Beef and Broccoli Stir Fry (Made with STEAK) | Chef Jean-Pierre

Hello There Friends,
Beef and Broccoli Stir Fry Recipe for you today! I'm going to show you how to make using a beautiful steak. Tender and Delicious family meal that you can make easily at home. Make this Beef and Broccoli Stir Fry and let me know what you think in the comments below.
RECIPE LINK: chefjeanpierre...
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Wok: chefjp-com.3dc...
❤️ Wusthof Boning Knife: chefjp-com.3dc...
❤️ Wusthof Slicing Knife: chefjp-com.3dc...
❤️ Medium Ribbon Grater: chefjp-com.3dc...
❤️ Toasted Sesame Oil: chefjp-com.3dc...
❤️ Sherry Vinegar: chefjp-com.3dc...
❤️ Laser Thermometer: chefjp-com.3dc...
❤️ Scrapper / Chopper: chefjp-com.3dc...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dc...
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[@conradkappel9426]

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 KZbin 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]

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]

Kkkkkkkk(

[@jecsquish]

@@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]

​@Chef Jean-Pierre we love you, Chef!

[@stephengoldberg334]

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.

[@harrymann5523]

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

[@emrsdca]

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

[@radzsing]

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

[@bigrich6750]

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.

[@DizzyGruv]

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

[@Mochi-sn3ud]

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]

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]

Cool , I didn’t think of that.

[@nathanlambshead4778]

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

[@Andrico77]

@@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]

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.

[@Vaampe]

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

[@olafscherdin2683]

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

[@TheRicsta]

Exactly how else do we learn

[@jasongirvin7247]

Agreed! I can watch this channel all day!

[@yoholmes273]

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

[@bethlovesdogs]

Love a longer video!

[@dextermatias9649]

"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]

👍👍👍😊

[@HeyhitmeBAM]

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

[@rileyzmusic]

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

[@tannenbaumgirl3100]

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

[@knotqueen2419]

I'm making this recipe right now! Thank you, Chef JP. We just finished dinner. Everyone said it was amazing and the beef (grass-finished Top Sirloin) was very tender and juicy. Best.

[@StephaneDroletGolf]

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]

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

[@robertakerman3570]

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

[@georgesalni]

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

[@dinoeno5364]

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]

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

[@Lavadx]

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!!!

[@bw510]

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.

[@Zergonz]

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.

[@diggermolly5927]

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!!

[@richardprice3816]

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

[@davidsulik3489]

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

[@tnmoe-]

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

[@beverlymcgunegill6683]

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

[@pdyt2009]

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

[@mettemichelsen-beck3813]

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

[@arvismar]

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.

[@rolliedjonbass2948]

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.

[@leeevers8976]

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

[@ChefJeanPierre]

Thanks so much 😊

[@comiketiger]

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.

[@marycannon6046]

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!

[@terrymadrara2703]

Looks Fantastic! I can't wait to try it. You should not worry about making longer videos. I like it when you go into detail, we learn more. I think you are a wonderful Chef and a wonder teacher. Thank you for all you do for us.

[@gonefishing5434]

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!

[@jodavidpyper7241]

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.

[@marcsaunders8599]

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!

[@patriciarobinson5872]

Looks Fabulous! Yes Chef I agree the stems of the broccoli are delicious. You can even spiralize the the broccoli stems for other dishes. I will make this dish soon . Love that you include many different cuisines. You are a Master!!!!!

[@zoeemiko8149]

I've been following you since your early days on KZbin & 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!

[@thegodofpez]

One of the all time classics and easily one of my favorites to order at Chinese restaurants. Love your take on it, Chef JP. 👏

[@obeedoo]

This is awesome! I'm tickled to learn that trick with the baking soda. 🙂 It's such a treat to start the day off with a new video from you! Have a lovely day, Chef!

[@misterheadache]

This evening I made this for dinner for my family, and we all loved it! I was not able to find a umami sauce at my grocery store, but the results were still very savory and full of flavor. The tip about blanching the veggies makes perfect sense - I always had trouble cooking broccoli in a wok. Thanks, chef, for another great recipe!!!

[@lburbs]

This is a favorite of my family. Happy to have a good recipe for it. Thank you!

[@paulburkholder9690]

Looks good chef and as always a delightfully done and fun show. I’ll be making this next Wednesday for my son’s family. They love it when I prepare your recipes for them!

