Gordon Ramsay Beef Recipes, Chilli Beef Lettuce Wraps Lunch Meal. Be bold and take it further than you’ve ever dared before, quick to make and perfect with a few beers
Recipe –
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this looks like it was shot on a 2004 nokia flip phone
And exactly what kind of red pepper is that? Certainly not a Thai bird chili.
How is something this fucking good for free legal?
"a touch of olive oil" proceeds to put I more than I can afford lmao 🙁
Just made it. Fabulous
All in glorious 360p 7fps. Can't see shit
im drrooling
2:29 looks like he's trying to shit out the word "crispy"
Can I do this without pork and with lettuce that won't break me financially?
🙂
That looks really fucking good.
One of the best Things i ever eat.
ill give it a try.
This is similar to my country's recipe, but the only different thing is we use fish instead and apply a lot of vegetables.
It's name padkrapow
Who else feels that he was refraining from swearing while cooking. LMFAO
didnt even put it in his mouth and he said "mmmmm"……
Amazing!
looks and probably taste amazing, however, with all that oil I'd have to be on the tread mill for 2 hours to burn off one seating :(.
That looks so good and flavorful I don't think I would bother with a sauce.
maybe with that amazing kitchen, i would enjoy it more lol
This is basically a northeastern Thai dish called Nam Tok (น้ำตก). It's usually made with small beef slices or smaller strips. (If the meat is ground/minced, there is another Thai name but I forgot what that is). Chef R. doesn't claim this is a Thai dish, but "something good you can make", so I think it's OK to use ground/minced beef and include pork. I hope people watch, make, and enjoy this.
And meanwhile i cant even fry an egg
what brand is the pan???? looks like cast iron?
I think it goes too much oil
gorDON makes everything in the kitchen look so easy. Hes a true great
why would you call it "beef" wraps if the dish is made out of 50 % pork…
Looks so good, I'm Asian so I love any kind of salad with garlic, chili and lime:) lettuce wraps r so refreshing, love the video will try to make this one
Gordon Ramsey definitely loves to smell his own farts, "Mmmmm lovely"
This would be good with just sour cream instead of his dipping sauce.
It is never as easy as how he does it unless you're experienced. I tried his way of cooking steak, which isn't suppose to be hard but it can be. Well, it wasn't but my folks do not like any red coloring on the meat so I learned to improvise and dump it into an oven after getting medium-rare before outside of the steak begins to burn. (More butter, less likely to burn butter acts as an insulator to gradually heat the meat evenly)
I think I'll struggle trying to make the meat crispy. I'd probably add mushroom and maybe some garlic; garlic makes the meat less greasy and less heavy generally… and they're good for you.
I want it!! looks so amazingly good <3 gosh this made me so hungry…note to self; do not watch Gordon Ramsay´s food videos when your hungry Johanna
this dish is hard to get right for some reason..
How does one get the mince beef to stay crispy during cooking ( don't use the minced pork out of preference either)? Even on a high heat (cooking on gas), all the fatty juices start to seep out after say a minute and all the remaining mince starts to boil, turning grey, NOT crispy. What's the "trick" to keep it crispy?
Comment below suggests using non-stick pan but does that really solve the problem? Do not like to cook in stick ever myself.
"Rrrrrreeeeeeaalllyyy CRISPY!" 2:29
made these the other night. Fantastic! As promised, fun to make, and we really enjoyed eating! Thanks, Chef Ramsay!
How do grate a fresh lime?
😋
Quick and simple
It's Asian cuisine, at least should give credit to it.
Every time I cook this it ends up dry and charred? I use a scanpan on hot heat no matter what I try I throw the mince in it sears nicely at first but after 30 or so seconds or so in the pan it ALWAYS drops temp and stews and I watch all the juices cook out of the mince. It's a good quality cast iron pan. I don't get it are the juices meant to cook out of the mince or be sealed inside the meat? Maybe I have the pan too hot?
you make everything look easy!