Yeo Kyung-ok's Garlic Sauce Beef
Beef tenderized with egg and starch, stir-fried in a tangy, sweet, and spicy garlic sauce, served with crisp lettuce for a premium dish.
Ingredients needed 2 servings
Recipe
Cooking tips
- Kneading the beef with egg white and starch for a longer time creates a protective moisture barrier on the surface, preventing juice loss and maximizing tenderness when cooked.
- Avoid overcooking the beef at high heat—excess time causes moisture loss and toughness. Remove the beef as soon as the surface is evenly cooked.
- You can substitute beef ribeye with pork tenderloin or loin, sliced thinly, and prepare using the same method for equally delicious garlic sauce pork.
Recommended for
- Those who want to serve restaurant-quality or upscale Chinese-style beef dishes at home.
- People seeking a flavorful dish that balances garlic’s pungency with a sweet-tangy sauce.
- Anyone curious about the technique for achieving soft, melt-in-the-mouth beef without dryness.
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