Delicious Beef and Onion Stir Fry | Chef Jean-Pierre

Your undieing passion of cooking is what will make this channel continue long after we are all gone. I love every one I see.

Chef Jean Pierre makes life more fun! Do you look forward to Mondays, and the joy, wisdom, and laughter, Chef Jean Pierre brings us?  Grateful. Thank you, Chef!

"I haven't killed someone yet" has to be one of the funniest things I've heard🤣10/10, I love your content, this was probably the highlight of my week!

Chef, I say this always, you can't make the videos too long! You and Jack have it down PERFECT, every time. Merci!

French onion stir fry, what great combo! Thanks Chef JP and Jack

Approaching 2 million subs. nobody deserves them more Chef. Keep up the good work. The best thing I think you taught me was Mise en Place. That makes the most difference in enjoying cooking.

What a great relieve to see Chef’s smiling face in our stressful times! Thank you so much for your art of cooking, for your cheerful words and laughter, for making everything easer. With love and appreciation, Yelena (Sunnyvale, CA, US)

Chef JP… I hope you don’t mind me suggesting that if viewers don’t have super sharp knives or great knife skills, it can help to put the beef in the freezer for approx 20 mins if you need to get thin slices…I find it really helps, aside from that, you’re awesome as always and really brighten my day❤️

I watch all the terrible things that are going on right now and when I need to calm down I come back here, thank you for being a true human being.

The Food just gets better and better.. God bless you, Chef…

I look forward to chefs videos... Hes a great chef... and someday Im gonna make some of his dishes when I get off the road truck driver

Chef Jean-Pierre and Jack are always the highlight of my week❤

Chef Jean is my favorite chef in the world, no nonsense good food and just a great guy.

I make stir fry all the time but it never occurred to me to make it without all the Asian sauces & seasonings I keep on hand. Tamari is the first thing I grab when I marinate whatever meat I’m going to use. Dark soy sauce, oyster or fish sauce (which ever I have more of), then on to ginger & all the other spices I feel like tasting in the background. I love to play around with flavors. Next time I run out of Tamari (MON DIEU!), I shall try this recipe for sure! As always, you’re the BEST, thank you.

Can we all just take a moment to appreciate the skill involved in catching the beef strip with the knife?

Of course people of varies French backgrounds do stir fry. The Cajun version was my Dad's favorite dish to make from before I was born until he died. My mom asked me to to cook some after my father died and it was so pretty that I wish I could share a picture here. No wok, used a big cast iron frying pan. The protean was ether beef or thinly sliced sausage. Lots of onions cut the same as Chef showed. Just as much green onion fresh from the garden as regular onion, with the whites cut fine and the tops cut into nice inch long sections. Cajun belles, which combine the color and sweetness of bell peppers with a nice little kick of heat. Finish it with garlic and garden fresh parsley. Of course being Cajun we serve it over locally grown long grain rice.

OMG!!! I’m making this tonight!!! Love you chef!! Thank you for being so awesome!!

Hello Chef, I watched this videos this morning but forgot to write a comment. What I want to say is thank you from the bottom of my heart, it was special mentioning Canada. I have been following you ever since you started this channel. You are the best on YouTube. Regards to you and Jack

Almost to 2 million subscribers! Let's get the best Chef over the 2 million mark please make sure you are subscribed

In a few days we'll start vacation in our RV / motorhome. Destination: France! 😁I'm looking forward to try this dish and serve it with a traditional baguette! 😋And... No beef stock? Use red wine! 😜