1. Wash the beef and slice or cut into strips.
2. Add seasonings: 30g shredded ginger and crushed garlic rice, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cornstarch, 1 tablespoon of peanut oil, 1/2 tablespoon of pepper, a little salt and marinate for about 1 hour.
3. Wash all the vegetables. Cut broccoli into cubes, shred carrots, and white onions into strips.
4. The carrots are blanched, which saves time in frying.
5. Add a little salt to blanch the broccoli and cook until it is almost cooked. Drain the water and set aside. (The color will look better with salt and water)
6. Remove the shredded ginger and garlic rice from the beef. Put 1 spoon of lard in a hot pan, pour the beef (pour out the marinated water), and fry the beef until 7 is mature (this does not need to be refined, it does not matter if the fry is not cooked, anyway, we will have to fry again later. All Cooked is ok.) Start the pot and put the beef into the dish. Because cornstarch is added, the wok needs to be washed.
7. Put 2 tablespoons of lard in a hot pan, put all the vegetables in, fry until it's nearly broken, pour in the beef that has just been fried, and fry until the beef and vegetables are cooked through, then add a little salt and Half a spoon of soy sauce is enough to taste.
8. Finished picture.
9. Finished picture.
10. Finished picture.
Tips:1. Beef will be more tender by adding cornstarch.
2. Adding shredded ginger and pepper can achieve the effect of removing fishy.
3. Remove the shredded ginger and garlic rice before frying.
4. Turn on medium heat when frying.
5. The beef should be marinated so that it tastes good.
6. Blanching carrots and broccoli can reduce the time for frying, and the color of the frying is better.
