Green Pepper Beef

Name: Green Pepper Beef
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Beef Shank; 2 pcs green pepper; 3 pcs Millet spicy; 1 Cucumber; Some garlic; 3 pieces ginger; 2 tablespoons Soy sauce; 1 tablespoon sesame oil; Some Rapeseed oil; Some spices; Some Cool boiled water; a little White sugar; a little salt

by Xiao C

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Beef tendon is rich in nutrients. It is rich in protein, and the amino acid composition is closer to human body needs than pork. It can improve the body's ability to resist diseases. It is especially suitable for growth and development, postoperative, and post-ill care in supplementing blood loss and repairing tissues. Beef in cold winter can warm the stomach. It is a good tonic for this season; in addition, it has the effects of nourishing the qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and relieving wind, quenching thirst and salivation. It is suitable for low qi, shortness of breath, weakness, muscles and bones. Food for people with chronic anemia and dizziness; invigorates the spleen and stomach, strengthens the muscles and bones.
Not only because it is rich in nutrition, but also because it is delicious, so I love beef.
The beef with rattan pepper is simple, but it can be delicious and can also be used as a snack. "

Green Pepper Beef

1. Prepare the ingredients.

2. Wash the beef tendon and soak in cold water to remove blood. Add appropriate amount of water to the pot, add beef shank meat, add spices and ginger slices and cook until cooked through.

3. Green peppers and millet are spicy and cut well. Put the crushed garlic in a bowl.

4. Then add sesame oil, light soy sauce, sugar, salt, and cool boiled water and mix well.

5. Wash the cucumbers, shred them, and put them on the bottom of the plate.

6. Cut the cooked beef tendon into thin slices.

7. The cut beef is neatly placed on the plate, and the cucumber slices are placed on the plate. The tuned broth is drizzled on the beef.

8. Pour an appropriate amount of rapeseed oil into the pot, turn off the heat for about 1 minute after the oil is cooked and blanched, add the green peppercorns and stir fry twice. Then pour the pepper and oil onto the beef on the plate.

Tips:
Reminder: When frying green peppercorns, you must control the oil temperature. If the temperature is too high, the green peppercorns will scorch and the pepper oil will become bitter. So be sure to turn off the heat for one minute after the oil has been cooked and blanched. After the oil temperature is slightly lowered, add the green peppercorns and stir fry.