Home cooked recipe for beef Stir fry, the practice of stir fried beef

Material. Beef (beef tenderloin is better) 350 grams.

A teaspoon of baking soda (approx.

Take an old spoon (drink spoon).

Eat two scoops raw. A spoonful of oyster sauce.

A spoonful of chili oil.

Grill one and a half spoonfuls (spicy).

1/2 teaspoon of cumin powder.

Two spoonfuls of cooked sesame seeds.

Minced garlic and chopped green onions.

Three tablespoons of cooking oil.

The practice of stir-fried beef (delicious, even the disabled party can do it).

Wash the beef and set aside.

Cut cattle and sheep horizontally, pigs vertically. When cutting beef, find the direction of the beef's texture, cut it horizontally, and cut off the fibrous tissue and fascia, so that the fried meat will taste tender.

Try to cut the slices of meat a little thinner, cook them a little and put them in a bowl.

Add all the seasonings except cooking oil and sesame seeds in step 2.

Grasp it evenly, grasp it for a long time, and be sure to grasp all the seasonings evenly.

Pour in cooking oil.

The beef is sealed with cooking oil without losing water and marinated for more than half an hour (it can be refrigerated overnight.) Marinate for about two days and then deep-fried. The taste is the best!!

Features. Fried beef. Heat the pan, drain the oil, and sauté the garlic powder until fragrant.

Turn on high heat and stir-fry beef.

Stir-fry the beef for 1 2 minutes (up to one minute for thin slices and up to two minutes for thick slices). Don't fry it for too long, the meat will get old. It's definitely on fire!! )

Some chefs said that stir-fried beef will produce water. There are three keys: first, don't put salt when marinating!

Even if the marinade salt is not enough, it is better to add salt before cooking; 2. Put a little more oil when stir-frying, and put more oil to seal the gravy; Third, fanning the flames. Keep these three points in mind and you'll be sure to be able to stir-fry delicious beef!

Please click to go to ** Instructions.

Remove from heat and sprinkle with sesame seeds.

Method 1. Preparation of ingredients.

Beef (fat and lean) (250 g); Magnolia slices (100g) Egg white (25g) Seasoning shallots (10g) Jiang rice wine (15g) MSG (1g) Soy sauce (10g) Ginger (3g) Vegetable oil (40g) Salt (5g) Starch (broad beans) (10g).

Steps. 1.Cut the raw beef crosswise into centimeter filaments according to the meat grain; 2.Use 5 grams of starch, egg whites, and 6 grams of rice wine to pulp the shredded beef;

3.Cut green onions, ginger and magnolia shoots into centimeter long strips;

4.Pour vegetable oil into the pot, boil for 3 until hot, smooth the pulped beef, and remove it;

5.When the oil temperature rises to 70%, fry the beef and drain the oil;

6.In addition, put the vegetable oil into the pot, put on the high fire, until it is hot, put the magnolia bamboo shoots, ginger, green onion and soy sauce, stir-fry, pour in 15 ml of fresh soup, shredded beef, Jiangmi wine, cook for 2 minutes over medium heat, add monosodium glutamate, and hang it with water starch.

Practice 2. Preparation of ingredients.

Ingredients: beef tenderloin, white callus, onion, red pepper, green pepper.

Excipients: soy sauce, oyster sauce, salt, sugar, cooking wine, olive oil.

Steps. 1.Cut the beef tenderloin into shreds, add a little salt, sugar, soy sauce, cooking wine, stir vigorously, finally add a little olive oil and mix well, then put it in the refrigerator to marinate for about an hour;

2.Cut the white, onion, red pepper and green pepper into shreds for later use;

3.Heat a pan and add the olive oil;

4.Add the onion on medium heat and sauté until fragrant;

Stir-fried beef. 5.When the onion is fried until it is in Microsoft, add the white callus, turn on the high heat and continue to stir-fry;

6.Add shredded red and green peppers; 7.Add the marinated shredded beef;

8.Non-stop quick stir-frying;

9.Add oyster sauce when the beef is browned;

10.Turn to low heat and stir-fry evenly, then remove from the pan [1].

