3 Quick Beef Recipes I Make During The Week

[@agingerbeard]

You might not be a "TV chef", but I've learned more from you than any chef I've ever watched. This was a fantastic video thanks Andy and team 💙

[@andy_cooks]

I appreciate that, thank you!

[@Josh-vi6hf]

100% agree! Of course if Andy became a TV chef I’d be super happy for his success but I love his down to earth nature paired with the accessibility of youtube for the masses!

[@ImLVLegitcusImthasht]

Lots of TV chefs aren't actually chefs anyways.

[@julesparkinnen185]

Yep - totally agree

[@essexexile]

Much better than Jamie Olive Oil.

[@ErlingGrey]

These quick recipes are greatly appreciated and would be welcome more in the future.

[@geoffkeller5337]

Agreed!

[@dee_dee_place]

Ditto from me Andy. Could you possibly make Mee Grob (Krob)? I've been asking for the recipe for a while now. Thanks.

[@agingerbeard]

There are loads of fantastic quick recipes on the channel, even Andy's oldest videos are great content to explore! ❤

[@MissCraig]

Ditto

[@skimpywan]

Quick recipes using just one ring burner for cheap meals on a camping stove 1 pan meals, please.

[@Dontgiveafmate]

So, I was introduced to Andy through his shorts and only recently started watching his long form content and he has quickly become my favorite KZbin chef. Very down to earth and delicious recipes. I’m really looking forward to the new content in the new kitchen.

[@mattmassie2530]

Seriously. Super knowledgeable and competent but not flashy and doesn't show off, doesn't use pretentious language, rarely uses ingredients that the average person can't find and leaves his mistakes in the videos. Definitely one of my favorite KZbin cooking people.

[@jennifertoliver9546]

When I was younger i shared an apt with a chef trained in Germany who was headed for The Thai Peninsula he was a revelation to me as he was so Cheffy! As the eldest of 6 kids dining out was not something i'd been exposed to, my appreciation for mushrooms bloomed! This morning we had mushrooms on toast for breakfast with cream & onions and garlic Tarragon and a splash of wine lots of parsley and sourdough toast! heaven!

[@katcuzzi]

I love that Andy said what we were all thinking with “round the outside.”

[@xgrumx]

I really appreciate how you find a use for all the bits of veggies that most people don’t use. Very up my alley in terms of reducing food waste

[@GhoSTiNYC]

Definitely better than a TV chef. Thank you for another great video, Chef!

[@agingerbeard]

I agree so many "tv chefs" come across as fake; Andy is true blue genuine, and you can feel it in his videos.

[@andy_cooks]

Thanks for watching legend

[@Tonyhouse1168]

Chef Andy, I know it’s not your usual video topic, but considering that you are an awesome chef and person and we value your knowledge, can you do a series on cleaning/maintaining cookware? Something like how to clean and re-season a cast iron pan, or if you like stainless vs composite?

[@nikman2]

Lettuce wraps are my wife’s favorite ❤ this will need to get in the rotation. Also Andrew is cool and I don’t need him to be a tv chef he’s already perfect

[@taylormoore7591]

Thanks Andrew! Marinade for the carne asada normally include garlic and citrus - I like adding lime, lemon, orange juice, crushed garlic clove, and soy sauce!

[@simonwood1260]

I loved how you called yourself Andrew in the way only a mother would. Absolutely loved all of these dishes. I now use a bamboo brush for the wok as trying to swirl the oil all the way up to the top of the wok is nigh on impossible without involving my smoke alarm 🙂

[@mindsnare1982]

Man, I love that induction stovetop with the wok burner.

[@tomassorossini4621]

What make is it? I definitely need one of these 😁

[@Mmhmm124]

@@tomassorossini4621 It piqued my interest as well, and a quick search makes me think it's a Smeg PM3953D.

[@adamhale6001]

Yes same!! Please let us know

[@xxCaMRocKxx]

​@@tomassorossini4621Andy's stovetop is a Fisher and Paykel, he talks about in a video on the second channel.

[@beemo1579]

​​@@xxCaMRocKxx can you tell me what his other channel is?

