Not all of this steak was used, just the bottom of the sirloin side.
A large flat-bottomed pot is employed as a wok with ingredients going in and out seasoned independently as a residue is built up on the bottom of the pot. The ingredients are reunited with commercial beef stock and a few additional flavor elements. The residue is lifted off by the liquid stock, and the seasoning checked and adjusted.
It's basically scrounging around and using what is on hand.
Scrounged but not used; potato, fresh garlic, fresh ginger, noodles.
Scrounged but not shown; chile flakes, fish sauce, white wine, olive oil.
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