[@hiwayshoes]

Chef, it is such a pleasure to watch you take basic recipes to the next level! I have a feeling this recipe is going to become a classic ‘go-to’ for our family... Can’t wait to try this ... Cheers💖!

[@coolabah-blue]

Fantastic as always! I always learn something new , grating ginger, using broccoli stalk instead of throwing it away, and precooking vegetables.🥕🥦Thx again Chef Jean Pierre 😘

[@ESO529]

Dear Chef Jean-Pierre - you're awesome 😍, plain and simple. I usually make beef stroganoff from the head of the beef fillet or a "Sauerbraten" (I get the fillet whole and then portion it) but this time I'll definitely make your recipe! Luckily I was shopping 2 days ago 😄. As for the broccoli stems - I use them too but peel and cook them and then make a broccoli cream soup out of it. Delicious too. Thanks for another great and easy recipe and ... très gros bisous 🥰🥰, Eleonora Edit: I have a Julienne-cutter but now I need to look for a "channel" knife - great device for décoration for sure 👍

[@99interiorsystems11]

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

[@anicabroer3705]

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

[@dr.x4050]

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

[@Micko350]

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!

[@stephengoldberg334]

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.

[@gafairbanks2434]

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

[@roselle1969ify]

The interesting thing about your various cuisines is that not only are they delicious but you have such joy in teaching us how to make them. Thank you Chef 😀👍!

[@roselle1969ify]

Thank you Chef! I have made several of your beef, chicken and pork recipes. My family and I are never disappointed!👍

[@jaxiebeat9802]

Thank you Chef! Tonight, I used your method for adding flour with a strainer to a soup to thicken it, only I did it with a roux. You saved me so much time and kept me from getting a sore shoulder and wrist because when I make my thick, creamy chicken soup, it takes forever to add the roux and sometimes it clumps if I add too much at a time. It takes me forever to stir in the roux because I make a stock pot full so I can get three meals out of it.

[@sandyg8794]

Hi Chef Jean-Pierre! I really like your longer videos where you share your tips and techniques. The baking soda tip, and peeling the broccoli stem was awesome! They're very helpful! Please keep doing them this way. Thank you so much for sharing!

[@FarmallENC1]

I made this today and it was AMAZING!!!!! Ive done a couple other of your recipes that turned out great too. Thank you my friend!!!

[@timfarrell2211]

He is the best! I love Jean-Pierre.

[@Bradley_1997]

I'm saving this for bulking season meal preps! Merci Papa Jean-Pierre ❤

[@ChefJeanPierre]

😁😁

[@ddomotor66]

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

[@fuloman9894]

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]

Thank you 🙏

[@Ce2009ce]

You r hands down my # 1favorite joyful Chef on KZbin..learn so much from u..Thank u🥰

[@georgevigil7001]

I watched this episode yesterday and straight to the grocery store for what I needed. I just finished making this and OMG it tastes so good!!! My first stone cooking Asian cuisine. I “measured carefully”😝 THANKS Chef JP!!! Raising the quality of my cooking experience one episode at a time!

[@maryannstewart9051]

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]

Thank you 🙏

[@jesusfreak1568]

The stem is my favourite part of the broccoli too, Chef Jean Pierre!!! 💕 So tasty and sweet ☺️!!!

[@angelaturbak8088]

We love broccoli stir fry and I love your recipe! Learned amazing secrets today - especially the sauce. I don’t like ‘crunchy’ broccoli, either but never thought to blanch it first! 🙄 Thank you for that tip! By the way, I always use the broccoli stem and slice it as you did - it is so flavorful and I never understood why people throw it out! Broccoli stir fry for dinner tonight 😊

[@bgueberdenteich5206]

when you blanch the broccoli , it turns it bright green, just gorgeous !

[@karengayehammat4199]

🌞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 ❣️

[@brendatomashot8555]

I just found Chef Jean and I love this guy. He cracks me up. And his food is great " my friend! "

[@brianjennings7644]

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.

[@inocenciotensygarcia1012]

I loved this recipe chef Jean-Pierre.I got home from work at 9 p.m.with the rain here in Hollywood,and I' preparing everything to cook chicken fried rice in the wok.I love it!

