Stir fried beef fillet(chao niu liu )

Stir fried beef fillet

Introduction:

Production steps:

Step 1: remove the fascia of the beef, cut the beef into 0.7 cm thick strips, mix with starch, soy sauce, baking soda and 1 tbsp oil, and marinate for 10 minutes. Wash Hangzhou peppers and remove their pedicels. Loosen them with a knife. Cut the long peppers into sections. Remove the seeds and tendons of red peppers and cut them into shreds.

Step 2: heat up the frying pan, add more oil, when it is 30% hot (I feel hot when I put my hand on the oil), add beef fillet and stir fry until it changes color, then remove and drain the oil.

Step 3: leave 3 tbsp oil in the pan, add garlic and stir fry until fragrant, add Hangzhou pepper and stir fry until raw.

Step 4: stir fry beef fillet and red pepper, add cooking wine and oyster sauce and stir well.

Materials required:

Sirloin: 300g

Hangzhou pepper: 300g

Red pepper: 50g

Garlic: 2 cloves

Baking soda: 1 / 2 tsp (about 3 G)

Oil: right amount

Soy sauce: 1 tbsp (15ml)

Starch: 2 tsp (about 10 g)

Cooking wine: 1 tbsp (15ml)

Oyster sauce: 2 tbsp (30ml)

Note: when frying the meat, heat the pan to cool the oil. Add more oil. Use the method of smooth frying to change the color. Do not fry the meat for a long time. Add a little baking soda and oil when marinating the beef. It will make the beef smooth and chewy

Production difficulty: unknown

Process: firing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Chao Niu Liu