Thank you so much, Helen! I’m glad you enjoyed the recipe with your own twists—it sounds delicious! Love that my recipes are in your stir-fry binder. Happy cooking, and thanks for your support!

Thank you for your feedback and I’m glad you like the recipes! I understand that converting measurements can be a bit of a hassle. While some ingredients like meats and chunky vegetables aren’t easily measured with cups, I strive to provide the most accurate measurements to ensure the best results, which often means listing weights in ounces, pounds, or grams. However, I appreciate your input and will work on including more cup and tablespoon measurements when possible in future recipes. Thank you for your patience and happy cooking!

That’s wonderful to hear Eddie! Yes, chili garlic sauce makes a great alternative to pickled chilies for this recipe. Glad you enjoyed it.

Thanks, Wei!

Happy to hear you liked this beef dish. I haven’t made Siumai with fish but I’ve shared a shrimp & pork siumai recipe. Will take a note and try it one day.

Hi Paul! As I described in the post “gently rub the beef until no more liquid can be seen”. The marinade is fully absorbed by the beef, so when you add the beef to the wok, there shouldn’t be any liquid/sauce left in the bowl.