Sichuan Boiled Beef Recipe!

[@pamparker4047]

Excellent work. Thanks for sharing your recipe with us ❤❤❤❤❤❤

[@ilovenoodles7483]

This is the same thing Chinese restaurants name: water boiled beef. My favorite is water boil tripe. I've been looking for this recipe for a loonngg time!!!

[@eugenevisser2187]

This recipe looks absolutely delicious 😋😋😋😋😋😋 I’m definitely making this. 🙌🏿🙌🏿🙌🏿🙌🏿🙌🏿 Thank you for sharing! 🙏🏿🫶🏿👊🏿👊🏿👊🏿

[@HafizInamMakki]

Lot's Of Love From Makkah Saudi Arabia ⚘⚘⚘

[@aeroplane_jellie]

I really love your channel Jeremy! My Wok game is second to none now! Impressing girls when they come over and it’s honestly amazing! Trying new fast and easy to cook recipes is what I’m about and thankyou! I hope you are staying safe in these tough times! Much love x

[@George-zx5dk]

Have you tried slowly brushing a cooked steak with garlic/rosemary butter right in front of the girls then spanking it. Doesn’t work trust me :/

[@hmingteymeger]

Sichuan boiled beef is my favorite food of all time, I think it's the best food in the world ❤❤ Thanks for sharing the video

[@180672148]

The wok clock on Sunday brunch BRILLIANT

[@DGDfan13]

Thanks for all the recipes, techniques, and tips! Happy Holidays!

[@nourmohammed6521]

Merry Christmas to all of school of wok team

[@jaimemedina3351]

such a great teacher! his enthusiasm is contagious and his joy of cooking makes watching these videos such a pleasure! Planning New Year's dinner accordingly! Following up after I made this and it is absolutely spectacular! We used a very good quality rib eye and it was so tender; extended the quantities for two, had to search around for Doubanjiang but it was so worth it. I have to say it did turn out restaurant-quality. My new year's resolution is to have more ma la flavor in my life :)

[@hezekiahturner5939]

you probably dont care but does any of you know a trick to get back into an instagram account? I somehow forgot the login password. I love any assistance you can give me

[@SanjhaKitchenWithFarah]

Look so yummy and delicious. Thanks for sharing the recipe.

[@GlobetrotterZ8]

I moved away from Lausanne many years ago and there’s a brilliant restaurant there (Chez Xu) that makes this dish. It became my all time favorite thing to eat, but sadly I haven’t been able to return for years now. Thanks to your brilliant recipe and instructions I’ve just made this tonight and it tastes exactly the way I remembered it to be! Thank you so so so sooooo much, now I don’t have to be nostalgic/long for a visit to Chez Xu, I can just make it at home, anytime I want!

[@SchoolofWok]

I love reading comments like this, glad we could help! Thanks for sharing! - Lee

[@DominicPannell]

Very merry Christmas, Jeremy and to the other chefs who have been appearing on this channel, you're great... they're refreshing, you are all very educational!

[@Terrorpixels]

Absolute boss dish. One of my favourites. Numb numb.🔥🔥✌️

[@LKJRV]

Love it... I would go for it..

[@no_chefs_here3194]

this is my favorite Sichuan food ! ! 這是我最喜歡的四川餐

[@johnwickey5802]

One of my favorite things about your videos is that the recipe looks so good that I'm forced to go to the Asian market and try new ingredients. The peppercorns, dried chilies, and soy paste were absolutely essential and so good. I had some leftover duck in the freezer (needed using) which held up to the spice beautifully. Also, the bean sprouts looked so lonely in the bowl I added some soaked mung bean noodles. Ended up more like some kind of pho but boy was it tasty! Thanks.

[@SchoolofWok]

Glad we can inspire people to try new things! Sounds delicious! - Lee

[@pumbar]

Now that looks delicious! Merry Christmas, sir!

[@dmitriypolushin5577]

I absolutely love this guy :)

[@aaronwhite1786]

There's a restaurant near my house that makes this dish, and it's absolutely one of the best things I've ever had.

[@Tuzomenso]

I will be cooking this anytime soon! I just wanted to thank you and wish you happy holidays! You have made an impact in my life ever since I found your channel :)

[@miramaxima1982]

Love a hot bowl of shui zhu niu rou in the winter ❤️

[@noproblematall]

This looks amazing. I'm still trying to get the hang of sichuan peppercorns. The first lot I bought were low quality, full of hard berries that needed picking out, and didn't give much fizzing flavour at all. The second lot were much purer but super strong - I used too much and they made us feel like we'd had an unfortunate trip to the dentist. A tricky ingredient!

[@MrJimodoom]

Looks incredible.. and very spicy!

[@Nishiskitchenrecipe]

Fantastic

[@TheGamingCathedral]

This looks so good I'm kinda wondering why anyone would ever eat anything else.

