Celery Stir-fried Beef
1.
Cut the beef into thin strips, add a little salt, light soy sauce and a little cooking wine, stir well, then add a little oil and mix well to lock the moisture, marinate for 30 minutes, season the beef and marinate with oil. The pan is sticky, and the fried shredded beef is very tender. You can kill two birds with one stone.
2.
Cut off the stalks of celery, clean the leaves, cut the stalks into sections for later use. The leaves are more nutritious than the stalks. Don’t waste it. Put a little flour to make pancakes that are fragrant and delicious. Add some dried shrimps to make soup. Not bad.
3.
Cut the ginger and garlic into mince, and cut the red pepper into diagonal slices.
4.
Heat the oil pan to 80% heat, pour the marinated beef shreds into the pan, stir-fry on high heat until the shredded meat changes color, and then set aside.
5.
In a separate pot, add a little oil to heat, then pour in the minced ginger garlic and red pepper flakes, and fry them until the aroma is released.
6.
Pour the prepared celery segments into the pot and stir-fry until the color darkens. The whole process of frying is about one minute.
7.
After the celery changes color, add beef and stir-fry, add salt and light soy sauce to season it, and then it can be served.
Tips:
1. The thinner the beef shreds, the better. When marinating, put the seasoning first, and finally add the oil and mix well. It can lock the moisture and make the fried beef taste particularly tender. It can also prevent adhesion when it is fried. Oh, kill two birds with one stone.
2. The fresher and tender the celery is, the better it is. After the pan is cooked, the celery will be quickly fried on high heat, and it will be out of the pan after a slight change of color to keep moisture and make the taste better.