Craft tips. 1.When the beef is too oily, do not stick to it;

2.The soup is "eaten" by the beef, and it is thickened at 2 3 o'clock;

3.Due to the process of shredded beef oiling, 300 grams of vegetable oil need to be prepared;

4.Fresh yellow beef is brown, shiny, and firm, with fat between the muscles, and no blood stasis. Fresh buffalo meat, the meat color is darker than that of yellow beef, dark brown-red, the fiber is finer and looser, and the fat is drier.

If the surface of the meat is moist, sticky, or clumpy, gray, green, or foul-smelling, the meat is not fresh.

Stir-fried beef. Ingredients: 150 grams of beef tenderloin and 1 spoon of cooking wine.

2 tablespoons light soy sauce and 2 tablespoons starch.

1/2 onion 3 sprigs of coriander.

3 spicy millet and 3 slices of ginger.

1 gram salt 1 teaspoon of chicken bouillon.

Stir-fried beef. Preparation Prepare the ingredients, cut the beef tenderloin into thin slices, and cut the coriander into longer pieces.

Step 2: Marinate the beef, 1 tablespoon of cooking wine.

Step 32: Mix the starch and marinate for 15 minutes.

Step 41: Scoop light soy sauce.

Step 5: Heat oil in a pot, heat the beef and stir with chopsticks.

Step 6: Stir-fry until the beef changes color, add the onion and stir-fry, add half a teaspoon of salt, stir-fry for one minute, and add 1 spoon of light soy sauce.

Step 7: Add coriander millet spicy and stir-fry 1 teaspoon of chicken essence.

Step 8: Stir-fry for 1 minute, turn off the heat, the beef is very tender.

Remove from the pan and serve on a plate

Beef cubes with garlic and green peppers.

Ingredients: 200 grams of beef tenderloin and appropriate amount of green pepper.

Millet spicy to taste, ginger to taste.

Appropriate amount of garlic Appropriate amount of cooked white sesame seeds.

Appropriate amount of light soy sauce with thin salt and appropriate amount of cooking wine.

Olive oil to taste, oyster sauce to taste.

Freshly ground black pepper to taste cornstarch to taste.

Beef cubes with garlic and green peppers.

Method After the beef tenderloin is washed, cut into small cubes, add a spoonful of cooking wine, 2 tablespoons of light soy sauce, and half a spoon of cornstarch, stir well, wrap it in plastic wrap and marinate it in the refrigerator for about half an hour.

2.Shred the green pepper, cut the millet into spicy rings, cut the ginger into minced pieces, and do not cut the garlic cloves.

3.Spray less oil in a hot pan, add the beef cubes, fry until the beef cubes change color on both sides, and set aside.

4.Spray a hot pan with less oil, add garlic cloves, and fry until golden brown on the surface.

5.Add the green pepper, millet spicy and ginger, and stir-fry evenly.

6.Add the beef cubes.

7.Add 1 tablespoon of oyster sauce.

8.Add an appropriate amount of freshly ground black pepper, stir-fry all quickly and evenly, and sprinkle some cooked white sesame seeds before coming out of the pot Cooking skills of garlic and green pepper beef cubes.

It is recommended not to add salt during the cooking process, the saltiness provided by thin salt light soy sauce and oyster sauce is quite enough The cooking time of beef should not be too long, otherwise the meat is easier to get old The ingredients are taken according to their own conditions

This is a small stir-fried beef, served with celery appetizers, teaching you a little trick to tender beef.

Many people like to eat beef, but feel that the beef is not tender enough to be fried, too chai, in fact, there are tips for beef tenderness, from meat selection to cutting beef to marinating beef, it has a lot to do with it.

Today I will share with you a small stir-fried beef that goes well with rice, the beef is tender, spicy and appetizing.