[@keithreddy9414]

Andy, you might not be a TV chef but you are Hella cool and a fantastic teacher. Ive learned so much from you and cooked up so many of your recipes

[@jaywhatisgoingon]

I love the way you explain the recipes Andy. I take away so much more from your cooking videos compared to a lot of other chefs on KZbin. Thank your for all you do for us! 😊

[@TheShadowMan.]

FoodTube chefs and cooks are the new stars... and YOU are shining bright. 🌞

[@ales_shi]

You're the best Andy! Love your vibe and energy!

[@philbarker8219]

Great work Andy.. as usual an inspiration. So glad you used the mushroom soaking water. If I am doing anything with porcini, I soak them as usual, then strain them with the liquid going into a bowl, not down the sink!!! This soaking liquid is so rich, and so umami, you must not waste it, so I just put it in paper cups and stick them in to the freezer alongside my chicken stock, veggie stock etc. Next time you make a traditional risotto with mushrooms, you will use this liquid to enhance the flavour......if you finish this risotto with butter and gorgonzola (not parmesan) - you will be richly rewarded. !!!!!

[@KelvinsKitchen]

Wow, what an incredible culinary adventure you've taken us on with these 3 quick beef recipes! Your energy and passion for cooking are truly infectious, making even the busiest weeknight feel like a gourmet experience. I love how you break down each recipe step-by-step, making it super easy for anyone to follow along and create delicious meals in just 15 minutes. From the vibrant Beef Chow Mein to the hearty Beef and Chestnut Stir-fry, and the mouthwatering Beef Burritos, you've covered all the bases for satisfying and flavor-packed dishes. Your creativity in the kitchen is truly inspiring, and I can't wait to try these recipes out for myself. Thank you for sharing your expertise and making cooking exciting and accessible for all of us!

[@cZerHD]

Written by AI?

[@alexmomeyer9]

Love the nod to Chef John at 9:50!

[@jennysmith38]

My son and I love San Choy Bow. We always put chopped chillies, fresh or bottled, chopped macadamia nuts (I can't eat peanuts) and mint on ours, once we have them in the lettuce cups, I also add some coriander leaves on mine, my son doesn't like coriander. We often put in some rice vermicelli once the meat is cooked. I could eat this at least once a week. My son usually makes it, his recipe is a bit different than yours but it is so nice.

[@ianaston]

You are most certainly cooler than any TV chef I've ever seen. No wait. Keith Floyd. Sorry. I take it back

[@jillbeans1573]

Thanks to Andy and the crew for lightning fast, easily pulled together, no brainer (yet important) techniques, with readily available ingredients, lovely and delicious week night meals. These look easy and fast enough for an exhausted nurse to be able to pull off for a family. I love the burritos with the cook once, eat twice tutorial. Yep, i could eat those cold. This is real quality food that anyone can feel good about eating and serving. I knew there was a reason that i followed your channel. Thanks again. I have learned a technique or two and i have been inspired. ❤😁🤌

[@andy_cooks]

Thanks for watching, we appreciate it!

[@dee_dee_place]

Andy- Thank you for making these recipes. They are some of my favorites but I can't eat them in restaurants anymore because I'm on a strict low-salt to no-salt diet. With these recipes, I can make them at home with my low-salt condiments. Yippee!

[@matprotium1205]

Anyone telling you to limit salt is clueless about how the human body works. Instead limit processed foods, refined flours/sugars, alcohol and seed oils.

[@dee_dee_place]

@@matprotium1205 Do you know what medical conditions I have? Are you a mind reader, because I doubt you are one of my doctors? Thank you for your opinion but, kindly keep it to yourself.

[@matprotium1205]

@@dee_dee_place Yea we all know doctors are nutrition specialists. Do you have atherosclerosis or kidney problems? No salt diet is just bad bad recommendation, no matter what your health problems are.

[@dee_dee_place]

@@matprotium1205 Bingo! Now quit trying to force your opinions on me.

[@Karen-sn6bg]

​@@matprotium1205100% Quality salt like Celtic sea salt is essential.

[@ericselby5265]

I like the meal prep you added with the burritos at the end. Always great content and love the cook book. Thanks Andy.

[@jamaicanaforeign5326]

I caught that Andy, 'around the outside, around the outside (in my Chef John voice).'

