Description
A walking gourmet where bite-sized diced beef (Shaizi Niu) is rapidly seared from above with a giant gas blowtorch on a grill net, seasoned with rose salt.
Restaurants serving Flame-Grilled Diced Beef
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Diced beef for steak
- Rose rock salt
- Black pepper
- Cumin powder
Instructions
- [Authentic Recipe]
- Cut fatty beef (Angus or diced steak cuts) evenly into neat bite-sized cubes (~2-3cm).
- At the stall, pack the meat tightly on a special grill net (or iron plate).
- The biggest performance: use a powerful commercial 'giant gas blowtorch' to blast intense flames directly onto the meat from above.
- Heat from below with charcoal (or gas) simultaneously, rapidly searing the surface to seal in juices (finishing medium-rare is key).
- Once fragrantly charred, remove from heat and transfer to a paper bowl (or boat dish).
- Generously sprinkle customer-selected seasonings like 'Rose Salt (Meigui Yan)', 'Black pepper', 'Cumin powder', or 'Teriyaki sauce', and serve with bamboo skewers.
Learn more Spice, substitutes, tips
Key spices
Cumin powder and Black pepper
Substitutes at Japanese supermarkets
Dice pork jowl meat
Pairing
Tapioca Milk Tea or Taiwan Beer
Trivia
[Trend] The representative of 'blowtorch-seared' foods exploding in night markets over the last decade. The flashy visual performance of roaring flames and scorched meat smell holds magic to forcibly stop tourists in their tracks.
Eating tips & etiquette
[Unique Eating] Pierce one by one with a bamboo skewer, tasting the beef fat bursting in your mouth and the sweetness of rose salt while strolling the night market!
Allergen
Beef