Lettuce Beef
Korean-style Lettuce Beef: marinated beef is steamed until fully cooked then deep-fried, served with sweet and sour tossed shredded lettuce.
Ingredients
Beef leg meat (remove fascia, wash clean)
500g
Lettuce (washed clean and shredded)
150g
Eggs (beaten and mixed with starch to form an egg-starch batter)
2
Cooking wine
10g
White sugar (part for mixing with the lettuce)
40g
Refined salt (part for mixing with the lettuce)
6.5g
Vinegar (for mixing with the lettuce)
15g
White pepper powder
0.5g
MSG
1.5g
Sesame oil (for mixing with the lettuce)
10g
Vegetable oil (for deep-frying the beef)
250g (50g actual consumption)
Scallion (peeled, washed, and minced)
10g
Ginger (peeled, washed, and minced)
5g
Starch (for the egg-starch batter)
to taste
Instructions
1
Prepare the marinade
Peel, wash, and mince the ginger and scallion. Combine them with the cooking wine, white pepper, 0.5g of the salt, and MSG, and mix well to form a marinade.
2
Marinate and steam
Remove the fascia from the beef and wash it clean. Blanch it briefly in a pot of boiling water, then transfer it to a bowl. Pour in the marinade and let it marinate for 1.5 hours. Place the bowl in a steamer and steam until the beef is cooked through. Remove and let it cool.
3
Slice the beef
Cut the cooked beef into slices about 4 cm long, 1 cm wide, and 1 cm thick.
4
Coat with egg-starch batter
Beat the eggs in a bowl, stir in the starch to make a smooth egg-starch batter, and brush it evenly over the beef slices.
5
Deep-fry the beef
Heat the vegetable oil in a wok until it reaches about 80% hot. Add the beef slices and fry until they turn golden. Remove, drain off the excess oil, and arrange the slices on the left side of a serving plate.
6
Mix the lettuce and assemble
Wash the lettuce clean and shred it. Toss with some sugar, ginger, scallion, vinegar, 1.5g of salt, and the sesame oil. Pile the dressed lettuce on the right side of the plate next to the beef, and serve.
