Ken Hom's beef stir fry | Ken Kom recipe

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Learn from the best as Ken Hom masters this simple yet delicious beef stir fry recipe using his favourite high-quality wok. Discover Ken's best cooking tricks for this smoky grill-flavored dish, including tips on chopping using a cleaver, how to keep vegetables nutritious and advice on cutting down on oil use when wok cooking.
Ingredients:
Lean beef
Bell pepper
Garlic
White onion
Corn flour
Pure sesame oil
Rice wine
Light soy sauce - Lee Kum Kee: uk.lkk.com/products/premium-l...
Cooking oil - vegetable or ground nut oil
Vegetarian stock
Spring onions
Black bean garlic sauce - Lee Kum Kee: uk.lkk.com/products/black-bea...
Oyster sauce - Lee Kum Kee: uk.lkk.com/products/premium-o...
Chilli bean sauce - uk.lkk.com/products/chilli-be...
Tools used:
Ken's favourite wok - stainless steel induction-safe wok: kenhomwoks.co.uk/products/exc...
Cleaver: kenhomwoks.co.uk/products/ken...
Chop sticks: kenhomwoks.co.uk/products/ken...
Stainless-steel strainer: kenhomwoks.co.uk/products/ken...
Wire skimmer: kenhomwoks.co.uk/products/ken...
Ken Hom is devoted to using high-quality pans to maximize the potential of any dish. Shop now: kenhomwoks.co.uk
Connect on socials:
Facebook: / chefkenhom

Опубликовано:

31 янв 2024

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Комментарии : 134

@Howaayman 3 месяца назад

Brilliant teacher who has been away from UK TV for far too long. Delighted to find your channel on RU-vid and an immediate subscriber. Hopefully this channel will have a large number of subscribers. Thank you so much for sharing.

@KenHomWoks 3 месяца назад

Thank you! Please spread the word to all your friends!

@derrickheidweiller9580 Месяц назад

Ken Hom and Jeacques Pépin were and still are the teachers and inspiration for profesional and home cooks. Icons of the kitchen❤

@KenHomWoks 24 дня назад

Thank you & happy woking!

@rightmarker1 3 месяца назад

Dear Ken - I’ve followed you for many many years. Thank you so much for being a great teacher.

@KenHomWoks 3 месяца назад

Thank you!

@chalkiememe4183 3 месяца назад

I’ve missed your shows on tv so much. I love the way you talk to the camera and tell stories as if we are right there with you. Thank you so much for all your fabulous educational videos and tv shows over the years teaching everyone the joy of Chinese food.

@KenHomWoks 2 месяца назад

Thank you!

@usaneebeilles9510 3 месяца назад

I came across your channel today, how fortunate. It might have taken me years since this has been aired, but it's never too late to learn something good for life, useful/helpful. Thank you for sharing your knowledge. I'm appreciated. Regards from South of France.

@KenHomWoks 3 месяца назад

Merci beaucoup!

@sashapust5109 3 месяца назад

Beautifully explained, thank you, Master Hom!

@KenHomWoks Месяц назад

Thank you!

@TheBonanzaofMme.B. 3 месяца назад

It is so good to see you back Ken Hom! You are the top! Thank you for the video!

@KenHomWoks Месяц назад

Thank you!

@watthaile2053 8 дней назад

Second time watching you. Very enjoyable. Thank You.

@dawnlightening 3 месяца назад

One of the great teachers of Chinese cookery in the UK. I have fond memories of eating in your Imperial City (Royal Exchange) restaurant in London in the early 2010's Ken. Great to see you on RU-vid! Do please make videos on your red-cooked pork belly (which was a star in Imperial City), and paper-wrapped prawn dim sum. EDIT: Please also name the brands of your cleaver & its sharpner.

@KenHomWoks 2 месяца назад

Thank you for your suggestions! The Ken Hom cleaver (link below) and the any sharp sharpener. kenhomwoks.co.uk/products/ken-hom-18cm-cleaver?_pos=1&_sid=50b22eac9&_ss=r

@judithgould4363 3 месяца назад

Thank you I really appreciate your precise and simple explanations

@KenHomWoks 3 месяца назад

Thank you!

@DorisPowell-kx9te Месяц назад

Such good tips. Thank you.

@KenHomWoks 24 дня назад

Thank you & happy woking!

@machawlay2002 3 месяца назад

I am inspired to cook after watching your videos!!

