Ingredients
400 g (about 14 oz) marinated beef, 50 g (about 1.8 oz) onion, 50 g (about 1.8 oz) beaten egg (shell removed).
Seasonings
1 teaspoon each salt, MSG, and white pepper, 0.5 tablespoon each sugar, Worcestershire sauce, Shaoxing wine, and wet cornstarch, 1 tablespoon ketchup, 1 cup stock, 2.5 tablespoons dry cornstarch, 750 g (about 1 2/3 lb) peanut oil.
Instructions
1. Finely chop the marinated beef, place it in a bowl, add the beaten whole egg and dry starch, mix well, then shape into four patties, dusting the bottom of each with dry starch.
2. Heat peanut oil in a wok over high heat until it reaches 70% hot (about 350°F/175°C), then add the meat patties and deep-fry until cooked through; transfer to a strainer or colander to drain the oil.
3. Immediately place the wok on the stove, add the diced onion, drizzle in Shaoxing wine, then add the broth and beef patties. Season with salt, MSG, sugar, Worcestershire sauce, ketchup, and white pepper, and simmer until fully cooked. Thicken with a little cornstarch slurry, stir in sesame oil and cooked peanut oil, and toss everything together before plating. This dish is tender and silky, with a rich, savory aroma and a bold tomato flavor.