This timeless classic showcases proper velveting and heat control. The goal is tender beef, bright-green broccoli and a savory glaze that coats without pooling. Blanch or microwave-steam the broccoli first, then finish fast in the wok for perfect takeout at home.
#ReadyJetCook #JetTila #FoodNetwork #BeefandBroccoli
Come back for new weekly episodes of #ReadyJetCook, Mondays!
Get the recipe ► https://foodtv.com/4jIrGad
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Jet Tila is back for a flavor-packed fifth season of #ReadyJetCook, helping you master the ingredients and techniques of pan-Asian cooking at home. He breaks down key skills and shares stories along the way, making each episode a cooking journey that you won’t want to miss.

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!

Beef and Broccoli 2.0
Recipe courtesy of Jet Tila
Level: Easy
Total: 25 min
Active: 25 min
Yield: 4 servings

Ingredients

Broccoli:
1 pound (450 grams) broccoli florets

Sauce:
1/3 cup (80 milliliters) beef or chicken stock
3 to 4 tablespoons (45 to 60 milliliters) oyster sauce
1 tablespoon hoisin sauce
2 teaspoons cornstarch
1 teaspoon chicken powder

Beef and Marinade:
2 tablespoons beef stock
1 tablespoon (15 milliliters) oyster sauce
2 teaspoons (4 grams) cornstarch
1 teaspoon baking soda
1/2 teaspoon sesame oil
1 pound (450 grams) New York strip steak or chuck steak
2 to 3 tablespoons (30 to 45 milliliters) vegetable oil
2 cloves garlic, minced
2 teaspoons (10 milliliters) rice wine
1 teaspoon crushed red chile flakes, optional

Directions

For the broccoli: Place the florets in a microwave-safe bowl and add 2 tablespoons of water. Cover the bowl tightly with plastic wrap. Microwave on high for 2 to 3 minutes, until the broccoli is bright green but still crisp. Carefully remove the cover to avoid steam burns and reserve.

For the sauce: In a small bowl, whisk together the stock, oyster sauce, hoisin sauce, cornstarch and chicken powder until the cornstarch is fully dissolved. Reserve.

For the beef and marinade: Add the stock, oyster sauce, cornstarch, baking soda and sesame oil to a medium bowl. Slice the beef against the grain into thin strips and add it to the bowl. Massage the marinade into the beef for about 30 seconds and reserve.

Heat a wok or a large skillet on high heat and add the vegetable oil. When a wisp of white smoke appears, add the garlic and marinated beef. Cook for about 1 minute, continually moving the beef so it browns on all sides but is still rare. Add the broccoli and cook for an additional minute. Stir in the sauce and keep it all moving, making sure to scrape any bits off the sides and bottom before they start to burn. Deglaze with the rice wine and add the chile flakes if using. Cook until the sauce has reduced to a nice thick glaze, about 1 minute. Serve immediately.

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How to Make Jet Tila’s Beef & Broccoli | Ready Jet Cook | Food Network


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Watch the entire season 2 recap of Guy’s Grocery Games, where chefs face wild challenges inside Flavortown Market! Watch as these chefs take on breakfast battles, family showdowns, cheesy creations, seafood feasts, switch-ups, budget wars, frozen food challenges, cart wars and more!
#FoodNetwork #GuyFieri #Food #CookingCompetition
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Guy Fieri sends four talented chefs running through the aisles in a high-stakes, high-skills, grocery store cooking competition. The chefs are hit by real-world challenges like finding workarounds when all the essential ingredients are suddenly “out-of-stock” or having to create a masterpiece when you can only cook with “5 items or less” or on a $10 budget. In the end, the food does the talking, as the last chef standing has the chance to make some serious dough!

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!

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Binge Season 2 Recap of Guy’s Grocery Games | Food Network


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This pie is inspired by a supermarket bakery chocolate silk pie, but instead of a traditional pie crust Molly uses sweet cinnamon bear-shaped grahams. She also adds coconut to this version as a nod to her dad’s most famous pie, his coconut cream pie, so this is not just any old chocolate silk pie.
#MollyYeh #GirlMeetsFarm #FoodNetwork #ChocolatePie
Get the recipe ▶ https://foodtv.com/3Z4N0NE
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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!

