Name: Beef with Tempeh
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Beef leg; A tablespoon Tempeh; 1 Egg white; Some Water starch; Some boiling water; 60ml Plain Water; 2 teaspoons Rice wine; A teaspoon Soy sauce; A teaspoon and a half Corn flour; A teaspoon salt; 2 tablespoons oil; A teaspoon Chicken Bouillon Powder; A teaspoon baking soda; A teaspoon Sugar

Beef with Tempeh

by sheery's mom

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

I have been a little busy these two days, because they were both harmed by our husband. I want to help him to do things and waste my time, but no matter how busy I am, I have to come to [Gourmet]! Serve it! "

Beef with Tempeh

1. Wash the beef, remove the tendons and white film, and cut into thin slices.

2. Put it in a bowl, add a small spoonful of baking soda and mix well.

3. Then slowly pour in 60 ml of clean water several times, stirring while pouring, until all is absorbed by the beef.

4. Add an egg white, a teaspoon of cooking wine and salt, a teaspoon of soy sauce, and a teaspoon of semi-raw powder and mix well.

5. Cover it with plastic wrap and put it in the refrigerator for more than half an hour.

6. Put a tablespoon and a half of oil in the pot, add green onion and ginger until fragrant.

7. Then pour the beef with the pulp, stir-fry until cooked through and serve.

8. Wash the pot, pour half a teaspoon of oil, add the fragrant green onions, garlic mash, and tempeh.

9. Pour a teaspoon of rice wine, add appropriate amount of boiling water, a teaspoon of sugar and chicken essence to boil.

10. Thicken starch with water.

11. Make the marinade thick.

12. Pour the beef and stir-fry evenly.

Tips:
1. The beef syrup and water should be added while stirring, gradually adding in portions, not all at once.

2. Refrigerate for more than 30 minutes after sizing.