Steamed Beef Slices with Egg - Exclusive

First, marinate the beef with 1 teaspoon of light soy sauce, 1/2 tablespoon of cooking wine, and 1/3 teaspoon of sugar, then add 1 tablespoon of cornstarch, mix evenly, and set aside to rest for about 30 minutes. Beat the eggs in a bowl and observe how high the egg liquid reaches in the bowl, remembering the approximate level.

Pour the beaten eggs into another bowl. If you choose an egg-to-water ratio of 1:1, fill the water up to the original mark. I personally recommend a ratio of 1:1.5, so the amount of water added will be slightly higher than the original mark.

Stir a few times, add 1/2 teaspoon of salt, and stir evenly;

Lay the beef slices flat in the steaming dish, leaving an empty circle in the middle to allow the meat to breathe and cook easily;

Bring a pot of water to a boil, strain the mixed egg liquid through a sieve into the dish with the beef;

Place the steaming rack in the pot and put the steaming plate on the rack. If the pot lid is flat, cover the surface of the plate with plastic wrap to prevent water droplets from dripping onto the plate. If the pot lid is domed, in most cases, the water droplets will flow down along the lid, so the plastic wrap can be omitted.

Steam for 5-7 minutes, occasionally lifting the lid to let out the steam to reduce the egg mixture from aging and foaming. When the egg mixture has set, take it out, drizzle soy sauce and sesame oil on top, sprinkle 1/4 teaspoon of pepper, garnish with chopped green onions, and it's done.