Ingredients: beef, green peppers, red peppers, celery.

Excipients: garlic, ginger, Sichuan pepper, cooking wine, light soy sauce, salt, sugar, spicy sauce, oil, starch.

Method: Cut the green and red peppers into small rings, cut the celery into small pieces, and mince the ginger and garlic for later use.

Choose the beef tenderloin part, the meat quality is more tender, and the taste of the beef will be better.

Cut the beef into thin slices against the grain.

Wash the cut beef with clean water, wash off the blood inside, remove and drain.

Add two spoons of light soy sauce, a few drops of spicy sauce and a spoonful of cooking wine to the bowl of sliced beef, stir well, and make the beef a simple deodorant and flavor.

Then add some water to the beef and grasp well. Let the beef fully absorb the water, so that the stir-fried beef will be more tender.

Add 2 tablespoons of starch and grasp well, and finally add another teaspoon of oil and grasp well. Add a small spoon of oil so that the beef can be fried quickly after it is put into the pot, and it can also block the moisture in the beef, making the beef more tender.

Cook until the pot is smoking, pour in an appropriate amount of oil, and fry the beef in cold oil until the beef changes color.

Then pour in the chopped green and red pepper rings and celery segments and stir-fry evenly.

Pour the stir-fried beef into the pan and add half a tablespoon of salt, 2 tablespoons of light soy sauce and half a tablespoon of sugar to taste.

After stir-frying, it is ready to come out of the pan.

A few simple steps to teach you how to make a delicious stir-fried beef.

Cut the beef into thin slices, add light soy sauce and stir well, marinate for 10 minutes, stir-fry the green onion and garlic until fragrant, stir-fry the beef evenly, and sprinkle with coriander.

This beef stir-fried green pepper is a very simple recipe, and it is also a relatively delicious and common dish.

Soak the beef in cold water for a while.

Hello dear! For the home-cooked method of stir-frying beef, first cut the beef into shreds, mix salt, rice wine, light soy sauce and pepper and submerge them for 2 minutes for later use.

Shred the celery and set aside, shred the fresh red pepper, ginger and garlic.

Heat the oil pan to a high temperature of 2100w (270 degrees), quickly run the submerged beef superheated oil, and pick it up for later use, so that the beef is tender.

Leave the bottom oil and stir-fry the garlic and ginger until fragrant, then pour the beef into it and quickly turn it over, and scoop it up again for later use. Put a little oil in another pot and fry the celery and red pepper until eight ripe.

Finally, stir-fry the beef and celery a few times, stir-fry and put on a plate.

Preparation of ingredients.

Beef, dried red pepper, ginger and garlic, green pepper, soy sauce, light soy sauce, pepper, corn starch, Sichuan pepper, cooking wine. [2]

Steps. 1. Cut the beef into thin slices, use pepper, soy sauce and a little cornstarch, grasp and marinate for a while. [2]

Stir-fried beef. 2. In the spare time of the corned beef, shred the ginger, mince the garlic, 1 green pepper, cut into rings, and cut the dried red pepper into sections.

3. Put oil in the wok, low heat, put a little peppercorn, fry until fragrant, take it out, put one-third of the minced garlic, stir-fry the ginger shreds into the pot, stir-fry twice, put the marinated beef into the pot, put a little cooking wine, turn to high heat and fry.

4. The beef changes color and is broken, take it to the side, put the dried red pepper section in the vacated place, fry it on low heat for a while, continue to pull the beef chop back, add a little light soy sauce, increase the fire again, stir-fry a few green pepper rings and minced garlic together. Feel free to stir-fry a few times. [2]

Nutritive value. Beef (fat and lean): Beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, and is particularly suitable for growth and development and postoperative, post-illness recuperation in supplementing blood loss, repairing tissues, etc., eating beef in cold winter can warm the stomach, is a good tonic for the season; Beef has the effect of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation.

