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  4. Dear Chef: I loved your recipe and cooked it for dinner. Everything was great and cooked as you said but the meat was not soft 😢😢😢
    I’ve been thinking and my theory is how I cut the meat. I know there’s a certain way to do it but nobody tells us HOW!!
    Can you please be so kind to teach us this important skill ?? Thank you so much my favorite Chef. Greetings from Sacramento

  8. I made this recipe, although I used a pepper jam instead of plum jam. It was sooo so good. This was actually probably the best Chinese beef dish I’ve made. I marinated it for about an hour, but I used a cheap roasting joint meat and it was not tender enough, so I think more marination would’ve been better. But the taste was so good that I’ll be making this again

  11. Awesome. Thank you Joshey. Chinese sauces or jioux? French term I got taught are complex.

    My fiance runs a foodstall in Manila. If that was cooked as street food it'd be a winner.

    Unfortunately doing a foodstall in Australia is near impossible with permit fees and all. That's why ypu rarely see one.

    Thanks for your very educational channel.

  12. Buddy. I live in Canada, I love beef Took a trip to Poland which is like the 6th biggest beef exporter in the world. WHERE IS THE BEEF?. Cant find it in most supermarkets, but resturants will have. Cuisine is just so different. I guess UK enjoys their steaks as well!

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