satay beef
By FloyBailey
Shacha sauce is a trendy sauce seasoning. It is slightly spicy in the aroma and slightly sweet in the spicy. It tastes very good, especially when paired with beef. Chef Jing recommends a home-cooked classic dish for everyone today, which is also a must-order Chaoshan food at Chaoshan Night Market-Shacha Beef. This dish is golden in color, the beef is mellow and smooth, and the shacha sauce is thick and delicious. It has unique flavors such as fresh, sweet and spicy. It has the effects of anemia conditioning, spleen strengthening and appetizing conditioning, winter health conditioning, malnutrition conditioning, and tonic and body conditioning!
Recipe Recommendations
- beef appropriate amount
- water spinach appropriate amount
- sand tea sauce appropriate amount
- onion appropriate amount
- garlic appropriate amount
- red pepper appropriate amount
- starch appropriate amount
- water appropriate amount
- white granulated sugar appropriate amount
- refined salt appropriate amount
- soy sauce appropriate amount
- peanut oil appropriate amount
- slightly spicy
- fried
- ten minutes
- senior
Steps for satay beef
1
Wash the red pepper and slice it with a diagonal knife, slice the green onion with a diagonal knife, slice part of the garlic, and part of the garlic into minced garlic.
2
Wash the water spinach and cut it into sections. (Water cabbage can also be replaced with kale)
3
Slice the beef, place it in a bowl, add appropriate amount of starch, soy sauce, and a little water, stir well and marinate for about 10 minutes.
4
Shacha sauce: Add appropriate amount of Shacha sauce, white sugar, soy sauce, and water into a bowl and stir well for later use.
5
Pour appropriate amount of peanut oil into the pan and heat it, add minced garlic and saute until fragrant.
6
Pour in the water spinach and stir fry quickly.
7
Add appropriate amount of water to make the spinach crispy when stir-fried, not too shrink, and the taste is better.
8
Add appropriate amount of refined salt and quickly stir fry well before serving. (Don't add too much refined salt at this time)
9
Pour appropriate amount of peanut oil into the original pan and heat it up.
10
Then pour in the marinated beef and stir fry quickly until it changes color, about mid-cooked, and serve for later use.
11
Wash the pan, heat the pan to heat the oil, add red pepper, onion slices, and garlic slices to saute until fragrant.
12
Return the stir-fried beef to the pan and stir quickly for a while to allow the aroma to dissolve in the beef.
13
Pour in the shacha sauce juice when it is ready to go, stir fry well, so that the aroma of the shacha sauce juice can fully dissolve into the beef.
14
Be careful not to collect the juice too dry. You can turn off the heat when it's about time. Just put the stir-fried shacha beef breast on top of the water spinach. The soup of the shacha beef will flow into the water spinach, making it particularly delicious.satay beef Make Tips
[Nutritional Value]: Beef: Beef is rich in protein, and its amino acid composition is closer to human needs than pork. It can improve the body's disease resistance and is particularly suitable for growth and development, as well as for replenishing blood and repairing tissue after surgery or during recovery from illness. Eating beef in cold weather can warm the stomach. At the same time, beef has the effects of tonifying the middle and replenishing qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, and quenching thirst and stopping salivation. It is suitable for those with sinking middle qi, shortness of breath, physical weakness, weak muscles and bones, anemia, chronic illness, or a sallow complexion and dizziness. Water buffalo meat can also calm the fetus and nourish the spirit, while yellow cattle beef can calm the middle, replenish qi, strengthen the spleen and stomach, and build strong muscles and bones. [Jingchu's Friendly Tip]: Beef should not be eaten with chestnuts, river snails, brown sugar, Chinese chives, white liquor, or pork. Different brands of Shacha sauce have different tastes; be sure to choose Shacha sauce produced in Chaoshan, as the stir-fried dish will taste better. This dish belongs to the quick stir-fry category and requires high heat and fast cooking, so the Shacha sauce mixture should be prepared in advance. Once the beef is stir-fried, pour in the sauce and mix well to serve.