The Best Beef & Broccoli Recipe เนื้อผัดบรอคโคลี่ – Hot Thai Kitchen!

The Best Beef & Broccoli Recipe เนื้อผัดบรอคโคลี่ – Hot Thai Kitchen!

(upbeat guitar music) Sawaddee Ka. – Welcome to Hot Thai Kitchen. Today, I am making a beef
and broccoli stir-fry, which you might hear that and go, “Wait a minute, isn’t
that like a Chinese dish?” And the truth is, there
are many, many overlaps between Thai and Chinese cuisine, and this is definitely a dish Thai people make at home often. In Thai, we call it Neua Pad Broccoli. So neua is beef, pad means to stir-fry, and broccoli means broccoli. So it’s a very simple dish,
but because it’s simple, it’s actually quite tricky
to make it really well. So I wanted to share with you today my tips and my tricks to make this super simple dish super delicious. So let’s get started. So the choice of beef is very important. You wanna go with
something tender for this. I’ve got here some ribeye,
good-quality ribeye. It is expensive, so if you
wanna go with something a little cheaper, you can go
with sirloin tip or flank. I’ve tried both of
those, and it works well, but you’ve got to make sure
you don’t overcook those, ’cause they become tough if overcooked. With a ribeye, it’s a
little more forgiving, even if it’s a little too
long in the pan, you know? Now, what I do with my steak is I cut the steak into chunks,
then I flip it sideways, and then I slice my pieces, because that is going against the grain. It ensures you’ve got the
shortest muscle fiber. It’ll be the most tender. The grains are gonna run differently on every piece of steak, so make sure, just pay attention, take a look, and make sure
you’re cutting it short. Okay, marinade. Super simple marinade, well, not really, I’ve got like five things, but I’ve got some oyster
sauce going in here. I’ve also got some soy sauce going in. Some white pepper for
a little subtle heat. This is not a spicy dish,
there’s no chilis in it, so a little pepper-iness always helps. I’m going to add one egg white, and this is very common in Asian cuisine, to marinade meat with egg white. What the egg white does
is it sort of creates a bit of a shield and
keeps the meat juicy, it gives a nice texture, a nice mouthfeel, but not the egg white alone, you also wanna add some cornstarch. There you go. And the cornstarch and
the egg white together, that combination is called velveting. It’s gonna be your
shield against dry meat. And that’s it! That is all there is to the beef marinade, so I always wanna do this first before I start prepping other things, so that it has time to sit
and absorb all that marinade. The broccoli. The only tip I have for you is the way you cut the broccoli. So as you see, I’ve got here broccoli where I’ve cut it along
its natural separations, but now I wanna make sure I actually cut it down this way, okay? What I’m looking for is a flat surface, and that’s the surface area that’s gonna get seared and charred, create some browning, that’s
how we develop flavor. You know how roasted broccoli is better than steamed broccoli? Yeah, this is exactly
what we’re trying to do. These are still a little big. I also find, too, that a lot of times when people make broccoli stir-fry, the florets are huge, right? Like, it’s a bite-size thing. You wanna make sure you cut it down so you can have a piece of broccoli and a piece of beef without
overstuffing your mouth or without having to, like, cut it with a knife and a fork, right? So the sauce, as per usual, I’m gonna mix everything ahead of time, so we’re not running around trying to get five things while
the wok is going, okay? So I’ve got some oyster sauce here, that’s our main seasoning. To this, I’m gonna add
some Golden Mountain Sauce, which you can just use soy sauce instead, I’m just adding Golden Mountain
’cause it’s my preference, and if you ever wonder
about my different sauces, I do have a video about that. I’ll put the link right up here and also in the description below. Now, fish sauce, of course. Hey, it’s me you’re talking about. I’m also gonna add some water to thin it out a little bit because I wanna add some sugar, and the sugar will just have
an easier time dissolving, and you don’t want this
to be a sweet stir-fry, but the sugar will help
balance out the saltiness. Some black pepper. Woo! Black pepper and beef always
go well together, right? I am going to actually add
my garlic in the sauce here, and I’ve chopped it pretty fine, finer than I normally do for my stir-fry, and that is because I’m actually not gonna have time to saute the
garlic in the oil in the wok, ’cause I’m gonna spend
time searing the beef, and once the beef is seared, you gotta move quickly, you
don’t wanna overcook it, so I find that making sure
you finely chop your garlic and putting it in the sauce, that just works out better, okay? And that’s it! Time to cook. All right. I’m gonna start out by
searing the broccoli. Now, you can do this in your wok, but if you’ve got a rounded-bottom wok, I recommend doing it in
a flat skillet instead, just so you can, you know, maximize the surface
area of your broccoli. I’ll probably have to do
mine in a couple of batches. So you wanna get this
oil really, really hot, which is not a problem with
this inferno of a burner. (broccoli sizzling) There you go. And you just put one down, give it a test, and if it starts to sizzle like that, then it’s ready to go. And you wanna flip the broccoli so that your cut surface
is facing the oil, the pan. And if you’ve got a nice sear
on one side, like that guy, you just wanna, I just like to give the whole thing a flip, and it’s faster. Woo, look at that, all
that browning, it’s flavor! And then I try to reposition them so that the brown side is up this time. That’s it, I do not wanna overcook that. I’m just turning that off. Oh, yes. So at this point, they’re
just partially cooked. They still need some time
in the wok with the sauce, so you don’t want this
to be mushy at the end. Okay? All right, I got a second batch to do. Okay, now we’re gonna finish everything, starting with the beef. So it’s the same wok, obviously, and I’m just gonna add more oil. Make sure you’ve got
enough to coat the bottom. Okay. Again, another key to
making this dish really good is making sure you’ve got
a good sear on the beef, good sear on the broccoli, then you’re maximizing your flavor. And I’m just gonna do it all in one batch. Spread everything out, give it some time. And you don’t have to get absolutely every single piece charred, or you’re just gonna be here so long. Just most of it, you know, get some browning on some of them. I’m gonna give the whole thing a toss. Woo! See? Very nice. Now, I’m not gonna sit here
and let the other side sear, ’cause it’s gonna overcook
by the time that happens. We’re gonna, we gotta move fast. So the broccoli goes in. And the sauce. Woo! And now, just give it a toss until the beef is cooked. If it looks a little dry, you
can add a splash of water. And once all the beef looks done, you’re good to go, turn it off, and get your rice ready. So hungry. So hungry! Look at all this nice
charring on the broccoli and on the beef, see, like,
it’s the little things, you guys, it’s the little
things that make this delicious. And then there’s sauce
pooling at the bottom. I wanna make sure I get some of that. (upbeat music) Ah, just simple home cooking aroma. (upbeat music) Mm. Mm. (groaning in pleasure) Ah, this is so delicious, and I swear it’s not because
I’m starving right now. This is so good. The amount of flavor that comes out of just two simple
ingredients is incredible, and it’s in all the details. It’s making sure the broccoli
is still crunchy at the end, it’s making sure it’s charred, that the beef and the broccoli, you know, we’ve all had the flavor
of oven-roasted broccoli and it’s charred around the edges. We know that that has
transformed this vegetable to something so, so delicious. So I hope you give this a try. The recipe, as always, will
be on When you make it, send
me a photo on Facebook, Twitter, or Instagram, and if you haven’t subscribed to the show,
time to do it right now. And make sure you click
the little bell icon to make sure you get notification for when I post a new episode. And if you love the show,
you wanna support us, check us out on Patreon up
at the link right below, and I will see you next time for your next delicious Thai meal. And by that time, and if
you’re too anal about it, is it okay to say anal? (laughing) You don’t have to be a butt about it. (man laughing)

