Beef Slices

Name: Beef Slices
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Beef (Tenderloin); 150g corn starch

by Luo Shengtang

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Today we are going to have a braised beef slice. The purpose of this dish is that the outside must be crispy and the inside must have content. It must be able to taste the texture of the outside charred and tender inside. If you want to make the outside crispy, re-frying is the key. Re-frying is to fry twice. If it is fried only once, the moisture inside will soften the surface, and it will not be burnt enough to eat. The second time to fry the surface quickly with high oil temperature can consolidate and make the burnt crisp. The taste is long lasting, so it won't soften after just two bites. This is very important.

Ingredients

200g Beef (tenderloin)
150g Corn Starch

Beef Slices

1. Remove the fascia from the beef, cut into large pieces about 10 cm long, 6 cm wide, and 0.3 cm thick.

2. Cut green onion into small slices, shred ginger, soak in a little cold water for half an hour, and serve as green onion ginger water

3. Put rice wine, a little green onion ginger water and 1 gram of salt in the beef, stir until it is completely absorbed and the surface is sticky.

4. Paste: Mix the cornstarch with water, put a little bit of water, and then pour a little vegetable oil until it is viscous and stir evenly in the same direction.

5. Pour vegetable oil into the pot, the amount of oil should be large, and heat it until 70% hot. Dip the beef slices with the adjusted paste evenly. Fry on high heat until the surface is crisp and hard. Then heat the oil again to 80% hot and continue frying. Crispy at first

6. Put 20 grams of water, rice vinegar, soy sauce, sugar and 1 gram of salt in a pot to bring to a boil, add a medium concentration of water starch (a starch paste prepared by adding water and starch), pour in a little fried beef oil and stir it, sweet and sour The juice is ready

7. Then put the fried beef into the high heat and stir it quickly. Don’t stir-fry for a long time, the surface will become soft