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


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It’s SO hard to find a really delicious beef and broccoli in restaurants. That’s because simple dishes like this is actually tricky to make well, so you end up with a …

43 replies
  1. Pailin's Kitchen
    Pailin's Kitchen says:

    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!

    Reply
  2. Mad Hatter
    Mad Hatter says:

    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!

    Reply
  3. Jimmydao Dao
    Jimmydao Dao says:

    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.
    5555

    Reply
  4. Adam Berkson
    Adam Berkson says:

    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.

    Reply
  5. Alan von Au*****
    Alan von Au***** says:

    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.

    Reply

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