22, beef For roast beef, generally choose the upper brain, ribs, tenderloin and other parts of the cow, the meat is tender and tastes good.
33. Slice the beef evenly. Beef tastes tender, and cutting beef is also very particular. The fibrous tissue of beef is thicker and the connective tissue is denser, so it should be cross-cut, and the long fiber should be cut off, not along the fibrous tissue, so that the beef will not be chewed. First of all, we should find the texture of beef, and then cut it perpendicular to the texture of meat, that is, cut it with the top knife and cut the texture of beef horizontally.
44. Shred the onion.
55. Slice beef into a pot, and add shredded onion, 2 tablespoons Korean hot sauce, 1 teaspoon ginger powder, 1 teaspoon black pepper powder, 2 teaspoons cumin powder, half a tablespoon white sugar, 1 teaspoon oyster sauce, 1 teaspoon thirteen spices, 1 teaspoon cooking wine, etc.
66. Wear disposable gloves and grab beef and seasoning evenly with your hands. The beef became sticky and the seasoning was completely blended with the beef. Pour in salad oil, grab well and lock the moisture in the beef. Cover with plastic wrap and marinate for half an hour-1hour.
77. When the time is up, put the beef and onion together in the baking tray and spread it out to roast the beef.
88. The beef is discolored and can be eaten. When the beef is roasted for too long, it loses moisture. If you eat firewood, it is not tender and chewy.