Beef Vermicelli with Pickled Peppers
by Yueyue Yushi
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. It is best to use tenderloin or thigh for beef, which should be cut horizontally. In other words, the texture of the knife and the beef are cut at 90 degrees perpendicular.
2. Cut beef slices.
3. Put the beef in a large bowl, add a little salt, cooking wine, ginger, add an appropriate amount of sweet potato starch in portions, and mix the beef and the seasoning evenly.
4. The well-grabbed beef slices are evenly coated with a layer of starch, and the beef is firmly grasped without water flowing out.
5. Heat the pan, (the pan must be hot) pour in the oil, a little more oil, pour the beef, stir fry quickly, and turn off the heat when the beef changes color.
6. The surface of the fried beef is relatively dry, and there is no soup at the bottom of the bowl, but the beef is still tender.
7. Soak the vermicelli with boiling water in advance, cut it short with kitchen scissors, and drain the water.
8. Wash the cabbage, cut off the root, and then shred.
9. Cut millet hot pickled peppers, red peppers, and green onions into circles.
10. Mix one tablespoon of light soy sauce, one tablespoon of oyster sauce and half a tablespoon of soy sauce into a bowl of juice, set aside.
11. Heat the pan, pour the oil, add pickled peppers and chopped green onion and stir fry to create a fragrant flavor.
12. Pour in the cabbage and stir well.
13. After the cabbage is sautéed, add the vermicelli and an appropriate amount of beef, pour into the bowl of juice adjusted in advance, and stir well.
Tips:Stir-fried beef must be fried quickly. The bowl of juice already contains salt, so add less or no salt at the end.
