Curry Cauliflower Beef Slices
1.
Generally speaking, I like to use a little baking soda, not too much, just a little is enough. First, slice the beef inversely and put it into a bowl, add 1 tbsp light soy sauce, 1/4 tsp brown sugar, 1 tbsp brandy, white 1/3 teaspoon of pepper, 1/4 teaspoon of baking soda, grab it until it feels sticky, add 1-2 tablespoons of water, and then grab until the water is absorbed, add 1 teaspoon of cornstarch, then grab evenly, and finally add Grab 1 tablespoon of vegetable oil, and let it stand for 1 hour or more. I usually pick it up in advance and put it in the refrigerator overnight;
2.
Cut the white green onion leaves, cut into sections, pick the cauliflower into small flowers, put in the pot, put 1/2 tablespoon of vegetable oil in the pot, sauté on medium heat until soft, and set aside;
3.
Put a pot on medium heat, add about 1 tbsp of base oil, add curry, fry and melt;
4.
Add ginger and minced garlic, stir fry until fragrant;
5.
Pour the beef and sauté until it is ripe;
6.
Immediately pour in cauliflower and green onion, cook 1/3 tsp salt, 1/3 tsp pepper, 1/2 tsp brown sugar, and mix quickly;
7.
Pour 1 tablespoon of light soy sauce and 1/2 tablespoon of rice wine or high wine on the side of the pot, add green onion leaves, stir-fry for a while, and then serve. Enjoy!
Tips:
1. It is not recommended to blanch the cauliflower, it will have more original flavor and dry body, and it will not be watery when it is stir-fried with the meat;
2. Beef should not be over-fried, pay attention to the heat.
