We're making BEEF AND BROCCOLI (and it's easy as heck)

[@williamschwaller182]

MORE CHRIS CONTENT!

[@coconuts155]

Such a comforting dish, great job Chris. My favorite way to get intense black pepper flavor is to put it in at the ‘aromatics frying in oil’ stage. It’s such a simple change but makes a big flavor impact. I learned that tip from Pai at Hot Thai Kitchen.

[@Viking_King]

This was the easiest and best tasting. Adding the black pepper was also a must. Thanks

[@majordomomedia]

Love hearing this!! Thanks for sharing!!

[@jennabrock4480]

Just played this and followed along tonight for dinner. It was amazing!! I agree, more Chris content please! 😊😊

[@majordomomedia]

Thanks, Jenna! We appreciate the support!

[@karannewton3481]

Love these! Also, am "white" and not a huge fan of ginger. Ok with a bit of the flavor (kid version). Chuncks of ginger are super gross to me. I can't. LOL! So appreciate you keeping it real!

[@majordomomedia]

Hey, thanks to you for watching and enjoying!!

[@ArizonaSue]

Nailed it Chris - Love your whole tutorial. I will definitely be making this version and am so happy that I have my anyday cookware for the microwave broccoli! Genius idea. Love how you add the cornstarch to your sauce instead of making it with water for later. Now I just need to know what brand of nonstick wok that is!

[@majordomomedia]

Soon 👀

[@weirdfishes9961]

May I ask who makes your wok pan?

[@majordomomedia]

That's The Nonstick Wok from Meyer! bit.ly/meyercookwarefw23

[@johnnypham2850]

THANKS CHRIS

[@majordomomedia]

Thanks for watching!!

[@shirleyjest8838]

I like to try everything but orange chicken, fried rice, and broccoli & beef. A little bit of everything.

[@mmt9938]

I'm not white but I love ginger! It's FIRE!!

[@alainaibarra7379]

Hi Chris, recipe club low carb/keto constraint. What would you replace the cornstarch with?

[@dz_ca]

There's like 2 grams of cornstarch in there. If you're really worried about keto then I'd think you'd be more worried about the added sugar in the marinade and oyster sauce. Maybe just go eat some bland vegetables instead.

[@dz_ca]

White person here - confirmed - ginger is awesome and I love them matchsticks. Let's gooooooo

[@majordomomedia]

lol, I'm with ya!!!

[@jside108]

Haha that child black pepper aversion is the real deal. I put black pepper in my nephews meal once. He instantly told me it was spicy and was unable to eat it.

[@majordomomedia]

It's so crazy how you go from thinking black pepper makes something "too spicy" to drowning all food in as many different forms of heat as possible 🙃

[@FoodandTing]

My kids love broccoli. They love beef. I also have posh flank steak in the freezer. I must make this for them at some point.

[@majordomomedia]

Tonight's the night!

[@grubbybaby]

petition to rename is this series Hotzone

[@majordomomedia]

Petition signed and accepted!

[@jennabrock4480]

I’m curious…what is Chris’ preferred brand of oyster sauce? 😊

[@jennifergraham3752]

Hot Thai Kitchen did a video doing a taste test between the various brands of oyster sauce. Her favourite was LKK’s premium oyster flavoured sauce (Lady in the Boat). It’s very good. I would be curious to know if it is also Chris’s fav brand.

[@Justin-yj2td]

What's your favorite oyster sauce?

[@leslieharris9088]

Your comment about non-stick vs. carbon steel was just the opposite of my experience. I threw out all of my non-stick pans and now use carbon steel 99% of the time. The other 1% I'll put out a SS pan.

[@keithlayson7851]

I thought you needed baking soda for “velveting?”

[@chriseshpeter3478]

Interesting, I did not know about the different ginger people.😉 I'm a white guy that has always micro-planned my ginger frozen for maximum flavor.

[@majordomomedia]

But don't you loooooove ginger? :D

[@josephdemarchi2128]

I love the different ways of chopping ginger and Im a white person who loves ginger

[@majordomomedia]

😂

[@chadkent7580]

Broccoli Broccoli

[@brianmw8559]

Chris... you left all that beef au juis in the lid of the wok, i know its an extra thing to wash but using a plate/bowl to stage the beef in before adding back into the wok later is best practice. That way you dont waste that beef flavor. Great video btw.

[@majordomomedia]

What's a lid but a big bowl, really? All the jus went in! He scraped them into the pot in the director's cut 👀

[@brianmw8559]

​@@majordomomediaa big bowl doesn't have a screw in the middle of it that bits of sauce can get stuck in. In the video all the beef juice is stuck in the lid and doesn't get transferred to the wok.

[@chadkent7580]

Beefy Beef

[@63ah1275]

I'm whiter than white.