This is a very very old recipe that I learned in about 1995 or so from a Chinese chef. He called it "crispy velvet beef". The first white powder is baking soda, the second is corn starch or corn flour as it's called outside the U.S. the corn starch and baking soda were blended into lightly frothed egg whites and then that mixture was used to marinate the beef. We did not use flank steak either, I don't recall the exact cut but I think it was London broil or maybe even rump roast. It was very very lean and a very cheap cut according to the chef. The baking soda breaks down the beef and makes it very soft, almost like a paste. You have to measure it very precisely though or the flavor of the baking soda comes through in the final dish. I learned to cook it in a smoking hot wok with about 2/3 of a ladle of peanut oil and the plating did not involve a huge amount of onions. As for the pan used in this video, it looks like it's a Vollrath Ceramiguard II pan. If it is, or if it's a similarly coated commercial non-stick pan, it's perfectly safe to use in high heat and very resistant to metal utensils like tongs that are generally made of very soft alloys. Almost forgot, the sauce I learned for this one was 2 parts tien mien jian (sweet flour sauce), 1 part oyster sauce, an a small amount of hoisin sauce. We finished it with a drizzle of sesame oil and a sprinkle of toasted sesame seeds.
Exactly, the title is incorrect. The meat used is the London Broil cut. It has been prepared this way for decades. The Cornstarch and baking soda break down the toughness of the meat for an easier chewing experience. Works on many tougher meats. What Cut of Meat is Best Used for London Broil Recipe? London Broil is not necessary the type of meat it is but the way you cook it. It is usually known as flank or top round steak that is marinated over night and then broiled on a high temperature. Chef.
That is very artistic presentation of a great piece of tenderloin steak! Looks good and probably tasted very very good. Too bad I was not there to do the actual physical tasting!
Def flank steak. Checked the menu. No mention of tenderloin. There was fillet steak cantonese style. Most people associate fillet with tenderloin. It just may be a mistake. I grill it all the time. It must be cut thin against the grain as he’s done, but not well done. The other comment pointed out that the baking soda softens it though. Looks delicious.
I just had steak that I marinated in Korean bulgogi sauce overnight. I could eat steak almost everyday❗️ 방금 한국 불고기 소스에 재운 스테이크를 밤새 먹었습니다. 거의 매일 스테이크 먹을 수 있어요❗️
Thats a flank steak not a tenderloin. If they are charging tenderloin prices they are ripping customers off. The flank is a tough cut of meat thats why he has to hammer it to breakdown the gristle.
Why buy service plates just once with fancy flowers already painted on it when you can pay a dude 30$/hour to Bob Ross the crap out of your plates with his dirty fingers, right!