Chocolate Coconut Silk Pie
Recipe courtesy of Molly Yeh
Level: Easy
Total: 4 hr 40 min (includes cooling and chilling time)
Active: 50 min
Yield: 8 servings

Ingredients

Crust:
Nonstick cooking spray, for the pie pan
1 1/2 cups (120 grams) cinnamon teddy bear shaped graham crackers
5 tablespoons (50 grams) unrefined coconut oil, room temperature
Pinch kosher salt
1/4 cup unsweetened shredded coconut

Pie:
2 1/3 cups (559 grams) chilled heavy cream
1/3 cup (45 grams) powdered sugar
3 large eggs
3/4 cup (150 grams) granulated sugar
1/4 teaspoon kosher salt
8 ounces (226 grams) bittersweet chocolate, finely chopped
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/2 cup (113 grams) unsalted butter, at room temperature
2 tablespoons (26 grams) unrefined coconut oil, at room temperature
2 tablespoons sour cream
1/4 cup (23 grams) toasted coconut flakes, for garnish

Directions

For the crust: Preheat the oven to 325 degrees F. Grease a 9-inch metal pie pan and set it aside.
In a food processor, combine the teddies with the coconut oil and salt and pulse until the mixture is sandy and starts to clump together. Add the coconut and pulse just a couple more times to evenly distribute it. Press the mixture firmly into the bottom and sides of the pan.

Bake until set; start checking at 15 minutes. Let cool.

For the pie: Whip the chilled heavy cream and powdered sugar together in a large bowl with a hand mixer until medium stiff peaks appear. Gently divide half to a large bowl, then cover both bowls with plastic and refrigerate.

Combine the eggs, granulated sugar, and salt in a large heatproof bowl set over a saucepan filled with 1 inch lightly simmering water. Whisk the mixture until it is thickened and registers 145 degrees F, 6 to 7 minutes. Remove from the double boiler and stir in the chopped chocolate until melted and smooth, then whisk in the vanilla and coconut extract. Cool to room temperature.

Beat the butter and coconut oil in the bowl of a stand mixer fitted with the paddle until light and smooth, about 1 minute. Add the chocolate and egg mixture and beat on high until smooth and shiny, 1 to 2 minutes. Fold in half the whipped cream in thirds, until no white streaks appear. Spread into the cooled crust.

Remove the reserved bowl of whipped cream from the fridge, then add the sour cream and whisk briefly until combined. Spread the whipped cream over top of the chocolate filling and chill until the filling is set, about 3 hours.

To serve, sprinkle with the toasted coconut flakes.

Copyright 2025 Television Food Network, G.P. All rights reserved.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Molly Yeh’s Chocolate Coconut Silk Pie | Girl Meets Farm | Food Network


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Get Amanda Neal’s recipe:

Can of Tomato Paste Vodka Sauce
Recipe courtesy of Amanda Neal for Food Network Kitchen
Level: Easy
Total: 30 min
Active: 25 min
Yield: 4 servings

Ingredients

Kosher salt
12 ounces short tubular pasta, such as rigatoni, penne, ziti or cavatappi
2 tablespoons olive oil
2 small shallots, finely diced
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, minced
One 6-ounce can tomato paste
1/4 cup vodka
2/3 cup heavy cream
1/3 cup freshly grated Parmesan, plus more for serving
1 tablespoon unsalted butter
Thinly sliced fresh basil, for serving

Directions

Bring a large pot of water to a rolling boil over medium-high heat; season the water generously with salt. Add the pasta and cook, stirring occasionally, until al dente, 8 to 12 minutes (depending on the pasta shape). Reserve 1 cup of cooking water in a liquid measuring cup, then drain the pasta.

