The key to delicious sacha beef risotto

The key to delicious sacha beef risotto! Sacha beef risotto

material:

Beef 300g/beef 300g

Shallots 15g/scallion 15g

Garlic flakes 10g/garlic 10g

Chili flakes 10g/chili pepper 10g

Ginger slices 5g/ginger 5g

Cabbage slices 200g /cabbage 200g

Too white powdered water 2 teaspoons / thickener 2tsp.

Marinade:

A

1 tbsp egg white/egg white 1tbsp.

1 tbsp soy sauce/soy sauce 1tbsp.

Cooking rice wine 1tbsp.

Too white powder 2 teaspoons /tapioca starch 2tsp.

B

Salad oil 1 tbsp/ salad oil 1tbsp.

seasoning:

Sacha sauce 70g / Sa cha paste 70g

3 tbsp oyster sauce/oyster sauce 3tbsp.

Water 400g/water 400g

1 tbsp soy sauce 1tbsp.

1 teaspoon of caster sugar/1 tsp of sugar.

1/4 teaspoon salt/salt 1/4tsp.

practice:

1. Cut the beef into a thickness of about 0.2∼0.3 cm.

2. Mix the beef with all marinade A and grasp until it is viscous and absorbed, then add oil and mix well.

3. Heat 2 tbsp oil, add the sliced beef and sauté until the meat turns white.

4. Sauté shallots, garlic slices, ginger slices and chili flakes in the original pot. Add all seasonings A and stir-fry until fragrant, then add Seasoning B and cabbage slices and mix well and bring to a boil.

5. Bring to a boil, add the beef fillets and mix well.