beef

How to Make Bulgogi with Jet Tila | Ready Jet Cook | Food Network

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Jet is sharing ALL his secrets to making Bulgogi 😍 (Like how to get those perfect paper-thin slices of beef!) #ReadyJetCook
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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Bulgogi (Korean BBQ Beef)
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 3 hr 20 min (includes marinating time)
Active: 20 min
Yield: 4 servings

Ingredients

1 1/2 pounds (675 grams) rib-eye beef, frozen until semi-firm
1/4 cup (60 milliliters) soy sauce
1 tablespoon (15 milliliters) sesame oil
1 tablespoon (15 milliliters) sesame seeds, toasted, plus more for garnish
3 garlic cloves, finely minced
3 tablespoons (45 grams) brown sugar
2 tablespoons gochujang
2 green onions, sliced (stems and all)
1/4 cup (45 milliliters) water
2 tablespoons vegetable or canola oil

Directions

Slice the semi-frozen beef into 1/8-inch-thick slices.

Put the soy sauce, sesame oil, sesame seeds, garlic, brown sugar, gochujang and green onions in a large bowl and mix together until the sugar is dissolved.

Add 1/4 cup water to the mixture, stir well and add the beef. Let it marinate for at least 3 hours or overnight. (Cover and refrigerate if marinating for longer than 2 hours.)

Heat a large skillet or grill until hot. Add the oil to the skillet (or brush your grill grates) and cook the beef until just cooked through, turning once.

Garnish with sesame seeds.

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How to Make Bulgogi (Korean BBQ Beef) | Ready Jet Cook | Food Network

How To Make Fool-Proof Beef Wellington

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Ready to impress your family and friends? While it does take some patience, our foolproof Beef Wellington is guaranteed be a showstopper with it’s tender melt-in-your-mouth interior and perfectly flaky latticed crust. Even if this is your first time making it, you’ll knock it out of the park!

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How To Make Beef Wellington

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When you think of Beef Wellington, oftentimes the first name that comes to mind is Gordon Ramsay. But first, what the heck is it? You essentially sear the beef before wrapping it in layers of duxelles, prosciutto, and pastry. In essence, you sear a beef tenderloin (basically a long filet mignon) before wrapping it in layers of duxelles (minced mushroom blend), prosciutto, and pastry. This dish that originated in England is known by many to be one of the most daunting recipes for any home cook…but I’m going to show you that it’s not that bad after all.

This was cooked to an internal temperature of 129 Fahrenheit, which is on the higher end of the “rare” spectrum. You can cook yours longer or shorter, but NO. This is not raw. If you’re interested in getting yourself some tenderloin, the link to The Wagyu Ship is as follows:

Ingredients:
1.5-pound beef tenderloin
2 tablespoons vegetable oil
salt and pepper to taste
2 sheets puff pastry
6 slices prosciutto
2 egg yolks + water (egg wash)
flaky salt to taste
finely chopped chives (garnish)

Duxelles:
1 pound assorted mushrooms
2 shallots
3-4 cloves garlic
2 tablespoons olive oil
3 tablespoons red wine
3 bay leaves
salt and pepper to taste

Crepe:
1 cup all-purpose flour
1 tbsp granulated sugar
2 eggs
pinch of salt

Mustard:
3 tbsp brown mustard seeds
3 tbsp yellow mustard seeds
1/3 cup white wine vinegar
1/3 cup white wine
1 tbsp minced shallot
salt and pepper to taste
pinch of allspice

Chicken Stock:
2 tbsp butter
6 sprigs thyme
1/2 cup chopped shallots
1/3 cup red wine
1.5 cups reduced chicken stock

You can watch our previous videos if you want.
01. WATER FROM A CACAO POD

02. OPENING A ROSE APPLE

03. ULTIMATE BEEF WELLINGTON

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How to make Jamie’s Lasagne | Jamie Oliver

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Jamie doesn’t claim this is the most authentic lasagne recipe, but he can bet you that you’ll absolutely love it. A winner ragu made with beef, pork and loads of veg is the absolute star of this recipe. Give it a go!

Our pasta recipes are waiting for you to try them!

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How To Make Taiwanese Beef Noodle Soup

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Richard Ho of Ho Foods in NYC makes Taiwanese beef noodle soup, a dish he’s so passionate about, he devoted his restaurant to it.