[@pinobluevogel6458]

Looks great, especially the burritos is for sure something I'm going to try and make. The lettuce fold is something I actually did without knowing it was a thing, it simply seemed like a simple low-carb solution to get something crunchy and fresh in addition to my meat and veggie stirfry.

[@cdnshark19]

9:50 Love the subtle shout out to Chef John! Great recipes, Andy! Definately going to make them soon :)

[@gun_dalf]

I thought it was the lyrics for Eminem: Without You

[@SaturninePlaces]

@@gun_dalf It is

[@andy_cooks]

Thanks legend

[@katalynakbr]

The Asian recipes were great but my favourite cuisine is Mexican. First... **love** that you clarified what a Wet Burrito is. So many places here in Australia do Wet Burritos and call them Enchiladas. Second, a bit of stock might've gone ok in the beans rather than just plain water? But other than that, loved the quick refried beans! Where did you learn your utter and complete respect for Mexican Cuisine? I love it, it's one of the **MANY** reasons I adore watching you cook!

[@Barrel4336]

Not knocking on him, these are all great recipes for a quick dinner that look good. But I feel I must clarify for the sake of cultural respect. That the third dish is most definitely not a wet burrito, it is much closer to the US American version of enchiladas otherwise known as an "enchilada casserole" For a wet burrito, first the whole thing has to be closed up and that sauce is a bit too thick (it seems closer to an Italian style tomato sauce). To make some good red salsa you gotta use fresh tomatoes - the simplest way would be to boil tomatoes along with a jalapeno, half a peeled onion, and a couple cloves of garlic. Then once those seem tender blend all of that together with some salt, pepper, and fresh cilantro (coriander, not sure what Australia uses for the term) and possibly some lime if you think it needs it. For a wet burrito you want it to be more on the watery side so I recommend thinning the salsa out a bit with the water used to boil the veg. Hope you try this, it's a delicious way to make some real authentic salsa.

[@AM-br4ix]

You’re an excellent chef ! My Father was a chef in the 70’s and 80’s….he and my Mother taught my siblings and I how to cook! By the time I left home I could Cook; Clean; Sew; Mow the lawn and other Life Skills that many children today sadly don’t get taught ! Also we learned to RESPECT our Elders!!❤🙏✌️👋

[@richardfoster4319]

So much fun watching you guys. Well done.

[@debbiereilly900]

Yummy the lettuce wraps my favorite Mmmm. 😋😋😋

[@C2yourself]

Love how easy the beef lettuce wraps are! Well done Andy

[@JanicePutt]

I’ve become a little obsessed Andy, I can’t stop watching your videos! 😅 I currently have chicken biryani marinating in the fridge, I feel so proud of myself 😊😅 My request would be for an idiots guide to sauces, I can make them but often they don’t thicken enough, even though I use cornstarch in water. Any help would be greatly appreciated. Thank you 🥰 x

[@lindsaymontgomery7981]

Every single one of these dishes look absolutely delicious!!! Saving this video ASAP

[@billsimpson1876]

The expression when giving the foil removal disclaimer @ 20:00, I spat out my tea.

[@4wdadventureoz]

Love the way to slipped “Travel Buddy” in there, the best cooking implement for when you’re on the road.

[@GringoLoco1]

Mixation is definitely a word! 😉 My mom put water chestnuts in turkey stuffing for (US) Thanksgiving at least 50 years ago. Good episode Chef

[@sjcp1111]

Thanks! We have a guest arriving at end of month - these meals are so easy and quick! As always, Andy you rock! 👍

[@andy_cooks]

Awesome! Thank you!

[@senorjeffery9043]

I like a bit of rice vermicelli with my San Choy Bow. It's great stuff, I make big batches of it and throw it in salads, tossed through some quick noodles etc.

[@SimpleSlyman]

My gran always used to pronounce minute steaks as though they were tiny, the alternative pronunciation of minute! So I chuckled when I heard that.

[@agingerbeard]

Omg that's adorable 🥹

[@avanap8096]

Same

[@SimV79]

10:48 to stretch that San choy bow further for a family you can add noodles, glass rice noodles, or even 2 min Maggi noodles.

