stir-fried beef

1

Wash and slice beef, add proper amount of sweet potato flour, 1 tablespoon soy sauce, 1 tablespoon cooking wine, 1/2 teaspoon salt, a little chicken essence.

2

After grasping well, add 1 tablespoon of salad oil to wrap the meat and marinate for 15 minutes. This will allow the meat to absorb the flavor and make the meat more tender.

3

One sweet red pepper and one garlic.

4

Slice the ginger and pat it flat to give out the flavor. Cut the sweet red pepper and garlic into two slices of fragrant leaves.

5

Turn on a high heat, first heat the pan until white smoke comes out, then add appropriate amount of salad oil, and then heat until white smoke comes out, and always keep the high heat. This step is the key.

6

Add in the marinated beef and stir fry.

7

Stir fry until the surface of the beef has completely changed color, about one minute. Looking at the bottom of the pot, it is completely non-sticky.

8

Skim the meat to one side, add ginger slices, stir-fry the leaves slightly until fragrant, then add the side dishes, pepper, a little salt, and chicken essence.

9

The fire was still hot throughout the entire process. Continue to stir for another minute and the beef was ready.

1. The process of heating the pan is also the key to stir-frying beef. The heat is high and the oil temperature is high. Girls who are afraid of oil may be afraid. Looking at the smoking pan, they have a sense of fear that they dare not approach, but the pan is very hot. There will be no oil splashing. As long as there is no water on the spatula, this step is very effective in preventing the pan from sticking. 2. Enough soy sauce and cooking wine are already put in during the curing process. Once stirred with sweet potato flour, they are all absorbed on the surface of the meat. When stir-fried over high heat, the starch solidifies, maintaining the tenderness of the beef and the freshness of the surface. If you add water seasonings such as soy sauce and cooking wine later, the starch on the surface of the beef will be washed down to form a soup. The soup will stick to the side dishes, making it a little sticky. If you like to eat it this way, that's fine. 3. Half a teaspoon of salt was added when marinating the beef, which was to make the beef salty, and then a little bit of salt was added for the salty taste of sweet red peppers and garlic, and the chicken essence was to enhance the freshness. 4. Pepper can also be added when marinating the beef or not.