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.
Wash hands and clean cutting board and knife thoroughly after handling raw meat to prevent cross-contamination.
Place 100g beef flat on cutting board, carefully lift and cut away white hard connective tissue using the tip of knife.
Watch out
Point blade away from yourself when removing tendons, otherwise you may accidentally cut your hand.
Slice beef against the grain into thin slices, pressing firmly with left hand and using a push-pull knife motion with right hand.
Watch out
Slice thinly against the grain, otherwise the stir-fried beef will be tough and chewy.
Slice 20g ginger into thin slices; cut off stems of 3 tomatoes and slice each into 8 wedges; cut 20g spring onion into 3-4cm sections.
Watch out
Do not cut tomatoes too small, otherwise they will mush and dissolve too quickly when cooked.
Grate the remaining 10g ginger block on a microplane grater into paste, then squeeze out about 2 tbsp fresh ginger juice with hands.
Watch out
Grater blades are sharp, be extra careful as the ginger block gets smaller to avoid cutting fingers.
Pour 2 tbsp freshly squeezed ginger juice into sliced beef, mix thoroughly with chopsticks until absorbed, let marinate for 30 minutes to naturally tenderize meat.
Watch out
Must let beef absorb ginger juice first before adding seasonings, otherwise salt will inhibit ginger enzymes from tenderizing the meat.
Add 1 tbsp soy sauce, 0.5 tbsp oyster sauce, 1 tbsp cooking wine, and 1 tbsp cornstarch to beef, stir in one direction until sticky and smooth; mix in 0.5 tbsp oil to seal moisture, marinate for 10 minutes.
Watch out
Add oil last after cornstarch is thoroughly mixed, otherwise oil will coat the meat and prevent cornstarch from binding.
Oil is extremely hot when smoking, pour eggs carefully to avoid hot oil splatters.
Heat wok on high heat until smoking, add 1 tbsp oil. Beat 2 eggs and pour into hot oil, scramble quickly until semi-set and soft, then remove from heat.
local_fire_departmentHigh heat, approx. 20 secondsWatch out
Wok and oil must be smoking hot before adding eggs. Turn off heat once partially set
overcooking makes eggs tough
In same wok, add 0.5 tbsp oil until smoking, add marinated beef and stir-fry quickly over high heat until color changes to 70-80% cooked (about 30s), remove immediately.
local_fire_departmentHigh heat, approx. 30 secondsWatch out
Do not fully cook beef now. Remove at 70-80% cooked when color changes, otherwise it will become tough when returned to pan.
Clean and reheat wok with 1 tbsp oil, sauté ginger slices on medium heat, add spring onion white parts; then add tomato wedges, 4 pickled garlic cloves, drizzle 1 tbsp cooking wine around edges, stir-fry 1 min.
local_fire_departmentMedium-high heat, approx. 1 minuteWatch out
Tomatoes must be sauteed in hot oil to release lycopene and allow the pickled garlic flavor to infuse into the oil.
Add 150ml water (just enough to partially submerge tomatoes), add 1 tbsp ketchup, 1 tbsp soy sauce, 0.5 tbsp oyster sauce, cover and cook until boiling and tomatoes soften; stir in 1 tbsp sugar.
local_fire_departmentMedium heat, approx. 2 minutesWatch out
Do not add too much water as tomatoes release juice
sugar is essential to balance tomato acidity
Mix 1 tbsp cornstarch with 30ml water as slurry, pour into wok and stir until glossy thickened; return scrambled eggs and push around, lower heat and fold in fried beef gently.
local_fire_departmentMedium-low heat, approx. 40 secondsWatch out
Beef must be added last after thickening sauce
fold gently over low heat, overcooking will toughen the tender beef
Finally sprinkle remaining green spring onion sections, toss evenly, turn off heat and dish out onto a serving plate.
Watch out
Just toss spring onion greens briefly for aroma, overcooking will cause them to turn yellow and wilt.
Classic Sweet and Sour Pork with Pineapple
Hong Kong Style Minced Beef on Rice with Egg (Oyster Sauce Version)
Hong Kong Style Satay Beef
Hong Kong Style Stir-Fried Flat Rice Noodles with Beef and Silky Egg
Classic HK-Style Cha Chaan Teng Satay Beef Noodles
Pan-Fried Vegetarian Bean Curd Rolls