A few simple steps to teach you how to make a delicious stir-fried beef.

Cut the beef into thin slices, add light soy sauce and stir well, marinate for 10 minutes, stir-fry the green onion and garlic until fragrant, stir-fry the beef evenly, and sprinkle with coriander.

Soak the beef in cold water for a while.

The home-cooked recipe for stir-frying beef is as follows:

Ingredients: 300 grams of beef, a sharp pepper, 5 pickled peppers, a piece of ginger, three cloves of garlic, 5 dried chilies, an appropriate amount of egg white, a small spoon of corn starch, a small spoon of light soy sauce, a small spoon of oyster sauce, an appropriate amount of water starch, an appropriate amount of salt, an appropriate amount of oil, a small spoon of sesame oil, a little black pepper, a little sugar.

Method: 1. Prepare raw materials.

2. Cut the beef into thin slices against the grain.

3. Cut the sharp pepper into diamond-shaped slices, cut the ginger and garlic into thin slices, cut the dried chili pepper into small pieces, and cut the pickled pepper into thick strips.

4. Add an appropriate amount of salt, a teaspoon of light soy sauce, a teaspoon of oyster sauce, a little black pepper, an appropriate amount of egg white, mix well, then add a teaspoon of sesame oil or other vegetable oil and mix well.

5. Add an appropriate amount of oil to the pot and boil until it is hot, add ginger and garlic slices, pickled peppers and dried chili peppers, and quickly stir-fry until fragrant.

6. Then add the beef and stir-fry quickly.

7. Stir the beef aside, add the chili pepper and stir-fry a few times, sprinkle a little salt on the chili pepper and stir-fry evenly.

8. Then mix and stir well, add a little water starch, and add a little light soy sauce and a little sugar before leaving the pot to enhance freshness.

9. Remove from the pot and serve on the plate.

Precautions

If you want the beef to be tender, this step is very important, adding starch and egg white are all to lock in the moisture of the beef, and finally adding oil to the surface is to further lock in the water, and it is also convenient to quickly spread out when frying. Of course, to fry the beef fillet tenderly, there are three aspects to pay attention to:

1. Beef tenderloin is the best choice, if there is no tenderloin, choose the pure lean part of the beef, the brisket is suitable for stewing, the tendon meat is suitable for sauce beef, and the beef used for stir-frying must be beef without fascia.

Second, when cutting, cut against the texture, cut off the texture, easy to chew.

3. When stir-frying, the leaves have always been fried with low oil, but in order to make the meat tender and delicious, this dish should use more oil to ensure that the meat is tender and smooth.

The most authentic way to stir-fry beef: cut beef, marinated beef, and stir-fried beef.

Ingredients: Ginger, garlic, dried chilies, coriander, white wine and fresh beef.

1. Cut the beef

Cut the beef into relatively thin slices, pay attention to when cutting beef, you can slice along the tendon of beef, I don't know if you have found a problem, sometimes beef will be very difficult to cut, in fact, this is because people do not cut along the tendon of beef, as long as you cut along the tendon of beef, there should be no problem of difficult cut, you can easily cut it into thin slices.

2. Marinate beef

When stir-frying beef, if you want to make the beef more tender, and want not to affect the taste of the beef, then you must marinate the beef.

The method of marinating beef is also very simple, add chopped dried chilies, ginger, and a small spoon of salt, pepper, starch, light soy sauce, dark soy sauce, grasp the beef with your hands, and then pour in an appropriate amount of sesame oil, and let the beef marinate for 15 minutes.

3. Stir-fry beef

Put oil in the pot, after the oil is hot, first put the green onions, ginger, garlic and so on into the pot to burst the fragrance, and then put the beef into the pot and stir-fry, fry until the beef changes color, you can pour in a small spoon of white wine, then add green peppers, continue to stir-fry until the green peppers change color, and then stir-fry for a few seconds to turn off the fire, stir-fry evenly, and put it on a plate.