The first step - choose the right beef and cut it

There are many parts of beef. You need to know which part of beef is more suitable for stir-frying. It is recommended to use beef tenderloin and use it to stir-fry. The texture will be softer and more tender, don’t make a mistake.

Be careful when cutting beef. Don’t cut it randomly. You must first observe the texture of the beef. Some friends may not care much. If you cut it wrong, it will not taste good even if you use the correct method.

Cut the beef against the grain and into thin slices or thin strips.

The second step - clean the beef and marinate the beef

There is blood inside the beef. If you fry it directly, the fishy smell will be very strong and it will be very unpalatable. If you marinate it directly , the fishy smell is smaller, but the fishy smell is still unavoidable.

So after cutting the beef, remember to wash it with water for a few times to remove the blood. Don’t just clean the surface of the beef. When you wash the cut beef in water, the water will immediately become bloody. This means that there is a lot of blood in the beef, and this blood is the source of the fishy smell.

It's almost done after washing it twice. Squeeze out the water and put it in a clean bowl. Add a little salt and mix it with your hands repeatedly until it becomes sticky.

Add a little more black pepper and light soy sauce and mix evenly.

Then add egg white and stir until fully absorbed, then add corn starch and cooking oil, stir evenly, and marinate for ten minutes.

The third step - hot pan with cold oil and stir-fry beef

Some friends’ woks tend to stick to the pan, so they need to prepare hot pan with cold oil and turn on the high heat. Burn until smoking, add more cooking oil to heat and moisten the pan. When the oil is hot, pour it out, add an appropriate amount of cold oil, heat until it is 50% hot, and pour the beef into the pan.

Saute quickly and the beef slices will spread out and change color slightly before serving.

Step 4 - Stir-fry side dishes and mixed stir-fry

Leave the base oil when serving beef, add sliced ??ginger and green onions, stir-fry until fragrant, add in the chopped side dishes. For example, some side dishes such as green peppers and celery cannot be fried quickly and can be blanched in advance for better results.

When stir-frying side dishes, add salt or light soy sauce to increase the flavor. Stir-fry until cooked through, then pour the beef into the pot, stir-fry evenly, add a little oyster sauce or chicken essence to enhance the freshness, and stir-fry again until it is cooked through. Turn off the heat evenly.

In this way, a plate of fried beef is ready. The aroma is overflowing, the beef is tender and delicious, not clogging your teeth, and has no fishy smell.