Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Hold beef firmly with one hand while trimming with knife in other; keep fingers away from blade to prevent cuts.
Take 400g beef, cut along the natural lines into smaller portions, then carefully trim off all white fascia and tendons using a knife.
Watch out
If fascia is not completely trimmed, the cooked beef will be tough and hard to chew.
Slice trimmed beef perpendicular (90 degrees) to the muscle grain into 2-3mm thin slices to sever muscle fibers completely. Place in a large bowl.
Watch out
Never slice along the grain
slicing across muscle grain is crucial for tenderness
Smash and mince 15g peeled ginger. Squeeze out 4g pure ginger juice into a small bowl, add 80g water, and stir well to form ginger water.
Watch out
Ginger juice contains natural protease enzymes
use freshly squeezed juice for optimal tenderizing effect
Add 1g salt, 1g pepper, 12g light soy sauce, and 10g oyster sauce to the beef slices. Mix thoroughly by hand to absorb seasonings.
Watch out
Mixing seasonings first marinates the beef protein to improve water retention capability.
Add the prepared ginger water (84g total) in small batches. Stir continuously in one direction after each addition until fully absorbed by the beef.
Watch out
Add water gradually and mix in one direction only, otherwise liquid will separate from the beef.
Add 10g cornstarch and mix well to form a thin coating layer. Then add 10g cooking oil and toss gently to seal in moisture. Set aside to marinate for at least 30 minutes.
Watch out
Marinate for at least 30 minutes to allow ginger enzymes enough time to break down muscle fibers.
Wash 100g fresh cilantro, discard root stems, and cut into short sections. Finely mince 15g garlic and thinly slice 10g red millet chilis. Place garlic and chilis in a large bowl.
Watch out
Mince garlic finely to increase surface area for releasing allicin and aroma when hit by hot oil.
Oil is extremely hot; pour carefully onto spices away from yourself to prevent painful splashes.
Sizzle 15g hot oil over the minced garlic and chili in the bowl to release aromas. Add 2g sugar, 2g pepper, 12g light soy sauce, 12g vinegar, 12g oyster sauce, and 5g chili oil. Stir well.
Watch out
Be careful when pouring hot oil
ensure sugar completely dissolves in the liquid sauce
Keep hands at a safe distance from boiling hot water and steam when dropping beef slices.
Bring a large pot of water (1500g) to boil over high heat, then turn to lowest heat so water is barely simmering. Drop beef slices one by one into the water. Turn heat back to high, boil for 1 minute until beef turns color, and scoop out immediately with a strainer.
local_fire_departmentHigh heat to boil, turn to lowest heat when adding beef, then high heat for 1 minuteWatch out
Water must NOT be rolling boil when dropping beef slices
do not cook beef for longer than 1 minute or it becomes tough
Transfer hot beef slices directly into the bowl with sauce, add cilantro, and toss thoroughly with chopsticks until every slice is coated. Sprinkle 2g toasted white sesame seeds, transfer to a serving plate, and serve.
Watch out
Toss while beef is hot so it absorbs sauce flavor and cooks the cilantro aroma slightly.
