stir-fried beef with mushroom
Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance. It is particularly suitable for people who are growing and developing, recuperated after surgery and disease in terms of replenishing blood loss and repairing tissue. Traditional Chinese medicine believes that beef has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and alleviating wind, and quenching thirst and stopping saliva. Beef protein contains more essential amino acids and is low in fat and cholesterol. Therefore, it is especially suitable for obese people and patients with high blood pressure, coronary heart disease, arteriosclerosis and diabetes.
Recipe Recommendations
- cabbage appropriate amount
- Flammulina velutipes appropriate amount
- ginger appropriate amount
- green onions appropriate amount
- seasonings appropriate amount
Steps for stir-fried beef with mushroom
1
Wash the beef, cut it into thin slices against the pattern, add a little cooking wine, salt oil, soy sauce, raw flour, and seasonings, mix well, and marinate for 10 minutes.2
Wash the cabbage heart, put in water to boil, add appropriate amount of salt and oil, add the cabbage heart and burn until it changes color, pick up, place it on a plate and spread out.
3
Wash the mushroom mushroom and drain the water
4
Put the oil in the pan and heat it up, add the ginger and onions and stir until fragrant, then add the beef and stir quickly over high heat, and finally add the mushroom mushrooms and stir fry until cooked, take out and spread on the cabbage.stir-fried beef with mushroom Make Tips
The key to stir-frying beef lies in the cutting technique and heat control. The cutting method is the same for both pork and beef: slice thinly against the grain. Sliced this way, the meat will be tender and not chewy. You must master the heat control. When stir-frying, be sure to use high heat and toss quickly so the beef doesn't get tough. If it gets tough, it won't taste good!