Beef tender Chinese roast beef

Sprinkle salt and coarsely smelt black pepper onto the beef fin and rub it thoroughly with your hands. Place it on a tub and let it rest in the fridge for an hour.

Add all the dipping sauce ingredients to a bowl and mix well.

Put the mixed seasonings and beef from [3] in a zippered bag, deflate the air, close it, and leave at room temperature for 30 minutes.

Remove the beef and wipe off the juice.

Heat 1 tsp salad oil (not included) in a frying pan and cook over high heat. Roll and cook until the whole thing is browned.

Wrap the beef tightly in aluminum foil and bake in an oven preheated to 180°C for 10 minutes.

Once baked, remove from the oven and let it cool while still wrapped.

Cut into 5mm thick pieces and serve on a plate.

Folding the meat to make it look tasty too. It's a good idea to add some sansho pepper, kinome buds, or cilantro (not included in the amount).