A way to tenderize and fry beef

First, marinate the beef first.

Add salt, monosodium glutamate, pepper, oyster sauce, cooking wine, and half an egg white. Knead the beef repeatedly to absorb the seasonings and egg mixture. Stir the sliced beef until it is sticky, add the appropriate amount of raw flour and continue to mix well. The cornstarch will lock in the moisture of the beef and keep it tender. Just hang a little powder, not too thick, it will affect the flavor of the beef. Then pour on the vegetable oil, seal it and leave it for 10 minutes. The vegetable oil will prevent it from sticking to each other when lubricating the oil.

Two, low-temperature lubricating oil sufficient slippery pot, hot pot cooling oil, can effectively prevent sticking.

When the oil temperature is 40% hot, pour in the marinated beef, use chopsticks to quickly spread out, so that the beef is evenly heated, on the oil for about 30 seconds. When the beef is formed, remove it. Then raise the oil temperature to 50 percent and fry the beef for 10 seconds, then remove immediately.

Frying is mainly to make the beef tender on the outside, more like barbecue. Leave the bottom oil in the pan, add green and red bell peppers, green onions, and cilantro stalks and pop them, pour in the beef, and stir-fry quickly so that the beef absorbs the compound flavor of the vegetable grains. Then sprinkle cumin while turning the pan so that it evenly coats the beef slices. Sprinkle the cilantro, turn out the flavor a little, and serve. As long as you master the skills of beef sizing and low temperature lubrication, this beef is casually fried, and it will not be old at all.