1, wash beef, slice it in reverse direction, add 1/2 tbsp oil, 1/3 tbsp chicken powder, 1/2 tbsp soy sauce, 1/3 tbsp cooking wine, 1/4 tbsp sugar and/kl.
2. Wash green and red peppers, remove pedicels and seeds, and cut into hob blocks; Wash leeks and cut into small pieces; Slice ginger, chop garlic into pieces, and cut onion into pieces. Heat 3 tablespoons of oil in the pan, add beef and stir-fry until it changes color. Set aside.
3. Add 1 tbsp oil, saute ginger, onion, garlic and green and red pepper pieces, pour in pickles and leeks and stir-fry for 40 seconds. Add beef slices, stir well, add 1/3 tablespoons of sugar to taste, and serve.
Tips for Inner Mongolia Steak:
1, pickled cabbage is mostly bagged, and its taste is salty, fresh and spicy. After frying it with beef, just add a little sugar to taste it, and salt will be too salty.
2, beef slices marinated with raw powder, sprinkle a little water to stir fry when cooking, to avoid beef sticking to the pot.
3. It is recommended to wear gloves when cutting green and red peppers to avoid that the juice of peppers will hurt your hands.
4. When cutting beef, cut it against the meat grain, cut it as thin as possible, and add a little oil and raw flour when pickling, which will make the beef more tender. Stir-fried beef should not be fried for too long, lest the meat be too old.
How to cook beef in Inner Mongolia?
Beef Seasoned with Soy Sauce
material
3 kg of beef tendon, 5 tablespoons of soy sauce, 5 tablespoons of soy sauce 10, 2 tablespoons of cooking wine, 2 pieces of star anise, 2 pieces of cinnamon 1 segment, 2 pieces of fragrant leaves, 20 pieces of pepper, 2 pieces of dried peppers, 5 pieces of cloves, 4 pieces of ginger, 3 pieces of onion, and each piece of nutmeg and Amomum Tsao 1 segment.
method of work
1. Cut the meat into palm-sized chunks, put it in a pot filled with cold water, turn on a big fire and boil the water. (Be careful not to cover the pot when cooking beef.)
2. When the blood of beef is basically boiled, fish out the beef and let it cool.
3. Take another soup pot, put in 3 bowls of water, and bring to a boil. Add dried Chili, ginger slices, star anise, cinnamon, fragrant leaves, pepper, clove, nutmeg and Amomum Tsao to boil for 5 minutes.
4. Put beef, soy sauce, soy sauce and cooking wine into a pot, bring to a boil, then turn to low heat and stew for 40 minutes.
5. Take out the beef and let it cool, then put it back into the pot and cook for 15 minutes, then turn off the fire and let the beef marinate in the pot for two hours.
At present, the methods of beef jerky can be divided into air-drying, roasting and frying, and you can choose according to your favorite taste. For example, Ximeng has a lot of air-dried original beef jerky, and Tongliao has roast and fried beef jerky with various flavors.
Ximeng original beef jerky is suitable for making braised dishes and porridge in pastoral life, field survival, outing and other environments, or you can eat it directly! Advantages: original flavor, you can try it, disadvantages: high price, people who eat it for the first time are not used to it.
Beef jerky in Tongliao: It is suitable as a snack, eaten directly in the office, home and car, with original flavor, spicy, spiced, spicy and other flavors, suitable for men, women and children.