100 thoughts on “The Best Beef & Broccoli Recipe เนื้อผัดบรอคโคลี่ – Hot Thai Kitchen!”

  1. if you have a cheap cut just put a little baking soda and mix it with the beef, then leave it for 10-20 mins. The baking soda will tenderize the meat.

  2. I made this for dinner tonight and it was delicious! I'm glad I made a large portion so I can pack it for lunch this week. Thank you for sharing!

  3. I'm a Malaysian and we do have our own version of beef and broccoli, slightly the same like this and ee like to put a lot of black pepper too. My goodness. You are right. This dish is seriously yummy especially when eaten with hot rice. Mamma mia!

  4. Just made this at home with venison (deer) instead of beef. This is the best broccoli beef/venison I've ever made. Thank you Pailin for sharing on youtube.

  5. Hey Pai is that culantro growing on the side of your sink? I sure hope so, you told me you didn't garden? Good to see you coming out of your shell LOL. The owner of my favorite local Thai restaurant grows a lot of her herbs outside the restaurant and you can taste the difference. I know Vancouver is in a whole different world in terms of gardening, get more pots growing.
    Cheers, Will

  6. My Scottish husband favourite stir fry !
    He always orders this at Bakmi GM anytime ww go back to my hometown Jakarta, Indonesia ☺
    Thanks for sharing Pai, now I can try to cook for him and hope he likes it, lol
    Love from London, xxx

  7. I made this thai beef and broccoli for dinner tonight, and it was sooo good. Thank you for sharing this delicious easy to make recipe, Pai. 🙂 I'm a big fan of urs. Looking forward to your new videos. ❤️

  8. I followed the recipe but I used beef round it wasn't dry but it was super tough I don't really understand what you mean by cut against the grain.. can you explain next time in a future video for some of us amateur Cooks?

  9. Wow, I so admire how pristine your wok looks. It looks like it has a mirror finish. Nice job! Great, simple recipes such as these can be profound.

  10. Hey Pai, yes the char is so important but as well with the beef and broccoli I think you need a thickened sauce. Also, I think you should have a whole episode on the magic of veleting your meat before cooking.thanks for the video.

