Toothpick Beef

Name: Toothpick Beef
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Beef (Tenderloin); 100g Dried chili; 1 spoon Red chopped pepper; A shallot; piece ginger; 1 garlic; Some Cooking Wine; a little salt; A spoon and a half Soy sauce; a little black pepper powder; a little starch; 1 spoon Oily pepper; 1 spoon Sugar; 1 spoon Vinegar; A teaspoon pepper; 1 spoon Chili powder; What analysis White sesame; 1 spoon Cumin powder

by The Thirteen Auntie's Tastes

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Jianghu cuisine is informal in cooking, sprinkling a lot of peppers, adding peppers in a large scoop, dicing chicken in the pepper shells, and crucian carp in the red oil soup. In addition, the form is not too small, with earthen stoves, thick bowls, large plates for meat, and large pots for soup. The diners were rugged and bold, calling out five inviting six, drinking with big mouths, eating meat with big mouths, not for anything else, just for excitement, just to satisfy the taste.
And what I’m going to talk about today is the delicacy on a toothpick: toothpick beef.
Why use toothpicks for toothpick beef?
Aunt Thirteen did not find any results, and thought about it: probably because toothpick beef is generally eaten cold, and it is easy to carry with the toothpick. When you go out, you can just pick up the toothpick and eat it together. You can enjoy the delicious food, no need to carry chopsticks separately. Looking at it this way, is there a sense of boldness that people in the rivers and lakes do not stick to one section? "

Toothpick Beef

1. Cut the beef into long slices, add four teaspoons of cold boiled water to the minced ginger and shallots, then pinch a few times to get the flavor out. Then add two small spoons of cooking wine, one and a half spoons of light soy sauce, half a spoon of dark soy sauce, appropriate amount of salt, black pepper, stir and pour into the beef and stir well.

2. Grab the beef until the juice is absorbed, then add some starch and then grab evenly, not too much, marinate for half an hour and wear it with a toothpick.

3. Fry in the frying pan for 2 minutes, then remove and re-fry for half a minute.

4. Leave oil in the pot, add chopped green onion, ground ginger, pepper, dried chili, red chopped pepper, five kernel chili and red oil to fry until fragrant, add a little balsamic vinegar, light soy sauce, and a little sugar to make a sauce.

5. Then pour the fried beef, chili powder, cumin powder, and pepper powder into the pot in a ratio of 4:2:1, and then sprinkle an appropriate amount of white sesame seeds and stir-fry for a while.

6. Sprinkle with chopped green onion and serve.

Tips:
The finished taste of this dish is not only fresh and spicy, because the addition of cumin powder gives the whole dish a special barbecue flavor.