Beef cooking is very particular. Which beef recipes are delicious and not expensive?

Compared with raw pork, stewed beef is tender and juicy, and the flavor of the sauce in the iron pot stew is also stronger. Today Hua Hua is here to share with you some home-style stir-fries made with beef, including iron pot stews, fried noodles, and the tempting stone pot bibimbap. Braised Beef Noodles

Different from the instant noodle version of Braised Beef Noodles, which only have a few slices of meat filling your teeth, the Spicy Beef Noodles we make at home can be considered a real gourmet meal. For meat, open your mouth wide and drink the soup, that way you will feel comfortable eating.

Ingredients to prepare: 600 grams of beef shank, appropriate amount of donut and ginger slices, a small amount of poria, 2 tablespoons of bean paste, cinnamon, galangal, peppercorns, rock sugar, salt, rice wine, light soy sauce , Old soy sauce king braised noodles, appropriate amount of hot pot side dishes: lettuce, bean sprouts, preparation steps:

Cut 600 grams of beef shank into small uniform pieces, wash and put into cold water, wait until it boils Filter off the blood foam, scoop it up and set aside. Cut an appropriate amount of dongru ginger slices. When preparing the spices, in addition to using star anise, galangal, peppercorns, and cinnamon, I also add a small amount of poria, which can enhance the freshness and remove greasiness.

Put an appropriate amount of vegetable oil into the wok, bring to a boil, add the prepared spices, pour in 2 tablespoons of bean paste and a tablespoon of rice wine, and stir-fry evenly. Then pour in the blanched beef cubes, a small spoonful of dark soy sauce, three tablespoons of light soy sauce, a few slices of rock sugar and an appropriate amount of salt, and then pour in warm boiled water that has not soaked the ingredients.

After boiling, turn off the heat and pour all the ingredients into the electric pressure cooker. It only takes about 30 minutes to cook in the pressure cooker, and the sauce will not decrease after it is cooked. This method will make the sauce thicker. It tastes best when poured over noodles.

If there is a large amount of cooked beef, you can divide some into a small soup pot, wait for it to cool, cover it and store it in the refrigerator. For the stewed beef, prepare a fine sieve and filter out the spices, ginger slices, etc. Stewed noodles, lettuce, and bean sprouts can be prepared while stewing beef. Such a big bowl of braised beef noodles is so tempting. Yoshinoya Beef Rice

It is inevitable to buy a few boxes of beef rolls. These tender and smooth beef rolls are also a good cooking ingredient in addition to being eaten in a rinse. I never get tired of eating traditional Yoshinoya beef rice. Of course, making it at home can use more ingredients and is more cost-effective. Ingredients to prepare: 200 grams of beef roll, half of a green onion

Appropriate amount of broccoli and carrots Sauce: 2 tablespoons of light soy sauce, 2 tablespoons of oil, 2 tablespoons of sugar, 2 grams of salt, water Steps to prepare a small half bowl of vegetable oil in an appropriate amount: Prepare the necessary ingredients, peel and cut most of the onions into shreds, set aside the water for the broccoli and carrots, and prepare the sauce in proportion. At the same time, the other side needs to start washing and steaming the rice.

Put cold water into the wok and boil it until it becomes like fat beef rolls. Pick it up after thirty seconds, drain and set aside. Put an appropriate amount of vegetable oil in a wok, bring to a boil, add shredded onions, and stir-fry until soft. Then add the fat beef rolls, pour in the prepared sauce, and stir-fry evenly.

Fry for about 2 minutes and then turn off the heat. The cooking time cannot be too long, otherwise the beef will be old and the juice will be reduced. Pour the fried beef rolls on top of white rice, and add broccoli and carrots. It's delicious and simple. Sauced beef

Sauceed beef does not distinguish between seasons and is widely loved by everyone. Especially beef that is well sauced will become more fragrant when eaten cold. With this characteristic, there is no need to eat it while it is hot. It can be made at any time. It can be used as a cold dish. , sandwiched in fire roasting or making cakes, the taste is particularly good. Necessary ingredients: 1000 grams of beef shank, winter rut, ginger slices, appropriate amount of garlic cloves

Star anise, galangal, peppercorns, cinnamon, Pixian bean paste, 3 tablespoons of vegetable oil, rice wine, dark soy sauce, light soy sauce , old rock sugar, and salt. Preparation steps: Wash 2 pounds of beef tendon meat, chop into pieces, boil in cold water, remove the blood foam, pick up and set aside. Prepare the necessary seasonings, dongru, ginger slices and garlic cloves.

Beef with soy sauce usually uses Pixian Doubanjiang, which is actually Doubanjiang. Put an appropriate amount of vegetable oil in the wok, bring it to a boil, add the prepared seasonings, stir-fry until fragrant, pour in the beef cubes, add 3 tablespoons of Pixian bean paste, and pour in a tablespoon of rice wine to sauté until fragrant. Then add dark soy sauce and raw soy sauce to adjust the color, then add a few slices of old rock sugar and an appropriate amount of salt for seasoning.

Pour in warm water that has not been soaked with ingredients, and turn off the heat on the kitchen stove after boiling. It takes about 35 minutes to select the beef and cooking method in the pressure cooker. When the time is up, scoop up the residue inside. Soak the sauced beef in the sauce for at least 2 hours. Then put it on the chopping board to cool and dry, then cut it into slices and eat it.