Beef with pickled pepper and ginger(pao jiao zi jiang niu rou )

Beef with pickled pepper and ginger

Introduction:

"Beef is low in fat, celery is coarse in fiber, and chili can help fat burn. It's a diet dish."

Production steps:

Step 1: wash the beef, shred, mix with starch.

Step 2: wash ginger and cut into shreds, soak ginger and slice, chop pickled pepper, wash celery and cut into sections.

Step 3: pour the vegetable oil into the pan, heat it over high heat, put the shredded beef into the oil, and remove the lubricating oil from the pan.

Step 4: leave the oil in the pot, heat it over high heat, add a little Pixian Douban sauce, saute until fragrant, then add pickled pepper, shredded ginger, pickled ginger and celery to stir fry until fragrant.

Step 5: add beef, salt, chicken essence and monosodium glutamate and stir well.

Materials required:

Flower show beef: 500g

Celery: 100g

Ginger: 1 yuan

Pickled ginger: 2 yuan

Pickled pepper: 200g

Vegetable oil: right amount

Salt: 1.5 teaspoon

Chicken essence: 1 / 2 teaspoon

MSG: 1 / 4 teaspoon

Pixian bean paste: 1 tsp

Precautions: 1. It is suggested to use a sharp knife to cut beef, and the meat is not tasty until the thickness is appropriate. 2. Be sure to mix with raw starch to make the beef tender and smooth. 3. The best pickled pepper is wild pepper without sugar.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Pao Jiao Zi Jiang Niu Rou