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: https://uk.lkk.com/products/premium-light-soy-sauce
Cooking oil – vegetable or ground nut oil
Vegetarian stock
Spring onions
Black bean garlic sauce – Lee Kum Kee: https://uk.lkk.com/products/black-bean-garlic-sauce
Oyster sauce – Lee Kum Kee: https://uk.lkk.com/products/premium-oyster-sauce
Chilli bean sauce – https://uk.lkk.com/products/chilli-bean-sauce
Tools used:
Ken’s favourite wok – stainless steel induction-safe wok: https://kenhomwoks.co.uk/products/excellence-32cm-ns-ss-2pce-wok-set
Cleaver: https://kenhomwoks.co.uk/products/ken-hom-18cm-cleaver?_pos=1&_psq=cleaver&_ss=e&_v=1.0
Chop sticks: https://kenhomwoks.co.uk/products/ken-hom-bamboo-chopstick-set-of-4?_pos=1&_sid=383a32277&_ss=r
Stainless-steel strainer: https://kenhomwoks.co.uk/products/ken-hom-wire-skimmer-19-5cm
Wire skimmer: https://kenhomwoks.co.uk/products/ken-hom-wire-skimmer-19-5cm?_pos=1&_sid=b3c74696d&_ss=r
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: https://www.facebook.com/ChefKenHom
31 Comments
What about adding some ginger to the garlic and onion?
Do U not use ginger in stir fried?
Vow.so different, informative and very well explained.thank you chef.God bless.❤
lean beef? what cut is important otherwise it's going to be tough! need baking soda tenderise?
Delicious and easy dish. Thank you for sharing.
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.
3.8m subscribers surely?
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 Youtube! 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.
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 .
Easy and delicious as always❤
Wonderful cooking with tips thank u chef something to learn
Thanks Ken and respect ❤
Q? Do you think I can get breath of the wok heat with my domestic gas hob?
Love it
Colin 🇬🇧
Excellent video, Sir! Thank you.
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.
Yum yum I love it gave you a thumbs up subscribed to your lovely channel thank you for sharing blessings
👍 (Malaysia) good
I love eating while watching you cook🍴😺
The best Ken Hom
Wonderful relaxed calm demonstration from the Master.
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.
You are a Legand. Fantastic Meals. Ian Medlicott from Melbourne Australia. Yummy.❤👌
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! 😂
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!
Ken, in that moment of mine I will look around for you. If I cannot find or see you, I will call your name. Until then, thank you in advance.
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.
Thank you Ken, you are a very good teacher
garlic onion….no ginger??
❤❤❤
Wonderful! So many good practical hints for successful cooking.
Would you recommend using peanut oil or avocado oil since they both have higher temperature characteristics?
I've just got all my ingredients and I'm cooking this tonight mmmmmm thank you I love you 😍