Stir-fried Beef with Pepper Sprouts

Name: Stir-fried Beef with Pepper Sprouts
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pepper buds; 300g Beef (Tenderloin); 1 Green onions; 3 slices ginger; 1 tablespoon Sweet noodle sauce; 1 tablespoon Oyster sauce; Some Very delicious; Some Cooking Wine; 2 tablespoons starch; Some salt

by Xiao Dong Niu@kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Zanthoxylum sprouts are the tender buds of the Zanthoxylum bungeanum tree. They are an indispensable delicacy on the table of Yunnan people. Fried Zanthoxylum bungeanum leaves, fried pork with Zanthoxylum bungeanum sprouts, and fried eggs with Zanthoxylum bungeanum sprouts are all very distinctive Yunnan home-cooked dishes.
Zanthoxylum bungeanum leaf buds have the peculiar aroma of Zanthoxylum bungeanum. At the same time, because it is relatively tender, it has a slight numb taste, and it is not so obtrusive. It is super delicious when used for fried meat. "

Stir-fried Beef with Pepper Sprouts

1. The ingredients are shown in the picture, and the beef tenderloin part is used.

Stir-fried Beef with Pepper Sprouts recipe

2. Wash the green onions, cut into sections diagonally, shred the ginger, and shred the beef.

3. Add the right amount of cooking wine to the beef, a little bit is very fresh, a spoonful of oil, a little salt, two spoons of starch, marinate for ten minutes.

4. When marinating the beef, handle the pepper sprouts, carefully choose and wash the pepper sprouts, you must pick out the big black thorns as shown in the picture, otherwise it will hurt your mouth.

5. Rinse the selected pepper leaves several times with water and drain the water.

6. Start the pan, heat the pan with cool oil, the oil is about 70% hot, add the beef shreds and stir fry.

7. The shredded beef is served after it changes color.

8. Add shredded ginger and green onions under the base oil and stir fry for a fragrance.

9. Add shredded beef and stir fry.

10. Add a spoonful of sweet noodle sauce and stir-fry evenly.

11. Add the pepper leaves, spoon them, or stir fry quickly.

12. The pepper leaves can be taken out of the pan when they are cut off. Adjust the saltiness before the pan. Because salt is added when marinating, it consumes oil, and the taste is very fresh. When fried, the sweet noodle sauce is added, which has a little salty taste. Basically, you don’t need to add it later. Salt out.