Mango Beef Roll

Name: Mango Beef Roll
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some beef; Some Mango; Some Soy sauce; Some Sugar; Some starch; Some water; Some olive oil

by Junliang mom

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Yesterday it was beginning of autumn. Although they were still in the doldrums, people who were afraid of the heat seemed to see hope. After all, autumn is here, can the coolness be far behind?

The temperature changes from hot to cold, human consumption is gradually reduced, and appetite begins to increase. In order to increase resistance before winter comes, autumn has always been a tonic, commonly known as "autumn fat"!

Although autumn is coming, but it is still in the dog days, "Autumn Tiger" is in full bloom, how to quietly open the taste buds that are ready to go, let the refreshing and sweet method of meat eating instead of fatty meat, the effect is even better!

In the autumn, the air humidity is low, and the skin is easy to dry. The MM who pays attention to appearance must pay attention to the intake of body water and vitamins throughout the autumn.

The carotene, the precursor of vitamin A, contained in mangoes is particularly high, which is rare in all fruits. Secondly, the vitamin C content is not low.

While eating meat "sticks autumn fat", it can also moisturize your skin and give you a hydrated appearance. This is a good thing that kills two birds with one stone and kills two birds with one stone. Do you want to try it too?

When mango is added to the dish, it tastes fresh and sweet, and instantly opens your dull taste buds!

Beef rolls are not only more chewy and tougher than pork, but more valuable is that they have less fat and love the beauty of MM, and they don't want to become fat paper because of supplementation of water! "

Ingredients

Some Beef
Some Mango
Some Soy Sauce
Some Sugar
Some Starch
Some Water
Some Olive Oil

Mango Beef Roll

1. Cut the beef into thin slices and absorb water with kitchen paper.

2. Knock loose with a loose meat hammer.

3. Pour in olive oil and stir well.

4. Add light soy sauce, sugar, starch, water, and salt, and marinate for half an hour.

5. Peel the mango.

6. Cut the pulp along the direction of the core and cut into strips.

7. Lay the beef flat, put the mango strips on top, and roll it up.

8. Gather the flesh toward the center, revealing the flesh.

9. Preheat the baking tray to 220 degrees, spread tin foil, put the beef rolls in, and bake for about 15 minutes.

10. Chop the remaining diced mango. Put it in the pot, put a little water and a little sugar. (I put the light soy sauce, the color is too heavy, omit it)

11. Chop the remaining diced mango. Put it in the pot, put a little water and a little sugar. (I put the light soy sauce, the color is too heavy, omit it)

12. Boil until thick.

13. Boil until thick.

14. Put it in a food processor and whipped into puree.

15. Put it in a piping bag or a fresh-keeping bag and squeeze it on the beef roll.

Tips:
1. After the beef is thawed, use kitchen paper to absorb water to make the beef tougher.

2. The loose meat hammer can break off the tendons of the beef to make the meat taste better. It can be replaced with a knife back.

3. The beef slices can be marinated for about half an hour. It does not need to be marinated for too long, and the knocked meat is absorbed quickly.

4. The mango dip is whipped with a cooking machine, which can be more delicate, if not, just use the back of a spoon to crush it.