Black Pepper Beef Cubes
1.
Group photo of the main ingredients, and diced beef pleurotus eryngii separately.
2.
A group photo of seasonings, from left to right are sea salt, black peppercorns, soy sauce, oyster sauce, the second row of xylitol, starch.
3.
Heat the pan with cool oil and stir fry the beef quickly. Put the cooking wine to remove the fishy, I even forgot that there is no cooking wine in the house, so I replaced it with beer.
4.
After the beef changes color, put the eryngii mushrooms and continue to stir fry.
5.
After stirring for three to five minutes, pour all the seasonings into the pot, change the heat to a low heat, and stir quickly, so that every beef and oyster mushroom are covered by the sauce.
6.
Turn off the heat, remove the pan and serve.
7.
Because I like the taste of black pepper, I wringed some black pepper on top and it tasted good. This step can be omitted, as long as you like it.
8.
Finished product.
9.
One dish, one soup, two people for a lifetime.
Tips:
1. It should be noted that all the seasonings should be made into juice in advance with water, and then poured directly into the sauce in the third step. I forgot to take pictures of juice.
2. Regarding the seasoning. The salt can be left alone, I only put a little bit. Use regular sugar without xylitol. Because people of the fitness and fat reduction department have to abstain from sugar, xylitol is a good source of sweetness. The black pepper grains are twisted into crushed black pepper in a grinding bottle. The taste is very charming, and it is my favorite. If you don't have any of these and don't pay so much attention to it, you can buy a bag of black pepper sauce to make this dish.
3. In addition, it is highly recommended that this dish be cooked in a cast iron pan. I use Le Creuset's cast iron wok. The cast iron pot conducts heat quickly and has a good heat preservation effect. It can quickly change the color of the beef cubes and cook without losing the juice. The beef that comes out of this way is tender and smooth. If there is no cast iron pan, ordinary iron pan is no problem. Or in other pots, blanch the beef in advance. But the taste will be slightly worse.