[@magpie5710]

Andy we needed the sound of crickets when you were thinking about the substitutions for water chestnuts. Cameraman was extremely generous with time spent on the ordeal;) Thanks for another nice video, whole house are big fans. You always offer up inspiration. Shout out to Babe!

[@ricklee5845]

Much appreciated Andy! I always learn SOMETHING from you and your presentation makes it all so clear and pleasant to watch. 🍜🍜👍👍 ...on the "mixation" - negative, it is not a word. I fear you've been watching too many of Marion's videos - she always invents words.

[@NotChefCook]

Oh !! The " Round the Outside " thing ! ❤

[@jimkendall7522]

Great recipes. I like that you prepare tasty, family friendly food that doesn't take many hours to make. Thank you

[@JoalTaylor]

Hey Andy, I made this tonight. Easy to make, absolute winner, and brownie points were earned. Many many thanks!

[@JoalTaylor]

Sorry, I should say... by "this", I meant the Beef San Choy Bow!

[@jennifertoliver9546]

loveing these tasty but fairly inexpensive recipes, my kids are hugh fans of vietnamese and thai dishes as well as mexican and japanese!!!

[@shbdhd]

"You're not cool, and you're not a TV chef, Andrew." Nah, you're cooler, chef.

[@JayyBee5557]

Nice ideas Chef, especially the second one with the ground beef 😊

[@striker6363]

Just made the beef cups for dinner, they were amazing!!! Thank you for the quick and easy recipe.

[@trombonemunroe]

I only discovered your channel in the last 48 hours, but I'm enjoying it immensely! Super informative and easy to follow!

[@Pinkies77]

My wife is a master of Asian food and uses much less oil, she uses water to blanch the whole dish and that makes the liquid also

[@Animeaddictfreak]

Can’t wait to try! You have become one of my go to chefs! Thanks so much :D

[@n3rdygrl]

11:45 oven set to grill? Is that broil in the US?

[@nancythomas5424]

Yes

[@plarsk]

Love the recipes!

[@mariondib5259]

You are my favorite chef on youtube!

[@agingerbeard]

Same here! I also really like Olds Cool Kevmo if you are looking for a nice relaxing channel I highly recommend 😊

[@vladratiu9071]

​​@@agingerbeard Just get in there and enjoy, man what a treat! Both channels are very different but also have many elements in common.

[@agingerbeard]

@@vladratiu9071 yes! Very different, but both guys are so genuine and love food and sharing that with people 💙 what a treat 😊

[@vladratiu9071]

@@agingerbeard You know, I also hang out on the fitness youtube section and the fanbase there is really so hostile and always looking for a fight, then you get back to the food section and you see a bunch of strangers just helping each other out, it's really wholesome. It impresses me everytime :)

[@Tonyhouse1168]

@@vladratiu9071if you’re a meat eater, Chef Guga on KZbin is an absolute treat to watch. It’s like a little dose of positivity every day and the food always turns out great.

[@madhurisfan7583]

Love your videos! Please keep them coming!

[@dryroasted5599]

Andy, you are cool and you're better than those TV chefs, including G. R. !

[@alexbauno23]

I would marinade the beef first for the chow mein just to get that takeaway type velveting finish. But yea great video as always 😄

[@Ajicles]

If you take out the centre distribution plate on that gas stove you should get a nice big flame.

[@mattdoherty753]

Thanks Andy. Bloody awesome. More smoko/lunch ideas for the tradies or lunch boxes please. Could be a video in itself!!👍👍👍

[@barrymunro6861]

You had me back at the chow mein. Delighted for the other two! Cheers.

[@p.dreamer6694]

That rolls ❤❤❤❤❤❤ I just made them and I should do this - THANK YOU ANDY AND TEAM those were amazing ❤️💙❤️💙❤️💙❤️💙

[@stephenbarbieri3269]

Best chef on youtube

[@6099x]

looking sharp today, chef! the chow mein looking delicious, gonna give it a shot soon

[@andy_cooks]

epic!

[@marcusunderwood75]

Love your content and relaxed style. And always keen to see the gear you use and understand that more. This one was a little heavy on the Made-in marketing messages, it conflicted a little with your style. Keep the awesome content coming.

