stir-fried beef with pepper
By VicentaLakin
Recipe Recommendations
- beef strips 200 grams
- Hangzhou pepper 100 grams
- Ripe spring bamboo shoots 50 grams
- red pepper 30 grams
- onion 60 grams
- ginger 10 grams
- fresh soy sauce 20 grams
- oyster sauce 25 grams
- Shaoxing wine 20 grams
- black pepper appropriate amount
- sesame oil 5 grams
- white sugar 5 grams
- corn starch appropriate amount
- cooking oil appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for stir-fried beef with pepper
1
Paste the beef; add a little soy sauce, Shaoxing wine and black pepper to the beef and mix well.
2
Then add a little corn starch and add a little water and grab it repeatedly.
3
Prepare the beef paste and set aside.
4
Blend the bowl juice; put a little white sugar and Shaoxing wine into the bowl, then add fresh soy sauce and oyster sauce.
5
Sprinkle a little black pepper into a bowl and stir well.
6
Heat a wok, add appropriate amount of cooking oil, add beef to smooth, then add shredded ginger and stir-fry.
7
Stir fry until the beef changes color, add all the ingredients and stir well.
8
Finally, add the sauce in a bowl and stir fry over high heat.
9
stir-fry the soup thoroughly, add a few drops of sesame oil, and serve it out of the pan and plate.stir-fried beef with pepper Make Tips
Characteristics of small dishes: beautiful color, refreshing small dishes, tender beef, salty and slightly spicy.
Warm reminder;
1. You can use beef tenderloin or beef's hind legs for beef. If you use hind legs, it is best to remove the tendons with a blade, otherwise it will affect the taste.
2. This dish belongs to a fast-fried dish with strong fire and does not need to be thickened. The stir-fried dry soup with strong fire has a barbecue feeling. Don't fry the ingredients for too long after you are put in the pot, otherwise the meat will not taste good when it is too old.
This home-cooked dish,"stir-fried beef with Hangzhou pepper", is ready for friends 'reference!
Warm reminder;
1. You can use beef tenderloin or beef's hind legs for beef. If you use hind legs, it is best to remove the tendons with a blade, otherwise it will affect the taste.
2. This dish belongs to a fast-fried dish with strong fire and does not need to be thickened. The stir-fried dry soup with strong fire has a barbecue feeling. Don't fry the ingredients for too long after you are put in the pot, otherwise the meat will not taste good when it is too old.
This home-cooked dish,"stir-fried beef with Hangzhou pepper", is ready for friends 'reference!