[@dewinedwin57]

Na zoveel jaren leer ik de heerlijke saus te maken, met dank aan chef-kok Jean-Pierre

[@kathrynbillinghurst188]

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 🇦🇺🍽🥖🧈

[@Adamz34]

Hi Chef, I absolutely love this recipe! Me and stir fry are great friends. It was the one way I got my kids to eat veggies. Thank you for the marinade trick I’m gonna do it. As always you amaze me with the simplicity of your techniques. We love you Chef! Nita

[@EdL-vo4qb]

I always cut Broccoli from the base of the Florets down through the whole length of the stem. I end up with 6-8 long pieces (about the thickness of Asparagus). Since I saw this video, I started to peel off the tough outer layer. BIG improvement on the texture!! Your marinade makes the meat SO TENDER!!! Have made this recipe many times, and always change something in the sauce and use whatever veggies I have on hand. Thanks for teaching and not just demonstrating a recipe.

[@Erik_Swiger]

One of my favorite dishes, thank you! Someday, I want to try a version of this with a grilled steak.

[@SargeantMorse]

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.

[@howardhardy1992]

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.

[@MIB1954]

Hello Jean thanks again for another inspirational video. The idea of trimming the broccoli stem and using it was a true revelation. I'm doing the recepie and tried a small portion of the broccoli stem raw. Immediately I'm thinking radish/pepper flavour. Wow. I will never throw this away again.

[@IAmWBeard]

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.

[@jamesnicholas1258]

Ah yeah i always learn something from your show. Tried your recipe for chicken fried rice yesterday. Man couldn't make enough. Now have try this. Thank you for sharing.

[@elenameneses7823]

Thank you Chef Jean Pierre , I am so happy that i found you bc you teach how to cook in a very fun way. Thanks for sharing your knowledge and time with us. Love your videos.

[@Mudskippered]

Sir - you always find the time to make everything look beautiful. And I thank you!

[@chrisfrench2346]

I make stir fry often using flank steak, pork tenderloin or chicken. Your trick using baking soda is something I’d not heard of either so thanks very much for that tip. Truth be told, I’ve never put egg in my marinate but I may try that as well. Thanks so much for sharing with us & as always, your videos make my day!

[@shaggydogg630]

My favorite part of the broccoli too chef! Looking forward to making this. After so many Chef Jean Pierre dishes my family now calls me chef. Thank you !

[@davedavenport8176]

This is definitely a favorite and is very easy to prepare. Great presentation Chief

[@mrsseasea]

This man deserves more subscribers……share

[@ChefJeanPierre]

🙏🙏🙏😊

[@JessicaJLandi]

Cutting up and using the "leftover" stem & stalk of the broccoli is a new idea to me! Thank you! I will do this from now on. It's gonna double the amount of broccoli I have!

[@sharonavictoria7155]

I make stir fry all the time, this recipe is authentic & tasty ❤

[@earthlingsdeliciousfoodlab]

💞💞

[@stephengoldberg334]

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]

Thank you ! 🙏🙏🙏❤️👍

[@robertcleary8344]

This is a master class. Every tip is pure gold !!!

[@AlexandraRieloff]

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

[@jamesdouglas8760]

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

[@thomassicard3733]

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

[@karindickinson7993]

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🇩🇪♥️♥️♥️♥️♥️

[@Marcel-kn2mh]

Chef Jean-Pierre -- fantastic 👍 I'm really impressed with how you cut and prepared the meat in particular! Wow, only the Orient could invent such a complex and delicious sauce.

[@thegoodfight426]

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! ❤️❤️❤️

[@wespeakforthetrees]

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

[@vonHannersdorf]

I never throw away that broccoli stem. Always use whole plant. And I think, that I need one broccoli soon, to make this delicious recipe! Thank you for sharing that beautiness Chef! 👍🏻♥️

[@fussyrenovator7551]

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

[@MagesseT1]

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...

[@hassebarrefors1612]

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]

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

[@amandashineyourlight2498]

Real food for real people. I learn so much from your technique, prep and ingredients. Also glad you mentioned the knife suitable for meat slicing and the wok design.

[@GordonKenaston]

I really like this format of showing tips & tricks for prep at the beginning. Fantastic!

[@terabyte1695]

love the chef, doesnt think his dish is the best ,leave out what you aint got or dont like , cook as little or as long, thats how to teach . magic guy