Gas-guzzling beef is a classic Cantonese dish. When sizing beef, it can be pickled with oil consumption and then fried in a pot, which is tender and smooth and retains the original flavor of beef. Of course, you can also add vegetables, mustard greens, Chinese cabbage and broccoli according to your own preferences.

Specific practices:

Step 1: slice beef in reverse grain. Beef is usually cut against the grain. Then marinate the beef. Put a spoonful of oyster sauce, no salt. Oyster sauce itself is salty. Add pepper, a little sugar, cooking wine and a little ginger foam and marinate for about 20 minutes.

Step two, let's deal with the auxiliary material, Guangdong cabbage. There is no kale in the supermarket, so we have to use Cantonese food instead. Boil water in the pot, add salt to the water, and a little oil is just right for scalding cabbage. It won't take long. After you put the cabbage down, you can pick it up after boiling the water, and then cut it into pieces and put it on the plate (circle).

Step three, let's make a juice. One tablespoon of oyster sauce, less sugar, starch for use. It may seem a bit troublesome, but it's really easy to do.

Step 4, put a little base oil in the pan, put the marinated beef in the oil pan, stir-fry for 2 minutes on high fire, let the beef cook for 5 to 6 minutes, then take it out and put it on the plate.

Is it very simple ~