Pepper beef
By VicentaLakin
It buys its own beef, which is often cooked for long periods of time and does not necessarily reach its state, owing to, inter alia, the variety of beef, which produces wood. The ready-made steaks are made of semi-finished steaks, which are pre-processed and tasted, so they are super easy to make, short-lived, meaty, and don't fit their teeth. It's just a little bit delicious, and it's on. Several pieces were bought in the freezer and were removed for use in cold water and frozen in cold water. There's kids in school who need to be fed. Come home from school and do this
Recipe Recommendations
- filet mignon 300 grams
- green pepper 2 only
- Onion Festival 1 segment
- fresh ginger 7 grams
- garlic 2 cloves
- salt a little
- black pepper a little
- peppercorns small amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Pepper beef
1
cut the flute into 1 cm
2
Get ready
3
Sliced to pieces, pepper to pieces
4
Hot pots with cold oil, proper vegetable oil, a few peppers of pommel
5
Put the cut beef in the fire
6
When the veal is colored
7
How many times did you put it in
8
Put it in the peppers
9
I'll put the right amount of black pepper when the meat is seven
10
I'm gonna put it in the salt and then I'm gonna get out of here
11
It's in the container. It smells like beefPepper beef Make Tips
Small English: 1. Choosing to make beef from this pre-treatment steak, saving time is generally around 150 grams. 2. The size of the granules is random, and the degree of defoliation is not too sophisticated, so that they are ripe enough, because this pre-treated steak is very young. 3. Less salt. This pretreated meat tastes like salt