Materials:

1 piece of beef rump 1 piece of cilantro 1 piece of green onion 2 slices of ginger

Seasoning:

Salt 1/3 teaspoon MSG 1/3 teaspoon sugar 1/3 teaspoon white pepper 1/3 teaspoon light soy sauce 1 tablespoon rice wine 1 tablespoon of starch 1 tablespoon of sesame oil 1 tablespoon of balsamic vinegar 1/2 tablespoon

Preparation:

Steam:

Popping beef is a very important ingredient in a stir-fry, but it's also a very important ingredient in a stir-fry. 1, beef cut into thin slices vertically, that is, the knife perpendicular to the grain of the meat cut into cross-section of the meat;

2, the green onion cut into julienne, ginger cut into julienne, coriander cut into four sections;

3, in addition to balsamic vinegar all the seasoning poured into the beef slices, and a few julienne strips of ginger, with the hands of hand mixing evenly marinate for 15 minutes;

4, the frying pan of oil heat, put the ginger exploded for a moment and then Pour into the marinated beef slices quickly stir-fried scattered;

5, when the beef brown, add balsamic vinegar quickly stir-fried after the fire and then into the cilantro and green onion, the use of residual heat to the cilantro and green onion can be stir-fried soft.

Tips:

1, buy meat when the best choice does not contain tendon rump meat, and perpendicular to the beef texture cut out of the meat will be more tender to eat;

2, this dish needs to be used in a high-flame stir-fry, and stir-frying time should not be too long, all the coloring off the raw after the flame can be turned off, a long time the beef on the discoloration of the cotton, the texture is not good;

3, use the residual heat to stir-fry soft parsley and scallions, then use the heat to soften the parsley and scallions.