Ingredients:beef tenderloin 100g, 200g kale. Accessories:1 egg white, salt, soy sauce, sugar, monosodium glutamate (MSG), cooking wine, pepper, scallions, water starch. Steps:Stir fry beef with high-grade collard greens, cut beef into thick slices, pat loose and pat thin, put into a bowl, add egg white, a little cooking wine, monosodium glutamate, pepper, salt, water starch, mix well and marinate; blanch the kale with boiling water, fish out, put into the dish. Oil on the fire until fifty percent hot, add chopped green onion, stir fry the meat until browned, add soy sauce, sugar, cooking wine, salt stir fry beef, water starch thickening, dripping on the kale. In addition to being nutritious and easy to cook, kale is great to put together as it is green in color and holds its shape well after cooking. You can also make garlic, sauteed kale. When basting beef you can add a little vegetable oil, which prevents the meat from sticking and spreading easily when basting.

Kale fried beef is a dish with good flavor and high nutrition. It can help absorb nutrients without worrying about food accumulation. Proper consumption is helpful to promote digestion and absorption. Kale stir-fried beef is my family's very favorite dish, from time to time to name to. Of course, kale stir-fry beef is quick and easy to make, and it is also perfect for office workers. Eating it as a boxed lunch is a hundred times better than ordering takeout. No matter what dish you serve it with, stir-fried beef goes with it. Kale is very easy to make and certainly doesn't need to be fried for too long. The only way to retain its tender flavor and rich nutritional value is to fry it over high heat and get it out of the pan quickly. You can mix and match your own seasoning for this dish. Personally, I like to add a little sugar to brighten it up, but you can leave it out if you don't like it.

Remember the tips for corned beef:Prepare ginger juice. Make starch water by adding starch and water. Cover the surface of beef with cooking oil and let it stand for half an hour. Stir-fry the beef first, put it in a wok over high heat and stir-fry for 8 minutes until cooked, then stir-fry the kale, cut it up and add the beef slices, stir-fry to taste. Mustard has the effect of favoring water, transforming phlegm, detoxifying, dispelling evil heat, eliminating fatigue, clearing the mind and brightening the eyes. It can improve the disease resistance of beef, especially suitable for growth and development, postoperative and post-sickness conditioning, replenishing blood loss and repairing tissues. This dish replenishes the middle jiao, nourishes the spleen and stomach, strengthens the bones, dissolves phlegm, rests the wind, quenches thirst and generates fluids. With beef kale, it can have a good effect of clearing heat and removing toxins, as well as relieving fatigue, good for repairing tissues, and nourishing the spleen and stomach.