Hi Heidi, so i usually make my own garlic ginger paste. You can make 1 at home too. Just put 1 whole garlic, peeled and cleaned along with a 1 inch cube of ginger in a food processor with a little water. It should give you roughly about 1/3 cup of paste. You can use it in all kinds of cooking where gravy is made, or something needs to be marinated. If you don’t want to make your own, use shredded garlic and ginger instead, that should work just fine too!
The hot sauce the I personally really like to use is called REd hot by Franks. But Tabasco hot sauce is also pretty amazing! Let me know if you need anything else. Im right here!

ok so basically these dishes from Asia are supposed to be eaten pretty much as soon as they are prepared. Once you’ve fried your beef let it cool down in open air and keep it open until you are ready to serve. When you are serving, you want to make sure your sauce is on the stove and boiling hot. That’s when you add your beef and cook it for about 2 to 3 mins to just get the beef warmed up. It shouldn’t lose the coating that way. But if you are going to consume the left overs, lets say the next day, you might lose a little bit of coating, but again not that much. Let me know if you’ve done something similar or different so that I can help you out more. Hope this helps

Hey Elisha. Hope you are well. I am not sure I follow. Are you saying that after you coat the fried beef with sauce, the coating of the beef comes off?

What did I do wrong?