@KenHomWoks 2 месяца назад

Thank you!

@whall6101 2 месяца назад

Wonderful! So many good practical hints for successful cooking.

@priya1719 3 месяца назад

You are a true 'Legend ' . So excited for this channel . Pl post some more chicken recipes - Kung bao chicken and your mums simple black bean chicken . The black bean chicken was your first recipe I saw on you tube in your younger days . . Really looking forward to see some of your amazing Thai recipes . No better teacher than you .

@KenHomWoks 2 месяца назад

Thank you! Many recipes available on ckbk.com

@venicawood3894 3 месяца назад

I bought your cleaver. It's wonderful! Thank you.

@KenHomWoks Месяц назад

Thank you!

@einundsiebenziger5488 Месяц назад

Love the calm and relaxed narration. The cleaver does not look particularly sharp though given how it struggles with the stem of the pepper and how much pushing is necessary to cut the onion.

@KenHomWoks 24 дня назад

It is very sharp, but I slow down to show how to use it for the camera. Thank you & happy woking!

@watthaile2053 8 дней назад

You should show respect, and not talk down to master. He knows what he's doing.

@lw6323 2 месяца назад

Ordered some of that black bean garlic sauce and woweee! That is some good stuff! Don’t need much of it. I also never knew to add my sauce to the veggies at the end. I’ve been cooking most of my sauces away by adding at the beginning. You are a great teacher sir!

@KenHomWoks Месяц назад

Thank you!

@khodayehrangekaman315 3 месяца назад

Hello Mr Chef 🙏 Finaly I found a chef 👌 teaching for real not 😮 tic tac toe . You are real Thank you for shareing your knowledge ❤❤ 🙋

@KenHomWoks Месяц назад

Thank you!

@deltaframes-os4km Месяц назад

Cool. Calm. Collective. Top Bloke 😊😊😊

@angieclarke1515 3 месяца назад

Wow I’m so glad that a came across your videos. I’ve been a fan for over 30 years, you are amazing and I love what you teach. Thank you for being you ❤️❤️

@KenHomWoks 3 месяца назад

Your comments are very touching. Thank you!

@andrewbrearley8374 2 месяца назад

Another lovely video, Ken has been making my mouth water for many years.. I still make his creamy corn and crab soup from his "Hot wok" book i bought back in the 90's.

@KenHomWoks Месяц назад

Thank you!

@mjaricacat 2 месяца назад

I love eating while watching you cook🍴😺

@KenHomWoks Месяц назад

Thank you!

@johncavanagh5021 2 месяца назад

Thank you Ken, you are a very good teacher

@KenHomWoks Месяц назад

Thank you!

@vickieterry888 3 месяца назад

I enjoyed watching your video. I've got to get me a cleaver for sure.

@KenHomWoks 3 месяца назад

And keep it sharp!

@PompeyGirl747 Месяц назад

I've just got all my ingredients and I'm cooking this tonight mmmmmm thank you I love you 😍

@gilliandidierserre4190 3 месяца назад

Easy and delicious as always❤

@steppings5645 2 месяца назад

Wonderful relaxed calm demonstration from the Master.

@KenHomWoks Месяц назад

Thank you!

@diegosalasbolanos 3 месяца назад

Great video! :)

@KenHomWoks Месяц назад

Thank you!

@ethelmary6676 3 месяца назад

Vow.so different, informative and very well explained.thank you chef.God bless.❤

@KenHomWoks 2 месяца назад

Thank you!

@hellegilbert3000 3 месяца назад

Delicious and easy dish. Thank you for sharing.

@KenHomWoks Месяц назад

Thank you!

@user-dj1rk4sv5l 3 месяца назад

I shall be making this dish tonight and add it to my recipe collection. I have the same cleaver the Mr. Hom is using which I recently bought and has his name on it, a very good cleaver and so easy to use and I particularly like the handle, my other Chinese cleaver is an all metal one but I find this one much better to hold. It is also important to keep the cutting edge nice and sharp.

@KenHomWoks 2 месяца назад

Sounds like a great cook!

@user-dj1rk4sv5l 2 месяца назад

I am honoured by you comment Mr. Hom Last night I made your version of Orange beef and it was very tasty and I enjoyed every mouthful although I searched and bought online some dried Chen Pi orange peel and used some orange zest too. This one has 3 stars in my Chinese recipe collection.@@KenHomWoks

@KenHomWoks Месяц назад

Well put! Happy chopping!

