Steamed beef with celery is a classic home-style stir-fry, and whether it's good or not depends on how tender the beef is, but as long as you master the three key steps of unraveling, marinating, and cooking the beef, the shredded beef will never get old. Wine 8ml

Sweet potato starch 15g

White pepper moderate amount

Steps

1, first of all, deal with the beef. This dish uses tender beef tenderloin, pick off the white sinew, cut into slices horizontally, and then from an angle perpendicular to the grain, shred the beef; 2, then put the beef into a bowl, first add Sriracha, and scrub it well with your hands. Then pour in the egg, mix well and add a little sweet potato starch, fully scratched marinate for 15 minutes; 3, then come to the preparation of materials, the celery cut into segments, shredded red bell pepper, ginger, garlic minced; 4, sweet potato starch and water to mix, add cooking wine, white pepper, and raw pumping seasoned and into a sauce for spare 5, take a pot to turn on a small fire, add oil and burn to sixty percent heat. Marinated beef with a little cold oil mix open, pour into the pot with chopsticks scattered, and so the beef as soon as the color change immediately fished out, drain the oil standby; 6, the pot to stay in the bottom of the oil, open the medium heat heating, under the ginger, garlic, minced burst incense, into the red pepper wire and a small spoon of red oil soy sauce stir fry 7, and then into the celery, turn on the heat and stir fry, stir fry celery breaks, pour into the beef wire and deployed in the sauce, stir fry quickly and evenly