peppers for me!

[@SchoolofWok]

Sounds good, you should try it out! - Lee

[@OCDaddyZsolt]

That looks lovely. Definitely will make it soon :) Thanks for the video ;)

[@SchoolofWok]

Hope you like it! - Lee

[@fancyerleroux8178]

Thank you. Just made it . Delicious, long time I was searching for a good recipie for that dish. 👍

[@bonsoiremily8359]

Thank you for these recipies, even me with 0 skill can cook a delicious meal! Also I cant help but say, you look a little bit like Stephen Chow and you have a very clear way of explaining things!

[@icardeveryone01]

Love this one, Jeremy! I will remember this deep-fry trick with the beef - love the addition of orange juice and wonder if pineapple juice would work as well? Thanks - just loving the School of Wok! =]

[@AbrahamChan88]

The pineapple juice will work, however it is not as strong tasting (in my opinion) nor does it give much colouring (if that matters to you) BUT with pineapples, toss in chunks of pineapple (get them browned and tasty) when the onions are browned for a wonderful tasting dish! - I have done this a few times with canned pineapples when I am out of bell peppers in the fridge to go with the sirloin beef cuts =)

[@SchoolofWok]

I'm sure pineapple juice would work! Give it a try and let us know! - Lee

[@Imotheb]

Lovely dish, thanks Jeremy.

[@SchoolofWok]

Glad you enjoyed it! - Lee

[@mjaatpriory]

This looks delicious but pretty straightforward, can’t wait to try it!

[@dennisdownes9319]

This is the first video I was not confused about the Wok Clock position!! Yum, yum!! DD

[@SchoolofWok]

Great! The new cookbook has a wok clock for every recipe! - Chris

[@Adnanamon]

Jeremy, love your videos but would love to see How you work the wok clock on a flat stove oven. Unfortunately don’t have a gas stove so it’s difficult to get the right temperatures on the wok. Show me how to use a regular pan

[@yodaddy2619]

Chinese speaking with uk accent wow. Amazing and the fiod looks delicious

[@pl7868]

K so went to the grocery store this morning to pick up something for dinner an was happy with my choices , come home watch this video and decide that looks better make that , geesh thx alot Jeremy grrr lol

[@wheelerzg76]

Delicious!! Made me hungry for Chinese takeaway at half past 8 at evening :D :D Hello, Wolt?

[@SchoolofWok]

The dangers of watching cooking videos in the evening - Lee

[@AlociJo]

Oh I'm definitely cooking this soon it looks amazing!

[@SchoolofWok]

Hope you enjoy it! - Lee

[@SlayerLaw]

Quick, easy, tasty - perfect for a Wok Wednesday!

[@ginmar8134]

There's no recipe

[@SlayerLaw]

@@ginmar8134 The video is the recipe?

[@SchoolofWok]

Absolutely! - Lee

[@isabellasummers6932]

Hi Jeremy, have watched most of your videos over the years and love them .. i am left feeling with this dish that it wasn't enough cornflour that you added for that amount of beef... can I add more, or will it ruin the dish.?. Greetings from Australia..

[@SchoolofWok]

The cornstarch is more to help with the charring of the beef in this recipe. It's not deep fried so doesn't need excessive amounts to crisp up - Chris

[@javedalum8989]

Wohoooo. Love this too.

[@SchoolofWok]

Thanks! - Chris

[@JimNapaCA]

That looks great! I my have missed a episode on Beef & Broccoli? Let me know and I'll look it up. THANKS from Napa California USA

[@grahambrown2794]

This looks very good and will definitely try it this Victoria Day weekend. Do you take request? I am looking for a ginger beef recipe like the one developed in a Calgary, Alberta. It's yummy. Thanks

[@shepzy]

I hit like before I even watched it because I knew Jeremy would deliver the goods!

[@S1L3NTG4M3R]

THANKS :)

[@SchoolofWok]

You're welcome! - Lee

[@deidregoodman6485]

Look very delicious 😋🤤 I love chinsefood

[@SchoolofWok]

So do we! - Lee

[@osamysantos1301]

wow yummy 😋

[@SeenD]

Nice, how often can I reuse the oil? And how long can I store it. Sometimes with these dishes I let the oil cool, put it in a bottle. And then throw it away after a month.

[@sndselecta]

corn flour tenderizes beef?

[@MbisonBalrog]

Do you have to deep fry beef? Can you shallow fry or sauté it?

[@tezhug1890]

Why rump? Would ribeye work? Ribeye is what I got :)

[@djam7484]

bowl of steamd rice to go with please :D

[@CaptainValian]

Yep my fire alarm loved that.