@SitiFatimah-zh6ok 3 месяца назад

👍 (Malaysia) good

@markopalikko6986 3 месяца назад

Excellent video, Sir! Thank you.

@KenHomWoks Месяц назад

Thank you!

@peteobrien5331 2 месяца назад

The best Ken Hom

@KenHomWoks Месяц назад

Thank you!

@128cherylmarie Месяц назад

Good Recipe😎

@KenHomWoks 24 дня назад

Thank you & happy woking!

@asynchronicity 3 месяца назад

Great teacher.❤

@KenHomWoks Месяц назад

Thank you!

@desgoulding7154 3 месяца назад

Mate, your video is making me SO VERY HUNGRY so delicious 🤤 😊 😮

@KenHomWoks 3 месяца назад

Get your wok out!

@jow.6605 3 месяца назад

What about adding some ginger to the garlic and onion?

@KenHomWoks Месяц назад

Why not?

@user-ex9jo3xh1z 3 месяца назад

Wonderful cooking with tips thank u chef something to learn

@KenHomWoks Месяц назад

Thank you!

@andylee9977 3 месяца назад

subscribed was good to see the Tucson Cantonese Master made it on YT made a lot of your recipes

@KenHomWoks 3 месяца назад

Thank you! Continue good cooking!

@peterdoe2617 24 дня назад

A little story and a question. Story goes like this: a chef once told me that, when he was still in training to become a chef, his boss always some onions, frying in the kitchen. So the aroma would spread out into the restaurant: "It'll make the people more hungry!" (Btw: that is the reason, you'll find a bakery at the entrance of many supermarkets (at least here in Germany): the smell of fresh bread will make people more hungry.) Now comes my question to the master: I've recognized that sometimes, when onions are stir fried (without the steaming, showed here) and only roughly chopped, the edges where of a brownish colour that wasn't the result of burning them. I experimented. And now I'm marinating my cut onions in light soy sauce. It also takes away a bit of the harsh taste of fresh onions and comes out the way I saw it. Does anyone else use this technique, too?

@KenHomWoks 18 дней назад

I think that each chef or cook improves it in their own way which is why cooking is so personal. Whatever works and why not? Thank you very much & keep your wok hot!

@ianmedlicott9961 2 месяца назад

You are a Legand. Fantastic Meals. Ian Medlicott from Melbourne Australia. Yummy.❤👌

@KenHomWoks Месяц назад

Thank you!

@einundsiebenziger5488 Месяц назад

... a legend*

@ianmedlicott9961 Месяц назад

@@einundsiebenziger5488 yes i did see the spelling 👌👍

@doomtho42 2 месяца назад

I know that switching to a cleaver would ultimately make my life so much easier, but I’m so accustomed to using my chef knife for everything - I’m afraid to change! 😂

@KenHomWoks Месяц назад

No problem, but there is no substitute for a good wok!

@carlosquintero8279 3 месяца назад

Yum yum I love it gave you a thumbs up subscribed to your lovely channel thank you for sharing blessings

@KenHomWoks Месяц назад

Thank you!

@KenHomWoks Месяц назад

Thank you!

@CookingathomewithAlis 3 месяца назад

I love your cooking Ken. It always looks delicious. I am starting a cooking channel myself. I hope I do well.

@KenHomWoks 3 месяца назад

Good luck & happy cooking!

@blancabulgrin5560 3 месяца назад

Hi! Mr. Ken tomorrow my son gets my groceries and i will make it. I always do it wrong n to much oil n burns.after watcing you i know i can do it thank you !!!

@KenHomWoks 3 месяца назад

Thank you!

@peteluetz2586 2 месяца назад

Would you recommend using peanut oil or avocado oil since they both have higher temperature characteristics?

@colinmills3175 3 месяца назад

Thanks Ken and respect ❤ Q? Do you think I can get breath of the wok heat with my domestic gas hob? Love it Colin 🇬🇧

@KenHomWoks Месяц назад

Yes, just make sure your wok is really hot!

@nanamagagula3914 2 месяца назад

❤❤❤

@singhdrkaramjeet2232 3 месяца назад

I just came to know but i cant get the sauces i m in a remote town in Malaysia too sick to travel anyway u are great the best chef

@01doha 3 месяца назад

I have searched and searched for you sweet n sour pork recipe from years ago - it was such an easy one. Do you still have it?

