I can appreciate simplicity in cooking but this seems a bit plain. It’s just going to taste like soy sauce and garlic.
original20
First of all, spring onions are garnish, not ingredient hayaa. Second to this, use marinated and softened (baking soda treatment, but wash it off prior to marinating) beef. Third, the simpler you cook, the more refined should the few ingredients be. Maybe add a little tangy sour tamarind, there you go. Or black bean paste. Or Gochujang. Or Hoisin Sauce. Or Shaoxing Wine. A tiny bit of any of those, or just a little mushroom/oyster sauce. It’s still beef with garlic, but with a fundament, a body note if you want.
4 Comments
I can appreciate simplicity in cooking but this seems a bit plain. It’s just going to taste like soy sauce and garlic.
First of all, spring onions are garnish, not ingredient hayaa.
Second to this, use marinated and softened (baking soda treatment, but wash it off prior to marinating) beef.
Third, the simpler you cook, the more refined should the few ingredients be. Maybe add a little tangy sour tamarind, there you go. Or black bean paste. Or Gochujang. Or Hoisin Sauce. Or Shaoxing Wine. A tiny bit of any of those, or just a little mushroom/oyster sauce. It’s still beef with garlic, but with a fundament, a body note if you want.
Bleh…
Brown the meat first at the very least…
butter really?