1. Prepare the required materials, wash carrots and red onions, wash cauliflower and break into small flowers, thawed beef slices
2. After the carrot is sliced, blanch it with the broccoli. When blanching, you can put a few drops of oil in the pot to maintain the color of the broccoli
3. Blanch the carrots and broccoli to control the moisture and set aside
4. Sit in a pot of water, boil and add beef slices
5. Remove the fat beef when it is half cooked, remove the foam, drain the water, and slice the red onion
6. Mix 2 tablespoons of cooking wine, 5 tablespoons of light soy sauce, 3 teaspoons of white sugar, and 5 tablespoons of water into a bowl of sauce, turn on the heat, and pour directly into the pot
7. Sliced onion
8. Add fat beef slices, stir fry until the sauce evenly coats the onions and beef slices, adjust the ratio of starch and water 1:1 to starch water, pour it into the pot, stir gently, turn off the heat
9. Put a layer of lettuce on the cleaned lunch box and add a bowl of rice
10. Pour fat beef and soup on the rice, arrange broccoli and carrots, sprinkle with sesame seeds, and add fruits according to your preference~
Tips:1. You can also add a tablespoon of red wine to the sauce to taste better;
2. Vegetables are not fixed, you can add different vegetables according to your preference;
3. When the fat cow is blanched for the first time, it must be controlled at 80% ripeness, and the color will be picked up after the water has passed. The fat cow that has been blanched for a long time has an older taste.
