Preparation info
  • Serves


    • Difficulty


Appears in
Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

A well-seasoned wok and high heat are crucial to the success of this hawker classic. When preparing this dish, avoid the common practice of tenderising the beef with baking soda; it gives the beef an acrid edge and, if left on too long, an unnatural, cottony soft texture. Rice wine and pounded ginger have enough tenderising power on their own.