Beef is a favorite food all over the world. Its consumption in China is second only to pork. Beef has a high protein content and low fat content, so it tastes delicious and is loved by people, enjoying the reputation of "the pride of meat."
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. It is suitable for people with subsidence of the middle qi, shortness of breath and body weakness, weakness of muscles and bones, anemia for a long time, and yellow and dizzy faces.
This dish is tender and fragrant, slightly sweet and slightly numb, and is suitable for serving with wine and rice.
Beef stir-fried
Recipe Recommendations
- cooked sesame appropriate amount
- Jiang 1 large piece
- pepper appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- white sugar Half a teaspoon
- peanut oil appropriate amount
Steps for Beef stir-fried
1
Cut the beef into large pieces, add chopped ginger, large pieces of green onion, soy sauce, and marinate in cooking wine for an hour.
2
Cut the beef horizontally.
3
Shred ginger and cut green onion leaves into large pieces.
4
Heat the pan and increase the oil. After heating, add dry pepper.
5
Add beef strips and shredded ginger and stir fry.
6
Add salt and slowly dry the beef.
7
Pour in the light soy sauce and add half a teaspoon of sugar.
8
Add the green onions.
9
Add cooked sesame seeds, stir fry for a few times, and remove from the pan.Beef stir-fried Make Tips
Although cutting beef should follow the principle of cutting strips along the grain and slicing horizontally, I still cut the strips horizontally, which makes it easy to chew because my son's teeth are bad. Add sugar and sesame seeds, and the beef will taste better. It's like a snack. Beef (fat and lean): Beef should not be eaten with chestnuts, river snails, brown sugar, leeks, white wine, and pork.