Thinking about it, let's grill it today! Wrapped in tin foil, the grilled beef is not dry, tender and juicy.
Ingredients:
Beef, eggs.
Practice:
Choose the more tender parts of the beef, such as beef tenderloin, plum blossom meat parts, are more tender.
Slice the beef against the grain into slightly thicker slices. (One centimeter thick is fine.)
With the back of the knife first to cut the beef slices smashed again, horizontal and vertical are smashed a smash, and then use the blade of the knife to give it a chop, pay attention not to chop to the end, only in the surface chop, so that the treatment of beef is better to chew.
Cut the smashed beef into short thin strips.
Put the beef into a plate, add a little egg white, 2 spoons of soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce, 2 spoons of chili oil, 2 spoons of chili noodles, half a spoon of pepper oil, a small amount of sugar, chicken juice, salt, cracked white pepper and cooking wine, scratch well.
And then to the seasoned beef, add a small spoon of cornstarch, give it a good scratch and marinate for 15 minutes.
Skewer the marinated beef with bamboo skewers, wrap with a layer of tin foil, and tighten in one direction like twisting candy.
Place it on the grill and cook on maximum heat for 3 to 5 minutes. (While grilling, you'll need to flip and change the position of the beef more often so they heat up evenly.)
Tear off the tin foil on the surface of the beef skewers and you can eat them, spicy and flavorful. Even though it is grilled, the beef doesn't taste dry at all, it is tender and smooth.