How to stir fry beef, how to make stir fried beef

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

How to cook stir-fried beef? Shred the beef, add cooking wine, light soy starch, marinate for 10 minutes, prepare minced garlic, add the beef after the oil is hot, remove it when it is medium-cooked, add the sauce and stir and stir-fry.

Slice the beef, marinate it with starch, pepper and salt chicken essence, stir-fry in oil, add light soy sauce and dark soy sauce, stir-fry and add coriander.

Cut the stewed beef brisket into slices, prepare some pickled peppers, garlic, ginger, put oil in the pot, stir-fry the chili oil and pour in the beef brisket and stir-fry quickly.

It doesn't need to be stewed or boiled, and its taste is more amazing than stir-fried beef with wild peppers.

Soak the beef in cold water for a while.

The steps to stir-fry beef.

Step 1. Cut the beef into strips and slice casually, just cut it thinly. Add a little cornstarch, a little cooking oil, grasp well, throw aside and marinate for a while, and a small spoon about one-fifth of a spoon of soup is enough.

Step 2. Cut the ginger and garlic casually, cut the shallots into long sections, and cut the dried chili peppers into sections.

Step 3. Put oil in the pot to heat the ginger and garlic into the pot and stir-fry fragrant, and the beef is quickly stir-fried in the pot over high heat, slightly discolored and added with white wine, and then there will be a strong aroma of wine, and then at this time you still have to stir-fry quickly!! The fire is critical.

Then pull the beef bar to the side, and make room for frying the fragrant dried chili segment on low heat, so that you don't have to fry the paste. Then pull the beef back and stir-fry together. If the beef is cut very thinly, the color will be completely complete, and it will be almost fine, don't fry it for a long time, the meat will be old.

Step 4. Add salt and MSG to taste.

Step 5. Remove from heat.

Step 6. Pour a few drops of mountain pepper oil and stir well.

Step 7. Toss in the green onion and mix well. Finish.

Ingredients. Beef.

Amount. Sweet red peppers.

One. Garlic.

One. Accessories.

Sliced ginger. Amount.

Bayberry. Amount. Salt. Amount.

Light soy sauce. One tablespoon.

Wine. One tablespoon.

Sweet potato powder. Amount.

Pepper. Amount.

Essence of chicken. Crumb.

Salad oil. Amount.

Salty and fresh. Taste. Burst. Craft.

Twenty minutes. Take.

Senior. Difficulty.

The steps to stir-fry beef.

Stir-fried beef] Mastering the oil temperature is the key step: 1 1 Wash and slice the beef, add an appropriate amount of sweet potato powder, a tablespoon of light soy sauce, a tablespoon of cooking wine, half a teaspoon of salt, and a little chicken essence.

Stir-fried beef] Controlling the oil temperature is the key step: 2 2 After grasping well, add a tablespoon of salad oil to wrap the meat and marinate for fifteen minutes, which will allow the meat to absorb the flavor and make the meat more tender.

Stir-fried beef] Mastering the oil temperature is the key step: 3 3 1 sweet red pepper and 1 garlic.

Stir-fried beef] Controlling the oil temperature is the key step: 4 4 Slice the ginger and flatten it so that it can bring out the flavor better, two bay leaves, and cut the sweet red pepper and garlic into the way you want.

Stir-fried beef] Mastering the oil temperature is the key practice step: 5 5 Turn on the high heat, first heat the pot until white smoke, then add an appropriate amount of salad oil, and then heat until white smoke, always keep the fire high, this step is the key.

Stir-fried beef] Mastering the oil temperature is the key step: 6 6 Add the marinated beef and stir-fry.

Stir-fried beef] Mastering the oil temperature is the key practice step: 7 7 Stir-fry until the surface of the beef is all discolored, about a minute, look at the bottom of the pot, it is not sticky at all.