Richard’s adoration for this complex dish and a lack of Taiwanese restaurants in New York City inspired him to perfect this beef noodle soup recipe, which requires building flavors with ingredients like ginger, goji berries, ginseng, cinnamon, licorice, a variety of soy bean pastes, fuji apples, rock sugar, and more. This fragrant soup also features braised beef shank and crunchy pickled mustard greens.

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How to Make Quick Beef Pho with Jet Tila | Ready Jet Cook With Jet Tila | Food Network

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Traditional pho can take DAYS to make from scratch, but Jet’s version is ready in only hours (and totallllly doesn’t skimp on any flavor!).

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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Quick Beef Pho
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 1 hr
Active: 20 min
Yield: Makes 2 large or 4 small bowls

Ingredients

Pho Stock:
2 tablespoons (30 g) beef bouillon or base
1 tablespoon (15 g) Vietnamese fish sauce
1 tablespoon (15 g) white sugar
One (2″ [5-cm]) piece ginger, sliced into thin tiles
1/2 yellow onion, large dice
Pinch kosher salt
2 whole cloves
2 whole star anise
1 cinnamon stick

Assembly:
1/2 pound (240 g) thin rice stick noodles, rinsed
1/2 pound (240 g) beef strip loin or fillet, shaved thin
1 cup (240 g) Vietnamese basil leaves
1 cup (240 g) bean sprouts
1/2 cup (95 g) cilantro leaves
5 jalapeno or serrano chiles, sliced thin
4 scallions, sliced thin on the bias
1/2 yellow onion, sliced paper thin
1 lime, cut into wedges
Hoisin sauce, for the table
Chili sauce, such as Sriracha, for the table

Directions

Special equipment: cheesecloth and butcher’s twine for the satchel
For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.

Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.

For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.

Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.

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How to Make Quick Beef Pho with Jet Tila | Ready Jet Cook With Jet Tila | Food Network

How to Make Perfect Beef Wellington

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How can you make beef Wellington like Gordon Ramsay, or perhaps better?? It’s actually surprisingly simple and easy and it doesn’t require prior experience. It just takes some effort and a little bit of patience, and you’ll have a beautifully latticed crispy on the outside melt in your mouth on the inside Beef Wellington.

Homemade Puff pastry:
Dufour Puff Pastry:
Lattice Cutter:

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Ingredients you’ll need:
1.5 pound (650g) beef tenderloin (ideally thick center cut)
2 tablespoons (24ml) high heat oil like canola
salt and pepper to taste
good dijon mustard for brushing
1.5 sheets of puff pastry (or just one if you want to skip the lattice)
6-8 slices prosciutto

Duxelles:
1 pound (468g) mushrooms (can be a mix or just be all cremini)
2 shallots
3 cloves garlic
2 tablespoons (24ml) olive oil
3 tablespoons (44ml) whiskey *optional*
leaves from 2 sprigs of fresh thyme *also optional)
salt and pepper to taste

Crepe:
3.5 tablespoons (51g) all purpose flour
140ml whole milk
1 egg
salt to taste

Egg wash:
2 egg yolks
1 tablespoons (14ml) water

How To Make Beef Udon (Recipe) 肉うどんの作り方（レシピ）

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Beef udon is a Japanese comfort dish made of tender sliced beef seasoned and stir fried on top of warm udon noodle in a savory dashi broth.

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Ingredients:

1 Tbsp. vegetable oil
½ Tokyo negi (½ leek or 2 scallions/green onions)
½ lb (227 g) thinly sliced beef (ribeye or top sirloin)
2 servings/packages of Udon (I like frozen sanuki noodles)
For Beef
1 Tbsp. soy sauce
½ – 1 Tbsp. sugar

For Soup

2 cups (480 ml) dashi
1 Tbsp. soy sauce
1 Tbsp. mirin
1 tsp. sugar
Pinch (1/8 tsp.) of Kosher salt

For Toppings

Some slices of Narutomaki (fish cakes)
1 green onion/scallion
1 small bunch of Mitsuba (Japanese herbs) (Optional)
Shichimi Togarashi (Japanese 7 spice) for taste

Instructions ▶

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Peanut Dipping Sauce Recipe – How to Make Peanut Sauce

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Learn how to make a Peanut Dipping Sauce Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Peanut Dipping Sauce Recipe!

How To Make Homemade Meatballs

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In this video cook Fatima Uygun shows you how to make meatballs. These meatballs contain rosemary and oregano and are great served just in a sauce or with a pile of yummy spaghetti.

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