Beef Bibimbap

Name: Beef Bibimbap
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some beef; Some Green onions; Some Boli Nori; Some Cooked Sesame; Some salt; Some Soy sauce; Some Chili powder; Some Sugar

by Hot and sour potato shreds

4.6 (1)

Favorite

1

Difficulty

Normal

Time

30m

Serving

2

There are more bibimbaps in MS Japan, but after eating Japanese bibimbaps, I feel that my mouth is full of MSG. I don’t know what's going on? "

Ingredients

Beef Bibimbap

1. For beef, use beef with less gluten and no fat, wash it, and cut into large pieces.

2. Boil the beef on one side with hot water, remove any foam and rinse it off with hot water.

3. Put the beef into the pressure cooker, add a bowl of water, appropriate amount of salt, light soy sauce, and simmer for half an hour.

4. Braised beef.

5. Remove and let cool.

6. Tear as much as possible, purely by hand, and remove the remaining fascia and membranes by the way.

7. Chop and chop into velvet.

8. Add a little oil to the pot, which is less than that of cooking. Pour in the chopped beef on a low fire, start to fry slowly on a low fire, and fry all the water. You can add a little sugar, salt, and light soy sauce in the middle. What's more, the smell of beef is fried, and it feels that the minced beef is getting drier. The fried feel is a bit like sand. Add cooked sesame seeds, crushed seaweed, and chili noodles. Stir it well.

Tips:
Tips: Before frying beef slices, dilute the flour with beer and pour it on the beef slices. The enzymes in the beer work to decompose the protein and increase the freshness of the beef.