Dude, the oil splash is the sign you’re doing it right. I learned the hard way to have a splatter screen ready after my first attempt singed my arm hairs. Pro tip: pat your beef completely dry before it hits the hot wok, and work in batches so you actually get that brown crust instead of steaming it.
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Looks really healthy. How does it taste?
Apron on
Dude, the oil splash is the sign you’re doing it right. I learned the hard way to have a splatter screen ready after my first attempt singed my arm hairs. Pro tip: pat your beef completely dry before it hits the hot wok, and work in batches so you actually get that brown crust instead of steaming it.