Roasted Beef with Bell Pepper
1.
Wash the beef with blood and remove the fascia. Cut horizontally into strips and then cut into pieces of meat. Drain the water.
2.
Take 10 grams of salt, appropriate amount of black pepper and white pepper, and mix well with beef. The beef is drained from the bottom of the bowl. Pour the cornstarch and egg white. Grab the beef and marinate for 15 minutes.
3.
In the process of marinating beef, the colored pepper is cut into vertical strips and cut into pieces with a knife, which is slightly larger than the beef cubes.
4.
Pour the marinated beef into boiling water and cook for about 2 minutes, until the outside is white and bloodshot is faintly visible.
5.
Pour oil in the pot and heat it to 60% heat. Add the colored peppers and stir-fry slowly. Sprinkle some salt to promote water out, and the skin is slightly wrinkled.
6.
Add beef cubes, add the remaining salt, stir fry over high heat, add black pepper and ground cumin.
Tips:
1. The beef is cut into small pieces and cooked well, and fried quickly and tenderly.
2. The colored pepper is cut open, and the white part is cut off for a better taste.
3. The colored peppers should not be fried too soft, which will affect the taste.
4. Stir-fry the beef and try it, taste the colored pepper, the salty and sweet is moderate, the beef taste is moderate.
5. Fine sea salt, not coarse salt.
6. Remember not to put sugar, colored peppers are originally sweet.
