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How to fry beef slices
Beef so fried, and tender and smooth, with a large onion flavor, the practice is super simple

Beef how to do delicious? Today we share with you a green onion beef, beef tender and flavorful, very rice, simple home cooking, love to eat beef friends can not miss.

Ingredients:

Beef, scallions, soy sauce, soy sauce, oyster sauce, sugar, salt, white pepper, ginger, garlic, starch, water, oil.

Practice:

Choose beef tenderloin with less sinew, clean the surface, cut off the surface of the sinew, and slice the beef into thin slices against the grain, as thin as you can. (Generally fresh beef is not very good for thin slices, you can put the beef into the refrigerator freezer, slightly frozen for a while, it is better to cut.)

Put the cut beef into a plate, add white pepper, 3 tablespoons of soy sauce, one tablespoon of oyster sauce, half a tablespoon of dark soy sauce, half a tablespoon of sugar, a little bit of salt and a tablespoon of cooking wine, mix well.

Add appropriate amount of water to the beef, scrub well, let the beef fully absorb the water, add a spoonful of cornstarch and scrub well. (The beef absorbs more water, so that the stir-fried beef is tender enough.)

Marinate the battered beef slices for 10 minutes to flavor the beef, add a spoonful of oil and mix well. (After adding oil, the beef slices will be easy to slide apart under the pot.)

Wash the scallions and cut them into small pieces.

Heat the wok, pour in the cooking oil and stir-fry the beef.

Stir-fry the beef until it turns brown and breaks its color, then remove it from the pan.

Pour a little more oil into the pan, stir fry the green onions and ginger, then pour in the sliced green onions and stir fry evenly.

When the scallions become wilted, pour in the beef slices, and stir-fry evenly to remove from the pot.

This onion explosion beef is done, very rice, practice simple and fast, the flavor is very good, like friends may wish to try.

Tips:

If you don't have fresh beef, you can also use beef rolls to do this dish.