[@SchoolofWok]

Definitely have a tea towel at the ready to wave the smoke away from your fire alarm for this one! - Lee

[@jolandahazelhorst8850]

Lovely !!!!

[@tonyjoe5707]

this is another I love, thanks for sharing. Have you done a video for salt and pepper chicken or ribs?

[@SchoolofWok]

Thank you! We've done a salt and pepper squid recipe that you could adapt for chicken - Lee

[@tonyjoe5707]

@@SchoolofWok thank you I'll go and have a look

[@bobmills2371]

What oil do you use ?

[@hasky9813]

0:28 Look at the size of Jeremy's onions!

[@SchoolofWok]

Pretty big onions! - Lee

[@kusinerodtv]

Very nice look tender.

[@SchoolofWok]

It was very tender! - Lee

[@Vet1Michael]

Jeremy: Could you or someone else PLEASE do Moo Shu Pork? I've seen a LOT of recipes and not a one replicates the flavor of Takeaway at home.

[@pidotan4314]

Jeremy kindly indicate the list of ingredients when you cooking your menu.

[@Stuart-AJC]

Link to recipe is in the description bit.ly/3NjyvNZ

[@nomis19821982]

yum

[@simonalexander9290]

Orange juice. Well I never.

[@SchoolofWok]

It's used in a few dishes! - Lee

[@EricForReal]

Is this Harry Kane’s favorite takeaway dish?

[@pidotan4314]

Please indicate the list of ingredients, like other cooking shows

[@gnomevoyeur]

Look after your mum, of course, but keep enjoying your British Chinese cuisine for what it is. Tastes and techniques are constantly changing and it is rare for any particular dish to be unchanged for more than 50 or 100 years. I live in Australia and I'm totally Anglo but our Australian Chinese community has a history going back at least 175 years. Thats plenty of time for divergence and Australian Chinese cuisine is clearly very different to what is eaten in China. It doesn't mean it is any less delicious or, in any sense, inferior.

[@gnomevoyeur]

PS On reflection, I get that there are genuine issues with immigrant cultures changing their food to fit in with the locals. I'm just trying to point out that good food is good food and it's a shame if your desire for authenticity causes you to miss out.

[@gazface1]

No garlic?

[@SchoolofWok]

Not in this one! - Lee

[@PartTimeHero77]

My mouth has to water for 24 hours?

[@ginmar8134]

There's no recipe at that link.

[@SchoolofWok]

Should be working now, sorry about that! - Lee

[@pter7531]

Dude, open a restaurant in Brittany! Please?

[@SchoolofWok]

Come to the school in London! - Lee

[@Improveng1]

Nice one Jeremy, looks fantastic...I hope your mum's forgiven you!

[@davey6024]

Really struggling to see how 1tbsp of oil will do anything to that amount of beef. Would of used 3.

[@spiderrico1853]

I am not a fan of all that oil- it's actually pointless for home cooks to waste all that oil for one dish.. + he made it unhealthy

[@davey6024]

@@spiderrico1853 It's Chinese cooking. Oil is the main ingredient.

[@masterwong3837]

So much oil in the wok makes my small apartment smell for days. Also oil is not easy to dispose and has got expensive lately. Love Chinese food, but making it at home is so messy. I wish there would be better ways to stir fry good food without wasting too much oil and leaving behind that oily smell everywhere. Greets!

[@spiderrico1853]

Most home cooks would never deep fry all that beef- especially the prices of oil these days. Wish you just stir-fried the beef, this makes it unhealthy. Looks good tho

[@Jayjay-ef2gt]

Most of the recipes on this channel is how they'd do it in a restaurant tho. That's the whole point. 'How to get the restaurant flavour at home?', by doing it the same way

[@rebeccaleonard6528]

Where is the recipe?

[@lahleholivia7398]

I need to dust off my wok

[@frankcastle3827]

I'm amazed by the food but confused that you got a British accent hahaha

[@SchoolofWok]

Thanks! - Lee

[@obrapro]

You lost me at ketchup. What crap

[@SchoolofWok]

Ketchup is used a quite a few Chinese recipes - Lee

[@wch9213]

Don’t make funny action while cooking

[@imager8763]

Please turn the music off/down.

[@celinahatton2653]

Please turn your comment down.

[@sartysarty6310]

Why the stupid music when your talking - it’s so frustrating

[@celinahatton2653]

Why the stupid whiny comment during a video? It's so frustrating.