Want to be lean and eat beef. Beef slices are tender and smooth, and the next rice artifact is it[Ingredients]【Tools】【Process Overview】【Method】【Key Points and Tips】

Original: Ran / Food Supplement And Food Love

How to make beef delicious and tender? I've shared the method of handling beef before: How to make super tender beef? Through this "garlic beef slice" to teach you, today I want to change a method, the same can make tender beef slices, the difficulty of operation is reduced, the threshold is also reduced, I believe that everyone will be easier to get started. In addition, this dish is also very salty and spicy in taste, and I recommend it for people who don't have too much appetite in the summer, oh, this dish can make you have a big appetite.

180g beef fillets, 2 screw peppers, 1/4 onion, 1 tbsp salt, 10g soybean paste, a pinch of celery, 2g baking soda, 1 tsp sesame oil, 1 tsp cooking wine, 1 tsp olive oil, 1 tsp soy sauce, a little water.

Kitchen tissues.

Use a kitchen towel to suck off the blood on the surface, add salt, cooking wine, baking soda, mix well, add sesame oil, and mix well for 15 minutes. After the screw pepper is seeded, cut with a knife, the onion is shredded, and the celery is cut into sections.

Pour olive oil into the pot, heat the oil and sauté the onion to bring out the aroma, the beef quickly slides open, when the beef basically changes color, add peppers and celery, add soybean sauce and water and simmer for 2 or 3 minutes, add a little soy sauce and stir-fry evenly.

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I sucked the blood off the surface with a kitchen paper towel, and I bought beef slices, which tasted good.

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Add salt, cooking wine, baking soda, grasp and mix well, add baking soda to make the beef taste more tender, then add sesame oil, grasp and mix evenly and marinate for 15 minutes.

-3-

When we marinate the beef, we process the side dishes, and cut the onion into strips.

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I use this screw pepper, it is slightly spicy, but not so spicy, remove the seeds and cut it with a knife.

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Celery only choose the part of the celery stalk and cut it into sections for later.

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Add olive oil to the pan, heat the oil and stir-fry the onion until fragrant.

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Remove the sliced beef and keep on high heat to quickly slip the slices apart so that they heat evenly.

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Because a little sesame oil is added to the marinated beef, the beef is easily dispersed, and it is not easy to stick to the pan when stir-frying.

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After the beef changes color, I add both chili and celery, because I want to keep the chili and celery crunchy, so I don't need to put them in one after the other, I can just put them all in.

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Add the soybean paste (I use the dry yellow sauce), then add a little water, the amount of water is the amount of a pot bottom, cover and simmer for 2 or 3 minutes.

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Open the lid, add soy sauce and stir-fry well.

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Since the simmering time is just right, all the ingredients have a good taste and the taste has retained the original taste.

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As you can see from the pictures, beef is juicy, and celery and peppers are not soft tread.

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A bite of beef and a bite of rice, very enjoyable! The beef is a bit spicy, and a little bit of celery, very flavorful.

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It's a dinner: chilli slippery beef, sautéed cucumber slices, curry ribs.

Beef marinated with a little baking soda will give the meat a better taste.

In order for the beef to slide open quickly and non-stick when it is under the pan, a little oil needs to be added.

The most exquisite part of this dish is time, and the short time can keep the ingredients good taste.