Roasted beef with carrot and bamboo shoots

Recipe Recommendations

• carrot 3 pieces
• corn oil appropriate amount
• Pi County Douban appropriate amount
• soy sauce appropriate amount
• soy sauce appropriate amount
• cooking wine appropriate amount
• peppercorns appropriate amount
• octagonal appropriate amount
• fennel appropriate amount
• cinnamon appropriate amount
• geranyl appropriate amount
• Shiwu incense appropriate amount
• black pepper appropriate amount
• curry powder a little

• slightly spicy
• burn
• an hour
• ordinary

Steps for Roasted beef with carrot and bamboo shoots

1

Wash the beef in water and wash the foam for later use. Wash the bamboo shoots and carrot for later use.

2

Wash the beef with water and remove the foam, wash the bamboo shoots, and wash the carrot.

3

Heat the pan until add corn oil, add Pi County watercress, pepper grains, ginger slices, and garlic slices, and stir-fry until fragrant.

4

Add star anise, fennel, cinnamon, and fragrant leaves and stir-fry until fragrant.

5

Add the beef and stir well.

6

Cook cooking wine to remove fishy smell and add 15 spices to stir well until fragrant.

7

Add bamboo shoots and stir fry well.

8

Add appropriate amount of soy sauce and stir-fry well to color.

9

Turn into a pressure cooker, add black pepper powder, chicken essence, a little MSG, a little curry powder (you don't have or don't like that flavor, or don't add it), add appropriate amount of soy sauce to season, and add appropriate amount of water.

10

Add the green onion knots, cover, and turn off the heat for 15 minutes after SAKE.

11

After the steam in the pressure cooker is exhausted, open the lid and put in the carrot cut into hob pieces and pick out the green onion knots. Cover it again and turn off the heat immediately after steaming it; after the steam in the pot is exhausted, you can serve it.

Roasted beef with carrot and bamboo shoots Make Tips

Recipe Categories

• hot dishes
• Autumn recipes