Name: Bean Curd Beef
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g beef; 250g Lactone Tofu; 1 piece ginger; 1/2 garlic; Some Dried chili; a little pepper; Some starch; 2 tablespoons Pixian Doubanjiang; 1 tablespoon granulated sugar; 1 tablespoon Soy sauce; a little Vinegar; 1 tablespoon Fuel consumption; a little salt; 1 tablespoon Cooking Wine

Bean Curd Beef

by Daimaru

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Tofu beef can be boiled in water, but this recipe is first fried and then boiled in water. The taste is very delicious. Tofu can be replaced with lactone tofu, which is very harmonious with beef.

Bean Curd Beef

1. Wash and slice beef, add cooking wine, starch, light soy sauce, and a little salt to marinate for 20 minutes

2. Ginger garlic slices

3. The lactone tofu is boiled in boiling water for 1 minute to remove the beany smell and cut into small pieces

4. From the frying pan, fry fragrant ginger and garlic slices with dried chili and pepper

5. Add the marinated beef and stir fry

6. Stir-fry the red oil in Pixian bean paste

7. Add appropriate amount of boiling water, mix in light soy sauce, oil, vinegar, sugar, add tofu, cook until the soup becomes the desired amount, if you like thick soup, thicken it before serving

Tips:
1. If you use tofu in boiling water once, it can remove the tofu and it is not easy to disperse.

2. Don't cook the beef completely when you stir-fry the beef to avoid getting too old when the beef is boiled later.