22, roast beef with beef, usually choose the upper brain of the cow, ribs, tenderloin and other parts can be, meat tender, good taste.
33, cut the beef into thin and thick slices. Beef eating tender not tender, cut beef is also very careful, beef fiber tissue is thicker, connective tissue and more dense, so to cut across, cut off the long fibers, do not follow the fibrous tissue cut, so that the beef is not chewed. First of all, you have to find the grain of the beef, and then the knife cut down perpendicular to the grain of the meat, that is, the top knife cut, cut across the grain of the beef.
44, shred the onion.
55: Put the sliced beef into a bowl, add the shredded onion, 2 tablespoons of Korean hot sauce, 1 teaspoon of ginger powder, 1 teaspoon of black pepper powder, 2 teaspoons of cumin powder, ? tablespoon of sugar, 1 tablespoon of oyster sauce, 1 teaspoon of thirteen spices, 1 tablespoon of cooking wine, and ? tablespoon of red-hot soy sauce.
66. Put on disposable gloves and mix the beef and seasonings with your hands. When the beef becomes sticky and the seasonings are well blended into the beef, drizzle in the salad oil and scrub well to lock in the moisture. Cover with plastic wrap and marinate for ? hour-1 hour.
77: When it's time, add the beef to the skillet with the onions and spread it out to roast the beef.
88, beef browning can be eaten, beef roasting time is too long, lost moisture, eat the texture of faggot, eat not tender, but also chewed.