Stir-fried Beef with Kale

Name: Stir-fried Beef with Kale
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Kale; 200g beef; 1 Red pepper; Some Peanut oil; 1 teaspoon salt; 1 teaspoon Sugar; 1.5 teaspoons Very delicious; 1 teaspoon Oyster sauce; 1 tbsp Shacha sauce; 1 stage shallot; 1 ginger; 2 cloves garlic

by Jackey cat

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

A very appetizing Cantonese-style dish. Choose the crispiest kale, whichever is more courageous. The beef slices are stir-fried with shacha sauce. Finally, the blanched kale is fried together so that the kale is also stained. The fresh scent of beef and the scent of shacha sauce are really delicious Smecta. If you love it, let’s make it tonight.

Stir-fried Beef with Kale

1. After washing the kale, cut off the head and tail

2. Beef slices, add appropriate amount of salt, sugar, very fresh, cornstarch, edible oil to marinate, red pepper thinly sliced, green onion, ginger, garlic mince

3. Put it in boiling water and blanch until it is broken. Remember to add appropriate amount of salt, sugar, oil, and salt to the water to give the vegetables a bottom taste. The sugar is to bring out the sweetness of the vegetables, and the oil is to make the vegetables. More oily and emerald green

4. Raise the frying pan, and sauté the onion, ginger, and garlic

5. Put beef

6. Add red pepper shreds and stir-fry until the color changes, immediately serve and set aside

7. Raise the frying pan again and stir fragrant shacha sauce

8. Quickly add blanched kale and fried beef

9. After stir-frying evenly, it can be out of the pan

Tips:
After the kale is blanched and blanched, one is to maintain its emerald green color, the other is to make it easier to mature, and the third is to make it easier to fry after being blanched.