Stir-fried Beef with Celery Stalks

Stir-fried Beef with Celery Stalks

1. Prepare a piece (300 grams) of beef and pat it soft with a knife on both sides.

2. Cut the beef into small pieces. When cutting, you should cut it horizontally in the direction of cutting the fiber, and cut it with reverse-grain incisions to make the beef taste more tender.

3. Prepare celery stalks, millet peppers, and ginger.

4. Add starch, light soy sauce, egg whites and shredded ginger to the cut beef.

5. Add a little more oil, mix well, and marinate for a while.

6. Cut the celery stalks into small pieces.

7. Cut millet pepper into small pieces.

8. Raise a pot to boil water.

9. Boil the celery stalks with water, and remove the celery stalks when the water is reopened.

10. Take out the celery stalks in cold water and set aside (this step can remove the astringency of celery).

11. Soy sauce, rice wine, salt, oyster sauce, and chicken essence are made into juice and set aside. This step can shorten the time to fry the beef, so as to prevent the beef from getting old, and all the seasonings can be put in one step.

12. Start the pot, heat up the fire, add oil to the pot.

13. When the oil is 70% hot, add the beef, stir fry quickly, and serve as soon as the color changes.

14. Put it out on the plate.

15. Leave the oil in the pot and stir fry the celery stalks.

16. Put the chili on high heat and stir fry evenly.

17. Pour the beef and stir fry quickly.

18. Pour in the seasoning juice that was previously adjusted, stir-fry evenly, and serve immediately.

19. It's loaded.

Tips:

Beef must be cut horizontally according to the grain. The whole process of stir-frying beef must be fast-fried on high heat. The time should be short, just a few minutes before the beef will be tender.