Directions
- 1Slice the beef against the grain into 3-millimeter-thick slices.
- 2Cut the ginger into shreds.
- 3Cut the scallion white parts into sections.
- 4In a bowl, mix beef with white pepper, salt, dark soy sauce, light soy sauce, and oyster sauce.
- 5Mix well until the mixture is well coated with the starch.
- 6Add cornstarch and massage until the mixture is well coated with the starch.
- 7Add oil to coat the beef. It protects the starch and seals moisture, while preventing the meat from sticking, similar to stir-frying techniques.
- 8Choose a thick iron wok. Thick-bottomed iron woks are stronger, allowing them to withstand the dry steaming process.
- 9Add 200 ml water to wok.
- 10Add a steamer rack and place the plate on top.
- 11Steam the plate for 3 minutes.
- 12Place ginger on the plate, then spread the beef in a single layer using your hands or a pair of chopsticks.
- 13For tender and juicy beef, steam for 6 to 8 minutes.
- 14When the sauces are almost gone, add chili pepper and scallion sections.
Ingredients
- 200 g beef
- 1 tbsp cornstarch
- 0.5 tbsp oyster sauce
- 1 tbsp vegetable oil
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 0.5 tsp white pepper
- 0.125 tsp salt
- 1 thumb ginger
- scallions
- 1 red chili
Equipment
woksteamer rackplatechopping boardknifechopsticks
Tips
- For a more unique taste with a seared edge, dry steam for another 3 to 4 minutes to thicken the sauce in the plate. The further thickened sauce will give the beef a unique, smoky, and concentrated flavor, complementing that savory taste.
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