[@padders1068]

Yes Chef! Andy and team Legends! Definitely going to cook San Choy Bow, they looked amazing and delicious, not that the others didn't as well. My tip (not a criticism Andy 🙂) especially if you're on a limited budget, buy a cheap roasting joint, cut it into strips with the grain (as Andy showed) and then slice it as thinly as humanly possible. What you don't use freeze in portions for future recipes, and in my humble opinion will taste just as good as more expensive cuts. Peace and ❤

[@andy_cooks]

thanks legend

[@Feebeeee]

Oh I spy an Andy cooks bench scraper! 👀 I especially need one of those, Chef Andy is way cooler than a TV chef by far, & my husband is my handy Andy 🤣 so it’s double bonus. Thanks for inspiration for tonight’s dinner 😊

[@rosemariemassey7480]

Cannot wait to do all these recipes❤

[@QldChickenPuncher]

Thanks Andy, my 6 year old loved the San Choy Bao!

[@Shiftystrolls]

Highly practical video. Cheers Andy

[@TheGamingAbyss]

Excellent chef!

[@DanAkaPharaoh]

Looks amazing, all of it, but I realize I need to buy that wok now that I've put off, makes so much sense when I see you cook in it (and others)

[@CH33KYiZninj4]

ive been super lazy recently just grabbing take aways at any given opportunity thanks for the motivation

[@USAUSAM82]

Everything looks delicious! The second dish looks like Lao larb! 😋👍 Still looking for some chitterlings 😊🙏

[@Starboy2111]

Andy is the goat.

[@BreonNagy]

The peppermill you have has a cap for the bottom. You can actually just grind all of the pepper you need into it and then dump it in all at once

[@michelewesthuis9940]

You could substitute jicama for the water chestnuts.

[@kevinwhite4079]

This guy makes so much in quite a short period of time.

[@pakoybarrios5719]

Thanks Chef!

[@isaaclow508]

Andy, I'm an architectural kitchen and Joinery installer. Please ask your joiner to change the light track on the floating shelf to a lower profile or recessed track. It will stop the camera from being able to see the individual LEDs above the sink.

[@3MasterG]

Mate, for the wok, always begin with the beef!! Ready the beef, not the veggies! You've said it yourself, all meat needs some testing, we'll, that's the reason. Also, it can get help of the carry on cooking while you prepare the rest. Juices from the beef will concentrate, then you'll pour them back on the wok at the right time! Just a mere suggestion, you are the man!

[@deborahkizer4664]

Ty chef. Yum.

[@lindaisenegger163]

❤ Amazing...I am on the lettuce wraps as I write....greetings from Chicago..love your swagger, love your style!

[@kantemirovskaya1lightninga30]

dude-, I'm American but sponsored by Australian beef? BIG CONGRATS-that some stuff there my friend!!!!!!

[@Petrunjela57]

Delicious meals!

[@n3rdygrl]

I can't wait to try the lettuce wraps!

[@charlie10tango39]

Beautifully done, sir.

[@alz722]

I would love to see a colab with Andy And Nat's what I recon. I think they would get along well.

[@dh1realgaming795]

Those beef burritos you made are formerly known as enchiladas. Looks amazing.

[@TracyfromNC]

I appreciate the sections cause we don't have commercial woks either!

[@thekiwinomad]

Great video Andy. Some really good options

[@gfsvc]

I like coriander but my wife hates it, so I tried making burritos with thai basil instead. It definitely wasn't a traditional latin american flavour but it was still fairly good in a different way. Would recommend if you're a coriander = soap person

[@Su_Lüxia]

Chow mein! looks yummy I really like these kind of noodles

[@Jorts1737]

I usually slice or sliver my water chestnut instead of dicing them. Gives a better flavor and texture imo.

[@RosemaryJenks]

Love the Chef John reference!

[@CarmenMcKnight-z3v]

You are so cool Andy!! Love your videos!!❤

[@Deusmeit403]

Hey Andy. Love this older video. How do you recommend stopping the tortillas from getting soggy?

[@HL-lk5ln]

I love you Andy!

[@stariyczedun]

Andy, you ARE cool!