Simple Home-Style Lunch: Pan-Seared Hairtail, Microwave Beef Rib Fingers, Mussels Steamed in Coconut Water, and Water-Sautéed Sweet Potato Leaves
ID: f163af73...
This is an unedited live cooking session showcasing how to quickly prepare a sumptuous home-style lunch on a hot weekend. Using a steam oven to microwave beef rib fingers saves time and effort, paired with pan-seared hairtail, fragrant buttery basil mussels, and healthy water-sautéed sweet potato leaves for a balanced, nutritious meal.
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🍳 Cooking Flow
Clean the mussels and use scissors to remove the beards; cut beef rib fingers into sections and microwave in a microwave-safe dish in intervals for a total of 12 minutes. → Pan-sear the hairtail until golden brown and firm on both sides, sprinkle with truffle powder, and plate. → Sauté ginger and garlic until fragrant, add mussels and coconut water, cover and steam until shells open, then finish with butter and Thai basil before plating. → Cut the microwaved beef rib fingers into bite-sized pieces and toss with minced garlic, chili sauce, sugar, and fish sauce to season. → Using the same pan, add sweet potato leaves and a splash of hot water to steam until tender, then season with seasoned lard, kelp salt, and sesame oil.
Cooking Steps
Brief Cooking Order
Clean the mussels and use scissors to remove the beards; cut beef rib fingers into sections and microwave in a microwave-safe dish in intervals for a total of 12 minutes. → Pan-sear the hairtail until golden brown and firm on both sides, sprinkle with truffle powder, and plate. → Sauté ginger and garlic until fragrant, add mussels and coconut water, cover and steam until shells open, then finish with butter and Thai basil before plating. → Cut the microwaved beef rib fingers into bite-sized pieces and toss with minced garlic, chili sauce, sugar, and fish sauce to season. → Using the same pan, add sweet potato leaves and a splash of hot water to steam until tender, then season with seasoned lard, kelp salt, and sesame oil.
Introduction
This is an unedited live cooking session showcasing how to quickly prepare a sumptuous home-style lunch on a hot weekend. Using a steam oven to microwave beef rib fingers saves time and effort, paired with pan-seared hairtail, fragrant buttery basil mussels, and healthy water-sautéed sweet potato leaves for a balanced, nutritious meal.
Step 1
【Ingredient Prep】Clean the Matsu mussels, scrub the shells with a brush, and use scissors to trim the beards (the rope-like structures).
Step 2
【Microwave Beef Rib Fingers】Clean the beef rib fingers, pat dry, cut into appropriate lengths, spread evenly in a microwave-safe dish, cover, and microwave at 1000W for 3 minutes.
Step 3
【Ingredient Prep】Slice ginger and prepare garlic; peel the garlic using a garlic peeler and mince. Wash and drain the sweet potato leaves.
Step 4
【Microwave Beef Rib Fingers】After the first interval, flip the beef, cover again, and microwave at 1000W for 3 minutes. Repeat this process a total of 4 times for a total microwave time of 12 minutes.
Step 5
【Pan-Seared Hairtail】Heat a pan, place the dried hairtail in, and pan-sear over medium heat until golden and cooked through. Sprinkle with truffle powder before removing from the pan.
Ingredients List
Important Notes
Before pan-searing hairtail, be sure to pat the surface completely dry with paper towels; avoid flipping too early to ensure the fish doesn't break. ⚠️
Microwave the beef rib fingers in intervals and flip halfway through to ensure even heating and lock in juices without drying them out. 💡
Use scissors to snip off the mussel beards; it's easier than pulling them out by hand and won't damage the meat inside. 🍳
Water-sauté the sweet potato leaves using the remaining juices and aromatics from the mussel pot, allowing the vegetables to absorb the natural sweetness of the seafood. 👥
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