Stir-fried beef] Mastering the oil temperature is the key step: 8 8 Skim the meat aside, add the ginger slices, sauté the bay leaves slightly, and then add the side dishes, pepper, a pinch of salt, and chicken essence.

Stir-fried beef] Mastering the oil temperature is the key practice step: 9 9 The whole process is still on high heat, continue to stir-fry for one minute, and the beef will be fried.

Stir-fried beef. Ingredients:

Snowflake beef, bell peppers, shallots.

Production: 1. Cut the beef into thin slices first, when cutting the beef, be sure to cut it horizontally, each slice is about millimeter thick, about 5 cm wide, put salt and sugar, oyster sauce, pepper, light soy sauce, corn starch and mix well, marinate for about ten minutes. After marinating, add a little oil to beat it up, and the beef won't stick to a ball.

2. Fry the marinated beef in the pan until it is eight ripe. Stir-fry beef, pay attention to the need to heat the pan first and then put the oil, the beef hot pan can be fried quickly to fry well, if the pot is not hot enough, the beef will drain water when fried, not dry and fragrant enough.

3. Stir-fry the spices in another oil pot, add the bell pepper and stir-fry, add a little salt to taste, and then add the shallots to stir-fry until fragrant. Finally, add the fried beef, add the chopped black pepper and black pepper juice, add a little dark soy sauce to adjust the color, and stir-fry for about 20 seconds.

Match. Material:

300 grams of tender beef, 150 grams of celery, 40 grams of Shao wine, 20 grams of soy sauce, 10 grams of sugar, 5 grams of baking soda, 20 grams of water starch, 1 gram of pepper, 20 grams of green onion and ginger slices, 2 grams of minced ginger, 500 grams of peanut oil, a little monosodium glutamate. Exercise. Made:

Cut the celery into thin slices. Cut the beef into 2 cm long slices, put it in a bowl, add baking soda, soy sauce pepper, water starch, Shao wine, minced ginger and water, soak for 10 minutes, add raw oil, and marinate for another 1 hour;

Put the wok on the heat, boil the peanut oil until it is 60% hot, put in the beef slices, mix with a spoon, and when the beef is white, pour in a colander and drain the oil. Leave a little oil in the pot and put it back on the fire, put in the green onion and ginger slices, sugar, soy sauce, monosodium glutamate, a little water, after boiling, thicken with water starch, put in beef slices, celery slices, and mix evenly.

Stir-fried beef. Material:

1 piece of beef rump, 1 handful of coriander, 1 green onion, 2 slices of ginger.

Seasoning: 1 3 tsp salt, 1 3 tsp monosodium glutamate, 1 3 tsp sugar, 1 3 tsp white pepper, 1 tbsp dark soy sauce, 1 tbsp rice wine, 1 tbsp starch, 1 tbsp sesame oil, 1 2 tbsp balsamic vinegar.

Method: 1. Cut the beef vertically into thin slices, that is, the knife is perpendicular to the texture of the meat to cut the meat pieces into cross-sections;

2. Cut the green onion into shreds, ginger slices into shreds, and coriander into four sections;

3. Pour all the seasonings except balsamic vinegar into the beef slices, add a few shredded ginger, mix evenly with your hands and marinate for 15 minutes;

4. Heat oil in a wok, add shredded ginger and stir-fry the marinated beef slices quickly;

5. When the beef changes color, add balsamic vinegar and stir-fry quickly, then turn off the heat, then add coriander and shredded green onions, and use the residual heat to fry the coriander and shredded green onions until soft.

Tips: 1. When buying meat, it is best to choose beef rump meat without tendons, and the meat slices cut perpendicular to the texture of the beef will be more tender and smooth;

2. This dish needs to be fried over high heat, and the stir-fry time should not be too long, all the discoloration can be turned off after the fire is lost, and the beef will change color and cotton for a long time, and the taste will not be good;

3. The use of residual heat to fry soft herbs can retain the fragrance to the greatest extent and make the dish look brighter.