Stir-fried Shredded Beef with Coriander

Name: Stir-fried Shredded Beef with Coriander
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Beef (Tenderloin); Some Cilantro Stem; 4 tsp Soy sauce; 1/2 tsp Dry starch; 1/3 teaspoon Sugar; 3 tsp Cooking Wine; 1 tsp Shimizu; 1 tablespoon Peanut oil; 1/3 Yellow bell pepper; 1/3 Red Bell Pepper; Some shallot; Some ginger; Some garlic; Some Balsamic vinegar; Some sesame oil

by Celery

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Stir-fried shredded beef is a Taoist dish. What you want and what ingredients you want is the next thing. The tender and smooth taste is the key. Whether it’s banquet or home-cooked, serving a plate of tender and refreshing shredded beef will surely make people look at it and greatly enhance the popularity of the culinary arts.

How to stir-fry shredded beef so that it is tender, smooth and refreshing? In fact, it’s not that difficult. It’s easy to grasp the following three points, even for a novice in the kitchen——

First, the beef is marinated in advance to taste, and the two-flavor marinade must be well grasped. The first is dry starch. The main amount is to control the amount. If the amount is too much, the fried beef shreds will be sticky, and there is no good taste or taste; if the amount is too small, it will not serve as a tender meat. Generally, 300g beef shreds add 1/3 To 1/2 teaspoon of dry starch is more appropriate. Second, a large spoonful of raw oil must be added at the end. This spoonful of raw oil is the key to ensuring the tenderness of the beef. In jargon, this is called "oil seal", which means that the raw oil is used to coat the beef with a film to reduce moisture. Lost, the fried beef is naturally tender and smooth;

Second, adjust the seasonings before frying and add them all at once during the frying process. To ensure that the beef shreds are tender and smooth, it must be fried quickly. Once the beef has been fried for too long, the beef shreds will become old. Therefore, a little bit of condiment is not tolerated. It is necessary to adjust all seasonings in advance;

Third, stir fry quickly and grasp the heat. This is the basic requirement for frying crispy and tender dishes. Stir-fried beef also depends on the heat. The key points are just a few times, and the meat will get old after a little hesitation.

Let’s demonstrate--"

Stir-fried Shredded Beef with Coriander

1. Slice the beef tenderloin first and then shred, and cut into sections with texture;

Stir-fried Shredded Beef with Coriander recipe

2. Put the chopped beef shreds into a large bowl, add all the marinades except the raw oil, and mix well. It is best to wear disposable gloves and grasp well;

3. Finally, add 1 tablespoon of raw oil and mix well again;

4. The shredded beef after being well-grained is guaranteed not to leak out, and it looks greasy. Marinate for more than 15 minutes;

5. Put all the sauces and seasonings into a small bowl, stir evenly into a sauce for later use;

6. Mince scallion, ginger and garlic;

7. Cut coriander stalks into sections, shred red and yellow bell peppers for later use;

8. Heat a wok over high heat, add 2 tablespoons of peanut oil, immediately add the marinated beef shreds, and quickly stir-fry until the beef changes color;

9. Serving immediately for reserve;

10. Saute the chives, ginger, minced garlic in the original pot

11. Add coriander stalks, red and yellow bell pepper shreds, quickly "pull" a few times, until the vegetables are brightly colored;

12. Add the fried shredded beef with the broth;

13. Immediately pour the sauce, "pull" a few times quickly, stir-fry evenly, and turn off the heat.

14. Add a few drops of sesame oil;

15. Add a few drops of balsamic vinegar and stir-fry evenly.

Tips:
1. The ingredients of this dish mainly use coriander. Shandong people also call it "coriander" or "coriander". If you don’t like it, you can replace it with shredded shredded pepper, and match it with red and yellow bell peppers. It has a slightly spicy taste and is also very beautiful and delicious;

2. The beef tenderloin can be frozen in the refrigerator until it is slightly hard, so it is easier to cut into shreds;

3. The beef shreds should not be cut too finely, otherwise it will be easily broken when marinated;

4. The essentials of shredded meat-"cross-cut beef and lamb and vertical cut pig"-that is, beef and mutton must be cut horizontally, and pork must be cut along the line;

5. Grasp the three points mentioned in the article and draw inferences from one another, and you can fry any shredded beef with any taste and combination you like.