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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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❤
My daughter loves your recipes. She's 3 and so picky! Thank you for helping me make eating veggies delicious and fun.
Thank you Marion ♥️
You’re the best
Cheers 🥂
I made one today for lunch! It's delicious! Thanks for sharing your recipes 😘❤️
How will it go if I substitute miso for the black beans?
Love this recipe. Just put too much soy in the marinade
I have to tell you.. I had some poor thin steak left in my freezer that I bought once to make steak and it just sucked cause it was too thin. So I thought, let’s make beef wok with it? And I wanted it to taste like, well, something. Having watched your channel the past couple of weeks I ended up cutting the meat into strips and marinating it in soy sauce, fish sauce and some cane sugar for less than 30 min. It was SO flavorful and delicious!! Adding fish sauce to almost everything basically pays off lol
I hope young women watch you . My brothers' wives started having "0" cooking skills , not even how to beat eggs or cook rice without a rice cooker. Shaame !
Burnt Garlic, Yum.
Ny strips are $15lb here or more,I used thin sirloin with your ingredients,came out very tender.
What are the proportions.
Tried it game out great restaurant quality
Hey love ur videos what can be substituted for the wine ?
hello, can i use pork instead of beef? some people don't eat beef here
Your style of cooking makes me happy, but also sad. I can’t find most of the ingredients in my small town.
Yummy
Your recipes NEVER disappoint! Thank you, this recipe was so delicious. The meat was so tender and the overall dish was so flavorful.
Marion, check out "lomo saltado" from Peru, also a delicious beef stir fry recipe — with asian influence.
time and time again i make this and its comes out sooo good… thanks Marion for simple but flavourful recipes
Love your vids
I made this tonight! It was delicious.:) I stirred in some homemade Korean hot chili oil. (Seonklong Longest recipe). It was the best beef and broccoli I have ever had or made at home.:) thank you!
Please, kill the 'music'.
Music too loud.
Don't need the music.
Usually I eat beef at friends or mom's place but today I asked a neighbour to buy me some undercut and looks like your recipe would be good to give it a try. Maybe I would like to throw in few cashew aswell.
It was delicous! Love it.
Aloha
Does the garlic burn in that order?
This makes me want to take my clothes off, dance and let the heat work it's magic while I whip up a delicious meal. Thanks for the upload!
Fantastic! I Can't tell if you're using a portable burner; if so, what BTU output do you recommend?
Yummy !!! Love the spice jar for the pepper…. Where did you get that, Marion?
Mine turned out wonderful, thank you for recipe. 👍👍👍 you are such a good cook and your voice is sexy, heh heh, thanks.
If you're not a fan of Spicy foods. Apparently this Video is Not for you. Hehe
Where is the recipe
Loved it, I can't get the black beans here and added a bit of plum sauce just for fun, and it was tremendous
Looks YuM!
Hello Beautiful Ms MARION …… I thoroughly love your show , & watching you cook & create such beautiful looking food……
I do have a question for you ( actually a couple prolly.)
As great as a cook as I perceive you to be , it amazes me why you let the small but troubling issues continue when their solutions are oh so simple …I notice you use really good cuts of meat , even the cheaper cuts you manage to do well acquiring , but when trying to cut nice straight or especially angled cuts the meat is very uncooperative & bunches up or falls flat & looks more hacked than sliced … What is Troubling about this , is I know you already know the solution to this but it really doesn't matter to you ,but , by default it's doing your faithful followers ( & there are a LOT of us , I also am a faithful follower a great disservice…
SOLUTION : Put the Beef into the freezer for around 20 to 30 minutes depending on your freezer that is … Long enough to NOT FREEZE , but really stiffen the beef up & you ,
Ie ; we ,will have no problem slicing the beef in any desired direction or thickness your ( our ) hearts desire…
Also , too many times we've heard you complain about how certain of your knives are dull & need to be sharpened while cutting some warm soft tender beef ……Please , have someone have all your knives Professionally sharpened …. Because I've heard way too many Professional Chefs , Cooks , & Butchers claim " The MOST DANGEROUS TOOL in a Kitchen is a DULL KNIFE … So please have them sharpened , at least for our peace of mind …That's all I have to add to your already too busy day what with the Show filming ,editing , uploading , the shopping for family & for the show & let's not forget the busiest parts of your day , your children … Thank you for many interesting., informative , & happy hours of great intertainment……..
👍👍👍🥩🥩🐂🐂🥦🥦🌶🌶👋👋
P.S. ; Just as I was posting this comment , a NEW RECIPE / VIDEO was posted by you , wow ..🤭😁😀