Prep the beef for tenderness: Freeze the fresh beef for 1 hour to firm it up (easier to slice evenly). Slice into 1.5-2cm thick steaks. Pound both sides with a meat mallet to loosen the muscle fibers—this keeps the steak tender. Make a few slashes on the edges to prevent curling while cooking.

Mix marinade & coat beef: Place the sliced beef in a large bowl. Add sliced ginger, shredded onion, scallion sections, chopped kiwis, and the egg. Then stir in 10g salt, 40g sugar, 12g black pepper, 40g light soy sauce, 60g oyster sauce, 2g baking soda, and 200g milk.

Massage for maximum flavor: Use your hands to mix everything thoroughly. Massage and knead the beef in one direction for 5-8 minutes until all the liquid is absorbed and the mixture feels sticky. The kiwis will release their juices during this process, naturally tenderizing the beef.

Marinate & absorb flavors: Cover the bowl with plastic wrap and refrigerate for at least 2 hours (marinating overnight yields the best flavor). Give it a quick stir halfway through to ensure every steak is evenly coated.

Portion & freeze: Transfer the marinated steaks to small thick airtight storage bags, one steak per bag. Remove the kiwi chunks, ginger, onion, and scallions (they can affect texture when frozen). Squeeze out excess air, seal tightly, and freeze. Thaw overnight in the fridge or with cold water before cooking.

Pan-fry to perfection: No need to add oil to the pan (the beef will release its own fat). Heat the pan over medium-low heat, add the thawed steak, and cook for 3-5 minutes per side (adjust time based on thickness and desired doneness—3 minutes for medium-rare, 5 minutes for well-done). Let the steak rest for 1 minute after cooking to lock in juices.