@KenHomWoks 3 месяца назад

Yes, you can find it in my BBC book: Complete Chinese Cookery or the recipe is on CKBK.COM

@01doha 3 месяца назад

Thankyou so much for your reply!

@aslamehsani3146 Месяц назад

Hi Mr. Hom, I would appreciate you, if you write me the name of Souse. It ist very difficult to find them in German Supermarkets. Good luck!

@KenHomWoks 24 дня назад

Lee Kum Kee is the best sauce brand and available in Germany. Thank you & happy woking!

@karensloman5787 3 месяца назад

You are so relaxed here. Show me when you are in a kitchen with 100 people

@flapdrol 3 месяца назад

That's too many people for one kitchen!

@yogitht 3 месяца назад

Great channel! Just out of curiosity, what did you do with that towel you wiped the cutting board with after cutting the beef?

@KenHomWoks 3 месяца назад

Thank you for your comment. The towel should go into the laundry bin. Good hygienic habits prevents bacteria from growing.

@johnryder8464 3 месяца назад

3.8m subscribers surely?

@arunseigell7361 3 месяца назад

Do U not use ginger in stir fried?

@KenHomWoks Месяц назад

Yes, I often use it with garlic

@patrickhin4301 3 месяца назад

lean beef? what cut is important otherwise it's going to be tough! need baking soda tenderise?

@KenHomWoks 3 месяца назад

Fillet because it is tender and the leanest cut

@patrickhin4301 3 месяца назад

Expensive too!@@KenHomWoks

@SuperJimbell 3 месяца назад

I'm shocked at the low subs to this channel

@WaineYam 3 месяца назад

man you got old :)

@NormanLor 12 дней назад

A GREAT RECIPE HOWEVER FOR ME FAT HAS FLAVOR AND I ALWAYS HAVE SOME ON MY BEEF.

@KenHomWoks 9 дней назад

I agree, especially if it is a roast. But you can use a slightly fatter cut than filet if you wish. Thanks for writing & happy stir-frying!

@Michael-vr6xz 2 месяца назад

garlic onion....no ginger??

@KenHomWoks Месяц назад

Yes, add ginger if you wish

@petricaangold5000 2 месяца назад

I wish that you would give the quantities, how much cornflour ?? How much wine?? When one is not sure it's quite annoying that you don't specify the quantities.

@aaronkeyes9747 2 месяца назад

You can see how much he uses. It’s not baking, you don’t need exact amounts.

@KenHomWoks Месяц назад

I wanted to show techniques rather than recipes. About 1 tablespoon of cornflour & 1 tablespoon of rice wine.

@santiniketa7883 23 дня назад

Beef will be too firm if not tenderised beforehand.

@KenHomWoks 18 дней назад

Not if it is a tender cut, but marinating helps give it more flavour.

@marylockwood4400 Месяц назад

Oyster sauce and black bean sauce has alot of sodium!

@einundsiebenziger5488 Месяц назад

Oyster sauce and blackbean sauce (two items) have* a* lot* of sodium - That's because they contain salt. Add them and no need to add extra salt.

@lynnnelson6689 3 месяца назад

Cross contamination using the same cleaver/board for meat and veggies. Disinfect them.

@eyeofthetiger6002 3 месяца назад

Except that you can consume raw beef....ever heard of steak tartare? Besides, he's using those vegs in a stir fry,not as a salad.

@lynnnelson6689 3 месяца назад

@@eyeofthetiger6002 Yes, but I wouldn't. I am not a canine.

@eyeofthetiger6002 3 месяца назад

@@lynnnelson6689 I wouldn't either but not because it's not safe if prepared in a good professional kitchen but I just don't like the texture of raw beef or lamb, the only two meats that you eat raw btw. However I love sushi. Your concerns about cross contamination doesn't apply here as the final dish is fully cooked thus killing off any bugs that may be bothering you!🤣

@KenHomWoks 3 месяца назад

I always rinse my cleaver between using it for meat and same with the cutting board. Chef habits!

@frankmlchaelglasscock6539 3 месяца назад

20 years ago or more you said the complete opposite

@stephendufort4154 3 месяца назад

DIDN'T YOU KNOW, that even if you used some healthy oil (?) once u make the oil smoke you now change the chemistry into unhealthy oil, namely transfer which is the worst oil or fat u can put in your body ?????

@KenHomWoks 3 месяца назад

All the more reason to put the food in immediately.