[@RemoraTrading]

Merry Christmas to you! I used to go to a really great restaurant in New York and on the menu was "Beef and snow cabbage boiled", not a very expensive dish and was absolutely out of this world in flavor! I have asked all of who might be able to answer what or how the dish was made?, no one had any idea. While I haven't made this dish yet I can see already that this one is as close in looks to what I've been hunting for years to find. Thank you very much!

[@inesdelahoya2045]

Mr. Jeremy, this dish is so out-there and so delicious! I had it in Los Angeles with my friends, and we soaked our white steamed rice in its broth/soup/sauce. Four of us polished a whole bowl like yours.

[@MarkiusFox]

You say it's similar to the Juniper, and now I want to see a Gin that is made with that berry included. I think that would be very interesting.

[@chromberries7329]

It numbs your mouth, do you think they still could be used?

[@sellingtowinselling3876]

Looks great j cheers

[@swintsdeco6109]

I'm gonna make this soon!

[@Sarah-fw9cg]

Looks lovely, but I know I can't cope with all that heat lol. Have a lovely Christmas and a happy new year x

[@jcarlosdozal]

Do you eat the entire broth or leave it? Wasn't sure what to do since it was very fatty, although still delicious

[@colleenmayes9248]

Man does that look good!

[@okidokiyowyow356]

What kind of cooking oil are you using?

[@4evrbatman]

I am an Indian and hooked to Sichuan pepper. esp. La zi ji Sichuan pepper chicken btw santa is horrified by the meat cutting

[@alice215]

i wonder if i could do this slow with beef brisket?

[@SchoolofWok]

You should absolutely try it, that sounds amazing! - Lee

[@erikl7714]

would be awesome with a layer of noodles on the bottom.

[@sureshchode3902]

Does 1 minute is enough to get beef cooked ?

[@pekkalaitinen8769]

I WANT IT

[@SchoolofWok]

MAKE IT! - Chris

[@magnusgold4284]

Would like you to do episode in Chinese if possible.

[@CrispinCourtenay]

This looks really nice - but I am curious why chicken stock vs. beef stock?

[@chromberries7329]

More traditional. Sichuan food typically uses a chicken/pork/fish type stock.

[@Matt463634]

@9:29 Are you not in a low emissions zone area of London? 😄

[@aaohknsn]

If I learned anything from Unka Roga: haiyaaa, spring onion is not for sizzling in wok, is garnish. Overall looks delicious but ultra spicy

[@JobbleJobbo]

I think this guy is a way better cook than Unka Roga...

[@briannelson3830]

He is more of a comedian/ccp shill.

[@taynal4019]

If i was on death row this would be my choice of last meal

[@simonetartocchi6968]

No MSG?!! I'm calling Uncle Roger on you man! 😂😂😂

[@nabiladam4000]

You da man!!

[@no_one3249]

ah I love spicy foods

[@KingtidaX]

I don´t think I will live till Christmas if i eat/drink half a litre of oil. looks very good nonetheless.

[@gregg48]

Did I miss the conduction wok fob dismantling? Or is this just a location change away from the studio?

[@_Bosley]

Jumpers are worn by babies in North America.... That's a sweater ;P Merry New Year!!!!!!!

[@TheSurfingAlien]

In British English it is called a jumper: dictionary.cambridge.org/dictionary/english/jumper Happy Christmas!!!

[@rojergrison3752]

Could you do a basic pantry item list , Love mixing asian flavors with traditional but spending money on spices and sauces you might only use once in a while is wasteful . ( addicted to gochujang already)

[@overseastom]

Soy sauces (light and dark), shaoxing rice wine, Chinese black vinegar, sesame oil, Chinese 5-spice, Doubanjiang aka chili bean paste, sichuan peppercorns, dried chilies, dried mushrooms, Douchi aka fermented black soybeans, and rice all keep well and last ages (though put the doubanjiang in the fridge once opened), and form the basis for sooo many dishes, which you can spruce up accordingly with different veg and spices as needed. Definitely have sugar and cornstarch/cornflour on hand too, and you're good to go.

[@farqilion8747]

@@overseastom About that black vinegar, is it majorly different from simple rice vinegar? Or maybe I can substitute it with something else, just can't find it anywhere in my town :(

[@briannelson3830]

@@farqilion8747 it’s extremely different

[@farqilion8747]

@@briannelson3830 Yeah, already found that out. Luckily, I've managed to find the black one

[@briannelson3830]

@@farqilion8747 good there are actually several types of black vinegars and even red ones but I am not actually sure what’s the difference of the red ones because I know it’s red dye in it I have tried the red ones with certain dumplings from certain lady’s

[@sx8472]

Geez, so much oil. Is like more than 2 cups of oil in this soup, yikes!!!

[@Loke2112]

This would eat a hole right through me.

[@txterbug]

Bro isn’t even cutting against the grain

[@nyagii111]

you're just drinking lots of cooked oil definitely not healthy

[@JulesMoyaert_photo]

A lot of oil!!!

[@sbIvanov]

Man I love your food, but I am so white, I need milk just to watch the video :D