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Lucas Sin's Black Pepper Beef
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Black pepper beef is a perennial Cantonese restaurant favourite, usually made with beef strips. Here Chef Lucas Sin uses cubed wagyu striploin. It’s a game changer.
“When you see this dish in Hong Kong, they use a process called water velveting, where the beef is marinated with egg whites and cornstarch, sometimes baking soda,” says Lucas.
“The idea is to protect and soften the meat with this thin veneer.” The wagyu needs no such treatment. “When you’re using something like Westholme, the meat is delicate enough. It’s protected by its marbling and it velvets itself from the inside out. You have a dish that is clearly reminiscent of the original one. It has the whole sizzling thing. But it's very, very special.”
#lunarnewyear #yearofthetiger #wagyu #australianwagyu #westholme #blackpepperbeef
“When you see this dish in Hong Kong, they use a process called water velveting, where the beef is marinated with egg whites and cornstarch, sometimes baking soda,” says Lucas.
“The idea is to protect and soften the meat with this thin veneer.” The wagyu needs no such treatment. “When you’re using something like Westholme, the meat is delicate enough. It’s protected by its marbling and it velvets itself from the inside out. You have a dish that is clearly reminiscent of the original one. It has the whole sizzling thing. But it's very, very special.”
#lunarnewyear #yearofthetiger #wagyu #australianwagyu #westholme #blackpepperbeef
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