1. Choose tenderloin or beef

Different parts of the beef have different flavors. Generally the strip loin on the inside of the spine of the cow is the tender part of the beef, and ribbed beef is chewy and not suitable for teppanyaki beef. Yellow beef is more delicate than regular buffalo and is more suitable for making teppanyaki beef.

2. Massage the beef

After the beef is washed, it can be massaged for a while, gently patting the beef with a knife or your hand so that the structure of the beef becomes looser under the force, making it easier for the water and sauce to penetrate. When cutting the beef, you can cut along the texture of the meat, which also ensures that the taste of the beef will be better.

3. Lock in the moisture of the beef

To maintain enough moisture when marinating beef, you can add egg whites. Egg white is denser than water. When the beef is coated with egg white, the internal moisture will be locked and will not be lost, and then coated with a layer of starch paste, the result will be even better. You can usually marinate the beef for about 10 minutes and the meat will become very tender.

Slice the beef and add water.

Add water is important. Meat with water can make the meat more smooth and tender. Half a kilogram of beef can add 100 grams of water.

Note that the meat must be fresh, otherwise the meat cannot absorb the water. After adding water, stir quickly with your hands. After a while, the water and beef will mix together.

The beef mixed with water looks and feels much smoother to the touch. You can also add some soy sauce and oyster sauce.

Then add 2 grams of salt, 2 grams of cooking soda and salt to taste. The purpose of the alkali is to loosen the beef tissues and make it easier to mature. Otherwise the beef will be too hot to chew. If you don't like lye, you can use meat tenderizer to achieve the same result.

Then add 10g of chili powder and 3g of sesame seeds to add flavor and spiciness. You can add the variety and weight of chili powder according to your spiciness.

Mix the sesame seeds and chili powder, then add 10g chili oil and 20g salad oil.

The fat is important because the beef we cut is basically lean without any fat. It won't be flavorful enough to eat and won't be moist enough. Adding fat makes up for these shortcomings.

In addition, the addition of fat clogs up the meat and makes it difficult to rub moisture into the meat just before.

Rub the fat in and you can see how smooth the beef becomes. Just put the meat in the refrigerator for a couple hours.

Shabu-shabu hot pot, spicy hot pot, skewers will be fine.