Sichuan Beef

Name: Sichuan Beef
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Beef (Tenderloin); 1 Whole egg; A teaspoon baking soda; Some starch; Some Five spice powder; 3 petals garlic; piece ginger; A tablespoon Pixian Douban; Some Sugar; Some White vinegar; 1 spoon Cooking Wine

by flor yan

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The first recipe is dedicated to the hot Sichuan flavor, and it also brings a prosperous future.
If you don’t do it for a long time, you can’t use the original craftsmanship, but we have'positive energy'! In order to grow better, don’t be afraid of the wind, rain and snow on the road~ Well, in order to grow, you must have a two-skinned face~ O(∩_∩)O haha~"

Sichuan Beef

1. Remove the fascia of the beef, cut into thick slices, pat the meat loosely with the back of a knife; put a beaten egg and a small teaspoon of baking soda into the cut beef, grab the beef until it is strong with your hands; put it in the grabbed beef Add a small spoon of starch, five-spice powder and vegetable oil, and let stand for 20 minutes;

2. Sliced ginger garlic and red pepper

3. Put oil in the wok, a little more than usual for cooking, heat the oil to 70%, put the beef in, fry until the color changes, take out the excess oil juice with kitchen paper

4. Leave a little oil in the pot, add the bean paste and fry the red oil, add the ginger and garlic slices and fry until fragrant, add a small spoon of sugar, cooking wine, a little white vinegar and light soy sauce in the pot