Stir-fried Beef Shredded in Sauce
by Lao Fang Xiaoyu
Favorite
Difficulty
Normal
Time
20m
Serving
2
Beef is the second largest meat food in China, second only to pork. Beef is rich in protein and amino acids, but has a low fat content. Its composition is closer to human needs than pork, which can improve the body’s ability to resist disease and improve growth and development. And those who are nursed after surgery and after illness are particularly suitable for supplementing blood loss and repairing tissues, so they are delicious, popular, and enjoy the reputation of "the pride of the flesh". Chinese medicine believes that beef has the functions of nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and relieving wind, quenching thirst and salivation.
People often use beef to make dry cuts, braised or stewed soups for consumption. In addition to this, our family also likes to cut beef into thin strips, stir-fried or dry-stir-fried, which is smoother and tenderer than dry cuts. , Braised soft and rotten, fried beef shreds are more fragrant, chewy and more flavorful~~~"
People often use beef to make dry cuts, braised or stewed soups for consumption. In addition to this, our family also likes to cut beef into thin strips, stir-fried or dry-stir-fried, which is smoother and tenderer than dry cuts. , Braised soft and rotten, fried beef shreds are more fragrant, chewy and more flavorful~~~"
