Ingredients:
Beef:
150g beef tenderloin
10g ginger juice
20g egg white
A pinch of pepper
1g salt
5g light soy sauce
5g cooking wine
5g cornstarch
5g peanut oil
5g peanut oil (for frying)
Eggs:
5 eggs
2g salt
1 scallion
15g peanut oil (for frying)
“Take 150g of beef tenderloin. Cut with the grain first, then slice against the grain. Next, grate some ginger and squeeze the juice onto the beef. Ginger juice contains zingibain, an enzyme similar to papain (the stuff in meat tenderizer). But since the dosage is tiny, it works much more gently than chemical tenderizers.
After that, whisk 5 eggs and add about 20g of egg white to the beef.”
“First, mix well by hand until the beef has absorbed all the liquid. Then, add a pinch of pepper, about 1g of salt, 5g of soy sauce, and 5g of cooking wine. Mix thoroughly again.”
“Once the beef has absorbed all the seasonings, add 5g of cornstarch.”
“Mix well, then add 5g of peanut oil and coat the beef evenly. If you’re not in a rush, marinate it in the fridge for 20-30 minutes—it will make the beef even more tender and silky.”
“Heat the wok until it’s smoking hot. Add 5g of oil, then turn off the heat and swirl the pan to coat it. Wait for the temperature to drop, then add the beef and spread it out. Turn the heat back on, sear for a moment, flip, and sear the other side.”
“Stir-fry until just cooked, then remove from the pan. Don’t worry if it sticks a little bit—that just means it’s flavorful… Set it aside for later.”
“Add 1g of salt and some chopped green onions to the eggs. Use a whisk to break up the egg whites as much as possible. You want to get it to this silky, smooth consistency.”
“Heat the wok again until it’s smoking. Turn off the heat and add the oil—this time use a bit more, around 15g. Swirl to coat the pan, wait for the temperature to drop, then pour in the egg mixture and add the beef.”
“Now, use your left hand to turn on the gas. As soon as you see the edges starting to set, turn it off. With your right hand, use a spatula to push the set eggs from the bottom toward the sides, allowing the uncooked egg mixture to flow back into the center. Repeat this process—heat on, heat off.
Once there’s no more runny egg mixture, gather the eggs back into the center and flatten them slightly. Finally, turn on the heat for about 10 seconds, and it’s ready to plate!”
“Sprinkle some chopped green onions on top, and voilà!
This uses the ‘Golden Cloth’ technique, which creates a layered structure. When it hits your mouth, it’s not just silky—it’s insanely fluffy.”
