Steamed Beef
A unique way of two staging steamed beef
Servings 2
Ingredients
- 1/2 lb 200g beef, cut of your choice
Velveting Marinade
- 1 tbsp. cornstarch
- 1/2 tbsp. oyster sauce
- 1 tbsp. vegetable oil
- 1 tbsp. light soy sauce
- 1 tsp. dark soy sauce
- 1/2 tsp. white pepper
- 1/8 tsp. salt
Aromatics & Seasonings
- 1 thumb ginger shredded
- scallions
- 1 red chili cut into circles
Instructions
Prep the Beef
- Slice beef against the grain: you may find lots of recipes asking to cut beef against the grain into 3mm (0.1-inch) thin slices. This is because this cutting technique can shorten the fibers and thus further prevent chewiness.
Marinate the beef
- Mix beef with salt, white pepper, light soy sauce, dark soy sauce and oyster sauce. Mix well.
- Add cornstarch and mix well. Then add around 1 tablespoon of oil, mix again to coat each piece of the beef. Set aside for 15 minutes.
Steam
- Add approximately 200ml of water to your wok, then add the steamer rack and place the plate on top.
- Place ginger and scallion whites on a plate. Then, try your best to spread the beef in a single layer using your hands or a pair of chopsticks.
- You can stop here for a tender and juicy version—the sauce pairs well with steamed rice or noodles. Or continue heating for approximately 4 minutes, until the sauce is almost dry and thickened. This is our dry-steaming process. In this stage, there is no water in the wok. We are steaming with an empty wok.
- Lastly, when the sauces are almost gone, add chili pepper and scallion sections. The further thickened sauce will give the beef a unique, smoky, and concentrated flavor, complementing that savory taste.