How to cook Sliced beef (shabu / BBQ) เนื้อสไลด์ (ชาบู / ปิ้งย่าง)
Steps
- Thaw in the fridge; peel slices apart while still very cold.
- Shabu: keep the broth at about 70–80°C, not at a rolling boil.
- Swish each slice 5–15 seconds and lift it out as soon as the colour turns.
- Grill: very hot surface, one layer, 20–40 seconds per side.
- Eat right away – don't leave slices in the pot.
Tip: Keep shabu broth just below boiling so the slices stay pink and soft instead of grey and tight — turn the heat down until the surface barely shimmers.