Additional Recipe Info

Cantonese cuisine got quite a lot of influence from England, so it is very common to use Worcestershire sauce, which gives a powerful umami taste and a slight touch of sourness to the dish. The beef is coated with starch and pan-fried. You can get some crunchy texture if you eat it fast enough, but the purpose of thebreading here is to catch the flavorful sauce; this is a delicious and quick dinner recipe.

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1 comment

You need to make a cook book
For us and for you🙂$$

Monica Harris

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