Beef (top rump, top side, silver side, or similar tender cut)~1½ lbest.
Salt~1½ tspest.
MSG (monosodium glutamate)~½ tspest.
Garlic powder~1 tspest.
Potato starch~3 tbspest.
Dark soy sauce~2 tbspest.
Bicarbonate of soda (velveting agent)~½ tspest.
Oil (for cooking)~2-3 cupsest.
Steps
1
Select an appropriate cut of beef. Identify the direction of the muscle fibers and separate the beef into smaller sections with consistent fiber direction.
2
Slice the beef at a 45-degree angle, cutting against the muscle fibers to your desired thickness.
3
Combine salt, MSG, garlic powder, potato starch, dark soy sauce, and bicarbonate of soda in a mixing bowl.
4
Mix the spice blend thoroughly with the beef slices to coat evenly during the velveting process.
5
Cook the beef using your preferred method:
Modern method (deep-frying): Heat oil and use a spider or colander to gently deep-fry the beef in circular motions for a few seconds until lightly golden.
Traditional method (pan-frying): Heat oil in a pan over medium-high heat and quickly pan-fry the beef slices until browned and cooked to desired texture.
6
Remove the beef immediately when cooked through. The deep-fried version will have a crispier exterior, while the pan-fried version retains more of the soy and garlic flavors.
PrimedTableBETA