  11. I tried this last night … Took it for lunch ate for Breakfast 🙂
    great vid!!! Now Subscribed looking forward for more cuisines PS "love the beef and egg white trick"

  12. Once again Pai you have wowed me. You’d think beef and broccoli was just stir frying some protein and veggie and throwing in soy sauce and sugar but your attention to detail really makes a difference. That’s why I love your recipes and videos!

  13. I always love the taste testing part. This seems weird, but I love watching you eat! It makes me want to eat…Thanks, Pai for these dishes. You are my go-to "cookbook" for my go-to meals.

  14. Hi Pai,

    Is it normal to get bits of cooked egg white when you put the put the meat into the hot pan? I always get a thin, flat piece of egg at the bottom of the pan from the marinade.

  15. It IS extremly delucious! I took a Mix of italian broccoli and coliflower, because that was what I had at home. The meat was super tender.

  16. "Beef and broccoli" is one of my favorite dishes and this video really helped me a lot. I have seen about a dozen cooking videos about preparing this dish but, this is the best one that I have seen. Thanks very much. No more P.F. Chang frozen "Beef & Broccoli" dinners for me.

  17. Why not combine all marinade ingredients before adding it to the beef and risk it not covering the beef properly?

  18. This recipe is so good, it makes grown men cry and cures depression, and if served to the right people it would create world peace. It's truly truly truly amazing. Food like this is part of the meaning of life. I wish I had better words to describe it. Wow. Thank you so much for this.

  19. i like your recipies i cook your ribs and me and my kids love it yummy taste good keep up the good work

  20. Love this combo and these are my two favourite chef's.
    Here's the other variation –

  21. Hi Pailin, you are amazing, I use your recipes a lot. You are so articulate and inspiring. I share your website to friends a lot. Good job.

  22. Made this yesterday using a chunk of brisket…..WOW!!!!
    I added roasted Thai chili flakes to the sauce because I like it HOT!!!!
    Great recipe Pai 🙂

  23. Soo delicious! Crunchy charred broccoli and Thai sauced beef with intense garlic. Absolutely addictive! I used flat iron steak and sliced it super thin. Only thing I missed was some heat. I’ll add some chilis in the next batch.

  24. You nailed it. This is proper way of doing it. For better broccoli caramelisation, I throw the broccoli stem on a baking dish and put them under the grill until brown. I also use mirin instead of water for more complex flavor. Thanks for sharing

  25. I made this tonight and it’s delicious, but I doubled it and don’t think 2 egg whites was a good move. Any tips when doubling your recipes and the sauces?

  26. only after about 20 videos, I have get your cookbook, Amazon this Sat.  I love how you blend Cantonese recipes with Thai.  Your presentations are very easy to follow and understand.

  27. I don't like broccoli but I do like Chinese broccoli and it was delicious.I also include onions in every stir fry I make / create.

  28. Wow! Made this last night and got no complaints from the family units! Turned out great just as you said, thank you!

  29. It looks so good! I still need to try to get those sauces from the nearby grocery store. I will go try this recipe once ready. thanks for sharing.

  30. Hi, one tip…cause i remade it. Use a grill pan for the brocolli. It works so good and the brown lines on the green look wonderful, greetz

  31. Your food is so sweet like you..cute & so funny. I love your recipe.. Thanks for sharing us.. God bless u always !!!

  32. Pailin is the kind of person you can talk to everyday without getting bored. She has nice communicating skills and bright smile.

  33. I’d notice u love adding fish sauce, isn’t it too salty,when u already have oysters sauce then adding soy sauce again and it’s double,then fish sauce and it’s triple salty sauce.

  34. I love your recipes! For this particular dish, I would add a small amount of corn starch slurry at the end to give the ingredients an eye-pleasing sheen.

    Many western chefs use only the usual salt and ground pepper for basic seasoning, and the flavor profile of their dishes comes out somewhat "one-dimensional". I always add a small amount of sugar, like you do, to balance out the flavor — and no one knows that it's even there. That's is a great culinary trick. By the way, I live in the greater Seattle area, not too far from you.

  35. I made this with tofu instead of beef and ginger instead of garlic and it turned out great. I cut the tofu in bite size pieces and fried until golden brown before charing the broccoli. I just substituted julienned fresh ginger for garlic in the sauce. I also added some sliced regular onion when I added the sauce.

  36. HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  37. Khun Pai..Great channel and you have such great ideas.
    Thankyou so much for sharing these tricks.
    Oh, and I love the "WOooo" sound effects when you add ingredients to the heat..
    Im sure this little trick makes the food even more aroi.

  38. The biggest surprise was that broccoli means broccoli. I've had this dish many times in Thailand. It's simple but very delicious.

  39. I love how you explain things in great detail. Those "little things" really do matter, and I learn so much more when you do that. It's always a pleasure watching you cook these fantastic meals, and then cooking them myself! Keep up the great work!

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