Private Spicy Stir-fried Beef

Name: Private Spicy Stir-fried Beef
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g beef; According to your taste Millet spicy; 3 or four Hangjiao; 2 Garlic seedlings; 6 petals garlic; 5g ginger; 1/2 onion; 1 spoon Doubanjiang; 1/2 a spoon Soy sauce; Some Cooking Wine

by Yoona's chick's kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I feel that in my everyday world, apart from buying vegetables, I just cook or write recipes.

Making circles and posting posts seems to have become an essential and lesser part of my life

When I was in the store, my colleagues thought I was doing what I was doing. They kept holding my mobile phone, and then everyone said that you just had a fairy face.

The heart of a good wife and mother. . .

Everyone must try this beef today. It can be taken in a restaurant to make a signature dish. It is charred on the outside and tender on the inside. The meat is full of fragrant and spicy appetizer. It is not difficult to operate.

The key is to have a good wine, no matter what kind of wine you can match,"

Private Spicy Stir-fried Beef

1. Prepare all the necessary ingredients. Beef tendon is the best. When I went to buy it today, it happened to be sold out and used the others.

2. Pour water into the pot, put the shallots, ginger, garlic cloves, pepper, cooking wine, beef into it and cook it for a specific number of minutes. I don’t know how many minutes it takes. Generally, chopsticks are inserted. It's cooked, don't cook too badly

3. Cut the garlic seedlings into oblique sections

4. Cut the millet into diagonal sections for later use. The same goes for Hangjiao. If you can’t eat chili, you can put hot chili or dried chili.

5. Slice garlic and ginger for later use

6. Cut the onion into small pieces. If you don’t have one, don’t put it. The leftovers from other dishes were fried yesterday, so I don’t want to waste it. Moreover, onions have a good flavor enhancement

7. For cooked beef slices, it’s best to cool it before cutting. Don’t burn your hands. It’s about this thickness.

8. Pour a little oil into the pot, put in the cut beef slices when the heat is about 60% hot, and fry them to remove the moisture from the beef. Taste if it is crispy on the outside, it will be fine. You can still use drops of oil, don't waste it

9. Put a little oil in the pot, add the sliced ginger and garlic, and the onion slices, stir fry for a fragrance

10. Then add the chopped millet hot and green pepper and continue to fry,

11. Add a little bean paste

12. Add the fried beef and stir-fry evenly, coat each piece with sauce evenly, pour in a little cooking wine

13. Half a spoon of light soy sauce

14. Finally, put in the right amount of salt and a little chicken powder and it will be out of the pot, wow the smell of the house

15. The beef has fully absorbed the aroma of the ingredients, and the taste is charred on the outside and tender on the inside. The compound spicy of millet and pepper is very appetizing.