How to make steamed thinly sliced beef wrapped in seasoned rice - potatoes, carrots and cut onions to give it taste but not inside, rather outside and next to them. I need the right seasonings for all this ... and I don't know what they are.
Use the recipe I use for my asian styled chicken:
Fill a pan with soy sauce, sugar syrup (the kind you'd put in cocktails), and a dash of dark brown sugar. Let it come to temperature then add in half a sweet onion, sliced as thin as you can (pulverized if you wish). When the onion gets a decent dark brown ish colour & starts to nearly caramelise, add in some pulverized garlic.
If your mixture looks like a brown sticky goop like black caramel with very very tiny bits of scorched onion & garlic in it, it has the right consistensy.
Too liquid? Let cook longer, use less soy sauce next time. Not sweet enough? Add more sugar syrup. Not sticky enough? Add more dark brown sugar.
Remove your mixture from the hot pan & put it in a normal tupperware box with your uncooked meat, in as thin slices as possible. Let soak for 30 minutes to 2 hours depending how strong you want the flavour to be.
Use said meat instead of plain one, see how it works.
... I should find the cooking topic & post what I make during the week
Edit 1: Try not to take a white tupperware if you have the choice, if you don't instantly clean it out the brownish tan will never ever ever go away. Soy cause is nasty like that