Meanwhile, heat the olive oil in another large pot or Dutch oven over medium heat. Add the shallots and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the crushed red pepper flakes, garlic and 1/4 teaspoon salt and cook, stirring frequently, until the garlic has softened, 1 to 2 minutes more. Add the tomato paste and continue to cook, stirring occasionally, until the tomato paste has turned a deep brick red and is starting to caramelize on the bottom and sides of the pot, about 6 minutes. Pour in the vodka and scrape any brown bits from the bottom of the pot, then cook until the vodka is almost completely absorbed and the alcohol has cooked off, 1 to 2 minutes. Reduce the heat to medium low, then stir in the heavy cream and 1/4 cup of the reserved pasta water until smooth and combined.

Add the cooked pasta, Parmesan and butter to the sauce and stir to evenly combine. Taste and adjust the seasoning with more salt. Adjust the consistency of the sauce, adding 1 tablespoon of cooking water at a time, until it nicely coats the pasta (it should be creamy, glossy and saucy). Serve in shallow bowls with an extra sprinkle of Parmesan and thinly sliced fresh basil.

Copyright 2021 Television Food Network, G.P. All rights reserved.

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Get Julian Plovnick’s recipe:

Croissant Breakfast Casserole
Level: Easy
Total: 5 hr 50 min
Active: 45 min
Yield: 6 to 8 servings

Ingredients

10 croissants, halved lengthwise
1 pound thick-cut bacon, cut into 1/2-inch strips
2 tablespoons unsalted butter, plus more for the baking dish
2 medium onions, very thinly sliced
Kosher salt
One 8-ounce package cream cheese
2 tablespoons finely chopped fresh chives, plus more for garnish
2 scallions, thinly sliced crosswise
2 teaspoons fresh thyme leaves
Pinch freshly grated nutmeg
Pinch cayenne
2 cups shredded Gruyère (about 8 ounces)
3 tablespoons Dijon mustard
12 large eggs
1 1/2 cups half-and-half
Freshly ground black pepper
Nonstick cooking spray

Directions

Preheat the oven to 350 degrees F.

Arrange the croissants on a baking sheet in a single layer cut-side up. Bake until slightly dried out and crispy, about 20 minutes. Set aside to cool completely.

Place the bacon in a large Dutch oven and set over medium heat. Cook, stirring occasionally, until golden brown and crispy, 10 to 12 minutes. Use a slotted spoon to transfer the bacon to a plate lined with a paper towel and set aside.

Pour off all but 1 tablespoon of the bacon fat from the Dutch oven. Add the butter, onions and a big pinch of salt to the Dutch oven and reduce the heat to low. Cook, stirring occasionally, until the onions are very tender and golden brown, 25 to 30 minutes.

Remove the Dutch oven from the heat and add the bacon, cream cheese, chives, scallions, thyme, nutmeg, cayenne, 1 cup of the Gruyère and 1 tablespoon of the Dijon. Fold the ingredients into the onions with a silicone spatula. Set aside.

Whisk the eggs, half-and-half, remaining 2 tablespoons Dijon, 3/4 teaspoon salt and several grinds of black pepper together in a large bowl until very smooth. Set aside.

Lightly grease a 3-quart baking dish with butter. Arrange the bottom halves of the croissants in the prepared baking dish, overlapping as needed. Divide the bacon-cheese mixture between the croissant bottoms and then sandwich with the top halves, shingling with the points facing upwards. The croissants will be generously filled so it’s okay if some filling spills out into the baking dish.

Pour the egg mixture evenly over and around the croissants, making sure each croissant is well coated. Sprinkle the top of the croissants with the remaining 1 cup Gruyère. Spray a large sheet of foil with cooking spray and use it to cover the casserole, sprayed-side down. Refrigerate for at least 4 hours or preferably overnight.

When ready to bake, preheat the oven to 325 degrees F. Bake the casserole covered with the foil until the center has puffed and nearly set, about 45 minutes. Remove the foil and bake until the eggs are completely set and the croissants are golden, about 15 minutes longer. Let sit for 5 minutes before serving. Garnish with chives.

Copyright 2025 Television Food Network, G.P. All rights reserved.

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