A dish that is very good for rice, a dish that is very hometown flavor.
Sour kimchi was pickled a few days ago, including radishes, peppers, cowpeas, cucumbers, etc., salty and sour. Although the taste is not as good as the one my mother pickled, it is also very good to relieve my cravings occasionally. I am already very satisfied.
In the past, when I was in my hometown, my father would often stir-fry and eat it like this. It tasted very good, fragrant, spicy, sour, and a bowl of fragrant white rice. It was great! saliva
stir-fried beef with sour pickles
By CasimirOlson
Recipe Recommendations
- sour and salty
- fried
- ten minutes
- ordinary
Steps for stir-fried beef with sour pickles
1
Wash the beef tenderloin and cut into thin slices.
2
Then add Material B, stir well, and let stand for 10 minutes.
3
Cut the kimchi into the shape you like, cut the chives into sections, and soak the dried basil for a few minutes.
4
Add a little oil to the pan, stir-fry the kimchi until fragrant, and serve out.
5
Put it out for later use.
6
Put appropriate amount of oil in the pan again, heat it up, pour in the marinated beef slices, stir quickly until color changes, add in the stir-fried kimchi, chives, and basil, stir well, and then serve the pan.
7
Scrambled beef with sour pickles on a plate.stir-fried beef with sour pickles Make Tips
Since the pickled vegetables are on the salty side, use less salt for the beef; stir-frying the pickled vegetables beforehand before adding them to the beef can reduce cooking time and prevent the meat from becoming tough; adding a moderate amount of oil when marinating the meat can effectively prevent sticking to the pan.